Easy Moist Lemon Cake Recipe

When you want a lemon cake that is moist, lemony, and scrumptious, look no further than this recipe. This cake contains Buttermilk which helps it to remain moist and delicious.

There is so much lemon flavor in this moist lemon cake that there is a great zing to it.

This is the type of dessert that should be shared for meetings, parties or even birthdays. The crust is crunchy due to the sugar topping which brings the whole cake to new heights.

One benefit to Lemon desserts is that they are high in Vitamin C, which makes it healthy, right? Well, at least you get a dose of Vitamin C each time to grab a piece of this delicious cake.

Scroll to bottom for printable recipe card.

What makes this such a great cake?

This cake is super moist, versatile, is made very easily, and tastes great. There is a healthy amount of lemon flavor in this cake that will make you want more.

What is the secret to a moist cake?

This Easy Lemon Cake contains Buttermilk. Buttermilk keeps the cake moist, just the way you want cakes to be.

Does using lemon juice in the cake help it?

Lemon juice can help and it can hurt the cake. When the juice reacts with the baking soda or baking powder it helps the cake to rise. However, using too much will cause the cake to be dense.

Can I add some fresh fruit?

You can add in fresh fruit such as blueberries or strawberries, blackberries or raspberries. Just be sure to dust the fruit with a slight amount of flour to prevent the juices from coloring the cake.

Want more lemon? Try out my lemon loaf recipe or these simple lemon squares.

Ingredients:

For the Cake:

• Cake flour
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Lemon zest from 3 lemons
• Lemon juice from 3 lemons
• Vanilla extract
• Granulated sugar
• Unsalted butter
• Eggs, room temperature
• Egg yolk

For the Glaze:

• Confectioners’ sugar
• Lemon juice
• Buttermilk

How to make a moist lemon cake recipe

Preheat the oven to 325°. Grease a 9×13 inch square baking pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

Combine buttermilk, lemon juice, and vanilla in a liquid measuring cup.

In the bowl of a stand mixer beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup of the sugar mixture to a small bowl, cover, and set aside.

Add butter to the remaining sugar mixture.

Beat until light and fluffy, about 2 minutes.

Beat in eggs and yolk, one at a time, until combined. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture

Mix until smooth, about 30 seconds.

Pour batter into prepared pan and smooth top with an offset spatula.

Bake until the cake is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 35 minutes. Transfer the cake to a wire rack and let cool 10 minutes.

To Make the glaze:

In a medium bowl whisk confectioners’ sugar, lemon juice, and buttermilk until smooth.

Spread the glaze over the warm cake using an offset spatula and sprinkle evenly with the reserved sugar mixture.

Cool completely, for at least 2 hours. Serve.

Enjoy!!

Easy Moist Lemon Cake Recipe

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 16 servings

Looking for a moist lemon cake recipe? This cake is the perfect combination of zippy, tender, Lemon Buttermilk Cake topped with an incredible sugary crunch.

4.38 from 45 votes

Review Recipe

Ingredients 

For the Cake:

• 2 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk, room temperature
• 3 tablespoons grated lemon zest from 3 lemons
• 1/4 cup lemon juice from 3 lemons
• 1 teaspoon vanilla extract
• 1 3/4 cup granulated sugar
• 12 tablespoons 1 1/2 sticks unsalted butter, softened
• 3 large eggs, room temperature
• 1 egg yolk, room temperature

For the Glaze:

• 3 cups confectioners’ sugar
• 3 tablespoons lemon juice
• 2 tablespoons buttermilk

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Instructions

• Preheat the oven to 325°. Grease a 9×13 inch square baking pan and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
• In the bowl of a stand mixer beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup of the sugar mixture to small bowl, cover, and set aside. Add butter to the remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until combined. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
• Pour batter into prepared pan and smooth top with an offset spatula. Bake until cake is golden brown and toothpick inserted into center comes out with a few moist crumbs attached, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
• To Make the glaze: In a medium bowl whisk confectioners’ sugar, lemon juice, and buttermilk until smooth. Using an offset spatula, spread glaze over warm cake and sprinkle evenly with the reserved sugar mixture. Cool completely, at least 2 hours. Serve.

Nutrition

Serving: 12servings | Calories: 257kcal | Carbohydrates: 61g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 90mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 346IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 0.4mg

Author: Laura

How should I store this to keep it fresh?

This cake should be covered and then placed in the refrigerator. It will stay fresh for 3 days. You could keep the cake covered on the counter for up to 24 hours.

Can I freeze the Easy Lemon Cake?

This cake will do great in the freezer for up to 3 months. Be sure it is in a freezer-safe container or wrapped tightly a few times.

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