Moist Lemon Cake Recipe

This dreamy Lemon Cake Recipe turns out perfectly tender, zesty, and so quick to whip together from scratch! Each bite of this moist, fluffy pound cake bursts with fresh lemon flavor, and the simple lemon glaze on top will have you coming back for more without thinking twice.

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If you’ve ever loved Starbucks’ Lemon Loaf, you are going to adore this homemade lemon cake! It’s fresh, super moist, with just the right tang, and you can get the whole batter ready in less than 10 minutes. This cake shines for breakfast, as a sweet afternoon pick-me-up, or whenever you crave a bright burst of sunshine on your plate. I always hear such great feedback when I make it — and honestly, it never sticks around long at my house.

The magic starts with freshly grated lemon zest and real lemon juice mixed straight into the batter. Right when it’s still warm from the oven, I brush it with a lemon syrup to lock in extra citrusy goodness. Finally, once it’s cool, a simple glossy lemon glaze drapes over every inch, turning this cake into a showstopper.

This cake isn’t dry or dense—it feels light, moist, and has a soft crumb that’s just perfect. Plus, it stays fresh for a few days, making it a total winner! If you love bright, citrusy treats that come together fast, this one is a must-try.

If you’re a fan of bright, buttery lemon breads like Starbucks’ Lemon Loaf, this moist lemon cake is about to become your new favorite. Made completely from scratch with freshly grated lemon zest and juice, the batter comes together fast—just about 10 minutes. Once it’s baked, you get a soft, fluffy pound cake that’s brushed warm with lemon syrup to soak in moisture, then topped with a thick lemon glaze. Every bite bursts with fresh lemon goodness, and the cake stays tender and moist for days.

I’ve laid everything out below: a full list of ingredients, simple step-by-step instructions, my best tips for keeping the cake light and easy to remove from the pan, plus ideas for tasty add-ins and smart storage and make-ahead advice. This recipe serves about 10 and takes roughly an hour total (15 minutes prep, 45 minutes baking).

Whether you’re baking this for a cozy family breakfast, a sweet afternoon treat, or to share with friends, this recipe is simple, forgiving, and delivers great flavor every time. You can scroll down to jump straight to the recipe or stick around for tips, swaps, and FAQs.

Bright, Moist, and Easy

This lemon cake really nails it: vibrant citrus flavor, soft tender crumb, and a perfectly sweet finish—all from basic pantry ingredients and with minimal fuss. It comes together quickly, gets a citrus boost from a warm lemon syrup, and finishes with a shiny glaze that keeps each slice moist and inviting.

• Quick and no-fuss: The batter mixes up in about 10 minutes, so you can enjoy fresh lemon cake without spending all day in the kitchen.
• Fresh lemon punch: Using freshly grated lemon zest and squeezed lemon juice brings bright, real citrus flavor that powdered or bottled juice just can’t replace.
• Perfect texture: Creaming the butter and sugar well, then brushing the warm cake with lemon syrup locks in moisture for a light, fluffy crumb.
• 100% homemade: No cake mixes or fancy ingredients here — just honest, simple baking that gives you bakery-quality lemon cake right at home!
• Really flexible recipe: Bake it in a loaf or bundt pan, swap lemons for limes or oranges, stir in poppy seeds or fresh blueberries, or switch to a cream cheese glaze for a twist.
• Great for sharing or prepping ahead: Store covered at room temperature for several days, chill for extra freshness, or freeze to enjoy whenever you need a sweet fix.
• A crowd-pleaser: Brimming with citrus goodness and tender crumb, this cake is perfect with coffee or tea and tends to disappear fast — everyone always asks for seconds!

If citrus desserts brighten your kitchen like they do mine, or Starbucks Lemon Loaf is your weakness, this homemade lemon cake is a total winner. It’s fresh, straightforward, and loved by everyone who tries it.

This lemon pound cake blends fresh zest and juice with a buttery, fluffy cake base. Right after baking, it’s brushed with lemon syrup while still warm to keep it moist, then drizzled with a sweet and tangy glaze—everything you want in a lemon loaf, all in one beautiful cake.

• Fast prep: Batter comes together in just 10 minutes — perfect on busy days.
• Extra moisture: Warm lemon syrup brushed on right after baking traps all that bright lemon flavor and keeps cake tender.
• Bright citrus taste: Fresh lemon zest and juice pack a real punch in every bite.
• Versatile bakeware: Use loaf or bundt pans, add your favorite mix-ins, or change up the citrus for variety.
• Make-ahead friendly: Keeps well covered on the counter for days, great for baking early or sharing.

Baking Tips and Tricks

• This cake also turns out lovely in a bundt pan, which adds a pretty shape to your dessert. Just make sure to grease and flour the pan really well so the cake releases easily without sticking.
• Never skip fresh lemon zest—it’s the secret to that unmistakable bright lemon scent and flavor. I always reach for organic lemons and use a handy microplane grater (I’ll share my favorite one below) to make zesting super easy.
• Freshly squeezed lemon juice really elevates the flavor here. Bottled juice can be okay in a pinch, but fresh is worth the extra squeeze for best results.
• When you mix the lemon glaze, start with 1 tablespoon lemon juice and 1 tablespoon milk. Add more lemon juice a little at a time if you prefer a tangier glaze, but make sure it stays thick enough to spread nicely—not runny.
• This lemon cake keeps fresh up to 4 days when covered tightly at room temperature — great if you want to bake it ahead and enjoy over a few days.

Ingredients and Measurements

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 Tbsp lemon zest
• ½ tsp salt
• ½ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp fresh lemon juice (about 1/2 lemon)
• ½ cup buttermilk (see note below for easy swap)
• ¼ cup fresh lemon juice (about 1 lemon)
• 3 Tbsp powdered sugar
• 1 cup powdered sugar, sifted
• 1 ½ Tbsp fresh lemon juice
• 1 Tbsp milk

Step-by-Step Method

1. First up, preheat your oven to 350°F (177°C). Grease a 9×5-inch or 8×4-inch loaf pan well, or line it with parchment paper to make removing the cake a breeze.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, fresh lemon zest, and salt. Set this mixture aside for now.

   

3. Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mix is light, fluffy, and pale — about 4 to 6 minutes. Don’t forget to scrape down the sides of the bowl regularly.

4. Turn the mixer to low, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fresh lemon juice, then bump the speed up briefly to fully blend everything together.

   

5. At low speed, add a third of your dry flour mix and blend just until almost combined. Pour in half the buttermilk and mix gently. Repeat with another third of flour, the rest of the buttermilk, and then the last bit of flour. Mix until everything is just combined — be careful not to overmix!

6. Pour the batter into your prepared pan, smoothing the surface with a spatula.

   

7. Bake for 45 to 55 minutes, until the cake’s golden brown and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Start checking around 45 minutes so you don’t overbake.

8. Let the cake cool in the pan for about 15 minutes.

   

9. While the cake cools, stir together the lemon juice and powdered sugar to make a smooth lemon syrup.

10. Turn the cake out onto a wire rack and evenly brush the warm cake with the lemon syrup. This step locks in moisture and intensifies the lemon flavor.

    

11. Allow the cake to cool completely before glazing.

12. Whisk together sifted powdered sugar, lemon juice, and milk—start with 1 tablespoon each of lemon juice and milk. Add a little more lemon juice if you want the glaze tangier, but keep it thick enough to spread and cling well, not runny.

    

13. Drizzle or pour the luscious lemon glaze over the cooled cake and let it set before slicing and serving.

    

Mix-Ins and Flavor Swaps

• Try baking this in a bundt pan for a fancier look. Just grease and flour the pan carefully so the cake slides out perfectly. Keep a close eye on the baking time—it might be a little shorter or longer. Always do the toothpick test.
• Swap the lemons for limes or oranges (zest plus juice) to switch up the citrus flavor.
• Add 1 to 2 tablespoons of poppy seeds into the batter if you want that classic lemon-poppy seed combo.
• Stir in 1 cup of fresh or frozen blueberries (tossed with a tablespoon of flour first to prevent sinking) for a fantastic lemon-blueberry bake.
• Instead of the lemon glaze, try a rich cream cheese topping: blend 4 ounces of cream cheese with ½ cup powdered sugar and 1–2 teaspoons of lemon juice. It’s delicious!
• No buttermilk on hand? No problem! Use ½ cup milk mixed with 1½ teaspoons lemon juice or vinegar. Let it sit for a few minutes till it thickens, then use as a buttermilk substitute.

How to Store and Freeze

Keep your lemon cake covered or wrapped tightly at room temperature, and it’ll stay fresh for up to 4 days — perfect for sharing or nibbling over several days.

If you want it to last longer, store the cake covered in the fridge for up to 5 days. Just bring slices to room temperature before serving, so it tastes fresh and tender.

Want to save some for later? Wrap the cooled but unglazed cake tightly in plastic wrap and then foil (or slice and wrap portions individually). Freeze for 2 to 3 months. Thaw overnight in the fridge or for a few hours at room temperature. Add the glaze fresh before serving for the best flavor.

To freshen slices, zap them in the microwave for 8 to 12 seconds or warm in a 300°F (150°C) oven for about 8 to 10 minutes. Make sure frozen slices thaw completely before reheating briefly.

Looking to prep ahead? Bake the loaf ahead of time, then keep the lemon syrup and glaze separate. When you’re ready to serve, brush on the syrup warm and drizzle the glaze last minute. Perfectly fresh-tasting every time!

Common Questions Answered

• Can I use bottled lemon juice? — Fresh is best for bright flavor, but bottled juice works if that’s what you have.
• How do I make buttermilk if I don’t have any? — Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar, let it sit a few minutes until lightly thickened, then use immediately.
• Why did my cake stick to the pan? — Make sure to grease your pan thoroughly or line it with parchment paper to help the cake release smoothly.
• How do I know when the cake is done? — It’s done when the top is golden and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
• Can I bake this in a bundt pan? — Absolutely! Just grease the pan well and keep an eye on baking time. Use the toothpick test as your guide.
• Why did my cake sink in the middle? — This often means it was underbaked, the oven door opened too soon, or too much baking powder was used. Be sure to finish baking fully and handle batter gently when mixing.