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🍋 Moist Lemon Cake Recipe

⭐ Overview:

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Cooling Time: 1 hour

• Total Time: ~2 hours

• Servings: 12

• Skill Level: Intermediate

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🧁 Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour (spooned and leveled)

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (226g) unsalted butter, room temperature

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp lemon zest (from 2–3 lemons)

• ¼ cup (60ml) fresh lemon juice

• 1 tsp vanilla extract

• 1 cup (240ml) whole milk, room temperature

• Optional: 1/2 cup sour cream or Greek yogurt for extra moisture

For the Lemon Syrup (optional but recommended):

• ¼ cup (60ml) lemon juice

• ¼ cup (50g) granulated sugar

For the Lemon Glaze or Frosting:

• Glaze:

  • 1 cup (120g) powdered sugar

  • 2–3 tbsp lemon juice

• OR Cream Cheese Frosting:

  • 8 oz (226g) cream cheese, softened

  • ½ cup (113g) butter, softened

  • 2–3 cups (240–360g) powdered sugar

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

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🍰 Instructions

Step 1: Prepare the Oven & Pans

• Preheat your oven to 350°F (175°C).

• Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.

Step 2: Dry Ingredients

• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar

• In a large bowl or stand mixer, cream butter and sugar together on medium speed until light and fluffy (about 3–4 minutes).

Step 4: Add Eggs & Flavorings

• Add eggs one at a time, beating well after each.

• Mix in lemon zest, lemon juice, and vanilla extract.

Step 5: Alternate Wet & Dry

• With the mixer on low, add flour mixture in three additions, alternating with milk (and sour cream if using). Start and end with flour.

Step 6: Bake

• Divide the batter evenly between prepared pans.

• Bake for 30–35 minutes, or until a toothpick comes out clean.

• Cool in pans for 10 minutes, then turn out onto wire racks.

Step 7: (Optional) Lemon Syrup

• Mix lemon juice and sugar in a saucepan. Heat until sugar dissolves.

• Brush over warm cakes for extra moisture and zing.

Step 8: Frost or Glaze

• Once completely cool, top with your choice of lemon glaze or cream cheese frosting.

• Garnish with lemon zest, candied lemon slices, or edible flowers.

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🍴 Serving & Storage

• Store covered at room temperature for 1 day, or refrigerated for up to 5 days.

• Can be frozen (unfrosted) for up to 2 months. Wrap tightly in plastic wrap and foil.

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❓ Lemon Cake FAQ’s

1. How do I make the cake extra moist?

• Add ½ cup sour cream or Greek yogurt to the batter.

• Don’t overbake.

• Brushing with lemon syrup helps lock in moisture.

2. Can I use bottled lemon juice?

• Fresh lemon juice is strongly recommended for best flavor. Bottled can taste flat or bitter.

3. Can I make it ahead of time?

• Yes. Bake and wrap the cake layers tightly in plastic and foil. Freeze or refrigerate. Frost just before serving.

4. Can I make this into cupcakes or a bundt cake?

• Yes!

  • Cupcakes: Bake for ~18–22 minutes.

  • Bundt: Bake for ~50–60 minutes and reduce oven temp to 325°F (163°C).

5. Can I make it dairy-free or vegan?

• Yes, with some substitutions:

  • Use vegan butter or oil

  • Use plant-based milk (like almond or oat)

  • Replace eggs with flax eggs or commercial egg replacers

  • Use dairy-free cream cheese for frosting

6. Why is my lemon cake dense or dry?

• Overmixing can cause a dense texture.

• Overbaking dries it out.

• Too little leavening or expired baking powder may also affect texture.

7. Can I add blueberries or poppy seeds?

• Absolutely!

  • Add 1 cup fresh or frozen blueberries (tossed in flour to prevent sinking).

  • Add 1 tbsp poppy seeds to the batter.