Description
This Homemade Moist Lemon Cake is a delightful dessert featuring a soft, tender crumb loaded with fresh lemon zest and juice for a vibrant citrus flavor. Finished with a tangy lemon glaze, this cake is perfect for celebrations or a refreshing treat any day.
Ingredients
Cake
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Lemon Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare either a 9×13-inch pan or two 8-inch round cake pans by greasing and flouring them to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are well combined and evenly distributed.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add eggs and flavorings: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition. Then stir in the fresh lemon zest, lemon juice, and vanilla extract for aromatic citrus flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk into the batter, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and keeping the cake moist.
- Pour batter into pans: Evenly distribute the prepared batter into the greased and floured pans, smoothing the tops with a spatula.
- Bake the cake: Place the pans in the preheated oven and bake for 35–40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool the cake: Remove the cake from the oven and allow it to cool completely in the pans on a wire rack, which prevents the glaze from melting when applied.
- Prepare and apply lemon glaze: In a bowl, whisk powdered sugar with 2–3 tablespoons of fresh lemon juice until smooth. Optionally stir in lemon zest for added texture and flavor. Drizzle the glaze evenly over the cooled cake just before serving.
Notes
- For the best lemon flavor, always use fresh lemons rather than bottled juice.
- Store the cake covered at room temperature for up to 3 days or refrigerate it for up to 5 days to maintain freshness.
- Serve the cake with fresh berries and whipped cream for an elegant presentation and complementary flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
