Lemony Lemon Cake: Easy Moist Lemon Cake Recipe

Delicious Easy Lemon Cake Recipe

This lemon cake is bright, flavorful, and packed with citrus in every bite. We use lemon juice, lemon zest, and lemon extract to create a triple punch of lemon flavor. It’s simple to make, moist, and perfect for lemon lovers.

Ingredients

• flour
• sugar
• salt
• baking powder
• melted butter (salted or unsalted butter)
• lemon juice
• lemon zest
• milk
• eggs
• lemon extract or vanilla extract

What Makes This a Lemon Cake

This cake is infused with lemon three ways: fresh juice, zest, and extract. These layers of flavor ensure the cake is tangy, aromatic, and unmistakably lemony.

How to Keep the Cake Moist

• Bake at 325°F to retain moisture.
• Check during the last 10 minutes of baking.
• Look for edges pulling away from the pan as a sign it’s done.

Do I Need Fresh Lemon Juice?

Fresh lemon juice is best for flavor. Bottled juice works if fresh lemons aren’t available. Lemon zest adds brightness, but the cake will still taste great without it.

Preventing Cake From Sticking

Alternatively, use non-stick spray followed by a light dusting of flour.

Spray the pan with baking spray.

Can I Make Cupcakes With This Recipe?

Yes. Reduce baking time since cupcakes bake faster. For extra flavor, fill the centers with lemon curd.

Cake Baking Tips

• Turn into cupcakes with lemon curd filling
• Substitute cake flour for all-purpose flour if available.
• Reduce salt by 1/4 teaspoon if using salted butter.
• Frost with lemon frosting, strawberry frosting, lemon buttercream, or a simple glaze.
• Cool completely before frosting.
• Bake in round pans for layered cakes.

Frequently Asked Questions

Can I use bottled lemon juice? Yes, bottled juice works if fresh lemons aren’t available.

Why bake at 325°F? Lower temperature helps retain moisture and prevents dryness.

Can I make this into cupcakes? Absolutely. Shorten the bake time and consider adding lemon curd filling.

What frosting pairs best? Lemon buttercream, strawberry frosting, or a simple glaze all complement the cake.

How do I know when it’s done? The edges will pull away from the pan and a toothpick should come out clean.

Print Recipe

5 from 1 vote

Lemony Lemon Cake: Easy Moist Lemon Cake Recipe

Craving something zesty? Check out this lemony lemon cake recipe! It's super moist, packed with fresh lemon goodness.

Course: Baking

Cuisine: American

Author: Regina Sober

Equipment

• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Spatula
• 9×13 baking dish
• 8×8 baking dish
• Cupcake Pan
• Silicone cupcake holders
• Hand Mixer

Ingredients

• 3 cups flour
• 2 cups sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1 cup melted butter cooled
• 1 cup lemon juice
• 1 Tablespoon milk
• 4 eggs
• 1 ½ teaspoons lemon/vanilla extract
• zest from 1 lemon

Instructions

• Preheat oven 325℉ .

  In a large bowl, add flour, sugar, salt and baking powder. Mix together.

  Add butter, milk and lemon juice. Butter should be cooled, not hot. Mix together.

  Add the eggs and mix together with hand mixer.

  Add lemon (or vanilla) extract and zest, mixing together.

  Place into 9×13 pan (spray with non-stick spray). You can also use 2 round pans or make cupcakes.

  Bake for 30-40 minutes until a toothpick check comes out clean.

Video

Notes

If using salted butter, reduce amount of salt by half.