Best Lemon Cake Recipe: 3 Tips for Making the Dessert
Written by MasterClass
Last updated: Jul 26, 2023 • 4 min read
The best lemon cake recipe is one with just the right amount of lemon flavor for your preference. Add lemon to the cake, filling, frosting, or all three to fully customize the taste of the dessert. Read on for a classic yet adaptable lemon cake recipe.
Learn From the Best
What Is Lemon Cake?
Lemon cake is a soft sponge cake. Its natural lemon flavor is a result of lemon extract or fresh lemon juice and lemon zest. The lemon juice’s acidity helps to produce a tender crumb and soft texture. Some cake recipes also call for you to use a lemon curd filling and frost the cake with a lemon buttercream frosting, lemon cream cheese frosting, or lemon glaze for even more lemony flavor.
There are various types of lemon cake, including lemon layer cake, lemon pound cake, lemon bundt cake, and lemon cupcakes. Topping options include classic buttercream frosting, tangy cream cheese frosting, or sweet whipped cream.
When making lemon cake and other lemon desserts, such as lemon poppy seed cake and lemon blueberry cupcakes, chefs can adjust the balance of sweetness and tang depending on their personal preference.
3 Tips for Making a Moist Lemon Cake
Avoid a dry, crumbly cake by using these tips:
- 1. Make a lemon cake soak. Mix equal parts water and granulated sugar to make a simple syrup, then add lemon juice. Using a pastry brush, soak each cake layer with the lemon and sugar syrup before filling, layering, and frosting the cake.
- 2. Set a timer when baking the cake. Many people rely on their sense of smell when baking, but setting a timer is crucial when making a cake. Once all the excess moisture evaporates from the cake, there is nothing to keep the cake moist. Set a timer for the recipe’s baking time and pull the cake out when a toothpick comes out clean.
- 3. Use cake flour. Extra-fine flour in cake mix produces a tender, moist cake crumb. Cake flour is a very finely ground flour that contains less gluten than all-purpose flour. Cakes need gluten for structure, so use a combination of all-purpose flour and cake flour for a moist cake that holds its shape.
How to Store Leftover Lemon Cake
Leftover cake dries out quickly, so learn how to store cake properly to ensure the leftovers stay as moist and edible as possible. Here are a few tips to keep in mind:
- Avoid slicing the cake for refrigerator storage. If a large portion of cake remains and you want to put it away for the short term, keep it intact. Otherwise, air exposure to any part of the cake will cause it to become dry and crumbly, and you will have to take steps to moisten the cake prior to serving it again.
- Slice and freeze the cake. For long-term storage, slice the cake and wrap each slice in plastic wrap and aluminum foil to seal it away from the freezer air as best as possible. Freezer burn dries out cake and will make the dessert tough after you defrost it.
- Wrap the cake tightly before refrigerating it. Press a piece of plastic wrap against the exposed part of the cake, then cover the whole cake with a cloche or large bowl. Refrigerate the cake on a plate or cake stand, depending on your available space.
Lemon Cake Recipe
makes
prep time
35 mintotal time
1 hr 10 mincook time
35 minIngredients
Note: The total time does not include 2 hours of inactive time.
For the cake layers:
For the buttercream frosting:
For garnish:
Make the cake layers:
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Grease 2 8-inch pans with nonstick cooking spray.
- 3
Line the bottom of each cake pan with parchment paper.
- 4
In a large bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and 1 teaspoon of salt.
- 5
In a separate mixing bowl, add the buttermilk, lemon juice, and vegetable oil.
- 6
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar.
- 7
With the mixer on medium speed, beat the butter and sugar for 5 minutes.
- 8
To the butter and sugar mixture, add the large egg, followed by 2 large egg yolks.
- 9
With the mixer on medium speed, beat the butter, sugar, and eggs for 10 minutes until they become light and fluffy.
- 10
Add the vanilla extract to the butter, sugar, and egg mixture.
- 11
With the mixer on low speed, alternate adding the dry ingredients (the flour mixture) and the buttermilk mixture to the beaten butter, sugar, eggs, and vanilla.
- 12
Pour the cake batter evenly into the prepared pans.
- 13
Bake the cake layers for 35 minutes or until a toothpick comes out clean.
- 14
Carefully remove the baked cake layers from the pans and transfer them to a wire rack.
- 15
Cool the cake layers completely, about two hours.
Make the buttercream frosting:
- 1
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and confectioners’ sugar (also known as powdered sugar).
- 2
Beat the butter, sugar, and lemon juice until it’s a cohesive mixture.
- 3
Add the vanilla extract.
- 4
Slowly add the whole milk.
- 5
Beat the buttercream for 5–7 minutes until it becomes light and fluffy.
Assemble and finish the cake:
- 1
Place one cake layer on a plate or cake stand.
- 2
Spread an even layer of buttercream on top of the cake layer.
- 3
Put the second cake layer on top of the first one.
- 4
Scoop the remaining buttercream on top of the second cake layer.
- 5
With an offset spatula or butter knife, spread the buttercream on top of the cake, then over the edges, and then around the sides.
- 6
Smooth out the buttercream as much as possible or leave it rustic.
- 7
Garnish the cake with lemon slices.
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