There’s nothing quite like a slice of moist lemon cake to brighten your day. This moist lemon cake recipe is everything you’ve been looking for: light, fluffy, and bursting with zesty lemon flavor in every bite. Inspired by the famous Starbucks Lemon Loaf, this homemade version captures all the tanginess and sweetness you love, but with a tender crumb that melts in your mouth.

From the first slice to the last, you’ll enjoy the harmonious blend of bright citrus and a soft, buttery base. This moist lemon cake recipe is incredibly easy to make from scratch, perfect for a delightful dessert or a midday snack with a cup of tea. It’s a simple yet elegant cake that will surely impress your guests, while still being easy enough to whip up on a weekday.

Whether you’re a lemon lover or simply in the mood for a refreshingly sweet treat, this cake is the perfect pick. Let’s dive into the ingredients and steps that make this moist lemon cake recipe a true showstopper!

Key Ingredients for the Ultimate Moist Lemon Cake

All-purpose flour – Provides the structure for the cake, making it soft and tender.
Lemon zest and lemon juice – These add a bright, tangy flavor that infuses every bite with a burst of freshness.
Buttermilk – Adds moisture and a slight tang, enhancing the cake’s texture and flavor.
Unsalted butter – Creamed with sugar to create a light, airy texture.
Granulated sugar – Sweetens the cake and helps achieve a perfect golden-brown crust.
Eggs – Bind the ingredients together and contribute to the cake’s fluffy texture.
Vanilla extract – Balances the tartness of the lemon with a warm, sweet aroma.
Powdered sugar – Used in both the lemon syrup and the icing for a smooth, sweet finish.

Simple Steps to Make Your Lemon Cake Fluffy and Moist

Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan to ensure easy release of the cake.
In a medium bowl, mix the flour, baking powder, lemon zest, and salt. This step is crucial for distributing the leavening agent evenly.
Cream the butter and sugar together using a stand mixer or electric mixer at medium-high speed until pale and fluffy. This takes about 4-6 minutes and helps create a light cake texture.
Add the eggs one at a time, then blend in the vanilla extract and lemon juice for a flavorful batter.
Alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture, mixing until just combined.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes. Prepare the lemon syrup by mixing lemon juice and powdered sugar, then brush it over the warm cake.
Once the cake is completely cool, mix the icing ingredients until smooth and pour it over the cake. Let it set before slicing and serving.

Pro Tips for the Perfect Lemon Cake

Use fresh lemon juice for the most vibrant flavor, but bottled lemon juice can work in a pinch.
To make homemade buttermilk, combine 1/2 cup of milk with 1.5 teaspoons of lemon juice or white vinegar and let it sit for a few minutes until it curdles.
For easy removal, line your loaf pan with parchment paper, especially if you’re not sure how well your pan performs.
Beat the butter and sugar for the full 4-6 minutes to incorporate enough air, which results in a fluffier cake.

Recipe Variations

This moist lemon cake is versatile and can easily be adapted to suit different tastes. You can swap out the lemon juice for lime or orange juice to create a different citrus flavor profile. For a richer texture, try adding a handful of poppy seeds or blueberries to the batter.

How to Store Leftovers

To keep your lemon cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a resealable freezer bag. Thaw slices at room temperature and enjoy as needed!

Enjoy this moist lemon cake with a hot cup of tea or coffee, or even as a refreshing treat on its own. Its zesty, bright flavor will make it a favorite in your home!

Lemon Cake Recipe

This delightfully moist lemon cake is wonderfully fluffy, tangy, and straightforward to make from scratch. Each slice of this soft pound cake is rich in lemon flavor. If you are fond of the Starbucks Lemon Loaf, this homemade lemon pound cake will surely become a favorite!

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Gericht: Dessert

Land: American

Keyword: Lemon Cake Recipe

Vorbereitung: 15

Zubereitung: 45

Gesamtzeit: 1

Portionen:

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For the Lemon Pound Cake

½ cup unsalted butter softened to room temperature
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ cup buttermilk see substitution below
2 tablespoons lemon juice from about ½ a lemon
2 large eggs at room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon salt

For the Lemon Syrup

¼ cup lemon juice from about 1 lemon
3 tablespoons powdered sugar

For the Lemon Icing

1 cup powdered sugar sifted
1 ½ tablespoons lemon juice
1 tablespoon milk

Anleitungen

Preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan (refer to the notes for guidance).
In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside.
Using a stand mixer fitted with the paddle attachment (or an electric mixer), beat the butter and granulated sugar at medium-high speed for 4-6 minutes, until the mixture becomes pale and fluffy. Be sure to scrape down the sides of the bowl as needed.
Lower the speed to low and add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and lemon juice, then increase the speed to medium-high and beat until well combined.
With the mixer on low, add about one-third of the flour mixture, mixing until just nearly combined. Add half of the buttermilk, mixing gently until just combined. Repeat this process, adding another third of the flour mixture, followed by the remaining buttermilk, and ending with the final third of the flour. Mix only until the ingredients are just incorporated.
Transfer the batter into the prepared loaf pan and bake for 45-55 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs. Monitor the baking time closely.
Allow the cake to cool in the pan for around 15 minutes. Meanwhile, mix the lemon juice and powdered sugar to create the lemon syrup. Carefully remove the cake from the pan and place it on a cooling rack. While the cake is still warm, brush the lemon syrup over it, ensuring it soaks in well. Let the cake cool completely.
Once the cake has fully cooled, mix together the icing ingredients, starting with 1 tablespoon each of lemon juice and milk. Gradually add more lemon juice as needed to achieve a thick, but pourable consistency. Drizzle the icing over the cake and allow it to set before serving.

Notes

Buttermilk Substitute: If you don’t have buttermilk, you can substitute it by mixing ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar. Allow this mixture to sit for a few minutes until it curdles.

Baking Tips: To achieve a fluffy and tender cake, beat the butter and sugar for a longer period; this incorporates more air into the batter.

Alternative Flavors: Fresh lemon juice is recommended, but bottled lemon juice can be used. For a variation, consider substituting lime or orange juice.

Prevent Sticking: If you’re concerned about the cake sticking to the pan, line it with parchment paper. Properly greasing the pan also helps ensure easy removal.
Enjoy this deliciously moist and tangy lemon cake!