Moist Lemon Cake Recipe

Moist lemon cake that is soft, fluffy, and full of fresh citrus flavor. This easy lemon cake is topped with a sweet glaze and a lemon syrup that keeps it perfectly tender.

Course Dessert

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 419kcal

Author Tiffany Bendayan

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

US Customary - Metric

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