What is the easiest way to make a moist lemon cake?

Using this simple moist lemon cake recipe with oil ensures a tender, soft texture without complicated steps. Fresh lemon juice and zest enhance the flavor, while buttermilk adds extra moisture.

Can I make a lemon sponge cake without butter?

Yes, this moist lemon cake with oil recipe is perfect for a soft, fluffy cake. Oil keeps the crumb light and moist, making it one of the best lemon cake recipes for beginners.

How can I make my lemon cake extra flavorful?

Add more fresh lemon zest, a layer of lemon curd, or a light glaze. This simple lemon cake recipe becomes even brighter and more indulgent with these additions.

Is this recipe suitable for busy weeknights?

Absolutely. This best moist lemon cake recipe is quick, easy, and family-friendly, making it perfect for weeknight desserts or special occasions.

Moist Lemon Cake Recipe – Soft, Easy, and Family-Friendly 2026

Name: Moist Lemon Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, softened or ¾ cup vegetable oil for extra moistness; 2 cups granulated sugar; 4 large eggs; 1 tablespoon lemon zest (from 1–2 lemons); ¼ cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup buttermilk (or plain yogurt for extra moisture); ½ cup powdered sugar (optional glaze); 2–3 tablespoons fresh lemon juice (optional glaze); Lemon slices, candied peel, fresh berries, or frosting for decoration

Description

A soft, fluffy, and extra-moist lemon cake with a bright citrus flavor. Perfect for birthdays, tea time, or any special occasion, this cake uses oil for tenderness and can be topped with a simple lemon glaze, frosting, or lemon curd for an extra zing.

Ingredients

Scale

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened or ¾ cup vegetable oil for extra moistness
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from 1–2 lemons)
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk (or plain yogurt for extra moisture)

For the Glaze (optional):

½ cup powdered sugar
2–3 tablespoons fresh lemon juice

For Decoration (optional):

Lemon slices or candied lemon peel
Fresh berries
Whipped cream or cream cheese frosting

Instructions

📝 Instructions:

Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream Butter & Sugar
In a large bowl, beat butter (or oil) and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.

Step 4: Combine Wet & Dry
Alternately mix in dry ingredients and buttermilk until smooth. Do not overmix.

Step 5: Bake
Pour batter into prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Glaze & Decorate
Whisk powdered sugar with lemon juice for a glaze and drizzle over cooled cake. Decorate with lemon slices, berries, or frosting if desired.

Notes

Extra Moisture: Using oil instead of butter keeps the cake soft longer.
Make Ahead: Bake a day ahead; glaze and decorate on serving day.
Flavor Boost: Add a teaspoon of lemon extract for a brighter lemon flavor.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert / Cake
Method: Baked
Cuisine: American