This Moist Lemon Cake Recipe is soft, fluffy, tangy, and easy to make. Topped with a sweet glaze, it is perfect for dessert, brunch, picnics, or afternoon tea.
Moist Lemon Cake Recipe
Updated in 2026: This recipe now includes improved tips, troubleshooting, and FAQs to help you make a perfectly moist lemon cake every time.
This moist lemon cake is soft, fluffy, and packed with fresh citrus flavor. If you’re looking for an easy lemon cake recipe that stays tender and never dry, this is the one to make.
I love summer because lemons, berries, and other fruits are in season. This moist lemon cake recipe is bright, tangy, and not overly sweet. You can taste the citrus flavor in every bite.
The best part is that this cake stays beautifully moist thanks to a lemon syrup that soaks right into the crumb while the cake is still warm. It adds flavor, keeps the cake tender, and helps prevent that dry texture bundt cakes can sometimes have.
Looking for more cake ideas? Check out my best cake recipes collection where I share easy, moist, and show-stopping cakes for any occasion.
Since this Moist Lemon Cake Recipe only has a glaze on top, it does not need to be refrigerated right away, which makes it great for picnics, BBQs, cookouts, and afternoon tea.
One thing I do not love about bundt cakes and similar cakes is how dry they can turn out. I used the same technique as my Glazed Orange Bundt Cake to make sure this one stays soft and flavorful.
While the cake is still warm, I pour over a citrusy syrup and let it slowly absorb into the crumb. As it cools, the cake becomes extra moist, fragrant, and delicious.
For intense lemon flavor, I use both lemon juice and lemon zest. The zest adds tons of fresh citrus flavor without making the cake too sharp or overpowering. Learn more about lemons and their flavor.
My grandmother always added zest to her cakes, bars, and even pie crusts. She preferred lime instead of lemon, which always makes me smile because in Venezuela, the names for lemons and limes can be the opposite of what we use in the United States.
I also love the glaze on top of this cake. Once it dries, it gives the cake a beautiful sheen and a delicate, almost soft, crust-like finish that adds even more texture.
For decoration, I cooked a few thin lemon slices in equal parts sugar and water until softened. They make the cake look extra pretty, but they are completely optional.
Frequently Asked Questions
Why is my lemon cake dry?
Lemon cake usually turns dry from overbaking or not having enough moisture. The lemon syrup in this recipe helps keep the crumb soft and tender.
What makes this lemon cake moist?
The combination of a soft cake batter and lemon syrup poured over the warm cake keeps it moist and flavorful.
Can I make this lemon cake ahead of time?
Yes, this cake stays moist and can be made a day ahead. Store it covered at room temperature for the best texture.
Can I skip the glaze?
Yes, but the glaze adds extra sweetness and lemon flavor that complements the cake beautifully.
I hope you can try this Moist Lemon Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
If you love lemon desserts, you may also enjoy my Light Lemon Loaf.
Moist Lemon Cake Recipe
Ingredients
For Lemon Cake
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup unsalted butter (1 stick)
- 2 eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 Cups all-purpose flour
For Lemon Syrup
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup granulated sugar
For Lemon Glaze
- 2 tablespoons freshly squeezed lemon juice
- 1 cup confectioners sugar
Instructions
For Cake
- Preheat oven to 350 degrees Fahrenheit
- Butter and flour a 9-inch cake pan
- In a bowl, mix the flour, baking soda, and salt
- In a mixer, beat butter and sugar for 3–4 minutes until light and fluffy
- Add the eggs one a time beating well after each addition
- Add lemon zest and lemon juice (mixture may look curdled, this is normal)
- Add the sour cream
- Alternate adding dry ingredients and milk, starting and ending with flour
- Pour batter into prepared pan and smooth the top
- Bake for 35–45 minutes or until a toothpick inserted comes out clean
- Let cake cool slightly before removing from pan
For Lemon Syrup
- In a saucepan, combine lemon juice and sugar
- Heat until sugar dissolves and mixture begins to boil
- Remove from heat
- After cake cools for about 20–30 minutes, invert onto a plate
- Slowly pour warm syrup over the cake
For Lemon Glaze
- Place confectioners sugar in a bowl
- Add lemon juice and mix until smooth
- Spoon glaze over cooled cake
Notes
- Do not skip the lemon syrup; it keeps the cake moist and flavorful
- The batter may look slightly curdled after adding lemon juice; this is normal
- Use fresh lemon juice for best flavor
- Do not overbake, or the cake may dry out
Nutrition
I love this recipe. It turned out so deliciously lemony. This recipe is n o army favorite lemon cake recipe.
Thank you Diana! So glad you liked it!
This turn out to be perfect!!
Awesome moist cake. I would rather skip the glaze next time and top it with powdered sugar. Too lemony with glaze
Thank you for you Feedback Noorix! Glad you liked the cake!
That sounds so good. Like a lemon bar
Thank you Shay!
Lemon Cake
Brilliant recipe – delicious cake, turned out perfect! Instead of the glaze I served it with lemon cream & berries (as a bday cake) – looked amazing & tasted perfect – indulgent but refreshing 🙂 Thank you for sharing.
Brilliant recipe – delicious cake, turned out perfect! Instead of the glaze I served it with lemon cream & berries (as a bday cake) – looked amazing & tasted perfect – indulgent but refreshing ? Thank you for sharing.
Hi Sarah! Thanks so much for your feedback! I’m glad you liked it. Lemon cream and berries sound delicious
After hours trying to settle for a soft yet citric recipe I decided on yours the moment I saw Venezuela. Can’t go wrong with that! Quedó divina, muchisimas gracias 🙂
Me alegro mucho que te gusto Estefany! Gracias por el feedback!
Thank you for this recipe. It was the first time for me to try baking something using a recipe I got from the net and I loved the cake and the syrup and the glaze,
everything really (thanks to your recipe)!
In the Philippines, we have kalamansi. Next time I will try substituting the lemon with kalamansi hoping for a more “local” flavor. Thanks thanks
Hi Euvic! thanks so much for your feedback! Glad you liked it – I’ve never tried Kalamansi before, sounds interesting!
Hello can this be layered and covered in white chocokaye ganache. Also does it need to be refrigerated? And how long does it stay fresh for?
Hi Angelina! Cake does not need to be refrigerated but the ganache does. So if you want to layer the cake simply double the recipe and add the ganache in the middle.
Let me know how it turns out! Can’t wait to see your final results.
Hi what are the ingredients for lemon syrup and glaze
Hi Pasqua:
For Lemon Syrup
1/4 cup freshly squeezed lemon juice
1/4 cup granulated sugar
For Lemon Glaze
2 tablespoons freshly squeezed lemon juice
1 cup confectioners sugar
Hi. Thank you for the recipe. Do we need to add baking powder? or it is just fine without it?
The baking soda combined with the citrus juice acts as the baking powder Baya. So you’re fine without it 😉
It’s SO GOOD! ! !
didnt know lemon cakes could be so moist and taste of real lemon! Next time I’ll add less syrup, actually I could even eat it without the syrup because it still had a Lemon taste!
Thank you!
Thanks so much for your feedback Marie! so glad you liked it!
Can you make this with cake flour or is it better with all purpose flour?
Yes Sarah, you may use all purpose flour
I see all great,fantastic reviews for this recipe.Im definitely trying it,I’ll come back to let you know how it turned out. Thanks Tiffany
Let me know how it came out Nicole 🙂
Hello. Look nice the cake. I but you use cup can you help change it to g. I want to do this cake soon. Thanks
Hi Jessie! Look in the recipe card underneath the ingredients press on the “metric” button and the values will convert to grams
I am so happy with this recipe!
I just tried this recipe an hour ago after reading all the great reviews. And the cake was gone within minutes between 7 family members! I skipped the syrup and glaze as we wanted a simple cake with our afternoon tea, and the cake was perfectly spongy and moist and packed with citrus flavor.
I’d definitely be recommending it to friends. Thanks.
Glad your family liked it Neha! thanks for the feedback!
Will this recipe work in a 9×13?
I would double the recipe Venny, otherwise it would be very thin
Hi, what is the alternative for sour cream? Can I skip that?
you can use milk or buttermilk
Hi!, can I use plain yogurt instead? I don´t have sour cream in my country
Yes! of course
Is the butter room temp or melted before mixing with the sugar?
yes Dolores
Hi! Is the butter supposed to be room temperature? Or melted? Or cold?
room temp
Have you tried it with 2 cake pans? I’d like to make a birthday cake.
Mary
For 2 cakes pans double the recipe. As you can see, this cake is not very tall.
Hi can i omit the zest? I have lemon juice in a bottle but it freshly squeezed. Also is this cake firm enough to be covered with fondant?
Hi Reshma, you may omit the zest but the zest is what gives it the incredible citrusy flavor. Yes you can cover the cake with fondant, just make sure you refrigerate it first.
Can I make this cake ahead of time? Any suggestions, especially with using the syrup?
Thanks!
You can Emily! This cake can be made 3 days in advance. Just follow the same instructions and add the syrup after the cake bakes so it has enough time to soak up the liquid. It will stay moist and delicious
I forgot the sour cream. Do you think it’ll still turn out ok ?? Lol!
It may be a bit dry Vaeh
Hi Tiffany,
Everyone loves this lemon cake, although I have a question for you. I have made the lemon cake three times now, each time delicious, however it always comes out burned. I put it in a fan powered oven at 180°c and find it only needs 15-20 min to cook. I have been attempting to put the temperature down to 130-150°c, but it still doesn’t come out looking like yours. Any suggestions of what else I could try?
Thanks
Sincerely,
Alicia
Hi Alicia, oven brands may vary, although an oven may display 180 C in reality it may be more or less. The only way for sure is to use an oven thermometer. If your oven is hotter, cook it for less time and check often so it does not overcook. Hope that helps! Also, use a smaller pan, that may help as well at a lower temp
If I want to use a bundt pan, should I increase the recipe or will this make enough batter?
For a bundt pan double the recipe and increase the baking time
Do you use the syrup and the glaze? Sounds like alot but am going to give it a try as I love lemon cake!
Yes Shirley! I use both, that’s how you get a very moist and delicious cake
I’m about to try this recipe cause it looks so yummy !! Can I substitute Buttermilk with sour cream?
Yes Daisy! just add a little milk to thin out the batter if it’s too thick
Can this be made in a 9″ spring-form pan? Would the high sides make a difference in baking time?
Hi Kathi, yes, I don’t think think it should affect the baking time
I’m bout to make this but i as wondering vould I make instead of a glaze , make a cream cheese frosting or hlaze on it what can I do or need to do this? Once finished I’ll let u kno the results!
Hi Wanda! You can frost it with cream cheese. In fact, that sounds like a great idea. You can even double the cake batter and make 2 layers with frosting in between.
I made this and it was wonderful. I was looking for something with lemon and blueberry, so I made cupcake sized muffins and put a teaspoon of the lemon &sugar sauce on top. Next I made a warm blueberry sauce and spooned over the top. I skipped the glaze thinking the blueberries would be enough sweetness. I put a little lemon zest on top and spooned a dollop of real whipped cream. It was amazing!! Thank you for sharing your recipe.
Oh Melly! Love your adaptation into muffins with blueberries! thanks for your comment. Will definitely try it!
Hi Tiffany,
I baked the cake using your exact recipe. It turned out soft, moist and full of lemon flavor with drizzled lemon syrup. Guests for afternoon tea at home simply loved the delicious lemon cake.
I used lime instead of lemon which made lemon flavor more intense.
Thanks for such a great recipe.
Lime sounds perfect for this recipe and is quite excellent for summer! Thanks for your comment and feedback Rosen
WHY HAS YOUR RECIPE DISAPPEARED FROM THIS SITE
I apologize, I am fixing the glitch asap
Hello….can we use store lemon juice instead of fresh. Lemons are very expensive and hard to get in China right now
Of course!
I have made this lemon cake 3 times following the exact directions. It’s amazing!! However the middle keeps sinking in. I am using 2- 6” round pan so I am not sure if that impacts it. Any suggestions?
Hi Sam. This can happen for a few reasons:
– Overmixing of the batter
– Oven temperature not calibrated
– Expired baking soda
Thank you for this recipe. Already made this twice. My Son who doesn’t like any cakes, loves this. He has asked this for this birthday.
Oh that’s awesome Krish! thanks for your feedback! Glad your son loved it!
Absolutely Delicious! I tried another recipe last week but it came out a bit dry. Then I baked this one yesterday and it came out so moist, I could not stop eating! It’s my new favorite cake recipe. Thank you! It was a hit with my entire family — kids and hubby. I will have to double the recipe next time. Thank you!
You’re welcome Megy!! Thanks so much for your feedback!
Hi there! Just wanted to tell you how happy I was to find a recipe. I have a pectin shell (a scallop) shaped cake pan from my home on Sanibel Island in Florida. I lost the recipe for the lemon pectin cake recipe that went with it so looking for a new lemon cake recipe I found yours. I made it and it just came out perfect!
Thank you!
Aww that’s so great to hear Susan! I’m glad you liked the recipe 🙂
II just made this cake. It smells divine. Does it need to be refrigerated? Thank you!
Not at all! it can be kept at room temp covered
Hi Tiffany.. I would like to replace maybe half the butter with apple sauce? Any advice? I tried it with another recipe and unfortunately the cake didn’t seem to rise properly!
Hi Viv. It may work for “healthier” purposes but the textures won’t be the same.
Thank you so much for sharing this amazing recipe, my lemon cake turned out to be so delicious and moist
Hubby was so impressed 😅
You’re welcome Eliane! So glad you and your hubby enjoyed it!