Moist Lemon Cake
Bright, zesty, and irresistibly tender, this Moist Lemon Cake is a citrus lover's dream come true. Bursting with the vibrant flavors of fresh lemon juice and zest, this dessert delivers a refreshing tang balanced by its rich, buttery base. The secret to its ultra-moist texture lies in the perfect combination of whole milk and a carefully measured lemon glaze that seeps into the cake, adding a sweet-tart depth with every bite. Perfectly easy to make with just 20 minutes of prep time, this delectable treat is baked to golden perfection in under an hour. Whether you're hosting a spring gathering, celebrating a special occasion, or simply craving a slice of sunshine on a plate, this 10-serving lemon cake is a show-stopper. Top it off with a glossy drizzle of tangy lemon glaze, and you’ll have a dessert that’s as beautiful as it is delicious. Keywords: lemon cake, moist lemon cake, lemon dessert, citrus cake, easy lemon cake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 4 large Eggs
- 0.5 cups Whole milk
- 0.5 cups Fresh lemon juice
- 2 tablespoons Lemon zest
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Powdered sugar
- 3 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or line it with parchment paper.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the lemon zest and fresh lemon juice to infuse the batter with a vibrant citrus flavor.
Gradually add in the flour mixture, alternating with the milk, starting and ending with the flour. Mix just until incorporated, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. Adjust the consistency with more powdered sugar or lemon juice if needed.
Once the cake is completely cool, pour the lemon glaze over the top, letting it drizzle down the sides for a beautiful finish.
Slice and serve your moist lemon cake. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 43.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
