Name: Moist Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup plain Greek yogurt; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1/2 teaspoon vanilla extract; 1/4 cup whole milk; For the glaze: 1 cup powdered sugar + 2–3 tablespoons lemon juice

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Table of Contents: Moist Lemon Cake Recipe

Moist Lemon Cake Recipe

There’s something undeniably comforting about biting into a slice of warm, citrus-kissed cake—especially when it’s bursting with bright lemon flavor and stays so soft, it practically melts on your tongue. For home bakers 40–65+, this Moist Lemon Cake Recipe is a nostalgic favorite that brings back Sunday afternoon baking memories and transforms any ordinary day into something special. Whether you’re serving it after a holiday dinner, sharing it at a card party, or sneaking a slice the morning after, this cake delivers sunshine in every bite.

Introduction: Moist Lemon Cake Recipe

Few desserts strike the perfect balance between sweet and tart, rich and refreshing, like a Moist Lemon Cake Recipe. Unlike dry, one-note lemon loaves, this version uses real fresh lemon, buttermilk, and a triple-layered citrus infusion (zest, juice, syrup, and icing) to create a cake so tender it defies aging for days. It’s part lemon drizzle cake, part citrus pound cake, and 100% irresistible.

This Citrus Cake Recipe is built for moments that matter: an Easter brunch centerpiece, a Mother’s Day gift wrapped in twine, or an easy dessert for Friday night family dinners. With just 15 minutes of prep and simple pantry ingredients, it’s the kind of Moist Cake Recipes that inspire kitchen confidence—no professional pastry degree required. Even beginners will feel like dessert pros after whipping up this golden, fragrant loaf.

More than just a dessert, it’s a conversation starter. Guests won’t be able to stop asking, “What makes it so soft?”—and now you have the answer.

Alternate Names & Variations

This Moist Lemon Cake goes by many beloved names across kitchens and cookbooks:
– Lemon Drizzle Cake (UK favorite, where lemon syrup gets poured hot over cooled cake)
– Lemon Loaf Cake (homey, bakery-style with a simple glaze)
– Lemon Buttermilk Cake (emphasizing the secret to ultra-soft texture)
– Citrus Bars or Mini Lemon Muffins (fun variations using the same base batter)

If you love a Citrus Cake Recipe, consider swapping lemon for 2 tablespoons of zested lime and 3 tablespoons fresh lime juice for a tropical twist. Or add poppy seeds to boost the classic Lemon Drizzle Cake experience. For a decadent spin, layer with lemon curd for a tart, creamy surprise.

Ingredients: Moist Lemon Cake Recipe

For the lemon pound cake:

– 1 ½ cups (180g) all-purpose flour (spooned and leveled)

– 1 ½ teaspoons baking powder
– 1 tablespoon fresh lemon zest (from about 1 large lemon)
– ½ teaspoon fine sea salt
– ½ cup (113g) unsalted butter, room temperature—key for even creaming
– 1 cup (200g) granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 2 tablespoons fresh lemon juice (about ½ lemon)

– ½ cup buttermilk, room temperature (see substitution below)

For the lemon syrup:

– ¼ cup (60ml) fresh lemon juice (about 1 lemon)
– 3 tablespoons powdered sugar

For the lemon icing:

– 1 cup (120g) powdered sugar, sifted
– 1 ½ tablespoons fresh lemon juice
– 1 tablespoon whole milk (or half-and-half for creaminess)

Buttermilk substitution: Combine ½ cup whole milk + ½ teaspoon lemon juice and let sit 5–10 minutes to thicken. Works like a charm!

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour an 8.5 x 4.5-inch loaf pan. Line it with parchment paper for easy removal.

2. Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Zesting directly into the dry mix infuses more citrus flavor throughout the cake—don’t skip this chef’s tip!

3. Cream butter and sugar. In a large bowl, beat the room-temperature butter and sugar with a hand mixer or stand mixer on medium-high for 3–4 minutes until light and fluffy. Room temp ingredients emulsify better, preventing a greasy crumb.

4. Add eggs and flavorings. Add eggs one at a time, beating well after each. Mix in vanilla and 2 tablespoons of fresh lemon juice. Scrape down sides as needed.

5. Alternate dry mix and buttermilk. Reduce speed to low. Add one-third of the flour mixture, followed by half the buttermilk. Repeat, ending with the last third of flour. Mix only until combined—overmixing = tunneling and tough texture.

6. Pour into pan. Spread batter evenly into the prepared loaf pan. Smooth the top with a spatula.

7. Bake 50–60 minutes. Until a toothpick inserted into the center comes out clean. Cover with foil after 40 minutes to prevent over-browning.

8. Cool and prick. Let cool in pan 10 minutes. Remove and place on wire rack. Pierce warm cake all over with a toothpick—this allows the lemon syrup to soak deep into the crumb.

9. Make lemon syrup. Whisk together ¼ cup fresh lemon juice and 3 tablespoons powdered sugar. While cake is still warm (not hot), brush or drizzle evenly over the top. Let absorb 15–20 minutes.

10. Prepare lemon icing. Whisk powdered sugar, fresh lemon juice, and milk until smooth. Adjust lemon juice ½ tsp at a time to reach thick-pouring consistency.

11. Icing the cake. Drizzle icing in zigzag lines over cooled cake. Let set 30 minutes before slicing. For show-stopping sparkle, sprinkle with a little extra lemon zest.

Recipe Card Block (Quick Reference)

This Moist Lemon Cake takes just 15 minutes of prep, 1 hour of baking and soaking, and yields about 10 generous slices. Total time: 1 hour 30 minutes from start to finish. Designed for 8–10 servings, each slice contains approximately 280 calories, depending on garnish. Perfect for afternoon tea, brunch spreads, or simple family desserts. The triple citrus punch—zest, juice, and syrup—delivers real lemon flavor without any artificial notes.

Why This Recipe Works & Expert Tips

This easy comfort food for family dinners stands out because it solves common cake problems: dryness, flat flavor, and fast staling. The buttermilk adds acidity that tenderizes gluten and complements the lemon’s brightness. The lemon syrup sinks deep into the crumb, locking in moisture and amplifying the citrus hit. And the frosting? It’s not overly sweet—just enough to seal in freshness and add elegance.

To make it even more foolproof:
– Always use room-temperature ingredients (butter, eggs, buttermilk). This ensures a uniform mix and prevents curdling.
– Zest before squeezing—your hands will hold more juice that way.
– For stronger lemon flavor, increase zest to 1.5 Tbsp and use juice from organic lemons (fewer pesticides mean better taste).
– Bake in a dark metal pan? Tent with foil halfway to prevent burning.

This is one of the best Moist Cake Recipes because it feels luxurious but is totally accessible—ideal for beginner and seasoned bakers alike.

Storage, Freezing, and Reheating Tips

This Moist Lemon Cake keeps beautifully thanks to the syrup and buttermilk. Store uncovered at room temperature for up to 3 days in a cool, dry spot—ideal for a Lemon Drizzle Cake that gets better after a day of resting.

For longer freshness, wrap tightly in plastic or place in an airtight container and refrigerate up to 5 days. Bring to room temperature before serving for best texture.

To freeze, slice and wrap individual pieces, or freeze the whole unsliced cake (uncooked icing) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then at room temp before serving. Reheat a slice on low in the microwave for 10 seconds to revive softness.

For future batches, use this as a do-ahead dessert—great for Citrus Cake Recipe fans planning holiday menus.

Conclusion: Moist Lemon Cake Recipe

There’s a reason you’ll keep coming back to this Moist Lemon Cake Recipe—not just for how easy it is, but because it tastes like a hug from your favorite aunt, the one who baked with love and a little lemon twist. Every slice is soft, bright, and bursting with sunshine. Whether you’re serving it at Easter, gifting it in a mason jar, or savoring a quiet evening treat, this cake delivers joy in every bite.

Try it this week. Take photos. Share with family. Drop a comment below and tell us how it turned out—or how you tweaked it (poppy seeds? blueberries?). We’d love to hear your stories, tips, and kitchen memories.

Because sometimes, the best traditions start with a single, perfectly moist lemon cake.