This Best Moist Lemon Cake Recipe is the ultimate sunshine dessert. It delivers a perfect balance of sweet and tangy flavor with an incredibly moist and fluffy crumb. Using oil and milk keeps the cake tender, while fresh lemon juice and zest provide a bright, authentic citrus flavor. This is your simple easy lemon loaf recipe, made even better with an optional, but highly recommended, tangy glaze!
Making the Best Moist Lemon Cake
Creating the Best Moist Lemon Cake is a simple process that relies on using the right ingredients. The secret to its remarkable moisture and fluffy texture is the use of vegetable oil and whole milk. These ingredients work together to keep the crumb tender and light. The other key is the use of fresh lemon juice and zest, which guarantees a bright, natural citrus punch that elevates this cake from simple to stunning.
Yields: 8-10 slices
Prep time: 15 minutes
Cook time: 35–40 minutes
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- ½ cup milk (room temperature)
- ¼ cup freshly squeezed lemon juice (about 1 lemon)
- Zest of 1 lemon
- 1 tsp vanilla extract
Optional Lemon Glaze
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Step-by-Step Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or a round 8-inch pan.
- Mix the Wet Ingredients: In a large bowl, whisk together the oil, eggs, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and fully combined.
- Add Dry Ingredients: Add the flour, sugar, baking powder, and salt. Whisk gently until the batter is smooth avoid overmixing to keep it fluffy.
- Pour & Bake: Pour the finished batter into your prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
- Make the Glaze (Optional): Once the cake is fully cooled, mix the powdered sugar with 1–2 tablespoons of lemon juice until you achieve a smooth, pourable consistency. Drizzle the glaze evenly over the cooled cake for a glossy, tangy finish.
How To Make The Best Fluffy Lemon Cake
Ingredients
- 1 1/2 cup whole purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil or melted butter
- 1/2 cup milk room temperature
- 1/4 cup lemon juice freshly squized
- 1 lemon zest
- 1 tsp vanilla extract
Optional but highly recommended
- 1/2 cup powdered sugar
- 2 tsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan or round 8-inch pan.
- In a large bowl, whisk together oil, eggs, milk, lemon juice, lemon zest, and vanilla.
- Add flour, sugar, baking powder, and salt. Whisk gently until smooth — don’t overmix.
- Pour batter into your pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Let it cool for about 10 minutes, then remove from pan to cool completely.
- Mix the powdered sugar with 1–2 tbsp lemon juice. Drizzle over cooled cake for a glossy, tangy finish.
Notes
Nutrition
Serving Suggestions
This Simple Lemon Cake is perfect for any time of day! Serve slices plain with a cup of tea, or top the glazed cake with fresh raspberries or blueberries for added color and flavor. For a more elegant presentation, serve slices with a dollop of whipped cream. Store the cake, glazed or unglazed, in an airtight container at room temperature for up to 3 days.
Secrets to a Simple, Moist, and Fluffy Lemon Cake
The secret to this simple, moist, and fluffy cake is the pairing of wet ingredients. Using oil instead of solid butter ensures the cake retains maximum moisture and has a tender crumb. The acid in the lemon juice, combined with the milk, helps activate the baking powder and soda, which is what gives the cake its beautiful fluffy rise and light texture.
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Frequently Asked Questions (FAQ)
1. How do I keep my lemon cake moist?
To keep your lemon cake moist, use oil instead of butter and avoid overmixing the batter. Oil locks in moisture better than solid fats, while overmixing can make the cake dense. Store the chilled cake in an airtight container to retain softness for days.
2. Can I use bottled lemon juice instead of fresh?
You can, but freshly squeezed lemon juice offers a brighter, more natural citrus flavor. Bottled lemon juice often tastes slightly bitter and lacks the zest’s aromatic oils that enhance the cake’s flavor.
3. Why did my lemon cake turn out dense or heavy?
A dense cake usually means the batter was overmixed or too much flour was added. For a light, fluffy texture, whisk the ingredients gently just until combined, and measure flour correctly using the spoon-and-level method.
4. Can I make this lemon cake ahead of time?
Yes! This lemon loaf actually tastes better the next day as the lemon flavor deepens. Store it in an airtight receptacle at room temperature for up to 3 days, or refrigerate for up to 5 days.
5. What can I serve with lemon cake?
Serve this moist lemon cake plain, or dress it up with fresh berries, whipped cream, or a dusting of powdered sugar. For a special occasion, drizzle with extra lemon glaze or top with candied lemon slices.
6. Can I make this recipe into cupcakes or a layer cake?
Absolutely! This batter works beautifully for lemon cupcakes or layered cakes. For cupcakes, bake for 18–20 minutes for two 8-inch round layers, or 25–30 minutes for a single 8-inch round layer, checking for doneness with a toothpick.
