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Moist Lemon Cake Recipe

Looking for the best lemon cake recipe for your next celebration? This easy and moist lemon cake recipe is perfect for any occasion, especially as a delightful lemon birthday cake. Bursting with tangy lemon flavor, this recipe guarantees a light and fluffy texture that will impress your guests. With simple ingredients and straightforward instructions, this lemon cake recipe is a breeze to make. Whether you’re a baking enthusiast or a beginner, this delicious and refreshing lemon cake will surely become a favorite. Get ready to indulge in a slice of citrusy heaven with this easy-to-follow lemon cake recipe.

Ingredients

For the lemon cake:

  • 2½ cups (300 g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (230 g) unsalted butter softened
  • 1½ cups (300 g) granulated sugar
  • 2 tablespoons lemon zest (about 2 lemons)
  • 3 large eggs
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) lemon juice (about 2 lemons)
  • 1 tablespoon vanilla extract

For the Frosting:

  • 1 cup (227 g) unsalted butter room temperature
  • 8 ounces cream cheese room temperature (226g)
  • 1 tablespoon lemon zest (about 1 lemon)
  • 7 cups (840g) powdered sugar
  • 2 tablespoons lemon juice (about 1 lemon)
  • ½ teaspoon vanilla extract
  • Prep Time - 30 min.
  • Cook Time - 35 min.
  • Total Time - 1 h 5 min.
  • Servings 10
  • Author John Kanell

How to make lemon cake?

For the lemon cake:

1. Begin by preheating your oven to 350F, ensuring the ideal baking environment. Grease two 8-inch round cake pans generously and line them with parchment paper for easy release.

2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This precise combination of dry ingredients sets the stage for a moist and flavorful lemon cake. Embrace the process, ensuring a thorough blend for a harmonious outcome.

3. In a spacious mixing bowl or the bowl of a stand mixer equipped with the paddle attachment, beat the butter on medium speed until it turns creamy and smooth. Incorporate the sugar and lemon zest, then continue beating until the mixture becomes light and fluffy, which should take around 5 minutes. Introduce the vanilla extract, followed by adding the eggs one at a time. Remember to scrape down the sides of the bowl in between each addition to ensure thorough mixing. Keep beating until all the ingredients are well combined, resulting in a fluffy and cohesive mixture.

4. Combine the buttermilk and lemon juice by gently stirring them together.

5. Gradually add one-third of the flour mixture to the mixer on low speed, followed by half of the milk mixture. Repeat this alternating process, ending with the remaining one-third of the flour mixture. Mix just until the ingredients are combined, making sure to stop and scrape down the sides of the bowl as needed. Divide the batter evenly among the greased and lined cake pans.

6. Place the cake pans in the preheated oven and bake for approximately 35 to 40 minutes, or until the centers of the cakes are springy to the touch and the edges are beginning to gently separate from the sides of the pan. Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a wire rack to cool completely.

For the frosting:

1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese. Beat them together on medium speed until they are creamy and thoroughly combined. Add the lemon zest to the mixture and continue to beat for approximately 3 minutes, or until the texture becomes light and fluffy.

2. With the mixer running on low speed, slowly add the confectioners’ sugar to the mixture, alternating with small amounts of lemon juice. Pause periodically to scrape down the sides of the bowl. Incorporate the vanilla into the mixture. Once all the ingredients are combined, increase the speed to medium-low and beat for approximately 1 minute, or until the frosting is smooth and fluffy.

For the Assembly:

1. Discard the parchment paper from the cake layers. Take one layer and position it on a cake stand or serving plate. Generously spread 1 cup of frosting over the top, ensuring it reaches the edges smoothly. Place the second cake layer on top and proceed to frost the entire exterior of the cake with the remaining frosting. For an added touch, adorn the cake with delicate lemon slices or edible flowers as decorative elements, if desired.

Notes for a Perfect Lemon Cake:

  • Accurate flour measurement is crucial! Avoid a dry and dense lemon cake by measuring your flour correctly. The ideal method is to use a scale, but if you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife. Scooping the flour directly from the bag may lead to overpacking the cup.
  • Dealing with domed cake tops? Trim them with a serrated knife for even stacking. Alternatively, prevent doming by using cake strips. These strips maintain a cooler outer edge of the pan, ensuring uniform rising. If you don’t have cake strips, you can make your own DIY version.
  • Bring ingredients to room temperature by taking them out of the fridge ahead of time. This promotes even mixing into the batter.
  • Handle the cake layers gently during assembly as they are delicate.
  • When zesting lemons, only grate the yellow part. The white pith underneath is bitter and should be avoided.
  • Extract more juice from lemons by rolling them on the countertop under your hand to loosen the juices. This maximizes the juice yield for your lemon cake.

Best Lemon Cake video recipe

Author of video content: Preppy Kitchen

Delicious and Moist Lemon Cake Recipe: The Best Lemon Cake for Every Occasion

If you’re searching for the best lemon cake recipe, look no further. This easy and moist lemon cake recipe is perfect for any occasion, whether it’s a lemon birthday cake or a special treat for yourself. With its tangy and refreshing flavor, this lemon cake is a true crowd-pleaser. The secret to its moist and tender crumb lies in the careful balance of ingredients and the use of freshly squeezed lemon juice. This recipe is incredibly easy to follow, making it an ideal choice for both experienced bakers and beginners. The result is a heavenly dessert that will leave you craving for more. From its vibrant yellow hue to its irresistible aroma, this moist lemon cake is a feast for the senses. Each bite is bursting with zesty lemon flavor, making it a delightful treat that pairs perfectly with a cup of tea or as a dessert after a meal. Whether you’re celebrating a special occasion or simply satisfying your lemon cake cravings, this recipe is sure to impress. So gather your ingredients and get ready to bake the best lemon cake you’ve ever tasted. Your friends and family will be asking for seconds, guaranteed. Don’t miss out on this easy and delicious lemon cake recipe that will surely become a staple in your baking repertoire.

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