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Easy Lemon Fritter Cake – made with granulated and brown sugar, melted butter, creamy yogurt, vanilla, and plenty of fresh lemon zest and juice! Each bite is filled with a swirl of lemony goodness and topped with a quick vanilla lavender glaze. As it bakes, the scent fills your kitchen with warm notes of spring and summer. It’s the yummiest. You will LOVE this cake!
You guys, I’m so excited to finally share this cake. I’ve been working on it forever, and now that it’s just right, I saved the best recipe of the week for Friday!
This cake was inspired by the glazed apple fritter cake I made in the fall—which quickly became a fan favorite. I don’t even know if a “lemon fritter” is officially a thing, but once the idea came to mind, I had to make it happen. And honestly? It’s even better than I imagined.
Think soft, buttery crumb cake with little pockets of lemony crumble and a sweet citrus glaze. YUM!
It took a few rounds to perfect, but the final test was the winner. And not only is it easy to make, it’s just in time for all the spring and summer baking.
And for summer? I’m already dreaming up a blueberry version. Blueberry fritter cake? Oh yes, it’s happening!
Ok, let’s jump into the details
Ingredients
- lemon zest
- granulated sugar
- brown sugar
- salted butter
- plain Greek yogurt
- eggs
- lemon juice
- vanilla extract
- all-purpose flour – or you can use whole wheat
- baking powder
- dried lavender (optional)
- candied lemon (optional)
Lemon Swirl Ingredients
- granulated sugar
- lemon zest
- all-purpose flour
- salted butter
Glaze Ingredients
- whole milk
- dried lavender (optional)
- salted butter – lightly browned on the stove
- vanilla
- powdered sugar
Special Tools: Just a mixing bowl and a 9×9 baking pan, and possibly a skillet to brown the butter if you like.
Steps
Step 1: the lemon sugar
Mix the granulated sugar with the lemon zest. Use your fingertips to rub the zest into the sugar. This will release the lemon’s oils, infusing more flavor into the sugar.
Mix in the brown sugar.
Step 2: make the batter
To the lemon sugar, add the melted butter. I don’t have a microwave, so I melt the butter on the stove to get it to a lightly browned stage.
Then add the yogurt, eggs, lemon juice, and vanilla extract.
Next, the dry ingredients: flour, baking powder, and salt. You can also use whole wheat flour, or use a gluten-free blend if needed.
Step 3: the lemon swirl in the middle
The lemon swirl consists of granulated sugar, lemon zest, flour, and butter. Mix together until clumps form.
Step 4: layer the cake, then bake
Now, layer the cake batter with the lemon swirl. Start with 1/2 of the batter on the bottom, then add the lemon swirl mix, and top with the remaining batter.
At this point, it’s time to bake. This will take about 30 minutes in the oven. But I promise, the wait will be worth it!
Step 5: the glaze
While the cake is baking, make the vanilla lavender glaze. You can choose to use the lavender or omit it. If you omit the lavender, you can use lemon zest instead!
Warm the milk until steamy. Add the dried lavender and let it steep for 5 minutes. This will infuse the milk with the flavor. Strain out the dried lavender.
Now, mix in the vanilla, melted butter, and powdered sugar. Pour the glaze over the cake. It’s so pretty!
The final step is to sprinkle the lavender and sugar mix over this cake. You can add some candied lemon slices too! It’s so pretty! And beyond delicious! Have fun and enjoy some sweet and easy lemon fritter cake!
Looking for other spring/summer recipes? Here are a few of my go-to’s.
Blackberry Lavender Naked Cake with White Chocolate Buttercream
Baked Blackberry Ricotta French Toast
Lastly, if you make this Easy Lemon Fritter Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Lemon Fritter Cake
Servings: 12
Calories Per Serving: 386 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon lemon zest
- 1 stick (8 tablespoons) salted butter, melted
- 1 cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon dried lavender (optional)
Lemon Crunch
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon all-purpose flour
- 2 tablespoons salted butter, melted
Glaze
- 1/4 cup whole milk
- 2 teaspoons dried lavender (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons salted butter
- 2-3 cups powdered sugar
Instructions
- 1. Preheat oven to 350°F. Line a 9×9 inch baking dish with parchment paper.2. In a bowl, mix the granulated sugar with the lemon zest, use your fingers to rub the zest into the sugar, releasing the lemon oil. Add the brown sugar, melted butter, yogurt, eggs, lemon juice, and vanilla. Then add the flour, baking powder, and salt. Mix until fully combined.3. To make the Lemon Crunch. Mix the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar, releasing the lemon oil. Add the butter and flour.4. Pour half the batter into the baking dish. Arrange the clumps over the batter. Add the remaining batter. Bake for 30 minutes or until the center is just set.5. Meanwhile, make the lavender glaze. Warm the milk in a small pan set over medium heat until steaming. Remove from the heat and stir in the lavender. Cover and steep for 5 minutes. Strain the milk through a fine-mesh strainer, and discard the lavender. Stir in the vanilla, butter, and powdered sugar, adding more to your taste.6. Spoon the lavender glaze over the cake. Let the icing set for 30 minutes. Mix 2 tablespoons of sugar with 1 teaspoon of dried lavender. Sprinkle the sugar over the cake. Slice and enjoy! Enjoy!
This post was originally published on April 25, 2025
Skipped the lavender and couldn’t devour it fast enough. Loved!!!
Hi Laura,
Happy Friday! Thanks a lot for trying this recipe and your comment, so glad it was enjoyed!☃️
Good morning! How do you recommend storing this cake? Thank you!
Hi Ashley! If you’re planning on only storing it for 2-3 days, you can leave it on the counter at room temp! If not, I would store in an air tight container in the fridge! Hope this helps! xT
I didn’t have the pan recommended so used a loaf pan and baked at 350 for 55 mins. Also saved some lemon crunch swirl and added to the top. Was great!! Resembles the lemon loaf from Starbucks.
Thanks so much, Valerie! I am so glad to hear this cake was a hit, I appreciate you making it! xx
Could this be made in a Bundt pan? Any adjustments?
Hi Lindsey,
So sorry, I have not tried that with this recipe. You may need to double the batter. Please let me know if you give it a try! xx
I see the published date and then the updated date. Is there a way for you to inform us of what was updated with the recipe? Thank you!!
Hey Alice! It was just a spelling error! Nothing had been edited within the recipe. So sorry if this is confusing!!
Hope you love the recipe!
One of the best cakes I have ever made!!! Truly delicious…flavors were amazing. Making this was truly a pleasure….the instructions for the lemon zest sugar and lavender infused frosting made me smell spring.
It was a gift…thank you Tieghan for always sharing your creativity with us!!! ❤️❤️❤️
Hi Cristen,
Happy Monday! I appreciate you making this recipe and your comment, so glad it turned out well! xx
This turned out so well! I’m a sucker for floral flavors so when I saw this had lavender in it, I had to make it! The cake was light and airy, and the flavors remind me of spring!
Thanks so much, Valerienne! Love to hear this recipe turned out well for you. I appreciate you making it! Have a great weekend! xx
I left out the lavender and opted for a lemon vanilla glaze and it’s so delicious. Not at all like regular frosting. The texture is lovely. I would maybe cut down on some of the lemon sugar crunch (as I prefer slightly less sweet) but we enjoyed this cake and will definitely make it again.
Hi Rebecca,
Happy Friday!! Thanks a bunch for making this recipe and your comment, I’m so glad to hear it was enjoyed! xx
Fritter, Cake or Fritter-Cake: This was absolutely delicious. I will make it again for sure.
Thanks for the inspiration! Can’t wait for more spring recipes ideas now that the weather is getting warm.
Thanks so much, Alicia:) So glad to hear you enjoyed this cake, I appreciate you making it! Have the best day! xx
This is not “fritter like” at all. Not sure if fritter means something different in CO, but this is not it.
Thanks for your feedback Jen, sorry to hear this recipe was not enjoyed.
Hi. I’m really hoping my question gets through this time.
Can you clarify which type of butter is needed for this? Your recipe calls for salted butter, but you use unsalted butter in your story today. I also see whipping cream but it’s labeled as milk in the ingredient picture. Can you clarify what is needed and what is interchangeable… Like what substitutions can be made??? I appreciate it.
Hey Rebecca! I always recommend salted butter for the best results.
For the cake batter, I recommend milk as the recipe says!
Please let me know if you have other questions. Hope you love the cake! And have a nice weekend!