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–+ servings
Lemon Cake

Lemon Cake That's Soft, Moist, and Bursting with Flavor

This soft and moist lemon cake is bursting with flavor, making it a delightful dessert for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with a gluten-free baking blend for gluten-free option.
  • 2 teaspoons baking powder Leavening agent.
  • 0.5 teaspoon baking soda Works alongside baking powder.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cups vegetable oil Can substitute with melted coconut oil.
  • 1 cup granulated sugar Contributes sweetness.
  • 3 large eggs Binds ingredients.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 0.5 cups fresh lemon juice Provides acidity.
  • 2 lemons lemon zest Infuses flavor.
  • 0.5 cups sour cream or Greek yogurt Optional for moisture.
  • 0.5 cups milk or buttermilk Optional for tenderness.
For the Optional Glaze
  • 1 cup powdered sugar Sweetens glaze.
  • 2-3 tablespoons fresh lemon juice Balances sweetness.

Equipment

  • mixing bowl
  • Greased pan
  • Whisk
  • sifter
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round or loaf pan by greasing it lightly and dusting it with flour.
  2. In a mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until combined and slightly fluffy.
  3. Add the lemon zest and fresh lemon juice to the mixture, and if using, mix in sour cream or Greek yogurt. Stir until just combined.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  5. Gradually add the dry ingredients into the wet mixture, alternating with milk or buttermilk. Mix gently until just combined.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until golden brown and a toothpick comes out clean.
  7. Let it cool in the pan for 10 minutes, then transfer to a wire rack. For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature ingredients, and avoid overmixing for a light, fluffy cake. Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5-7 days.

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