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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
Is this correct that the serving size is 3?!
Hi Tina,
Thank you so much for pointing this out, that’s incorrect, we will get this fixed! Have a great Wednesday! xx
Wonderful cake. I get that it’s “fritter like”. Not sure why all the confusion with other comments. The browned butter and the mixture in the middle is genius. Love your recipes! Love your lemon ones!
Thanks so much, Sandy:) I am so glad to hear this cake turned out well for you, I appreciate you making it! xx
Did something happen to your cake that made it so dented/split before the icing? The top is not smooth at all. How do I prevent this?
Hi Alisha,
It’s just the nature of the cake:) I hope you love this recipe! xx
The recipe calls for a 9×9 inch baking pan. The photos show a rectangular pan, probably 9×13 inch. What’s going on? Which is it?
Hi Lee,
I used a 9×9 baking pan, you can follow the recipe instructions as is:) I hope you love this cake! xT
I followed the recipe exactly as written, mine was anything but light and airy or fritter like at all. It was quite dry and dense. Subtle lemon flavor, not a punch of lemon like I like.
Hi Ollie,
So sorry to hear this. Thanks for trying the cake and sharing your feedback, if I can help in any way, please let me know! xx
Hi Half baked harvest, can you explain why this is a fritter cake? I’m not understanding. Mine didn’t end up tasting like a fritter.
Hi Kandice,
Thanks for trying this recipe, sorry to hear it was not enjoyed. The cake is light and airy like a fritter and the lemon swirl in the middle creates butter pockets that give the affect of a fritter. I hope this helps! xx
Shared this cake with four neighbors. It was unanimous that we all loved the rich lemon flavor of the cake with the sweet lavender glaze.
Thank you for sharing this recipe.
Jessica
Hi Jessica,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
This is ridiculous that a comment asking a clarifying question continues to get denied. Again I ask – what part of this cake is fritter?
Hi Alice,
The cake is light and airy like a fritter and the lemon swirl in the middle creates butter pockets that give the affect of a fritter. I hope you love the cake! xx
This was ok, it turned out a little dry and I didn’t feel like the flavors were very strong. I also don’t understand what about this cake is a “fritter.”
Hi Beth,
Thanks for trying this cake and sharing your feedback, so sorry to hear you didn’t love it. Have a nice Sunday! xx
Could you please answer my comment about the fritter portion?
The cake is light and airy like a fritter and the lemon swirl in the middle creates butter pockets that give the affect of a fritter.
This recipe says it has optional lavender and salt for the cake, but does not specify where they go (not talking about the glaze portion.) Then you don’t specify if you apply the glaze while the cake is hot or cold. I started making the cake without realizing it and I am omitting the lavender/salt in the cake and applying the glaze cold. I hope it turns out. I wish I had noticed that before I started making it.
Hey Melissa! There is no lavender in the cake, only in the glaze! You can ice the cake warm or at room temperature. I usually make the glaze when the cake is done baking and then I will add the glaze.
I will Adjust the recipe to be more clear. I apologize!
Hope you love the cake!! Let me know if you still have questions! Have a great week!
Hello
How much does a stick of butter weigh in the US, I’m in the UK and our blocks of butter keep downsizing!
Hi Fiona,
1 stick of butter is equal to 113 grams. Please let me know if you have any other questions! xx
What do you mean “Arrange the clumps over the batter.” ?
Hi Lindsey,
The lemon crunch is going to form into small clumps so you are going to arrange those around the batter. I hope this makes more sense! xx
What makes this a ‘fritter’ cake? A fritter is fried dough or batter.
Hey James! The lemon filling gives the cake a fritter like look, feel and taste. It is so yummy! A very light and airy cake! Have a great week!
You mention putting half the lemon swirl in between layers of batter- but omit what to do with the remaining half. Can you clarify? Also, is candied lemon something you make or is it available store-bought?
Hey Kate! The full lemon swirl mix goes into the middle of the cake. I am so sorry if that was confusing. I adjusted the recipe to be more clear. I hope you love the cake!! Have a great week!
Looks really good! How do you reheat all these delicious leftovers without a microwave!? We have found success with an air fryer for certain things like pizza. Is that what you use? If so, what brand do you like? (Ready for a larger one/upgrade.) Thanks and have a good day.
Hi Paula,
Typically in the oven or on the stove top:) Let me know if you give this recipe a try! xx
Can this be made with almond flour or anything other than wheat flour?
Hi Mary,
Yes, a gluten free flour blend will also work nicely for you. I hope you love this recipe, please let me know if you give it a try! x