Discover the ultimate Moist Easy Lemon Cake, a wonderfully simple recipe perfect for any occasion, offering a delightful burst of citrus flavor that’s incredibly easy to achieve. This recipe is designed for busy home bakers seeking a delicious yet straightforward dessert that truly impresses.
Key Ingredients for Moist Easy Lemon Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, at room temperature
- ¼ cup fresh lemon juice (from about 1-2 lemons)
- 1 tablespoon lemon zest (from about 1-2 lemons)
For the Optional Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How to Make Moist Easy Lemon Cake
This Moist Easy Lemon Cake is your express ticket to a homemade dessert dream, boasting a tender crumb and vibrant lemon essence without fuss. Its straightforward mixing method and common pantry staples make it incredibly accessible, promising a satisfying treat in under an hour. The delicate balance of sweet and tangy, paired with its wonderfully moist texture, makes this cake a crowd-pleaser every time. Estimated preparation time is 15 minutes, with an additional 30-35 minutes for baking.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan. For easier removal, you can also line the bottom with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a whisk and some elbow grease) until light and fluffy. This process incorporates air, contributing to the cake’s tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the lemon zest. The zest is where much of that intense lemon aroma and flavor comes from, so don’t skip it!
- Alternate Wet and Dry Ingredients: In a small bowl or jug, whisk together the milk and fresh lemon juice. This mixture will slightly curdle, which is normal and helps activate the leavening agents. Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice mixture. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
- Pour into Pan: Pour the cake batter into the prepared baking pan and spread it evenly.
- Bake the Cake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Cool the Cake: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Optional Glaze: While the cake is cooling, if you’re making the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.
- Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides.
Why You’ll Love This Moist Easy Lemon Cake
Prepare to fall head over heels for this Moist Easy Lemon Cake because it delivers an explosion of bright, refreshing lemon flavor in every single bite, enveloping your taste buds in pure citrus bliss. The cake’s incredibly tender and moist crumb is a testament to the simple, yet effective ingredients and techniques used, making it a delightful alternative to denser, more complicated cakes. And the best part? This recipe is remarkably budget-friendly, allowing you to create a bakery-worthy treat without breaking the bank, especially with the vibrant, zesty punch that comes from fresh lemons and a touch of lemon zest.
Unlike a heavy pound cake that can sometimes feel dense, this lemon cake is light, airy, and bursting with sunshine, making it perfect for a simple afternoon tea or as a bright finish to any meal. You’ll appreciate the ease with which you can whip this up, saving you money often spent on store-bought desserts that rarely offer the same fresh, homemade goodness. So why not invite your friends over for a slice of homemade happiness and see for yourself how delightful this Moist Easy Lemon Cake truly is? Get ready to be amazed by how simple delicious can be!
Storing and Reheating Tips
If you have any leftover Moist Easy Lemon Cake, proper storage is key to maintaining its delicious texture and flavor. For short-term storage (up to 2-3 days), keep the cake in an airtight container at room temperature. If you’ve used a glaze, it’s best to refrigerate it to prevent the glaze from becoming too sticky or melting, in which case it will stay fresh for up to 4-5 days.
Should you wish to freeze portions for future enjoyment, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. This method allows the cake to stay fresh in the freezer for up to 2-3 months. To reheat, you can gently warm a slice in the microwave for about 10-20 seconds, or allow a frozen slice to thaw at room temperature for a few hours before enjoying.
Final Thoughts
This Moist Easy Lemon Cake is a testament to how simple ingredients can create something truly special, offering pure joy with every slice. We encourage you to whip up this delightful cake and experience its irresistible moistness and bright citrus flavor for yourself. Happy baking!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Moist Easy Lemon Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8 inch baking pan. For easier removal, you can also line the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a whisk and some elbow grease) until light and fluffy. This process incorporates air, contributing to the cake’s tender texture.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and the lemon zest. The zest is where much of that intense lemon aroma and flavor comes from, so don’t skip it!2 large large eggs, at room temperature, 1 teaspoon vanilla extract, 1 tablespoon lemon zest (from about 1-2 lemons)
- In a small bowl or jug, whisk together the milk and fresh lemon juice. This mixture will slightly curdle, which is normal and helps activate the leavening agents. Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice mixture. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.½ cup milk, at room temperature, ¼ cup fresh lemon juice (from about 1-2 lemons)
- Pour the cake batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, if you’re making the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
- Once the cake is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides.