If you’re someone who swoons for citrus and can’t resist a soft, tender crumb, you’ve found your new best friend in this Moist Lemon Cake Recipe. This sunshiny loaf is the perfect balance of zesty lemon, sweet icing, and melt-in-your-mouth texture. Whether you’re serving it with afternoon tea or treating yourself to a slice for breakfast, this Moist Lemon Cake Recipe is easy enough for a weekday bake yet impressive enough to share at a special gathering. Let’s bake some happiness, one vibrant slice at a time!

Ingredients You’ll Need

The beauty of this Moist Lemon Cake Recipe lies in its honest, everyday ingredients—each one working together to bring out bright flavors and that irresistible soft crumb. Don’t skip the little touches like lemon zest or buttermilk; they’re the unsung heroes behind every bite!

All-purpose flour: Provides structure and a tender base for the cake—you’ll get a nice, even crumb.
Baking powder: Helps the cake rise and gives it a lightness you’ll love, no heavy bricks here.
Lemon zest: This packs in the floral, aromatic oils from the lemon, giving the cake its unforgettable fragrance.
Salt: Balances the bright sweetness and sharpness of the lemon, deepening all the flavors.
Unsalted butter (room temperature): For richness and moisture—creaming the butter makes the cake fluffy.
Granulated sugar: Sweetens things up just enough and helps aerate the batter when creamed with butter.
Large eggs (room temperature): Bind everything together and give extra tenderness and richness.
Vanilla extract: Adds warmth and depth that brings out the best in lemon’s brightness.
Lemon juice: Used in both the batter and the syrup, it brings a big punch of flavor and tang.
Buttermilk: Adds tangy flavor and keeps the cake incredibly moist—use a substitute if needed, but don’t skip this step!
Powdered sugar: Sweetens both the syrup and icing while also bringing that beautiful, smooth finish on top.
Milk: Helps loosen the icing just enough for the perfect, pourable consistency.

How to Make Moist Lemon Cake Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (177°C) and grease a 9×5-inch (or 8×4-inch) loaf pan thoroughly. If you want an extra-insurance policy for a clean release, line the pan with parchment paper, hanging some over the sides for easy lifting. A little prep now means you’ll get that perfect loaf later!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. The lemon zest loves mingling with the flour so every slice is infused with citrusy aroma. Set this bowl aside for later—it’s the backbone of your Moist Lemon Cake Recipe.

Step 3: Cream Butter and Sugar

Beat the butter and granulated sugar in your stand mixer (or with a hand mixer) on medium-high speed until the mixture turns pale and super fluffy—about 4–6 minutes. Scrape down the bowl as needed; this ensures even mixing and lots of air in the batter, creating that soft, light texture we’re after.

Step 4: Add Eggs, Vanilla, and Lemon Juice

Lower the mixer speed, add eggs one at a time, then pour in the vanilla extract and two tablespoons of lemon juice. This step builds richness and starts layering in flavors for your Moist Lemon Cake Recipe. Once incorporated, bump up the speed and mix just until everything’s blended.

Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low, add about a third of the flour mixture and gently mix. Next, pour in half the buttermilk. Alternate the flour and buttermilk additions, beginning and ending with flour. Be careful not to overmix—when everything is just combined, stop! You’re preserving the cake’s tender crumb.

Step 6: Bake

Pour the batter into your prepared loaf pan and use a spatula to smooth the top. Bake for 45–55 minutes until the cake is golden brown and a toothpick comes out with just a few moist crumbs. Baking times can vary slightly, so keep an eye on your prize during those last few minutes.

Step 7: Soak With Lemon Syrup

Let the cake cool in the pan for 15 minutes. In the meantime, mix lemon juice and powdered sugar for a quick lemon syrup. Carefully remove the cake, set onto a cooling rack, and while it’s still warm, brush that tangy syrup over the entire loaf. It soaks in, locking both flavor and moisture deep into your Moist Lemon Cake Recipe.

Step 8: Ice and Finish

Once fully cooled, whisk together the icing—powdered sugar, lemon juice, and milk—until thick but pourable. Drizzle or pour over the cake, letting it drip down the sides. The icing will set into a luscious, glossy finish that snaps slightly when you slice through.

How to Serve Moist Lemon Cake Recipe

Garnishes

A dusting of additional lemon zest, a few curls of candied lemon peel, or a sprinkle of edible flowers dresses up each slice beautifully. For a simple, classic look, let the shiny glaze take center stage. No matter how you embellish, the fresh flavors will still shine in every bite!

Side Dishes

Pair a slice with fresh berries or a dollop of creamy Greek yogurt for a brunch-worthy treat. It also makes a lovely companion to a hot mug of tea or cold brew coffee. The Moist Lemon Cake Recipe’s natural brightness lifts any meal or snack!

Creative Ways to Present

Try serving individual slices with a scoop of vanilla ice cream or a swirl of whipped cream for dessert. Cut the cake into cubes and make mini trifles with layers of whipped cream and fresh fruit for a playful twist. The options are as sunny and inventive as your imagination allows!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Moist Lemon Cake Recipe tightly in plastic wrap or stash it in an airtight container at room temperature. It’ll stay deliciously moist for up to three days—if it lasts that long! The glaze helps lock in freshness, too.

Freezing

Yes, you can freeze this cake! For the best results, wrap the unglazed loaf tightly in a couple of layers of plastic wrap, then foil. Thaw overnight in the fridge or at room temp before adding the glaze. Individual slices can be frozen as well—just pop them in a freezer-safe bag and grab one whenever you need a citrusy pick-me-up.

Reheating

If you’d like to enjoy a warm slice, just zap it in the microwave for 10–15 seconds or warm gently in the oven. The crumb will return to its tender, just-baked glory. If reheated, wait to add the glaze so it stays shiny and doesn’t get absorbed.

FAQs

Can I make this Moist Lemon Cake Recipe without buttermilk?

Absolutely! If you don’t have buttermilk, simply stir 1/2 tablespoon of lemon juice or white vinegar into half a cup of milk, let it sit for 5 minutes, and then use as directed.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is best for vibrant flavor in this Moist Lemon Cake Recipe, but bottled lemon juice works in a pinch. Just note that the flavor won’t be quite as lively as using freshly squeezed.

Can I double this Moist Lemon Cake Recipe for a crowd?

Yes! Double the ingredients and divide the batter evenly between two loaf pans, or bake in a bundt or larger cake pan and adjust baking time as needed. Everyone will request seconds!

How do I keep the cake from sticking to the pan?

Be thorough with your pan prep: generously grease the loaf pan and line with parchment for easy removal. Let the cake cool before turning out for neat slices.

What’s the best way to zest a lemon?

Use a microplane or fine grater, avoiding the white pith underneath—just the yellow part adds the punchy lemon fragrance that makes this cake sparkle.

Final Thoughts

Baking this Moist Lemon Cake Recipe is like pouring a little sunshine into your kitchen. Whether you’re new to homemade cakes or a seasoned baker, give it a try and share a slice with someone you love—there’s nothing quite like the bright flavor and soft texture of a thoughtfully made lemon cake. Happy baking!

Moist Lemon Cake Recipe

★★★★★

5 from 27 reviews

Author: lilan
Total Time: 1 hour 10 minutes
Yield: 1 loaf cake (about 10 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This Moist Lemon Cake recipe is bursting with citrus flavor and topped with a sweet lemon glaze. Perfect for any occasion, this cake is sure to brighten up your day!

Instructions

Preheat oven and prep pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
Mix 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: Beat in eggs, vanilla extract, and lemon juice.
Combine batter: Alternate adding flour mixture and buttermilk, mix until just incorporated.
Bake: Transfer batter to pan and bake for 45-55 minutes until golden brown.
Make lemon syrup: Mix lemon juice and powdered sugar. Brush on warm cake.
Ice the cake: Combine icing ingredients and pour over cooled cake.

Notes

For a buttermilk substitute, combine ½ cup milk with 1 ½ tsp lemon juice or vinegar and let sit for 5 minutes.
Adjust icing consistency by adding more lemon juice if needed.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Lemon Cake, Citrus Dessert, Homemade Cake, Lemon Glaze