The first time I pulled this lemon cake out of the oven, my whole kitchen smelled like a sunbeam landed right on my countertop. Tangy, sweet, and so tender you can almost tear it with your fingers—this homemade lemon cake is everything I crave when I want something bright and comforting. I started experimenting with lemon cake recipes after tasting a forgettable, dry slice at a potluck (you know the kind—looks pretty, tastes like cardboard). Determined to do better, I fiddled with ingredients, swapped out oils and butters, and landed on this version: a moist, zesty cake that’s honestly hard to mess up. Whether you’re a seasoned baker or just need something foolproof for a family get-together, this lemon cake recipe is the one you’ll come back to—promise.
There’s just something about the combination of fresh lemon juice and a soft, almost plush crumb that hits differently. I’ve made this lemon cake for birthdays, brunches, and even as a pick-me-up on rainy days. It’s a dream for citrus lovers and anyone who needs a little sunshine in their life. Plus, it’s so easy—no fancy equipment, no complicated steps. As someone who’s tested this recipe more times than I care to admit (my freezer is always full of lemon cake slices), I can say with confidence: you’ll get bakery-quality results right in your own kitchen. If you want a dessert that brightens the table and gets people talking, this is the one.
Let’s face it—homemade lemon cake is just plain irresistible. Whether you’re baking for a crowd or just for yourself, this recipe delivers every single time. Ready to see why this is the moist lemon cake recipe you’ve been searching for?
Why You’ll Love This Lemon Cake Recipe
I’ve baked countless lemon cakes, but this one stands out every single time. Here’s why you’re going to fall in love with this recipe (and why I always come back to it):
- Unbelievably Moist: Thanks to sour cream and a splash of oil, this lemon cake stays soft and tender for days. No more dry, crumbly slices—each bite is melt-in-your-mouth good.
- Bright, Natural Lemon Flavor: Real lemon juice and zest make sure this cake is bursting with citrusy goodness. You won’t find any bottled lemon extract here—just the real deal.
- Super Easy to Make: You don’t need a stand mixer or any fancy gadgets. Just a couple of bowls, a whisk, and you’re good to go. It’s practically a one-bowl recipe if you want it to be!
- Packed with Pantry Staples: No wild ingredients or tricky substitutions—just simple, easy-to-find stuff. If you’ve got lemons, flour, eggs, and sugar, you’re halfway there.
- Perfect for Any Occasion: Whether it’s a lazy Sunday, a birthday celebration, or a last-minute dessert for guests, this lemon cake always fits the bill. I’ve served it at brunch, wrapped wedges for picnics, and even made it for bake sales.
- Kid & Adult Approved: My family devours this cake every time. Even picky eaters (and I have a few in my crew) ask for seconds.
- Customizable: Add a blueberry swirl, top with a lemon glaze, or sandwich with whipped cream—the base cake is so versatile, it’s kinda ridiculous.
What really sets this lemon cake apart? The balance. It’s not too tart, not too sweet, and there’s just enough lemon to make your taste buds do a happy dance. The technique is simple: folding the zest into the sugar first really releases the oils (a little trick I picked up from a pastry chef friend), and a quick soak with lemon syrup keeps the crumb moist for days. Honestly, it’s the kind of cake that makes you pause after the first bite—eyes closed, moment of bliss.
If you want a lemon cake that’s as easy as it is delicious, this recipe is your new go-to. It’s comfort food with a citrusy twist, and you don’t have to be a pro baker to nail it every time.
What Ingredients You Will Need
This lemon cake recipe uses simple, wholesome ingredients, but each one plays a crucial role in creating that perfect, moist crumb and zippy, lemony taste. Most of these are probably in your pantry already, and if not, they’re easy to find at any grocery store. Here’s what you’ll need:
- For the Cake Batter:
- All-purpose flour (240g / 2 cups) – gives the cake structure, but keeps it light
- Granulated sugar (200g / 1 cup) – for sweetness and tender crumb
- Fresh lemons, zest and juice (2-3 lemons) – both juice and zest for bold flavor
- Baking powder (2 tsp / 8g) – helps the cake rise beautifully
- Baking soda (1/2 tsp / 2g) – a touch for extra lift and to balance acidity
- Salt (1/2 tsp / 2g) – just enough to make the lemon pop
- Large eggs, room temperature (3) – binds everything together and adds richness
- Sour cream (120g / 1/2 cup) – keeps things moist and adds a slight tang
- Vegetable oil (80ml / 1/3 cup) – for that soft, tender texture (can sub light olive oil)
- Unsalted butter, melted (56g / 1/4 cup) – adds flavor and richness
- Whole milk, room temperature (60ml / 1/4 cup) – brings the batter together
- Vanilla extract (2 tsp) – rounds out the flavor (I love Nielsen-Massey for this)
- For the Lemon Syrup (optional, but highly recommended):
- Fresh lemon juice (60ml / 1/4 cup) – for extra lemon punch
- Granulated sugar (50g / 1/4 cup) – dissolves into the syrup
- For the Lemon Glaze:
- Powdered sugar (120g / 1 cup) – for a silky, sweet finish
- Fresh lemon juice (2-3 tbsp, as needed) – for that classic zing
- Milk or cream (1 tbsp, if needed) – to adjust the glaze consistency
Ingredient Tips: When possible, use unwaxed lemons and zest them right before using—the aroma is unbeatable! If you’re short on sour cream, Greek yogurt works in a pinch (I’ve swapped it more than once). For a gluten-free version, King Arthur Measure-for-Measure flour does the trick. And don’t skip the salt—it really brightens the lemon flavor.
Honestly, this is a pantry-friendly recipe. If you want to jazz things up, toss in some poppy seeds (2 tbsp) or swap part of the milk for buttermilk for a little extra tang. This cake is pretty forgiving, so don’t stress if you need to make a small swap!
Equipment Needed
You don’t need a fancy kitchen to whip up this homemade lemon cake. Here’s what I reach for every time:
- 9×5-inch loaf pan or 8-inch round cake pan – either works, just adjust baking time
- Mixing bowls – at least two (one for dry, one for wet ingredients)
- Whisk & spatula – for mixing and folding (a rubber spatula is a lifesaver for scraping the bowl!)
- Microplane or fine grater – for zesting lemons; a box grater can work in a pinch, but a microplane gets finer zest
- Measuring cups and spoons – accuracy matters, especially with flour and leaveners
- Kitchen scale (optional, but highly recommended) – for perfect results every time
- Small saucepan – if making the lemon syrup
- Wire rack – for cooling the cake evenly
I’ve made this cake with a hand mixer and just a whisk—either works. If you don’t have a microplane, you can use a regular grater, but go easy to avoid hitting the bitter white pith. For budget-friendly options, IKEA and OXO make great spatulas and whisks that last ages. Keep your loaf pan well-greased for easy release (I sometimes line mine with parchment for zero sticking). And if you’re like me and tend to misplace measuring spoons, those nesting ones are a real time saver!
How to Make Irresistibly Moist Homemade Lemon Cake
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Prep your pan and oven.
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or 8-inch round pan) with butter or nonstick spray. For extra insurance, line the bottom with parchment paper—trust me, nothing sticks! -
Mix dry ingredients.
In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 tsp baking powder (8g), 1/2 tsp baking soda (2g), and 1/2 tsp salt (2g). Set aside. -
Infuse sugar with lemon zest.
In a separate bowl, combine 1 cup (200g) granulated sugar with the zest of 2 lemons. Use your fingers to rub the zest into the sugar until fragrant—the sugar should look pale yellow and smell amazing. -
Combine wet ingredients.
To the lemon sugar, add 3 large eggs (room temperature), 1/2 cup (120g) sour cream, 1/3 cup (80ml) vegetable oil, 1/4 cup (56g) melted unsalted butter, 1/4 cup (60ml) whole milk, 2 tsp vanilla extract, and juice from 2 lemons (about 1/4 cup / 60ml). Whisk until smooth and well-blended. -
Bring it all together.
Add the dry ingredients to the wet mixture in two parts, gently folding with a spatula just until no streaks remain. Be careful not to overmix—stop as soon as the batter comes together. The batter will be thick and luscious. -
Bake.
Pour the batter into your prepared pan and smooth the top. Bake for 45-55 minutes (loaf pan) or 35-40 minutes (round pan), until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the cake starts to brown too quickly, tent loosely with foil. -
Make the lemon syrup (optional, but worth it!).
While the cake bakes, combine 1/4 cup (60ml) lemon juice and 1/4 cup (50g) granulated sugar in a small saucepan. Heat gently until the sugar dissolves. Set aside. -
Soak and cool.
As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the warm lemon syrup over the cake, letting it soak in. Let the cake cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely. -
Glaze and enjoy!
Once the cake is cool, whisk together 1 cup (120g) powdered sugar with 2-3 tbsp lemon juice. If needed, add a splash of milk to thin. Drizzle the glaze over the cooled cake, letting it drip down the sides (messy is good here!). Let the glaze set before slicing—or don’t, no judgment.
Notes: If your cake sinks in the middle, it’s usually from overmixing or underbaking—check early and use that toothpick test. The syrup step isn’t strictly necessary, but it adds loads of moisture and even more lemon flavor. And yes, you can double this recipe and bake it in a bundt pan—just watch the timing!
Cooking Tips & Techniques
- Bring ingredients to room temperature. Cold eggs or dairy make the batter lumpy and can affect the cake’s rise. Take everything out of the fridge 30 minutes ahead (trust me, this fixes a lot of baking woes).
- Don’t overmix! Once you add the flour, mix just until combined. Overmixing makes the cake dense, not tender. A few streaks are better than rubbery cake.
- Rub the zest into the sugar. This little step releases aromatic oils and makes the lemon flavor pop—learned this from a baker friend, and it’s non-negotiable now.
- Test for doneness early. Oven temps vary! Start checking at 40 minutes. The cake should spring back when pressed and a toothpick should come out with just a few moist crumbs.
- If using the syrup, pour slowly. Give the cake a moment to absorb between pours. Too fast and it’ll just pool on top.
- Troubleshooting tip: If your cake is browning too quickly, cover it loosely with foil during the last 15 minutes.
- Glaze consistency matters. You want it thick enough to cling but thin enough to drip—add lemon juice a teaspoon at a time, stirring well.
I’ll admit, I’ve had a couple cakes come out a little flat (forgot the baking powder once—rookie move). Don’t be afraid to jot down what worked for you on a sticky note for next time. And honestly, if you’re short on time, skip the syrup and glaze—the cake is still super flavorful on its own. Just dust with powdered sugar and call it a day.
Variations & Adaptations
- Blueberry Lemon Cake: Gently fold 1 cup (150g) fresh or frozen blueberries into the batter right before baking. Blueberries and lemon are a match made in cake heaven!
- Gluten-Free Lemon Cake: Substitute a 1:1 gluten-free flour blend like King Arthur or Bob’s Red Mill. I’ve made it this way for a friend with celiac, and it turned out beautifully moist.
- Lemon Poppy Seed Cake: Add 2 tablespoons poppy seeds to the dry ingredients. The little crunch is so satisfying, and it looks pretty too.
- Dairy-Free Option: Use plant-based yogurt instead of sour cream, and swap the butter for vegan margarine. Almond or oat milk works great in place of whole milk.
- Bundt Cake Version: Double the recipe and bake in a well-greased bundt pan for 55-65 minutes. It makes a showstopper centerpiece for parties!
- Personal adaptation: My favorite twist is using Meyer lemons when they’re in season—sweeter, floral, and just a bit fancy. I also love swirling raspberry preserves into the batter for a lemon-raspberry vibe.
Don’t be afraid to play around—try orange zest instead of lemon for a totally different citrus flavor, or toss in a handful of diced strawberries for a springtime touch. This cake is flexible, forgiving, and always delicious.
Serving & Storage Suggestions
This homemade lemon cake is best served at room temperature, when the crumb is soft and the glaze has set just enough to be glossy and a little sticky. I love to slice thick pieces and serve with a dollop of whipped cream, or even a scoop of vanilla ice cream on warm days. It’s also killer with a cup of hot tea or iced coffee.
Presentation ideas: For a Pinterest-worthy look, top with extra lemon zest, edible flowers, or a sprinkle of poppy seeds. If you’re gifting, wrap slices in wax paper and tie with twine for a charming homemade touch.
Storage:
- Keep the cake in an airtight container at room temperature for up to 3 days. The flavor intensifies as it sits!
- For longer storage, wrap tightly in plastic and freeze for up to 2 months. Thaw at room temp for a few hours before serving.
- To reheat, pop a slice in the microwave for 10-15 seconds—just enough to take the chill off and make it taste freshly baked.
Honestly, this lemon cake rarely lasts more than a day in my house. But it’s nice to know you can stash a slice away for when you need a little sunshine later in the week!
Nutritional Information & Benefits
This lemon cake recipe makes about 10 generous slices. Each serving is approximately:
- Calories: 320
- Fat: 13g
- Carbohydrates: 47g
- Protein: 5g
- Sugar: 28g
Health highlights: Lemons bring a boost of vitamin C and antioxidants, and using oil plus sour cream means you don’t need tons of butter for moisture. You can make it with less sugar or swap flour for a gluten-free blend if you need. Just a heads up: contains eggs, dairy, and wheat—so not suitable for those with allergies to those ingredients. From a wellness perspective, I love knowing exactly what’s in my dessert—no mystery additives, just real ingredients that taste like home.
Conclusion
If you’re looking for a lemon cake recipe that’s as easy as it is delicious, you’ve found it. This homemade lemon cake is moist, foolproof, and loaded with bright, fresh flavor—everything I want in a dessert, honestly. I love how customizable it is and how it brings a bit of sunshine to even the gloomiest days.
Try it just as written, or make it your own with berries, poppy seeds, or a pretty glaze. I hope you’ll enjoy it as much as my family and friends do (it’s always the first thing gone at gatherings). If you bake this lemon cake, let me know in the comments how it turned out, or share a photo on Pinterest—I can’t wait to see your creations!
So go ahead—treat yourself, bake a little happiness, and remember: the best recipes are the ones you make yours. Happy baking!
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh for this lemon cake recipe?
Fresh lemon juice gives the best flavor, but in a pinch, you can use bottled. Just know the cake won’t be quite as bright or aromatic.
How do I keep my lemon cake from drying out?
Don’t overbake it—start checking early, and use the lemon syrup for extra moisture. Store leftovers in an airtight container to keep it soft.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend. I’ve done it, and the cake still comes out moist and delicious.
What’s the best way to zest a lemon?
Use a microplane or fine grater, only grating the yellow part. Avoid the white pith—it’s bitter. Zest right over the sugar to release more flavor.
Can I double this recipe and bake it in a bundt pan?
Absolutely! Double all ingredients and bake in a well-greased bundt pan for 55-65 minutes. Test with a skewer for doneness.
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Lemon Cake Recipe: Moist Homemade Dessert Anyone Can Make Easily
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Description
This homemade lemon cake is incredibly moist, bursting with fresh lemon flavor, and easy enough for any baker. With a tender crumb and a bright citrus glaze, it’s the perfect dessert for any occasion.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2–3 fresh lemons, zest and juice (about 1/4 cup juice and zest from 2 lemons for batter)
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) salt
- 3 large eggs, room temperature
- 1/2 cup (120g) sour cream
- 1/3 cup (80ml) vegetable oil (or light olive oil)
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- For the Lemon Syrup (optional):
- 1/4 cup (60ml) fresh lemon juice
- 1/4 cup (50g) granulated sugar
- For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon milk or cream (if needed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or 8-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper for easy release.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant and pale yellow.
- To the lemon sugar, add eggs, sour cream, vegetable oil, melted butter, milk, vanilla extract, and lemon juice. Whisk until smooth and well-blended.
- Add the dry ingredients to the wet mixture in two parts, gently folding with a spatula just until no streaks remain. Do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes (loaf pan) or 35-40 minutes (round pan), until golden and a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if browning too quickly.
- While the cake bakes, make the lemon syrup (optional): Combine lemon juice and sugar in a small saucepan. Heat gently until the sugar dissolves. Set aside.
- When the cake is done, poke holes all over the top with a skewer or fork. Slowly pour the warm lemon syrup over the cake, letting it soak in. Cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar and lemon juice, adding milk if needed to reach a thick but pourable consistency. Drizzle over the cooled cake and let set before slicing.
Notes
For best results, bring all ingredients to room temperature before baking. Do not overmix the batter to keep the cake tender. The lemon syrup is optional but adds extra moisture and flavor. You can customize with blueberries, poppy seeds, or use a gluten-free flour blend. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 47
- Fiber: 1
- Protein: 5
Keywords: lemon cake, moist lemon cake, homemade lemon cake, easy lemon cake, lemon loaf, citrus dessert, lemon glaze, spring dessert, brunch cake, loaf cake
