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Moist Lemon Cake Recipe

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This Moist Lemon Cake recipe features a tender, flavorful cake infused with fresh lemon zest and juice. Baked to a golden brown perfection and topped with a zesty lemon syrup and sweet lemon icing, this loaf cake is an ideal treat for lemon lovers looking for a refreshing dessert that balances tartness with sweetness.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 Tbsp lemon zest
  • ½ tsp salt

Wet Ingredients

  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice (about ½ lemon)
  • ½ cup buttermilk (see substitution note)

Lemon Syrup

  • ¼ cup lemon juice (about 1 lemon)
  • 3 Tbsp powdered sugar

Lemon Icing

  • 1 cup powdered sugar (sifted)
  • 1 ½ Tbsp lemon juice
  • 1 Tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or an electric mixer, cream the unsalted butter and granulated sugar together at medium-high speed until the mixture is pale and fluffy, about 4-6 minutes. Scrape down the sides of the bowl as necessary to ensure even mixing.
  4. Add Eggs and Flavorings: Lower the mixer speed to low and add the eggs one at a time, mixing well after each addition. Then, beat in the vanilla extract and lemon juice until fully combined on medium-high speed.
  5. Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low, add one-third of the flour mixture and mix just until nearly combined. Add half the buttermilk and mix until just incorporated. Repeat this process with another third of the flour mixture, then the remaining buttermilk, and lastly the final third of the flour mixture. Mix until just combined to keep the batter light and tender.
  6. Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Baking times may vary depending on your oven.
  7. Prepare Lemon Syrup and Cool Cake: Let the cake cool in the pan for about 15 minutes. Meanwhile, stir together the lemon juice and powdered sugar for the syrup. Carefully invert the loaf pan to transfer the cake onto a cooling rack, then brush the warm cake with the lemon syrup to soak in the moisture and flavor. Allow the cake to cool completely before icing.
  8. Make Icing and Finish Cake: When the cake has cooled, combine the sifted powdered sugar, 1 tablespoon lemon juice, and milk. Add the remaining lemon juice as needed to achieve a thick but pourable consistency. Spread or drizzle the lemon icing over the cake and let it set before serving.

Notes

  • For a buttermilk substitute, combine ½ cup milk with 1½ teaspoons lemon juice or white vinegar and let it sit for 5-10 minutes before use.
  • You can use either a 9×5-inch or an 8×4-inch loaf pan; adjust baking time slightly if using the smaller pan as the cake may be thicker.
  • Ensure all ingredients, especially eggs and butter, are at room temperature for best texture and even mixing.
  • Brush the lemon syrup onto the cake while warm to help it absorb fully, enhancing moisture and flavor.
  • The icing should be thick enough to coat the cake without running off. Adjust lemon juice quantity accordingly.

Find it online: https://yumntasty.com/moist-lemon-cake-recipe/