This Moist Lemon Cake Recipe is absolutely irresistible—each buttery slice bursts with bright, sunny lemon flavor and stays melt-in-your-mouth tender for days. It’s my go-to treat for welcoming spring or brightening up any afternoon, and once you try it, you’ll see why it earns rave reviews from everyone who gets a slice!
Why You’ll Love This Recipe
- Incredibly Moist Texture: This lemon cake stays perfectly soft and luscious for days, thanks to buttermilk and a sweet-tart lemon syrup soak.
- Bursting with Real Lemon Flavor: Triple layers of fresh lemon zest, juice, and a zingy glaze make every bite bright and refreshing.
- Foolproof and Adaptable: The straightforward method comes together easily with pantry staples, with simple swaps for dairy, flour, or citrus fruit.
- Stunning for Any Occasion: The glossy icing and golden crumb make this cake look every bit as delicious as it tastes—perfect for brunch, dessert, or gifting!
Ingredients You’ll Need
One of the best things about this moist lemon cake recipe is how every ingredient plays a starring role—from the mellow tang of buttermilk to the punchy zing of real lemon juice. Let’s take a closer look at what makes this simple loaf such a showstopper.
- All-purpose flour: The sturdy foundation for our cake, providing the structure and balancing all the moisture.
- Baking powder: Gives the loaf a beautiful rise and that perfect, light crumb.
- Lemon zest: Packed with aromatic oils, zest gives the cake its signature vibrant fragrance and flavor. Don’t skip it!
- Salt: Enhances the lemon flavor and keeps the sweetness in check.
- Unsalted butter: Room temperature butter creams up soft and fluffy with sugar, creating an ultra-tender cake base.
- Granulated sugar: Sweetens and helps develop a luscious, golden crust.
- Eggs: Add richness and structure, ensuring the cake holds together moist and lofty.
- Vanilla extract: Rounds out the lemon flavor with a hint of mellow warmth.
- Lemon juice: Brightens both the cake batter and the syrup with true lemon zing—freshly squeezed is best!
- Buttermilk: Its tang and fat make the crumb velvety, tender, and oh-so-moist. (See below for a simple DIY swap if you’re out.)
- Powdered sugar: Dissolves easily for both the lemon syrup and vivid white icing on top.
- Milk: A little splash makes the icing just the right consistency for that bakery-style finish.
Variations
The beauty of this moist lemon cake recipe is that it’s endlessly customizable. Whether you want to swap flavors, make it a little lighter, or work with what’s in your pantry, you’ve got tons of delicious options to try.
- Make it orange or lime: Swap in orange or lime zest and juice for a playful citrus twist—so fun for summer brunches or showers!
- Gluten-free version: Use your favorite 1:1 gluten-free flour blend for a cake that’s still just as fluffy and flavorful.
- Berry burst: Gently fold in a cup of fresh blueberries or raspberries for juicy pops of color and extra sweetness.
- Dairy-free delight: Use plant-based butter and homemade dairy-free “buttermilk” with almond or oat milk plus lemon juice for a cake everyone can enjoy.
How to Make Moist Lemon Cake Recipe
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan thoroughly with butter or nonstick spray—if your pan is prone to sticking, a parchment sling makes removal a breeze. This little bit of prep means you’ll get a gorgeous, intact loaf with no fuss later on!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, bright lemon zest, and salt. This evenly disperses the zest and leavening, ensuring the citrus flavor and rise is spread throughout every delicious bite.
Step 3: Cream Butter and Sugar
In the bowl of your stand mixer (or using a hand mixer), beat the room-temperature unsalted butter with the granulated sugar on medium-high speed. After about 4–6 minutes, you should have a light, fluffy mixture—don’t rush this part, as it’s the secret to an ultra-soft, tender crumb!
Step 4: Add Eggs, Vanilla & Lemon Juice
With the mixer on low, add your eggs one at a time, mixing until each is just incorporated. Pour in the vanilla extract and lemon juice. Beat again on medium-high speed until the batter comes together—scrape the sides of your bowl to be sure everything’s well blended.
Step 5: Alternate Flour and Buttermilk
Switch the mixer to low and add one-third of your dry mixture, followed by half the buttermilk. Repeat, finishing with the last third of flour. Be gentle—mix only until just combined to avoid overworking the batter, which keeps your loaf beautifully moist and soft.
Step 6: Bake to Golden Perfection
Scrape the batter into your prepared loaf pan and level the top. Bake for 45–55 minutes, or until the cake is golden and a toothpick inserted in the center comes out with just a few moist crumbs. Let it cool in the pan for about 15 minutes—your kitchen will smell absolutely heavenly!
Step 7: Soak with Lemon Syrup
While the cake is still warm, carefully transfer it to a wire rack. Whisk together lemon juice and powdered sugar for a quick syrup, then brush it generously over the loaf. This infuses extra moisture and tang into every nook and cranny for maximum lemony impact.
Step 8: Finish with Lemon Icing
Once fully cooled, mix up the lemon icing using sifted powdered sugar, a bit of lemon juice, and just enough milk to reach a thick, pourable consistency. Drizzle lavishly over the top and let set—it’s the crowning glory of this show-stopping moist lemon cake recipe!
Pro Tips for Making Moist Lemon Cake Recipe
- Creaming is Key: Take your time when beating butter and sugar—the longer you cream, the airier and softer your crumb will be.
- Room Temperature Ingredients: Letting butter, eggs, and buttermilk warm up ensures smooth blending for a perfectly even cake texture.
- Easy DIY Buttermilk: If you’re out of buttermilk, simply mix ½ cup milk with 1½ teaspoons lemon juice or vinegar and let it sit until slightly curdled—works like a charm!
- Don’t Overmix: Stop mixing as soon as the flour is incorporated—this preserves maximum moisture and prevents the loaf from turning dense.
How to Serve Moist Lemon Cake Recipe
Garnishes
A cloud of lemon icing makes a gorgeous finish, but you can also dress up each slice with sprinkles of extra lemon zest, candied lemon slices, a dusting of powdered sugar, or even a few fresh berries for a pop of color. It’s amazing how a handful of edible flowers or a twist of lemon can make this already-lovely cake look fit for a celebration!
Side Dishes
This bright, moist lemon cake recipe shines next to a bowl of lightly sweetened whipped cream, a scoop of vanilla ice cream, or a dollop of Greek yogurt. For brunch, serve alongside fruit salad, herbal tea, or a cold glass of lemonade for a citrusy double-down your guests won’t forget.
Creative Ways to Present
Try slicing your lemon cake into thick slabs and serving as a base for shortcake or trifle, cubing it for elegant dessert parfaits, or simply cutting into petite tea party squares. If you’re gifting, wrap individual slices in parchment with a pretty ribbon—people will go wild for this thoughtful, delicious little package!
Make Ahead and Storage
Storing Leftovers
Your moist lemon cake will stay fresh and perfectly tender stored in an airtight container at room temperature for up to three days. If your kitchen is especially warm, pop it in the fridge to keep the icing set and the crumb just right.
Freezing
This cake freezes like a dream! Wrap cooled, ungarnished slices or the whole loaf tightly in two layers of plastic wrap, then foil, and stash in the freezer for up to two months. Thaw on the counter overnight, then add icing or glaze just before serving.
Reheating
If you want a warm slice, pop a piece (unglazed is best) in the microwave for 10–12 seconds. For a gentle oven refresh, wrap slices in foil and heat at a low temperature (about 300°F) for five minutes. That soft, just-baked texture comes right back!
FAQs
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Can I use bottled lemon juice instead of fresh?
Yes, you can use bottled lemon juice in a pinch. Freshly squeezed is ideal for the brightest flavor, but bottled juice will still give your moist lemon cake recipe that signature citrus tang. If possible, pair it with fresh lemon zest for the best aroma and taste.
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Why did my cake turn out dense instead of fluffy?
This often occurs if the batter is overmixed or if your ingredients were too cold. For the fluffiest texture, make sure your butter, eggs, and buttermilk are at room temperature, and mix only until everything is just combined to avoid overworking the gluten.
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How should I line my loaf pan to prevent sticking?
Grease your loaf pan very well with butter or nonstick spray, and if you want to be extra cautious, line the pan with a strip of parchment paper (leaving some overhang for easy lifting). This way, your moist lemon cake will release beautifully every time.
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Can I double this recipe and bake it as a full cake or cupcakes?
Absolutely! You can double the moist lemon cake recipe and divide the batter between two loaf pans, or use it for cupcakes (adjust baking time accordingly). For a round cake, watch baking times closely and test with a toothpick for best results.
Final Thoughts
If you’re craving a burst of sunshine on a plate, this moist lemon cake recipe is the answer. It’s heartwarming, crowd-pleasing, and so simple to make—even if you’re new to baking. Give it a try and let your kitchen fill with the irresistible aroma of lemon love!
Print
Moist Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Moist Lemon Cake that boasts a perfect balance of zesty lemon essence and sweet icing. This easy-to-follow recipe guarantees a moist and tender cake that will brighten any occasion.
Ingredients
Lemon pound cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice, about 1/2 lemon
- 1/2 cup buttermilk
Lemon syrup:
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
Lemon icing:
- 1 cup powdered sugar, sifted
- 1 1/2 Tbsp lemon juice
- 1 Tbsp milk
Instructions
- Preheat oven: Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
- Prepare dry ingredients: Combine flour, baking powder, lemon zest, and salt in a bowl.
- Cream butter and sugar: Cream butter and sugar until pale and fluffy.
- Add wet ingredients: Mix in eggs, vanilla extract, and lemon juice. Alternate adding flour mixture and buttermilk.
- Bake: Pour batter into pan and bake for 45-55 minutes until golden and a toothpick comes out clean.
- Make syrup: Combine lemon juice and powdered sugar for syrup. Brush on warm cake.
- Prepare icing: Mix powdered sugar, lemon juice, and milk to make icing. Pour over cooled cake.
Notes
- If you don’t have buttermilk, you can make your own by combining 1/2 cup of milk with 1.5 tsp lemon juice or white vinegar.
- The longer you beat the sugar and butter, the better the result will be because this process incorporates air into the batter and makes the cake fluffy and tender.
- I recommend using fresh lemon juice but you can also use bottled lemon juice.
- This cake would also taste great with lime juice or orange juice.
- Line the pan with parchment paper if unsure about sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 306 kcal
- Sugar: 34g
- Sodium: 144mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 58mg
