Moist Lemon Cake Recipe
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
419 kcal
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Course
Dessert
Moist Lemon Cake Recipe
Description
The Lemon Cake batter incorporates lemon zest and freshly squeezed lemon juice into a mix of butter, sugar, eggs, sour cream, milk, baking soda, salt, and all-purpose flour. The batter is prepared by creaming butter and sugar until light, then adding eggs one at a time, followed by lemon and sour cream. Dry ingredients are alternated with milk to ensure even mixing without overworking the batter. The cake is baked in a prepared 9-inch pan until a skewer comes out clean.
After baking and cooling, a lemon syrup made from lemon juice and sugar is boiled then poured over the cake to add moisture and intensify the lemon flavor. A lemon glaze of lemon juice and confectioners’ sugar is added on top for sweetness and sheen. The result is a tender, moist cake with a bright, citrusy taste balanced by a smooth, sugary glaze.
Ingredients
For Lemon Cake
- 1 tablespoon lemon zest
- 1/4 cup lemon juice freshly squeezed
- 1 cup sugar
- 1/2 cup butter 1 stick, unsalted
- 2 egg
- 1/4 cup sour cream
- 1/4 cup milk
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 Cups all-purpose flour
For Lemon Syrup
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup granulated sugar
For Lemon Glaze
- 2 tablespoons lemon juice freshly squeezed
- 1 cup confectioners sugar
Instructions
For Cake
- Preheat oven to 350 degrees Fahrenheit
- Butter and flour a 9-inch cake pan
- In a bowl, mix the flour, baking soda, and salt
- In the bowl of a mixer, add the butter and sugar and mix on medium-high speed for 3-4 minutes or until the mixture becomes light and fluffy
- Add the eggs one a time beating well after each addition
- Add the lemon zest and lemon juice. Mixture will look curdled, don't worry, it'll fix itself once you add the dry ingredients
- Add the sour cream
- Alternate the dry ingredients with the milk, starting and ending with the flour mixture
- Once everything is mixed, pour the batter into a prepared pan and use a spoon to make it smooth on top
- Bake for 35-45 minutes or until a skewer inserted in the middle of the cake comes out clean
- Remove from and let the cake cool on a rack
For Lemon Syrup
- In a small saucepan combine the lemon juice and sugar until the sugar has completely dissolved and mixture starts to boil
- Remove from heat
- After the cake has cooled for 30 minutes, invert it on a cake plate
- Slowly pour the hot syrup on top of the warm cake. Allow the cake to cool completely and the liquid gets absorbed
For Lemon Glaze
- Place the confectioners sugar in a bowl
- Add the lemon juice and mix with a fork or spoon making sure there are no lumps
- Spoon the glaze on top of the cooled cake
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 419kcal | 21% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 237mg | 10% |
| Potassium | 80mg | 2% |
| Sugar | 47g | 94% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 30mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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