simple moist lemon cake recipe

Written BySheba G Updated On
simple moist lemon cake recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best simple moist lemon cake recipe

I’ve been making this simple moist lemon cake recipe for years, and it’s always a hit with my family. It’s a classic recipe that’s easy to follow and requires minimal ingredients.

The lemon flavor is just right, not too overpowering, and the texture is so moist that you’ll want to eat it every day. I’ve made this cake for birthdays, holidays, and even just for a Tuesday evening when I want something comforting.

My kids love helping me in the kitchen, and this recipe is perfect for them to learn about mixing and baking. It’s also a great way to get them involved in meal planning and prep work.

Plus, the cake freezes beautifully, so you can make it ahead of time and store it in the freezer for up to three months. I like to use high-quality ingredients, like fresh lemons and real butter, to give the cake a rich flavor.

The key to making this cake is to not overmix the batter, which can result in a dense or tough texture. By following these simple steps and using quality ingredients, you’ll be rewarded with a delicious homemade cake that’s sure to impress your loved ones.

Simple Moist Lemon Cake

Simple Moist Lemon Cake

4.7 from 1869 votes

A delightful and easy-to-make lemon cake that is incredibly moist and bursting with lemon flavor. Perfect for tea time or a light dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
Zest of 2 lemons
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup buttermilk

For the Lemon Glaze

1 1/2 cups powdered sugar
3-4 tbsp lemon juice

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour an 8-inch round cake pan, or line it with parchment paper.
Set aside.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
5Add the eggs, one at a time, mixing well after each addition.
6Stir in the lemon zest, lemon juice, and vanilla extract.
7The mixture should be well combined and slightly thickened.
8Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
9Begin and end with the dry ingredients.
10Mix just until combined and the batter is smooth.
11Pour the batter into the prepared cake pan and smooth the top with a spatula.
12Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
13The cake should be golden brown and slightly pulling away from the sides of the pan.
14Allow the cake to cool in the pan for 10 minutes.
15Then, transfer it to a wire rack to cool completely.
16While the cake is cooling, prepare the lemon glaze.
17In a bowl, whisk together the powdered sugar and lemon juice until smooth.
18Add more lemon juice or powdered sugar as needed to reach your desired consistency.
19Once the cake is completely cooled, pour the lemon glaze over the top.
20Allow the glaze to set for a few minutes before slicing and serving.

🔧Equipment

Mixing bowl
Electric mixer
8-inch round cake pan
Parchment paper
Wire rack
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For an extra lemony kick, add a few drops of lemon extract to the glaze. If you prefer a more intense lemon flavor, you can substitute lemon juice for the vanilla extract in the cake.

Watch Video Of How Simple Moist Lemon Cake Works

This simple moist lemon cake recipe is always a good idea for any occasion – whether it’s a birthday party or just a Tuesday evening snack for your family.

It stores well in an airtight container at room temperature for up to five days or freezes beautifully for up to three months; simply thaw at room temperature when ready to serve.

❓ Frequently Asked Questions About Moist Lemon Cake

1. What is the best way to ensure my cake is fully mixed?

To avoid overmixing the batter, use a stand mixer with a low speed setting or mix by hand with a wooden spoon until just combined. Overmixing can result in a dense or tough texture.

2. Can I substitute any of the ingredients in this recipe?

While I recommend using fresh lemons for the best flavor, you can use bottled lemon juice as a substitute if needed. However, keep in mind that the flavor may not be as bright and citrusy.

3. How do I ensure my cake is evenly baked?

To ensure even baking, check the cake at 25 minutes and cover it with foil if it’s browning too quickly.

4. Can I make this cake ahead of time?

This cake freezes beautifully for up to three months; simply thaw at room temperature when ready to serve.

5. Is it possible to make individual servings of this recipe?

You can divide the batter into smaller portions for individual servings or mini loaves; adjust baking time accordingly based on size.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts