If you are a lemon lover, this moist and easy lemon cake is made for you. Tender and delicately flavored, it is a real treat at snack time.
Lemon cake is one of my favorite recipes, a classic and timeless dessert, just like marble cake, which everyone loves.
Light and very moist, the lemon brings a subtle tangy note that adds freshness. Simple yet irresistible, this cake is perfect for a sweet snack and will delight all lemon lovers.
Moist Lemon Cake
Fragrant, easy, and quick to make, this moist lemon cake will quickly become a regular on your breakfast or snack table once you try it. Made with basic ingredients, it is easy to prepare, even for those who have never baked before.
Its light and tender texture, combined with the freshness of lemon, makes it a perfect cake to enjoy at any time of the day, plain or with a hot drink. It stays moist for a long time and does not firm up, even after being stored in the refrigerator.
It has become a must-have in my home over the years. It has been widely tested by my subscribers on Facebook and on my YouTube channel, with only very positive feedback, which you can read in the comments below the video.
Table of Contents
A Few Tips for Lemon Cake
Oil or butter: I’m often asked why I use oil instead of butter. Unlike butter, oil makes the cake much softer, with a lighter and airier crumb. It also helps the cake stay moist for a longer time. Even when stored in the refrigerator, the cake remains tender, while butter tends to firm up as it chills.
That said, you can replace the oil with melted butter if you prefer its flavor in cakes.
About the sugar: The amount of sugar may seem high, but this is a large 30 cm cake. You can reduce it slightly, but not too much, in order to keep a good balance and prevent the lemon’s acidity from overpowering the cake.
Do you need to soak the lemon cake? It’s not essential. This cake is already very moist even without syrup. The syrup adds extra moisture and a little boost of flavor, but it remains optional. If sugar is a concern for you, you can easily skip it.
Recipe Video
Ingredients :
Note:You’ll find the printable recipe card at the end of the article.
For a 30 × 11 cm loaf pan ( 12 × 4.5 inches)
- 5 large eggs or 6 medium eggs
- 265 g granulated sugar (9.5 oz)
- 170 ml vegetable oil (6 fl oz)
- 2 packets baking powder (14 g total) (about 0.5 oz)
- 2 tablespoons lemon zest
- 70 ml lemon juice ( 2.5 fl oz)
- 315 g all-purpose flour (11 oz)
For the soaking syrup
- 20 ml lemon juice (0.7 fl oz)
- 2 teaspoons lemon zest
- 50 ml water (1.7 fl oz)
- 3 tablespoons sugar
How to Make Lemon Loaf Cake
1. Preheat the oven to 170°C (340°F)
2. In a large mixing bowl, beat the eggs with the sugar using a hand mixer until the mixture turns pale. Add the oil while continuing to beat, then incorporate the lemon zest and lemon juice.
3. Add the sifted flour and baking powder and continue mixing until smooth and well combined.
4. Pour the batter into a buttered loaf pan, placing a strip of parchment paper at the bottom to make unmolding easier.
5. Bake for about 50 minutes to 1 hour. Check for doneness by inserting a skewer into the center of the cake; it should come out clean.
Soaking Syrup
(optional, but it adds a tangy touch)
Prepare while the cake is baking.
1. Bring the lemon juice, water, sugar, and lemon zest to a boil. Let it boil for a few moments until the sugar is fully dissolved.
2. Let the syrup cool completely, then strain it through a fine sieve to remove the zest.
3. As soon as the cake comes out of the oven, pour the cold syrup evenly over the hot cake, directly in the pan.
4. Let the cake absorb the syrup for about 5 minutes, then unmold it onto a wire rack.
I hope you’ll enjoy this lemon cake recipe, a wonderfully moist lemon cake that will make you want to bake it again and again.
How to Store Lemon Cake
Store the lemon cake at room temperature, well wrapped in plastic wrap or placed in an airtight container. It will stay moist for over a week.
In hot weather, the cake can be stored in the refrigerator. In this case, take it out a few minutes before serving so it can return to its soft texture. Thanks to the use of oil, the cake does not firm up and remains tender even when chilled.
The cake can also be frozen, whole or sliced. Wrap it well and let it thaw slowly at room temperature before serving.
Suggestions for Other Lemon Recipes:
Moist lemon cake recipe
INGREDIENTS
For a 30 × 11 cm loaf pan ( 12 × 4.5 inches)
- 5 large eggs or 6 medium eggs
- 265 g granulated sugar
- 170 ml vegetable oil
- 2 packets baking powder 14 g total ( 0.5 oz)
- 2 tablespoons lemon zest
- 70 ml lemon juice
- 315 g all-purpose flour
For the soaking syrup
- 20 ml lemon juice
- 2 teaspoons lemon zest
- 50 ml water
- 3 tablespoons granulated sugar
PREPARATION
- Preheat the oven to 170°C (340°F).
- In a large mixing bowl, beat the eggs with the sugar using a hand mixer until the mixture turns pale. Add the oil while continuing to beat, then incorporate the lemon zest and lemon juice.
- Add the sifted flour and baking powder and continue mixing until smooth and well combined.
- Pour the batter into a buttered loaf pan, placing a strip of parchment paper at the bottom to make unmolding easier.
- Bake for about 50 minutes to 1 hour. Check for doneness by inserting a skewer into the center of the cake; it should come out clean.
Soaking Syrup
- (optional, but it adds a tangy touch)
- Prepare while the cake is baking.
- Bring the lemon juice, water, sugar, and lemon zest to a boil. Let it boil for a few moments until the sugar is fully dissolved.
- Let the syrup cool completely, then strain it through a fine sieve to remove the zest.
- As soon as the cake comes out of the oven, pour the cold syrup evenly over the hot cake, directly in the pan.
- Let the cake absorb the syrup for about 5 minutes, then unmold it onto a wire rack.
- I hope you’ll enjoy this lemon cake recipe, a wonderfully moist lemon cake that will make you want to bake it again and again.
Thank you for your visit to my blog and your comments.