Moist Lemon Cake
A refreshingly moist lemon cake recipe that’s perfect at any time of the day. Delicious on its own but even better when filled and frosted for a celebration. Perfect to cover with fondant or stacked for tiered cakes.
This is a wonderfully moist cake and absolutely delicious on its own. It is also a very versatile cake. Try filling it with delicious lemon curd, lemon buttercream, or other frostings for an indulgent affair.
If you need a stable cake to stack at the bottom of a 4 tier wedding cake? This is it! I have used it to cover with fondant as well as modeling chocolate.
Ingredients and substitutes
- Lemon juice – fresh juice is always the best when making cakes or desserts.
- Lemon zest – enhances the flavor of lemon in the cake.
- Flour – I like cake flour for this recipe because it lends a wonderful soft cake with a tender crumb. If you do not have cake flour you can make your own cake flour substitute
- Sour cream – while Greek yogurt is a great substitute for sour cream, you can also make your own at home.
- Vanilla – I think vanilla extract is a great addition to lemon extract.
- Fat – a combination of butter and oil makes this cake stable as well as light and airy.
Tips for Success
- Use Fresh Lemons: Opt for fresh, ripe lemons to extract the zest and juice for the cake. Fresh citrus will give your cake a vibrant and zesty flavor.
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and dairy ingredients are at room temperature. This promotes even mixing and helps create a smoother batter.
- Properly Measure Dry Ingredients: Use proper measuring cups and spoons to accurately measure dry ingredients like flour, sugar, and baking powder. Level off dry ingredients like flour to avoid overpacking.
- Combine Oil and Butter: Using oil and butter in the cake batter provides moisture from the oil and flavor from the butter. Ensure both are at room temperature for easy mixing.
- Don’t Overmix: Overmixing the cake batter can lead to a dense texture. Mix the ingredients until just combined to avoid overworking the gluten in the flour.
- Add Lemon Zest and Juice: Incorporate lemon zest and freshly squeezed lemon juice into the batter for a burst of lemon flavor. Zest the lemons first and then juice them for the freshest taste.
- Use Cake Flour: Cake flour results in a lighter, more tender crumb. If you don’t have cake flour, you can substitute two tablespoons of all-purpose flour with cornstarch for every cup of flour.
- Grease and Flour Cake Pans: Properly grease and flour your cake pans or use parchment paper to prevent the cake from sticking.
- Evenly Distribute Batter: Divide the cake batter evenly between the cake pans for even layers. Using a kitchen scale can help ensure precision.
- Avoid Overbaking: – Test for doneness by inserting a toothpick into the center of the cakes. It should come out clean or with a few moist crumbs but not wet. Overbaking can lead to a dry cake.
- Cool Completely: – Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Frosting a warm cake can cause the frosting to melt and become runny.
- Lemon frosting: – For the lemon frosting, make sure the butter is at room temperature before mixing. This ensures a smooth and creamy frosting.
- Zest for Garnish: – Consider reserving a bit of lemon zest to sprinkle on top of the frosted cake for added flavor and a decorative touch.
- Decorate Creatively: – Feel free to get creative with the cake’s decoration. Lemon slices, lemon curls, or candied lemon peel can make lovely garnishes.
Frequently asked questions
How long will this cake keep?
Unfrosted this cake will keep at room temperature for 3 to 4 days. Well wrapped in the fridge it will keep for a week. It can also be frozen for up to a month. Once frosted, it will keep at room temperature for 2 to 3 days. In the fridge for a week and can be frozen for up to a month.
How to freeze cakes?
If you can’t use a cake immediately, I always recommend freezing rather than chilling. I find the freeze does a better job of locking in moisture as compared to the fridge.
Wrap the cake well in plastic wrap, then in parchment paper. If you plan to freeze it for longer, wrap it in aluminum foil again. The parchment will prevent freezer burns while the aluminum will keep the smell of other foods from getting into the cake.
Description
A refreshingly moist lemon cake recipe that's perfect at any time of the day. Delicious on its own but even better when filled and frosted for a celebration. Perfect to cover with fondant or stacked for tiered cakes.
Equipment /Tools
- Stand-mixer
- Measuring cups and spoons
Ingredients
Cake batter
- 2 cups (250 g) Cake flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ¼ cups (60 g) Butter unsalted, room temperature
- ¼ cup (60 ml) Cooking oil
- 1 cup (200 g) Sugar
- 2 Eggs large
- ½ cup (120 ml) Sour cream
- 1 tsp Lemon zest
- 1 tsp Lemon juice
- ½ tsp Vanilla extract
- ¼ tsp Lemon extract optional
Lemon buttercream
- 1 cup (227 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- ¼ cup Lemon juice
- ½ tsp Lemon zest (optional)
- ½ tsp Vanilla extract
Simple syrup
- ½ cup (100 g) Sugar
- 1 cup (240 ml) Water
- 2 tbsp Lemon juice
ADJUST SERVINGS HERE – 12 Servings
Instructions
- Preheat the oven to 325°F /165°C/ Gas Mark – 3. Grease and line 2 x 8-inch round cakes pans with parchment paper.
- Dry ingredients – Sift together the flour, baking powder, baking soda, and salt.2 cups Cake flour, 1 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt
- In the bowl of a stand mixer with the paddle attachment, cream the butter, lemon zest, sugar, and oil. Whip for 2 to 3 minutes until light and fluffy.¼ cups Butter, ¼ cup Cooking oil, 1 cup Sugar
- Next add the eggs, one at a time. Followed by the vanilla and lemon extract. Pro tip– adding eggs one at a time will prevent the eggs from curdling. If the batter does curdle just add a tablespoon of flour to help stabilize it.2 Eggs, 1 tsp Lemon zest, 1 tsp Lemon juice, ½ tsp Vanilla extract, ¼ tsp Lemon extract
- Next, add the flour, lemon juice, and sour cream in three batches. Combine well but do not over mix. Pro tip – we do not want to activate the gluten in the flour so work gently once you add the flour.½ cup Sour cream
- Pour the cake batter into the prepared cake pans. Bake on the middle rack for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Pro tip – using baking/ cake strips for your pans will prevent a dome and excess caramelization around the edges which looks better for layer cakes.
- Cool in the pan for 10 minutes then invert onto a cooling rack to cool completely. Pro tip – always cool cakes completely before decorating otherwise the frosting will melt on warm cakes.
Lemon buttercream
- In the bow of a stand mixer with the paddle attachment, cream the butter until light and fluffy.1 cup Butter
- Then, add the salt, and powdered sugar one cup at a time. Once all the powdered sugar is in add the lemon juice and vanilla extract.4 cups Powdered sugar, ¼ cup Lemon juice, ½ tsp Lemon zest, ½ tsp Vanilla extract
- Continue to whip for 2 to 3 minutes until the buttercream is pale but light and fluffy.
Simple syrup
- To prepare the simple syrup, boil the sugar, water, and lemon juice in a saucepan over medium heat. Once all the sugar is dissolved, boil a minute more – then cool completely.½ cup Sugar, 1 cup Water, 2 tbsp Lemon juice
Assemble
- Using a bread knife or cake leveler, level each cake layer by cutting the domes off. Brush each layer with simple syrup. Pro tip – Watch a video – how to level, torte, and fill cake like a pro.
- Place the first layer on the cake board or cake stand. Add a dollop of buttercream and spread evenly with an offset spatula. Then, place the second layer on top. Chill the cake for 15 minutes. Pro tip – chilling the cake will help hold the two layers together and prevent them from moving while frosting the outside.
- Add more frosting on the top and sides of the cake. Smooth the buttercream as best you can. Pro tip – an offset spatula for the top and a straight-edged spatula for the sides of the cake does a better job of smoothing. You can also dip a bench scraper in warm water for final smoothing
- Transfer any remaining buttercream to a piping bag with a piping tip. Pipe a border on the top and bottom of the cake. Alternatively, this cake can be coved with fondant as well.
Recipe Notes
- Use Fresh Lemons: Opt for fresh, ripe lemons to extract the zest and juice for the cake. Fresh citrus will give your cake a vibrant and zesty flavor.
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and dairy ingredients are at room temperature. This promotes even mixing and helps create a smoother batter.
- Properly Measure Dry Ingredients: Use proper measuring cups and spoons to accurately measure dry ingredients like flour, sugar, and baking powder. Level off dry ingredients like flour to avoid overpacking.
- Combine Oil and Butter: Using oil and butter in the cake batter provides moisture from the oil and flavor from the butter. Ensure both are at room temperature for easy mixing.
- Don’t Overmix: Overmixing the cake batter can lead to a dense texture. Mix the ingredients until just combined to avoid overworking the gluten in the flour.
- Add Lemon Zest and Juice: Incorporate lemon zest and freshly squeezed lemon juice into the batter for a burst of lemon flavor. Zest the lemons first and then juice them for the freshest taste.
- Use Cake Flour: Cake flour results in a lighter, more tender crumb. If you don’t have cake flour, you can substitute two tablespoons of all-purpose flour with cornstarch for every cup of flour.
- Grease and Flour Cake Pans: Properly grease and flour your cake pans or use parchment paper to prevent the cake from sticking.
- Evenly Distribute Batter: Divide the cake batter evenly between the cake pans for even layers. Using a kitchen scale can help ensure precision.
- Avoid Overbaking: – Test for doneness by inserting a toothpick into the center of the cakes. It should come out clean or with a few moist crumbs but not wet. Overbaking can lead to a dry cake.
- Cool Completely: – Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Frosting a warm cake can cause the frosting to melt and become runny.
- Lemon frosting: – For the lemon frosting, make sure the butter is at room temperature before mixing. This ensures a smooth and creamy frosting.
- Zest for Garnish: – Consider reserving a bit of lemon zest to sprinkle on top of the frosted cake for added flavor and a decorative touch.
- Decorate Creatively: – Feel free to get creative with the cake’s decoration. Lemon slices, curls, or candied lemon peels can make lovely garnishes.
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Nutrition Information
Nutrition Facts
Moist Lemon Cake Recipe
Amount Per Serving
Calories 316
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 82mg27%
Sodium 306mg13%
Potassium 122mg3%
Carbohydrates 37g12%
Fiber 0g0%
Sugar 21g23%
Protein 4g8%
Vitamin A 550IU11%
Vitamin C 1.7mg2%
Calcium 52mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Keywords – Moist Lemon Cake Recipe
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