The Perfect Moist Lemon Cake Recipe for Tangy Sweet Bliss

Crafting a moist lemon cake can transport you to sunny Mediterranean kitchens with its vibrant, zesty essence.

Sunshine bursts through every slice of this delectable dessert.

Delicate crumb meets bright citrus notes in a harmonious dance of flavors.

Whispers of fresh lemons weave magic into each tender bite.

Soft, pillowy texture melts on your tongue, revealing layers of subtle sweetness.

This recipe promises a simple yet extraordinary culinary adventure that calls you to the kitchen.

Whip up this crowd-pleasing treat and watch smiles bloom around the table.

Moist Lemon Cake Bursting with Citrus Charm

• Packed with bright lemon zest and a tangy glaze, this cake delivers a refreshing burst of citrusy goodness that will tantalize your taste buds and leave you craving more.
• Perfect for casual gatherings, afternoon tea, potlucks, or as a delightful dessert after a family meal, this moist lemon cake suits any occasion and pleases everyone from kids to adults.
• With minimal ingredients and straightforward steps, this recipe transforms basic components into an impressive, bakery-worthy dessert that looks and tastes absolutely spectacular.

Moist Lemon Cake Ingredients That Brighten

• Flour: Fine, powdery ingredient that provides structure and texture to the cake.
• Sugar: Sweet granulated ingredient that adds sweetness and helps create a tender crumb.
• Butter: Rich dairy product that contributes moisture and enhances the cake's flavor.
• Eggs: Binding agent that helps create a smooth and cohesive cake batter.

• Lemon Juice, Milk, Sour Cream: Moisture-rich ingredients that keep the cake soft and tender.
• Vanilla Extract: Flavor enhancer that adds depth and warmth to the cake's taste.

• Baking Powder, Baking Soda, Salt: Essential dry ingredients that help the cake rise and balance flavors.
• Lemon Zest: Bright citrus ingredient that provides intense lemon flavor and aromatic notes.

• Powdered Sugar, Lemon Juice: Smooth and tangy topping that adds extra moisture and citrus flavor to the finished cake.

Baking Moist Lemon Cake Without the Fuss

Step 1: Prep the Oven and Pan

Get your oven warmed up to 350F.

Grab a cake pan and give it a light coating of butter or cooking spray.

Lay down a circle of parchment paper to make sure your cake slides out like a dream.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these together until they’re best friends and set aside.

Step 3: Cream Butter and Sugar

In a big bowl, beat softened butter and sugar until they transform into a fluffy cloud.

Crack in eggs one by one, mixing thoroughly after each.

Sprinkle in bright lemon zest and a splash of vanilla for extra magic.

Step 4: Create Liquid Magic

• Fresh lemon juice
• Milk
• Sour cream

Slowly fold the dry ingredients into your butter mixture, alternating with the liquid.

Mix gently – you want a smooth batter, not a tough cake.

Step 5: Bake to Perfection

Pour the batter into your prepared pan.

Smooth the top with a spatula.

Slide into the oven and bake for 35-40 minutes.

The cake is ready when a toothpick comes out clean with just a few happy crumbs.

Step 6: Cool and Release

Let the cake hang out in the pan for 10 minutes.

Then carefully transfer to a wire rack to cool completely.

Step 7: Drizzle with Sunshine

Whisk powdered sugar and lemon juice until you’ve got a silky glaze.

Drizzle over the cooled cake.

Sprinkle extra lemon zest on top for a burst of citrusy joy.

Tips That Bring Moist Lemon Cake to Life

• Add extra lemon zest to the batter for a more intense citrusy punch that'll make your taste buds dance.
• Toss flour-coated dry ingredients to ensure they don't sink to the bottom during baking, keeping the texture perfectly even.
• Don't overmix the batter – stop mixing as soon as ingredients are just combined to maintain the cake's tender, moist crumb.
• Let the cake cool completely before adding the lemon glaze to prevent it from becoming runny and ensure a beautiful, crisp finish.
• Use room temperature eggs and dairy ingredients to help them blend more smoothly and create a more uniform cake texture.

How to Keep Moist Lemon Cake Soft and Fresh

• Store covered with plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep the cake away from strong-smelling foods to prevent flavor absorption.
• Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Keep in a sealed container at room temperature for 2-3 days if your kitchen is cool and dry. Place a piece of bread in the container to help maintain moisture.
• Warm individual slices in the microwave for 10-15 seconds. For best results, use the oven by placing the slice on a baking sheet and warming at 300F for 5-7 minutes to restore softness and freshness.

Pairing Picks for Moist Lemon Cake Moments

• Serve Alongside Lavender Tea: Brew delicate lavender tea to balance the cake's bright citrus notes, creating a soothing and elegant flavor combination that enhances the lemon's refreshing profile.
• Match with Creamy Mascarpone: Top cake slice with a dollop of smooth mascarpone cheese, adding a rich, velvety texture that softens the lemon's tanginess and provides a luxurious mouthfeel.
• Garnish with Fresh Berries: Scatter fresh raspberries or blueberries around the cake plate, introducing a natural sweetness and vibrant color that beautifully complements the lemon's sharp zestiness.
• Pour Chilled Prosecco: Uncork a crisp, light prosecco to create a celebratory moment, with its effervescent bubbles and subtle fruity undertones perfectly cutting through the cake's dense, moist texture.

Versions to Try with Moist Lemon Cake

• Gluten-Free Lemon Cake: Replace wheat flour with almond flour or a gluten-free flour blend, ensuring the same moisture and texture while catering to those with gluten sensitivities.
• Dairy-Free Adaptation: Swap butter with coconut oil, use almond milk instead of regular milk, and replace sour cream with dairy-free yogurt to create a lemon cake suitable for lactose-intolerant individuals.
• Low-Sugar Version: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the cake's delightful lemony flavor profile.
• Vegan Lemon Cake: Use flax eggs as an egg replacement, select plant-based butter alternatives, and incorporate non-dairy milk to transform the recipe into a completely vegan-friendly dessert.

FAQs

• What makes this lemon cake so moist?

The combination of sour cream, milk, and carefully measured wet and dry ingredients ensures a tender, soft texture. The creaming method of mixing butter and sugar also contributes to the cake’s exceptional moisture.

• Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can work in a pinch. Just ensure it’s 100% pure lemon juice without added preservatives or sugars.

• How do I prevent the cake from becoming dry?

Avoid overmixing the batter and be careful not to overbake. Use the toothpick test to check doneness, and remove the cake from the oven as soon as it comes out clean. Let it cool completely before glazing.

• Is this recipe good for beginners?

Yes! The recipe uses simple techniques like creaming butter and sugar, and alternating dry and wet ingredients. The step-by-step instructions make it easy for home bakers of all skill levels to create a delicious lemon cake.

Moist Lemon Cake Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Sunshine-kissed Lemon Cake brings zesty Mediterranean charm to dessert tables, promising pure delight. Creamy layers and tangy notes dance together, inviting you to savor each refreshing bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt

Wet and Flavor Ingredients:

• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 0.33 cup fresh lemon juice (about 2 lemons)
• Zest of 2 lemons
• 0.5 cup whole milk
• 0.25 cup sour cream
• 1 teaspoon vanilla extract

Glaze Ingredients:

• 1 cup powdered sugar
• 23 tablespoons fresh lemon juice
• Zest of 1 lemon (optional for extra flavor)

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Instructions

1. Prepare the oven at 350F (175C) and prepare a 9-inch round or loaf pan by greasing and lining the bottom with parchment paper to ensure easy cake removal.
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
3. Using an electric mixer, cream butter and sugar until the mixture becomes light and airy, approximately 2-3 minutes. Incorporate eggs individually, ensuring thorough mixing after each addition.
4. Fold in lemon zest and vanilla extract, blending them smoothly into the butter mixture.
5. Whisk lemon juice, milk, and sour cream in a separate bowl to create a tangy liquid component.
6. Gradually incorporate dry ingredients into the butter mixture, alternating with the liquid mixture. Mix gently to maintain a smooth batter consistency, being careful not to overmix.
7. Transfer the batter into the prepared pan, smoothing the surface to ensure even baking.
8. Bake for 35-40 minutes (round cake) or 50-55 minutes (loaf), checking doneness with a toothpick that should come out clean when inserted into the center.
9. Let the cake rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
10. Prepare the glaze by whisking powdered sugar and lemon juice until achieving a smooth, pourable consistency. Adjust thickness as needed.
11. Once completely cooled, drizzle the glaze over the cake and optionally sprinkle additional lemon zest for enhanced flavor and presentation.

Notes

• Choose room temperature ingredients for smoother mixing and better cake texture.
• Zest lemons before juicing to maximize flavor extraction and avoid wasting citrus.
• Gently fold ingredients to maintain air bubbles, ensuring a light and fluffy cake structure.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg