Craving something sweet, tangy, and utterly moist? This lemon cake recipe is your golden ticket to dessert heaven. Perfect for any occasion, it’s a foolproof way to impress your taste buds and your guests.
Why This Recipe Works
- The combination of butter and oil ensures a moist crumb that stays tender for days.
- Fresh lemon juice and zest provide a vibrant, tangy flavor that bottled juice can’t match.
- A simple syrup soak after baking locks in moisture and amplifies the lemon flavor.
- The right balance of leavening agents gives the cake a perfect rise without drying it out.
- Using room temperature ingredients ensures a smooth, evenly mixed batter.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This step is crucial for evenly distributing the leavening agents and salt throughout the batter.
Cream Butter and Sugar
Using an electric mixer, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the batter, contributing to the cake’s light texture.
Add Wet Ingredients
Beat in 2 large eggs one at a time, then mix in 1/4 cup vegetable oil, 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract. The oil adds moisture, while the lemon zest and juice bring that signature tangy flavor.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup buttermilk, beginning and ending with the dry ingredients. This method ensures a smooth, well-incorporated batter without overmixing.
Bake to Perfection
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Soak with Simple Syrup
While the cake is still warm, poke holes all over the top with a skewer and brush with a mixture of 1/4 cup lemon juice and 1/4 cup sugar. This step guarantees an extra moist and flavorful cake.
Tips and Tricks
For an even more lemony cake, add an extra tablespoon of lemon zest to the batter. If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes. To ensure your cake is perfectly moist, don’t skip the simple syrup soak—it’s the secret weapon of professional bakers. For a smoother batter, sift the dry ingredients before adding them to the wet mixture. And remember, always use room temperature ingredients to avoid a lumpy batter.
Recipe Variations
- For a berry twist, fold in 1 cup of fresh blueberries or raspberries into the batter before baking.
- Transform it into a lemon poppy seed cake by adding 2 tablespoons of poppy seeds to the dry ingredients.
- Make it a lemon coconut cake by mixing in 1/2 cup of shredded coconut into the batter and topping the baked cake with toasted coconut flakes.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free flour blend.
- Turn it into a layer cake by doubling the recipe and filling with lemon curd or whipped cream.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best flavor. Bottled juice often contains preservatives and lacks the bright, fresh taste of freshly squeezed lemons.
How do I store the lemon cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to 3 months.
Can I make this cake without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer. However, the texture may be slightly denser.
Summary
This moist lemon cake is a zesty, tender delight that’s perfect for any occasion. With its bright lemon flavor and ultra-moist crumb, it’s sure to become a favorite. Follow the tips and variations to customize it to your liking.
