If there's one thing that brings the family together in the kitchen, it's the warm, welcoming aroma of something baking. I remember the first time I baked a lemon cake from scratch. My husband, who was reading in the living room, couldn't resist the fresh, zesty scent that filled the house.
This isn't just a recipe; it's a simple piece of joy that anyone can create. If you're searching for a simple and foolproof way to make a Moist Lemon Cake From Scratch, you've come to the right place. It's the perfect way to add a little sunshine to your day, and it's a family recipe you and your kids will adore.
Why You'll Love This Lemon Cake
What makes this recipe special is its combination of rich flavor and easy preparation. In a world of complicated recipes, this one is a simple escape. I've simplified it to be perfect for even the busiest moms. This lemon cake blends the delicious texture of a classic lemon pound cake with the bright taste of fresh lemon, making it the ideal choice for any occasion. This is an Easy At Home Cake Recipe that you'll be proud to serve.
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What You'll Need
This recipe is built on a foundation of simple, pantry-friendly ingredients. These are the core elements that will come together to create something truly delicious.
Key Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon freshly grated lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
Optional Extras
For an extra touch, you can add some simple enhancements to elevate this cake. I once tried adding fresh blueberries, and the lemon blueberry cake was an unforgettable hit! You can also dust the top with powdered sugar or add a few fresh raspberries to turn it into a beautiful lemon raspberry cake.
You'll find the exact quantities and times in the recipe card.
How to Make the Perfect Lemon Cake
Making this moist and flavorful lemon cake recipe is simpler than you think. My daughter and I love to bake it together on a Saturday afternoon, filling the kitchen with a sweet, citrusy aroma. The key is to follow each step with a little bit of love and attention.
Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round pan. I usually use a bit of butter and then dust it with flour to make sure nothing sticks. This simple step ensures your beautiful cake comes out perfectly without any hassle.
Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, giving your cake a light and airy texture. My husband always says this is the part where the "baking magic" begins.
Cream the Butter and Sugar
Using a stand mixer or a hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy. This process incorporates air into the batter, which is crucial for a tender crumb.
Add Eggs and Lemon Flavor
Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest and vanilla extract. The fragrant zest is what gives this lemon pound cake its incredible, zesty flavor.
Alternate Wet and Dry Ingredients
With the mixer on low speed, add half of the dry ingredients to the butter mixture, followed by half of the milk and fresh lemon juice. Repeat this process with the remaining dry ingredients and milk until everything is just combined. Be careful not to overmix!
Why does my lemon cake get a dense texture? It's usually because the batter was overmixed after adding the flour. Overmixing develops the gluten, leading to a tough, dense cake instead of a light and fluffy one.
Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. You'll know it's ready when the top is a beautiful golden brown and the house smells divine.
Cool and Finish
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While it's cooling, you can prepare a simple icing. My mom swears that a drizzle of a simple Lemon Cake With Icing makes all the difference.
Chef Aliana's Pro Tip
For the most tender and flavorful lemon cake, don't skip the lemon zest! I know it can be tempting to just use bottled lemon juice, but the natural oils in the fresh zest provide a vibrant, authentic flavor that juice alone can't replicate.
My mom taught me this trick: use a microplane grater to get the finest zest without any of the bitter white pith.
This simple step is a game-changer and will make your cake stand out every time. You'll make this again, I promise.
Storage & Reheating Instructions
Once cooled, this cake can be stored in an airtight container at room temperature for up to 4 days. If you prefer, you can also store it in the refrigerator, especially if it has a lemon cream cheese dump cake frosting. For longer storage, you can freeze individual slices for up to 3 months. When you're ready to enjoy a slice, simply let it thaw on the counter and it will taste as fresh as the day you baked it.
Ingredient Substitutions & Variations
This lemon cake recipe is incredibly versatile. For a fun twist, you can easily turn it into a lemon cream cheese dump cake by using a box of lemon cake mix and a few simple additions. You can also swap out the all-purpose flour for a gluten-free blend. My sister loves to make a lemon raspberry cake variation, simply by folding fresh raspberries into the batter before baking. It's a simple way to customize this recipe and make it your own.
What to Serve With Lemon Cake
The bright, zesty flavor of lemon cake pairs perfectly with a variety of things. For a simple and elegant Dessert, serve it with a dollop of fresh whipped cream and a few fresh berries. A scoop of vanilla bean ice cream also complements the tanginess beautifully. My family's favorite is to enjoy it with a cup of hot tea in the afternoon-it's the perfect treat.
FAQs About Lemon Cake
How can I make my lemon cake extra moist?
To ensure you have a moist lemon cake from scratch, use buttermilk or full-fat yogurt in your batter. You can also brush the warm cake with a lemon simple syrup after it comes out of the oven. This adds both moisture and an extra layer of lemon flavor.
Can I use bottled lemon juice?
While fresh lemon juice is always best for the brightest flavor, you can use bottled juice as a substitute. Just be aware that it might not have the same vibrant taste as freshly squeezed. For the best results, use fresh lemons for both the juice and the zest.
What's the difference between lemon cake and lemon pound cake?
A traditional pound cake gets its name from using a pound of each key ingredient: flour, butter, sugar, and eggs. A pound cake often has a denser, tighter crumb. While this recipe is a moist and fluffy lemon cake, it borrows the rich flavor profile of a classic pound cake.
Can I make this cake into cupcakes?
Yes, this recipe works great for cupcakes. Simply divide the batter among 12 cupcake liners and bake for a shorter time, about 18-22 minutes, or until a toothpick comes out clean.
More Recipes You'll Love
If you loved this zesty cake, you'll be happy to know that my blog is full of delicious and easy-to-make recipes. This recipe is part of our baking with cream category, full of delightful treats.
- Lemon Blueberry Cake: A beautiful cake that balances sweet blueberries with a citrusy kick.
- Iced Lemon Cake: A simple yet elegant option with a rich, sweet icing on top.
- Lemon Raspberry Cake: A fun and fruity twist on a classic, perfect for summer.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
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Pairing
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