Moist Lemon Cake Recipe (From Scratch & Full of Flavor)
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A soft, fluffy lemon cake bursting with citrus flavor, topped with a tangy glaze. Made from scratch using real lemon juice and zest—simple, reliable, and better than store-bought.
Ingredients
Instructions
Preheat oven to 350°F (177°C). Grease or line a 9x5-inch loaf pan.
In a bowl, whisk flour, baking powder, lemon zest, baking soda, and salt. Set aside.
Cream ¼ cup butter and ¾ cup sugar until pale and fluffy (4–6 min), then slowly drizzle in ¼ cup neutral oil until silky.
Add eggs one at a time, then mix in vanilla and lemon juice.
Alternate adding dry ingredients and buttermilk to the batter. After the last addition of buttermilk, mix in 1 tbsp Greek yogurt just until combined.
Pour into pan, smooth the top, and bake for 45–55 minutes. Toothpick should come out with moist crumbs.
Cool 15 minutes. Mix lemon juice and powdered sugar for syrup, brush over warm cake.
Once cooled, whisk glaze ingredients and pour over the top. Let set before slicing.
Nutrition
- Calories
- 310 calories
- Carbohydrate Content
- 47 grams carbohydrates
- Cholesterol Content
- 58 milligrams cholesterol
- Fat Content
- 11 grams fat
- Fiber Content
- 0 grams fiber
- Protein Content
- 3 grams protein
- Saturated Fat Content
- 4 grams saturated fat
- Serving Size
- 1 Slice
- Sodium Content
- 160 milligrams sodium
- Sugar Content
- 29 grams sugar
- Trans Fat Content
- 0 grams trans fat
