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Moist Lemon Cake

Moist Lemon Cake Recipe
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A bakery-quality lemon loaf featuring a tender buttermilk crumb, steeped in fresh lemon syrup and finished with a sweet-tart glaze.

Ingredients

Scale

For the Cake

  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 Tbsp freshly grated lemon zest
  • ½ cup (115g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 Tbsp fresh lemon juice
  • ½ cup (120ml) cultured buttermilk, room temperature

For the Lemon Soaking Syrup

  • ¼ cup (60ml) fresh lemon juice
  • 3 Tbsp confectioners’ sugar

For the Lemon Glaze

  • 1 cup (120g) powdered sugar, sifted
  • 1 ½ Tbsp fresh lemon juice (divided)
  • 1 Tbsp whole milk

Instructions

  1. Preheat & Prepare: Heat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
  2. Whisk Dry Mix: In a medium bowl, combine all-purpose flour, baking powder, salt, and lemon zest.
  3. Cream Fats & Sugar: In a stand mixer fitted with the paddle, beat butter and granulated sugar on medium-high for 4–6 minutes until pale and fluffy.
  4. Incorporate Liquids: Lower mixer speed; add eggs one at a time, followed by vanilla extract and 2 tablespoons of lemon juice.
  5. Alternate Batter: Add one-third of the dry ingredients, followed by half the buttermilk. Repeat with the next third of flour and remaining buttermilk, finishing with the last third of flour. Mix until just combined.
  6. Bake: Transfer to the loaf pan and bake for 45–55 minutes until a toothpick inserted in the center emerges clean with a few moist crumbs.
  7. Soak with Syrup: Cool in pan for 15 minutes. Whisk ¼ cup lemon juice and 3 tablespoons confectioners’ sugar. Invert cake onto a wire rack and brush the syrup evenly over the warm loaf. Cool completely.
  8. Glaze: Whisk 1 cup powdered sugar with milk and 1 tablespoon lemon juice (adding remaining juice if needed for thickness). Pour over cooled cake, let set for 20 minutes, slice, and serve.

Notes

  • Buttermilk Sub: Add 1½ tsp lemon juice to ½ cup whole milk; let rest 5 minutes before using.
  • Storage: Keep wrapped at room temperature for up to 4 days.
  • Freezing: Freeze the unglazed loaf wrapped in foil for up to 3 months. Thaw and glaze before serving.

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