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Easy Moist Lemon Cake Recipe

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There are all sorts of lemon cake recipes out there, but this is the best one. It’s a bit of a secret, though, and not many people know about it. It’s a recipe that my grandmother passed down to me, and it’s always been a favorite of mine. I’m not going to lie, this lemon cake is a bit time-consuming to make, but it’s worth it in the end. Trust me on this one!

So, 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.

moist lemon cake, moist lemon cake recipe, lemon loaf recipe, best lemon cake recipe

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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 of lemon juice (from 3 or 4 lemons) and 3 tablespoons of zest for this cake.

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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.

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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.

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Tips for making 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.
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What is the secret ingredient to a moist cake?

The secret ingredient to a moist lemon cake is moistening it with a liquid. This can be done in multiple ways, such as using milk, lemon juice, or even water. Adding a moistening agent will help keep the cake moist and prevent it from drying out. Additionally, make sure to use lemons that are at room temperature so that the juices are released.

Another key to moist lemon cake is ensuring that the oven is properly preheated before baking. This will help create an even bake and prevent the cake from becoming dry. Baking time will also vary depending on the size and thickness of your cake, so be sure to check it regularly to avoid overbaking.

With these tips, you’ll be able to create a moist and delicious lemon cake that everyone will love!

Ingredients for lemon sheet cake

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

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.

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 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.

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

Using an offset spatula, spread the glaze over warm cake and sprinkle evenly with the reserved sugar mixture.

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Cool completely, at least 2 hours. Serve.

Enjoy!!

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Does lemon juice stop cakes from rising?

When it comes to baking, many people might not think about the role that lemon juice plays. But, believe it or not, adding lemon juice to a cake batter can actually help to stop the cake from rising too much. This is because lemon juice is a natural leavening agent, which means that it helps to produce carbon dioxide gas and lighten the cake batter. So, if you’re looking for a way to keep your cake from getting too fluffy, adding a little lemon juice is the way to go!

Can I make this moist lemon cake ahead of time?

This moist lemon cake is perfect for any occasion! It’s easy to make and can be made ahead of time, making it the perfect dessert for any gathering.

How do I store moist lemon cake leftovers?

How to store moist lemon cake leftovers is a question that may come to mind after enjoying a slice or two of this delicious dessert. Lemon cake is a great option for those who are looking for something sweet but not too rich. It’s also perfect for Springtime celebrations like Easter or Mother’s Day.

If you have any moist lemon cake leftovers, it’s best to store them in an airtight container in the fridge. This will help keep the cake from drying out and will maintain its moist texture. You can also freeze the leftover moist lemon cake, but it’s best to thaw it in the fridge before serving. Enjoy!

What is the best way to decorate lemon cake?

When it comes to decorating a lemon cake, there are a few different routes you can go. One option is to simply dust the cake with powdered sugar, which will give it a clean and elegant look. If you want something a little more flashy, you can also frost the cake with lemon-flavored icing. You could even add some candied lemon peel or fresh berries as a final touch. No matter what route you choose, the end result will be a delicious and beautiful lemon cake that everyone will love.

moist lemon cake, moist lemon cake recipe, lemon loaf recipe, best lemon cake recipe

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Easy Moist Lemon Cake Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 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.
Up close picture of a moist lemon cake recipe cut into pieces on a cutting board
4.38 from 43 votes

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

  • 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

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