Moist Lemon Cake Recipe

Name: Moist Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 lemon; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 6 ounces lemon yogurt; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened (2 sticks); 1 3/4 cups sugar; 3 large eggs; Frosting; 3/4 cup unsalted butter, softened (1 1/2 sticks); 16 ounces confectioners' sugar; 2 tablespoons lemon juice (from cake); yellow food coloring (optional)

Servings: persons

Cake
1 lemon
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
6 ounces lemon yogurt
1 teaspoon vanilla extract
1 cup unsalted butter, softened (2 sticks)
1 3/4 cups sugar
3 large eggs
Frosting
3/4 cup unsalted butter, softened (1 1/2 sticks)
16 ounces confectioners' sugar
2 tablespoons lemon juice (from cake)
yellow food coloring (optional)

1
Cake:.
2
Heat oven to 350. Coat two 9-inch round cake pans with nonstick cooking spray. Line pans with waxed paper (step A. Trace cake pan on waxed paper. Cut out circle; repeat for second pan. Fit waxed paper circles into bottoms of greased pans, then spray paper); spray paper.
3
Zest lemon peel (about 2 teaspoons). Juice lemon (step B. After grating the peel, slice lemon in half and juice it. Set juice aside for frosting.
4
In medium sized bowl, combine flour, baking powder and salt. In a measuring cup, whisk together milk, yogurt and vanilla. In large bowl, beat butter and sugar together on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each.
5
On low speed, beat flour mixture into butter mixture in three additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide batter evenly between prepared pans.
6
Bake layers at 350 for 35 minutes or until cake springs back when pressed lightly. Cool in pans on wire rack for 10 minutes. Carefully invert cake layers directly onto racks, remove and discard waxed paper and let layers cool completely.
7
Frosting:
8
Once layers are cool, beat butter, 1 cup of the confectioners' sugar, the reserved lemon juice (about 2 tablespoons) and 2 tablespoons in a large bowl until smooth. Gradually beat in remaining confectioners' sugar until good spreading consistency. Tint with a few drops of food coloring, if desired. To frost cake, place one layer on a plate or stand. Spread top of layer with 1 cup frosting. Stack second cake layer on first and begin frosting side of cake (step Celsius Spread generous amount of frosting on side of stacked layers-an offset (angled) spatula works well. Continue around side of cake, then finish top, swirling decoratively. Serve immediately or refrigerate before slicing and serving.

2002

kcal

Calories

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 1 lemon, 3 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Moist Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Lemon Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions