Introduction
A truly great moist lemon cake recipe is the kind of dessert that feels timeless. It’s bright without being sharp, sweet without being heavy, and soft without ever turning dry. This lemon cake is baked from scratch using simple pantry ingredients, yet the result feels bakery-worthy. Each slice delivers a tender crumb infused with fresh lemon zest and juice, finished with a glossy lemon glaze that melts into the surface of the cake.
This dessert recipe is perfect for afternoon tea, brunch, celebrations, or whenever you crave something light but comforting. Unlike dense or overly sugary lemon cakes, this version stays moist for days thanks to a combination of buttermilk, butter, and a warm lemon syrup brushed over the cake straight from the oven. The texture is fluffy yet rich, striking that perfect balance that makes people come back for a second slice.
If you enjoy citrus desserts, this moist lemon cake recipe is one you’ll want to save. It’s easy to prepare, requires no special techniques, and produces consistently excellent results.
Ingredients with Measurements
For the Lemon Cake
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 tablespoon fresh lemon zest (from 2 lemons)
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- ½ cup (120 ml) buttermilk
For the Lemon Syrup
- ¼ cup (60 ml) fresh lemon juice
- 3 tablespoons powdered sugar
For the Lemon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 1 to 1 ½ tablespoons fresh lemon juice
- 1 tablespoon milk
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (177°C). Grease a 9 × 5-inch loaf pan thoroughly with butter or non-stick spray. For extra security, line the pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest. This ensures the zest is evenly distributed, which is essential for a balanced lemon flavor throughout the cake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium-high speed. Beat for 4 to 6 minutes, until the mixture is pale, fluffy, and full of air. This step is key to achieving a light and moist crumb.
Step 4: Add Eggs and Flavorings
Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon juice, then increase the speed slightly and beat until smooth and well combined.
Step 5: Alternate Dry Ingredients and Buttermilk
With the mixer on low speed, add one-third of the flour mixture and mix until just incorporated. Pour in half of the buttermilk and mix gently. Repeat with another third of the flour, the remaining buttermilk, and finish with the final third of flour. Mix only until combined to avoid overworking the batter.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, or until the cake is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Step 7: Make the Lemon Syrup
While the cake bakes, stir together the lemon juice and powdered sugar until dissolved. Set aside.
Step 8: Infuse the Cake with Syrup
Allow the cake to cool in the pan for 15 minutes, then carefully remove it and place it on a wire rack. Brush the warm cake generously with the lemon syrup, letting it soak in completely. This step is what truly makes this dessert exceptionally moist.
Step 9: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and milk until thick but pourable. Adjust the consistency by adding a few drops of liquid if needed.
Step 10: Glaze and Serve
Once the cake has cooled completely, drizzle the lemon glaze over the top. Let the glaze set for about 15 minutes before slicing and serving.
Storage and Serving Tips
- Store the cake at room temperature in an airtight container for up to 4 days
- Refrigeration is not required but can extend freshness
- This moist lemon cake recipe freezes well without glaze for up to 2 months
- Serve plain or with fresh berries and whipped cream
Why This Moist Lemon Cake Recipe Works
This dessert recipe succeeds because it layers lemon flavor at every stage: zest in the batter, juice in the syrup, and citrus again in the glaze. The buttermilk keeps the crumb tender, while the syrup locks in moisture long after baking. It’s simple, reliable, and endlessly satisfying.
