Mom’s Lemon Cake


I’m excited to be joining another Fiesta Friday!  If you’re not sure what I’m talking about, Fiesta Friday is The Novice’s Gardener’s weekly blog party and you should definitely join! Check out the info the guidelines here.

Well, every party needs a cake right!? So that’s what I’m bringing this week! This is my mom’s lemon cake recipe that I altered just a tiny bit. She usually puts a delicious lemon glaze on it, but I’ve been good about going to the gym and eating fairly healthy this week so I decided to just dust it with some powdered sugar instead (I know it’s not really healthier but it helps me feel less guilty). She also usually doubles the ingredients shown below and bakes it as a bundt cake but again, I’m trying to make it a little bit lighter. This cake looks deceivingly simple and plain, but it is incredibly moist while still being light, fluffy and feels super soft in your mouth. This cake also fills your kitchen with the smell of fresh lemons and if you close your eyes and take a deep breath you can almost pretend it’s finally Spring.

Mom’s Lemon Cake
1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups sugar
3 eggs
1/4 cup fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup milk
1/4 cup powdered sugar

1. Preheat oven to 350 degree and grease a round cake pan or spring-form pan.

2. Cream the butter, sugar and shortening in a large bowl. Next add the eggs one at a time, mixing well after each one. Then add your lemon juice and lemon peel.


3. In another bowl combine the flour, salt and baking powder. Add half of the dry ingredients to the bowl with the wet ingredients and combine. Then add half your milk and combine again. Finally add the remainder of the dry ingredients and the remainder of the milk and mix well.

4. Pour the batter into your prepared pan and cook at 350 for 30-35 minutes, until you can insert a toothpick in the middle of the cake and it comes out clean.


5. When the cake has cooled sift the powdered sugar over the top, enjoy!


38 thoughts on “Mom’s Lemon Cake

  1. Wow, thank you for sharing your mom’s recipe with us! I love lemon cake (lemons in general) and can’t wait to try this myself. It’s fun partying with you and I hope you have a great weekend!

  2. Looks like mom has taught you well;) Yum, this sounds delicious! I’ve been searching out anything citrusy lately, and this cake definitely works for me!

  3. Alex, it’s so nice of you to share your mom’s lemon cake recipe with us at FF. Like Juju said, Mom’s recipes are always the best! This sounds light and refreshing. Perfect for a Spring party, I think. Maybe I can make little cakes. What do you think?

  4. Loving that you have a whole tablespoon of lemon peel/zest and lots of lemon juice. I don’t really know how large cups are to be honest, as I only use metric. Although, I’ve just had a nosy into my measuring jug I never use (that’s in cups as well) and that must be one very delicious lemon cake.

    1. Thanks! I’ve had the same problem when making some of my mother in law’s Turkish recipes, there are some good websites that can help you with the conversions.

  5. Alex, this is a vibrant lemon cake! I’m going to bookmark this because we love lemony type desserts and I’ve never made a lemon cake. Thank you for shoring your mom’s recipe. 🙂

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