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Easy Moist Lemon Cake Recipe

Long collage image of prepared moist lemon cake recipe
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.

close up of moist lemon cake recipe

Easy Moist Lemon Cake Recipe

Alright guys, today I’m bringing you a dessert that just screams spring! After the crazy winter that we had here, I’m more than ready to say “goodbye winter, hello spring”! I’m a huge fan of anything lemon flavored recipes-whether it’s cookies, bread, cupcakes or muffins-it’s an obsession! Especially this time of year, I tend to go a little overboard on the lemon treats.

This cake is ridiculously simple to make and takes no time at all to bake. Make sure you use fresh lemons. I can’t stress that enough, don’t pull out the pre-bottled lemon juice or lemon extract-you need the real deal for this one. You’ll need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) and 3 tablespoons of zest for this cake.

moist lemon cake recipe on a white plate

Could I add fresh fruit to this moist lemon cake?

This moist lemon cake is a simple cake that is easily changeable with fresh fruit. You can whatever fresh fruit you like but I would love to recommend adding blueberries, raspberries, strawberries or cherries to the mix.

Can I freeze this lemon buttermilk cake?

I love to freeze lemon buttermilk cake. Sometimes I choose to make a cake specifically for the freezer and sometimes I just freeze the extra cake that will go bad before it has a chance to be eaten. I like to slice the cake into individual slices or into sections that I know can be finished before it goes bad. Since this cake is frosted, I like to freeze the cake before I wrap it for the freezer. Place the slices of cake on a cookie sheet or on a plate. Once the cake is frozen, then you can move it to a freezer bag or you can wrap it in plastic before it is put into the freezer bag. By freezing the cake first it keeps the frosting from sticking to the plastic. Be sure to remove the cake from the plastic before thawing.

moist lemon cake recipe on a white plate

Tips for keeping a lemon cake recipe from scratch moist

When you are making this lemon cake recipe from scratch you want to make sure it is kept moist. There are a few ways to make sure your cake is moist.

  • Don’t overbake it – When you bake a cake, you want to make sure it is not overbaked. This causes the cake to become dry. Always bake for the shortest amount of time possible. If the cake is not done at the shortest time, increase the time one minute at a time until the cake is done.
  • Don’t Skimp on the Sugar– Many people want to decrease the amount of sugar that goes into a cake. Is this much sugar really needed? The answer is yes. When it comes to baking, you need to follow the exact recipe.
  • Store it Correctly – If the cake is not stored properly, the cake will dry out very quickly. It is vital that the cake be protected from air, so the cake needs to be covered in plastic or in an airtight container.

Ingredients for lemon sheet cake

  • cake flour
  • baking powder
  • baking soda
  • salt
  • buttermilk
  • lemons
  • vanilla extract
  • granulated sugar
  • unsalted butter
  • eggs
  • confectioners’ sugar

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 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 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 the 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.

moist lemon cake recipe on a table

Want More Cake Recipes?

If you love cake recipes, you are going to love these recipes.

  • Chocolate Earthquake Cake Recipe – Looking for the best Chocolate Earthquake Cake Recipe? Look no further. Chocolate cake mixed with cheesecake mixed in is the best combination of dessert you can ask for.
  • Instant Pot Pumpkin Cake Recipe – Wait until you try this amazing Instant Pot Pumpkin Cake with Chocolate Chips. This pumpkin cake recipe is perfect for pumpkin spice season.
  • Rum Cake – Looking for a delicious moist rum cake recipe? This is an easy rum cake that is the best thing I have ever eaten. You have to try it to believe it.
  • Cherry Dr. Pepper Cake – This Cherry Dr. Pepper cake is a hit with adults and kids alike with its delicious cherry frosting and splash of Dr. Pepper flavor.

slices of moist lemon cake recipe on a wooden board

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Up close picture of a moist lemon cake recipe cut into pieces on a cutting board

Easy Moist Lemon Cake Recipe


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  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x

Description

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.


Scale

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

Instructions

  1. Preheat the oven to 325°. Grease a 9×13 inch square baking pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.
  4. 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.
  5. 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.
  6. 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.

  • Category: dessert
  • Method: oven
  • Cuisine: American

Keywords: moist lemon cake recipe

Now, time to save this recipe on Pinterest for later 🙂

Lemon Buttermilk Sheet Cake

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