Neiman Marcus Lemon Cake Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Cool Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12-16 slices
Calories: Approximately 340 calories per slice

Neiman Marcus Lemon Cake is pure sunshine in cake form. This moist, tender cake bursts with bright lemon flavor and is soaked with a sweet-tart lemon glaze that makes every bite incredible.

It’s simple to make but tastes like it came from a fancy bakery. The combination of fresh lemon juice, zest, and a buttery cake creates something truly special that everyone loves.

What Makes This Lemon Cake Special?

This cake is incredibly moist thanks to a secret ingredient—sour cream. The fresh lemon flavor comes from both juice and zest in the cake and the glaze.

The lemon glaze soaks into the warm cake, creating extra moisture and intense flavor. It’s not just lemon-flavored—it’s seriously lemony in the best possible way.

Equipment Needed

• 10-inch Bundt pan
• Large mixing bowl
• Medium bowl
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Zester or microplane
• Wire cooling rack
• Toothpick for testing

Ingredients You’ll Need

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• ½ cup whole milk, room temperature
• ¼ cup fresh lemon juice (about 2 lemons)
• 2 tablespoons lemon zest (about 3 lemons)
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Lemon Glaze:

• 2 cups powdered sugar
• ¼ cup fresh lemon juice (about 1-2 lemons)
• 2 tablespoons butter, melted
• 1 teaspoon lemon zest

For Garnish (Optional):

• Extra lemon zest
• Fresh berries
• Whipped cream

Step-by-Step Instructions

Prepare the Pan: Grease a 10-inch Bundt pan very well with butter or baking spray. Make sure you get into all the corners and grooves.

Dust the greased pan lightly with flour, tapping out any excess. This helps the cake release perfectly after baking.

Preheat Oven: Preheat your oven to 325°F (165°C). Position the rack in the center of the oven for even baking.

Let the oven fully preheat while you make the batter. A properly heated oven is important for even rising.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir well to combine everything evenly.

Set this mixture aside. Having dry ingredients ready makes mixing the batter quick and easy.

Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 3-4 minutes.

The mixture should become light, fluffy, and pale yellow. This step adds air to the cake, making it tender.

Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully mixed in before adding the next one.

Scrape down the sides of the bowl with a rubber spatula between additions to ensure everything mixes evenly.

Add Lemon and Vanilla: Mix in the lemon juice, lemon zest, and vanilla extract. Beat on low speed just until combined.

The batter might look slightly curdled from the lemon juice—this is normal and will smooth out when you add the dry ingredients.

Combine Wet Ingredients: In a small bowl or measuring cup, whisk together the sour cream and milk until smooth.

Having these combined makes it easier to add them to the batter in the next step.

Alternate Adding Ingredients: Add the flour mixture to the butter mixture in three parts, alternating with the sour cream mixture in two parts. Start and end with the flour mixture.

Mix on low speed after each addition, just until the flour disappears. Don’t overmix or the cake will be tough.

Final Mix: Give the batter a final gentle stir with a rubber spatula, scraping the bottom and sides of the bowl to make sure everything is combined.

The batter should be thick, smooth, and pale yellow with tiny flecks of lemon zest throughout.

Pour into Pan: Pour the batter into the prepared Bundt pan. Spread it evenly with a spatula, making sure it fills all the grooves.

Tap the pan gently on the counter 2-3 times to release any air bubbles trapped in the batter.

Bake: Bake for 50-60 minutes until the cake is golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

The top should spring back when lightly pressed. If it’s browning too fast, tent loosely with foil after 40 minutes.

Make the Glaze: While the cake bakes, make the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and lemon zest.

The glaze should be smooth and pourable but not too thin. Add more powdered sugar to thicken or more lemon juice to thin.

Cool Slightly: When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes on a wire rack.

Don’t let it cool completely in the pan, or it might stick. Ten minutes is perfect.

Invert the Cake: Place a wire rack over the top of the Bundt pan. Using oven mitts, carefully flip the pan and rack together so the cake releases onto the rack.

Lift the pan away slowly. If any parts stick, use a butter knife to gently loosen them.

Glaze While Warm: While the cake is still warm (but not hot), poke holes all over the top with a toothpick or skewer.

Slowly pour half the glaze over the warm cake, letting it soak in. Wait 5 minutes, then pour the remaining glaze over the top.

Let Glaze Set: Allow the glazed cake to cool completely on the wire rack. The glaze will set and become slightly firm but still sticky and sweet.

As the cake cools, the glaze soaks in even more, creating incredible moisture and flavor throughout.

Serve: Transfer the cooled cake to a serving plate. Garnish with extra lemon zest, fresh berries, or serve with whipped cream if desired.

Slice with a sharp knife and enjoy the moist, lemony perfection!

@u_tastekitchen

Ingredient Substitutions

Sour Cream: Plain Greek yogurt works perfectly and creates the same moist texture.

Whole Milk: 2% milk or buttermilk both work fine. Buttermilk adds extra tang.

Fresh Lemon Juice: Bottled lemon juice can work, but fresh tastes much better and brighter.

Unsalted Butter: Salted butter is fine—just reduce the added salt to ¼ teaspoon.

All-Purpose Flour: Cake flour makes an even more tender cake—use 3¼ cups.

Granulated Sugar: You can reduce to 1¾ cups for a less sweet cake, though it won’t be as moist.

Nutritional Information (Per Slice)

• Calories: 340
• Protein: 4g
• Carbohydrates: 54g
• Fat: 13g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 38g
• Sodium: 180mg
• Cholesterol: 85mg

Note: Values are approximate and based on 14 slices.

Tips for Success

Room Temperature Ingredients: Take eggs, sour cream, and milk out of the fridge 30-60 minutes before baking. This helps everything mix smoothly.

Fresh Lemon is Best: Fresh lemon juice and zest provide the brightest, most vibrant flavor. Don’t use bottled juice if you can avoid it.

Don’t Overmix: Mix just until ingredients are combined. Overmixing creates a tough, dense cake instead of a tender one.

Grease Pan Well: Bundt pans have lots of grooves. Make sure to grease every single corner of the cake will stick.

Glaze While Warm: Glazing while the cake is still warm lets the glaze soak deep into the cake for maximum moisture and flavor.

Use a Toothpick: Check doneness with a toothpick in the thickest part. It should come out clean or with a few moist crumbs.

Be Patient: Let the cake cool in the pan for exactly 10 minutes—not more, not less—for easiest release.

Serving Suggestions

Simple Elegance: Serve plain slices on pretty plates with a cup of hot tea or coffee for an afternoon treat.

With Berries: Top each slice with fresh raspberries, blueberries, or strawberries for color and freshness.

Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side for extra indulgence.

Ice Cream: Serve with vanilla ice cream or lemon sorbet for a delicious dessert combination.

Brunch Star: This cake is perfect for brunch alongside coffee and fresh fruit.

Gift Giving: Wrap in plastic and ribbon to give as a beautiful, homemade gift that everyone appreciates.

Storage and Shelf Life

Room Temperature: Store covered at room temperature for up to 3 days. The cake stays incredibly moist.

Refrigerator: Store in the fridge for up to 1 week. Let it come to room temperature before serving for the best flavor.

Freezer: Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Slices: Wrap individual slices separately for easy grab-and-go treats throughout the week.

Glaze Later: For longer storage, freeze the cake unglazed and add fresh glaze after thawing.

Variations to Try

Lemon Blueberry: Fold 1 cup fresh blueberries into the batter before baking for a fruity twist.

Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for classic lemon poppy seed cake.

Lemon Cream Cheese: Add 4 ounces of softened cream cheese to the batter with the sour cream for extra richness.

Double Lemon: Increase lemon juice to ½ cup and zest to 3 tablespoons for extra lemon punch.

Orange Cake: Replace lemon with orange juice and zest for a delicious orange version.

Lemon Lavender: Add 1 tablespoon dried culinary lavender to the batter for elegant floral notes.

Coconut Lemon: Add ½ cup shredded coconut to the batter and ¼ cup to the glaze.

Common Mistakes to Avoid

Cold Ingredients: Cold eggs and dairy don’t mix well and can make the batter lumpy. Always use room temperature ingredients.

Not Greasing Well: Bundt pans must be greased thoroughly. Missing even one spot can cause sticking.

Overmixing: Mixing too much after adding flour makes the cake tough and dense instead of tender.

Opening Oven Early: Don’t open the oven in the first 40 minutes. Temperature changes can cause the cake to sink.

Wrong Pan Size: Using a different size pan changes baking time significantly. Stick to a 10-inch Bundt pan.

Skipping the Poke Holes: Poking holes lets the glaze soak into the cake. Without this step, it just sits on top.

Glazing When Cold: Glaze must be added while the cake is warm for proper soaking and maximum flavor.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day, after the glaze has fully soaked in. Make it 1-2 days ahead and store at room temperature.

Why did my cake stick to the pan?

The pan wasn’t greased well enough. Every groove and corner must be coated. Try using baking spray with flour for foolproof release.

Can I use a different pan?

You can use two 9-inch round pans (bake 30-35 minutes) or a 9×13 pan (bake 35-40 minutes). Bundt shape is traditional, though.

How do I know when it’s done?

Insert a toothpick in the thickest part. It should come out clean or with just a few moist crumbs. The top should spring back when touched.

Why is my cake dry?

Possible causes: overbaking, overmixing, or measuring flour incorrectly. Spoon flour into measuring cups and level—don’t pack it.

Can I make this without lemon zest?

Zest provides most of the lemon flavor. Without it, the cake won’t taste nearly as lemony. Fresh zest is worth buying lemons for.

My glaze is too thick. What do I do?

Add lemon juice 1 teaspoon at a time, whisking between additions, until it reaches a pourable consistency.

Can I double this recipe?

Yes, but bake in two separate Bundt pans. Don’t try to double in one pan—it won’t bake evenly.

Is this cake gluten-free?

No, but you can use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.

How do I get more lemon flavor?

Increase lemon zest to 3 tablespoons and juice to ½ cup. You can also add lemon extract (1 teaspoon) along with vanilla.

A Slice of Citrus Bliss

Neiman Marcus Lemon Cake is proof that the simplest flavors, when done right, are often the most spectacular. This cake doesn’t need fancy decorations or complicated techniques—the bright, fresh lemon flavor and incredibly moist texture speak for themselves.

Whether you’re making it for a special occasion, bringing it to a gathering, or just treating yourself to something wonderful, this lemon cake delivers every single time. One bite of this sweet, tangy, tender cake and you’ll understand why it’s been a beloved recipe for generations. Bake it once, and it’ll become your signature dessert!