Soft and Moist Lemon Cake

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Bright, Zesty, and Incredibly Tender – A Perfect Cake for All Occasions

There are few things more satisfying than a slice of homemade lemon cake. Light, airy, and bursting with fresh citrus flavor, this cake captures the simple joy of baking while delivering a refreshing finish that’s perfect for spring, summer, and beyond. The combination of fresh lemon juice, lemon zest, creamy yogurt, and a touch of vanilla makes this cake tender, tangy, and irresistible.

Whether you’re baking for a family gathering, brunch with friends, a celebration, or simply to enjoy with your morning tea or coffee, this soft and moist lemon cake is the kind of recipe you’ll come back to again and again. It’s simple, foolproof, and doesn’t require any fancy ingredients or equipment.

Let’s dive into every detail so you can create a lemon cake that’s as beautiful as it is delicious.

Why This Lemon Cake Recipe Works

This recipe strikes the perfect balance between flavor, texture, and simplicity. Here’s why it works so well:

  • Fresh lemon juice and zest infuse the batter with bold citrus flavor.

  • Yogurt or sour cream adds richness and moisture without weighing down the crumb.

  • Vegetable oil keeps the cake incredibly moist, even days after baking.

  • No butter creaming necessary, making the process quick and beginner-friendly.

  • One bowl for wet and one for dry ingredients keeps the cleanup minimal.

  • No fancy mixers required—just a whisk, bowl, and cake pan.

Ingredients (US Cups & Measures, Makes One 8-Inch Round Cake)

To make this beautifully tender lemon cake, you’ll need the following ingredients:

Dry Ingredients

  • 1½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar

  • Zest of 2 lemons (about 2 tablespoons)

  • 2 large eggs, room temperature

  • ½ cup vegetable oil (neutral-flavored like canola or sunflower works well)

  • ½ cup plain yogurt or sour cream (full-fat preferred)

  • ¼ cup fresh lemon juice (from about 2 lemons)

  • 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Prepare the Cake Pan

Preheat your oven to 350 degrees Fahrenheit. Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper for easy removal. This step ensures your cake doesn’t stick and lifts out cleanly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and prevents clumping in the batter.

Step 3: Combine Sugar and Lemon Zest

In a large mixing bowl, place the granulated sugar and lemon zest. Rub the zest into the sugar using your fingertips for about 30 seconds. This step is essential for releasing the lemon’s oils, infusing the sugar with citrus fragrance, and deepening the lemon flavor of the cake.

Step 4: Add Wet Ingredients

Add the eggs to the sugar-zest mixture, one at a time, whisking well after each addition. Then add the vegetable oil, yogurt (or sour cream), lemon juice, and vanilla extract. Whisk until the mixture is completely smooth and well combined.

Step 5: Incorporate Dry Ingredients

Gently fold the dry ingredients into the wet mixture in two additions using a spatula or wooden spoon. Be careful not to overmix—stop as soon as you no longer see streaks of flour. Overmixing can make the cake dense or tough.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Let the cake cool in the pan for about 10 minutes. Then invert it onto a wire rack and allow it to cool completely. Once cooled, slice and serve as is or top with a glaze or powdered sugar.

Total Time:

Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 10–15 minutes
Total: Approximately 50 minutes

Nutritional Information (Per Slice)

  • Servings: 12 slices

  • Calories per slice: Approximately 280 kcal

  • Fat: 12g

  • Carbohydrates: 38g

  • Sugar: 22g

  • Protein: 3g

Note: Nutritional values may vary slightly based on exact ingredients and portion size.

Optional Lemon Glaze

For extra lemony flavor and presentation, drizzle the cake with a simple lemon glaze.

Ingredients:

  • 1 cup powdered sugar

  • 2 tablespoons fresh lemon juice

Instructions:

  • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

  • Drizzle over the cooled cake.

  • Allow the glaze to set for about 15 minutes before slicing.

Optional Lemon Syrup

To enhance the lemon flavor and keep the cake extra moist, brush the surface with a lemon syrup while it’s still warm.

Lemon Syrup Recipe:

  • 2 tablespoons sugar

  • 2 tablespoons lemon juice

Instructions:

  • Heat the sugar and lemon juice in a small saucepan over low heat until the sugar dissolves.

  • Brush evenly over the cake’s surface as soon as it comes out of the oven.

  • Allow the cake to absorb the syrup before cooling.

Tips for Success

  • Use room temperature ingredients for better emulsification and even mixing.

  • Don’t skip rubbing the zest into the sugar—this step really boosts the lemon flavor.

  • Measure flour properly by spooning it into the measuring cup and leveling off.

  • Avoid overbaking to prevent dryness—check for doneness with a toothpick.

  • Let the cake cool completely before glazing or slicing for the cleanest presentation.

Variations

Lemon Poppy Seed Cake

Add 1 tablespoon of poppy seeds to the dry ingredients for a fun texture and subtle nutty flavor.

Lemon Blueberry Cake

Gently fold in ¾ cup of fresh or frozen blueberries before baking. Toss the berries with a teaspoon of flour to prevent sinking.

Layer Cake

Double the recipe and bake in two 8-inch pans. Fill with whipped cream or lemon curd and top with more glaze or frosting.

Lemon Loaf Cake

Pour the batter into a 9×5-inch loaf pan and bake for 40–45 minutes. It makes a wonderful breakfast or brunch loaf.

How to Store

At Room Temperature:
Store the lemon cake covered in plastic wrap or an airtight container for up to 3 days. It stays moist thanks to the oil and yogurt.

In the Refrigerator:
For longer storage (up to 5 days), refrigerate the cake in an airtight container. Bring to room temperature before serving.

To Freeze:
Wrap the fully cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw at room temperature for several hours or overnight in the fridge.

Pairing Suggestions

This cake is wonderfully versatile and pairs beautifully with:

  • Hot tea (especially Earl Grey or chamomile)

  • A light glass of Prosecco or sparkling lemonade

  • Whipped cream and berries for an elegant dessert

  • A scoop of vanilla or lemon ice cream for summer treats

Final Thoughts

This soft and moist lemon cake proves that simple baking can yield truly extraordinary results. It’s a celebration of citrus in its freshest form and a reminder that some of the best desserts don’t need layers of frosting or elaborate technique. With minimal ingredients and easy steps, you can bring the vibrant flavor of lemon into your kitchen and share a bit of sunshine with every slice.

So whether you’re hosting a garden party, baking for a family dinner, or simply treating yourself, this lemon cake is the kind of recipe that always brings joy. Try it once, and it just might become your go-to.

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