Lemon Cake Recipe – Best Homemade, Ultra Moist & Easy Dessert

Name: Lemon Cake Recipe – Best Homemade, Ultra Moist & Easy Dessert
Prep time: 15 min
Cook time: PT-488265H15S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (240g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (113g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1/2 cup (120g) plain yogurt (full fat preferred); Zest from 2 large lemons; 1/4 cup (60ml) fresh lemon juice; 1 teaspoon vanilla extract; For the glaze:; 1 cup (120g) powdered sugar, sifted; 2–3 tablespoons fresh lemon juice

By:

Mala

September 10, 2025

Jump to Recipe·Print Recipe

The first time I pulled this lemon cake out of the oven, my entire kitchen smelled like a sunbeam. You know that moment when you slice into a cake and the crumb is so soft it almost melts? That was it—pure lemon heaven. I’d been searching for the perfect lemon cake recipe for ages, the kind that’s ultra moist (not dry or crumbly!) and bursting with zesty flavor. After a lot of trial and error—seriously, so many lemons sacrificed—I finally landed on this homemade lemon cake recipe that checks every box.

This lemon cake recipe isn’t just about taste—it’s about the experience. The bright citrus aroma, the tender crumb, and that tangy-sweet glaze will have you sneaking a slice before it’s even cooled. I first made this cake for a friend’s baby shower, and it disappeared in minutes. Since then, it’s been my go-to for birthdays, brunches, and, honestly, those random Tuesday nights when only cake will do. If you love lemon desserts that are easy to whip up and guaranteed to impress, this one’s for you. Plus, it’s simple enough for beginner bakers but delicious enough to wow even the toughest critics (trust me, my picky eater nephew went back for thirds!).

I’ve tested this lemon cake recipe more times than I can count, making tweaks for moisture, flavor, and foolproof results. With every batch, I fell a little more in love with its pillowy texture and bright, citrusy punch. Whether you’re a baking newbie or a seasoned pro, you’ll appreciate how straightforward this recipe is—no fancy techniques, just pure comfort and joy in every bite. If you’re ready for a homemade lemon cake that’s ultra moist, easy, and seriously irresistible, let’s get baking!

Why You’ll Love This Lemon Cake Recipe

Quick & Easy: You can have this lemon cake in the oven in just 15 minutes—perfect for last-minute gatherings or when that lemon craving hits out of nowhere.
Simple Ingredients: No need to hunt for specialty items. Most of what you need is probably already in your pantry, and the fresh lemons are the real star.
Perfect for Any Occasion: This cake shines at brunch, makes birthdays brighter, and is the ultimate pick-me-up for a rainy day. I’ve even snuck it into a picnic basket—it travels beautifully.
Crowd-Pleaser: Both kids and adults can’t get enough. I’ve seen entire platters vanish in minutes, and I always get asked for the recipe.
Unbelievably Delicious: The balance of sweet and tart is just right, and the ultra moist crumb keeps you coming back for more. It’s comfort food with a fresh, zippy twist.

What makes this lemon cake recipe stand out? I blend the zest right into the batter for maximum lemon flavor, and the secret is a touch of yogurt to keep things extra tender. No dry bites here! I’ve tried so many recipes where the lemon was just “meh”—but this one delivers a punch of citrus in every mouthful. The glaze soaks into the cake, locking in moisture and giving it that bakery-style finish (with half the effort).

There’s something extra special about a dessert that feels both nostalgic and refreshing. This lemon cake recipe is my “happy place” cake. It’s there for the celebrations and the just-because moments, the kind that makes you close your eyes and savor every forkful. It’s also forgiving if you’re new to baking—no complicated steps, just honest-to-goodness flavor. If you want to impress with minimum stress and maximum wow-factor, this is the recipe to bookmark.

What Ingredients You Will Need

This lemon cake recipe comes together with a handful of wholesome, accessible ingredients. Each one plays a part in creating that ultra moist, bright, and tender cake that’s impossible to resist. I love that there’s nothing too fancy here—just real ingredients that let the lemon flavor shine.

All-purpose flour (240g / 2 cups) – The foundation for structure and a light crumb.
Baking powder (2 tsp) – Gives the cake a nice lift and fluffiness.
Baking soda (1/2 tsp) – Works with the yogurt and lemon to create extra tenderness.
Salt (1/2 tsp) – Balances sweetness and enhances flavor.

Unsalted butter (113g / 1/2 cup, softened) – Adds richness and that classic cake taste. If you only have salted butter, just reduce the added salt a bit.
Granulated sugar (200g / 1 cup) – Sweetens and gives structure.
Eggs (2 large, room temperature) – Bind everything together and keep things moist. Room temperature eggs mix in better (if you forget, just submerge cold eggs in warm water for 5 minutes).
Plain yogurt (120g / 1/2 cup, full fat preferred) – The magic ingredient for ultimate moistness. You can use sour cream or even a thick Greek yogurt in a pinch.
Fresh lemon zest (from 2 large lemons) – Packs in a ton of fresh lemon flavor. I always zest the lemons before juicing to make life easier.
Fresh lemon juice (60ml / 1/4 cup) – Tangy and bright, it’s what makes this cake sing. Bottled lemon juice works, but fresh is best for that punchy taste.
Vanilla extract (1 tsp) – Rounds out the flavor—don’t skip!

For the glaze:

Powdered sugar (120g / 1 cup, sifted) – For a smooth, glossy finish.
Fresh lemon juice (2–3 tbsp) – Adjust to your preferred glaze consistency and tartness.

Ingredient Tips: For the flour, I usually reach for King Arthur or Bob’s Red Mill for the most dependable texture. When it comes to lemons, organic is nice (since you’re using the zest), but any fresh, firm lemons will do. If you want a gluten-free version, substitute your favorite all-purpose gluten-free flour blend. For a dairy-free option, swap the butter for vegan margarine and the yogurt for coconut yogurt—it works surprisingly well!

Equipment Needed

You don’t need a fancy bakery setup to make this lemon cake recipe—just the basics and a bit of love. Here’s my go-to lineup:

9×5-inch loaf pan or an 8-inch round cake pan – Both work, but I love the loaf shape for easy slicing. In a pinch, you can use a square pan, just adjust the baking time a bit (start checking 5 minutes early).
Large mixing bowl – For combining the wet and dry ingredients.
Medium bowl – For whisking together the dry ingredients.
Hand mixer or stand mixer – Makes creaming the butter easier and fluffier, but a sturdy whisk and some elbow grease will do if you’re old-school (I’ve done both!).
Microplane or fine grater – For zesting lemons. If you don’t have one, a vegetable peeler and some careful chopping works in a pinch.
Juicer (optional) – Handy for squeezing every drop from your lemons, but not required.
Measuring cups and spoons (or a kitchen scale for accuracy).
Wire rack – Helps the cake cool evenly and keeps the bottom from getting soggy.
Parchment paper – Makes removing the cake from the pan a breeze, but you can just grease and flour the pan well if you’re out.

Pro tip: If your loaf pan is getting old (like mine), line it with parchment to avoid sticking. For easy cleanup, look for silicone loaf pans—they’re a game changer and budget-friendly, too. And always double check your mixer’s attachments—trust me, there’s nothing like realizing you’ve used the wrong whisk after you’ve started mixing!

How to Make the Ultra Moist Homemade Lemon Cake

Prep your pan and preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or 8-inch round pan) with butter or nonstick spray. For extra insurance, line the bottom with parchment paper. This step saves you from cake-sticking disasters—been there!
Mix the dry ingredients:
In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside. This ensures everything gets evenly distributed—no salty pockets or clumps.
Cream the butter and sugar:
In a large bowl, beat 1/2 cup (113g) unsalted butter and 1 cup (200g) granulated sugar together until light and fluffy, about 2-3 minutes. You’re looking for a pale, creamy texture. If your kitchen is cold, soften butter in the microwave for 10 seconds—just don’t melt it!
Add eggs, yogurt, and flavorings:
Beat in 2 large eggs, one at a time, mixing well after each so the batter stays smooth. Add 1/2 cup (120g) plain yogurt, 1/4 cup (60ml) fresh lemon juice, 2 tsp zest, and 1 tsp vanilla extract. Mix until combined. The batter might look a bit curdled—don’t panic, it’ll smooth out once the flour goes in.
Combine wet and dry mixtures:
Gradually add the dry ingredients to the wet, mixing on low just until no streaks of flour remain. Scrape the bowl with a spatula to make sure everything’s incorporated. Over-mixing can make the cake tough, so stop once it’s all together.
Fill the pan and smooth the top:
Pour the batter into your prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release air bubbles. The batter will be thick—that’s normal!
Bake:
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Every oven is different, so start checking at 45 minutes. If the top is browning too fast, tent loosely with foil.
Cool and glaze:
Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges and lift out onto a wire rack. While still a bit warm, whisk together 1 cup (120g) powdered sugar with 2–3 tbsp fresh lemon juice until smooth and pourable. Drizzle over the cake, letting it drip down the sides—messy is beautiful here!
Let the glaze set:
Allow the glaze to set for at least 15 minutes before slicing. Honestly, the hardest part is waiting, but it’s worth it.
Slice and enjoy:
Use a serrated knife for neat slices. Each piece should be moist, fragrant, and perfectly tangy. If you’re like me, you’ll sneak the end piece while no one’s looking!

Troubleshooting: If your cake sinks, it could be underbaked or too much leavening. If it’s dry, check your oven temp (some ovens run hot) and don’t overbake. For extra tang, add more zest to the glaze!

Pro Cooking Tips & Techniques for Perfect Lemon Cake

After baking countless lemon cakes (and a few less-than-stellar attempts), I’ve picked up a few tricks for getting that bakery-quality crumb and zingy, lemon-forward flavor every time.

Room temperature ingredients matter: Cold eggs or yogurt can make the batter clump—set ingredients out 30 minutes before starting. If you’re forgetful (like me), place eggs in warm water for 5 minutes.
Don’t skip zesting: The lemon zest is where most of the citrus oils and flavor hide. Use a microplane and avoid the bitter white pith.
Mix gently after adding flour: Over-mixing once you add dry ingredients can lead to tough cake. I learned this the hard way—just mix until no dry spots remain.
Check your oven’s real temperature: Ovens can be sneaky. An inexpensive oven thermometer can make all the difference. My first few cakes were a bit overdone until I realized my oven ran hot!
Test for doneness: A toothpick should come out clean or with just a few crumbs. If you bake too long, the cake dries out.
Let the cake cool a bit before glazing: If it’s too hot, the glaze soaks in (which is yummy, but you’ll lose that glossy finish). If it’s too cold, the glaze won’t stick well. Aim for warm, not hot.
For an extra-lemony glaze: Add a pinch of zest or swap in a splash of vanilla for a twist.

The biggest mistake I used to make was rushing. Give the cake a few minutes to cool before removing from the pan, and don’t slice until the glaze is set—otherwise, it can tear (not that anyone’s complained about “taste testing” the scraps!). For multitasking, prep your glaze ingredients while the cake bakes, and clean as you go for a less stressful kitchen.

Variations & Adaptations

This homemade lemon cake recipe is endlessly adaptable! Here are a few of my favorite twists and substitutions to keep things interesting (and accommodate different needs):

Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. I’ve had great results with King Arthur’s gluten-free mix.
Dairy-Free: Use vegan butter and coconut yogurt. The cake stays moist and the coconut flavor is subtle—actually, it’s become one of my favorite ways to make it in the summer.
Extra Lemon Burst: Stir in 1/2 tsp lemon extract for an even more intense lemon flavor, or add a bit more zest to the batter and glaze.
Berry Lemon Cake: Fold in 1 cup of fresh or frozen blueberries (no need to thaw) for a lovely pop of color and flavor.
Lemon Poppy Seed: Add 2 tbsp poppy seeds to the dry ingredients—a classic combination that’s always a hit at brunch.
Orange Twist: Substitute half the lemon juice and zest with orange for a sweet, citrusy variation.

When my niece requested a “pink cake,” I swirled in a bit of raspberry puree before baking—unexpected, fun, and absolutely delicious. For nut allergies, skip any nut-based flours or toppings. If you’re avoiding eggs, try using a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested for 5 minutes)—the cake turns out just as moist!

Serving & Storage Suggestions

This lemon cake recipe is delicious at room temperature, but it’s also fantastic served slightly chilled on a hot day. For a fancy touch, dust with extra powdered sugar or top with a few lemon slices and edible flowers (Pinterest-perfect, trust me!).

Pair slices with a cup of Earl Grey tea, iced coffee, or a cold glass of milk. For brunch, serve alongside fresh berries and Greek yogurt. It’s also the perfect base for a light whipped cream or a scoop of vanilla ice cream for dessert.

To store, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It’ll keep on the counter for up to 3 days or in the fridge for up to a week (though it rarely lasts that long in my house!). For longer storage, freeze individual slices—just wrap each in parchment and place in a zip-top bag. Thaw at room temp or give a quick zap in the microwave for 10–15 seconds.

The flavors get even better after a day as the glaze soaks into the crumb—so if you can resist eating it right away, it’s honestly worth the wait!

Nutritional Information & Benefits

This lemon cake recipe serves about 10, with each slice providing approximately 250–280 calories, 4g protein, and 10g fat. The yogurt adds a bit of calcium and protein, while the fresh lemon juice delivers a boost of vitamin C and antioxidants.

It’s naturally nut-free and can be made gluten-free or dairy-free with the swaps above. If you’re watching sugar, you can experiment with a lower-sugar glaze or use a sugar substitute (like Swerve) in the batter and glaze. Always double-check the ingredient labels if you’re cooking for anyone with allergies.

From a wellness perspective, I love how this cake satisfies the sweet tooth without being too heavy. The bright lemon flavor makes each bite feel fresh and light—so you can enjoy a slice (or two) without the guilt.

Conclusion

If you’re looking for a lemon cake recipe that’s ultra moist, genuinely easy, and packed with sunshine-bright flavor, this is the one to try. It’s stood the test of time in my kitchen—through celebrations, rainy days, and everything in between. I love how adaptable and forgiving it is, whether you’re baking for a friend with dietary needs or just craving something sweet and homemade.

Don’t be afraid to make it your own—add berries, swap flours, or play with the glaze. The best recipes are the ones that fit your tastes and your life. Personally, I adore this cake for its simplicity and soul-soothing comfort. It’s always the first thing I make when I want to brighten someone’s day (or my own!).

If you bake this lemon cake recipe, let me know in the comments how it turned out and what fun twists you tried! Share your creations on Pinterest or with friends—because good cake deserves to be shared. Happy baking, and remember: sometimes, all you need is a little lemony sunshine.

FAQs About Homemade Lemon Cake Recipe

How do I keep my lemon cake ultra moist?

The secret is in the yogurt and not overbaking. Make sure to measure your flour accurately, use room temperature ingredients, and pull the cake out when a toothpick comes out just clean—not dry.

Can I make this lemon cake recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend (one that’s a 1:1 replacement). The cake stays tender and flavorful.

What’s the best way to zest lemons?

A microplane or fine grater works best—zest only the yellow part, not the bitter white. If you don’t have one, use a vegetable peeler and finely chop the zest.

Can I freeze lemon cake?

Yes, slice the cooled cake, wrap each piece in parchment paper, and freeze in a zip-top bag. Thaw at room temperature or microwave for a few seconds for a quick treat.

Why did my cake sink in the middle?

This usually happens if the cake is underbaked or if there’s too much leavening. Make sure to check the center with a toothpick and avoid opening the oven door too early.