This lemon cake recipe delivers incredibly soft, moist layers bursting with fresh citrus flavor. Whether you’re planning a birthday celebration or want a refreshing dessert, this homemade lemon cake combines simple ingredients with proven techniques to create bakery-quality results every time.
The secret to this cake’s amazing texture lies in using both butter and oil, plus yogurt for extra moisture. Fresh lemon zest and juice provide intense citrus flavor throughout every bite.
Essential Ingredients for Moist Lemon Cake
Creating the perfect lemon layer cake starts with quality ingredients that work together for optimal texture and flavor.
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup cornstarch (creates tender crumb)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (room temperature)
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1/3 cup milk (room temperature)
- 1/2 cup plain yogurt
Lemon Components:
- 3 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
The cornstarch substitutes for some flour to create a cake flour effect, resulting in incredibly tender layers. Using both butter and oil ensures moisture while maintaining structure. Greek yogurt adds tanginess that enhances the lemon flavor.
Step-by-Step Instructions
Follow these detailed steps to create your perfect homemade lemon cake with consistent results.
Preparation Steps:
- Preheat oven to 350°F (180°C)
- Grease two 8-inch round cake pans
- Line bottoms with parchment paper
- Sift dry ingredients together and set aside
Mixing Process:
- Cream butter, oil, sugar, and lemon zest for 2 minutes until light
- Add eggs one at a time, mixing well after each
- Combine milk, yogurt, and lemon juice in separate bowl
- Add wet ingredients to butter mixture (batter may look curdled)
- Fold in dry ingredients with spatula until just combined
Baking Instructions:
- Divide batter evenly between prepared pans
- Bake for 33 minutes or until toothpick comes out clean
- Cool in pans for 15-20 minutes
- Turn out onto wire racks to cool completely
Avoid overmixing once you add the flour mixture, as this can create tough cake layers. The slightly curdled appearance after adding liquids is normal and will smooth out.
Professional Frosting and Filling Tips
A classic cream cheese frosting pairs perfectly with lemon cake flavors while providing stability for layer assembly.
Recommended Frosting:
- Cream cheese frosting (not too sweet, perfectly tangy)
- Creates beautiful piping and smooth finishes
- Balances the bright citrus flavors
Optional Lemon Curd Filling:
- Adds intense lemon flavor between layers
- Creates professional bakery-style presentation
- Use eggless version for easier preparation
When assembling, pipe a frosting border around the cake’s edge before adding filling. This prevents the lemon curd from leaking out the sides during serving.
Storage and Serving Guidelines
Proper storage keeps your lemon cake fresh and maintains its perfect texture for days.
Room Temperature Storage:
- Safe for day-of serving
- Keep covered to prevent drying
- Best texture and flavor when fresh
Refrigerator Storage:
- Required overnight due to cream cheese frosting
- Store in airtight container
- Bring to room temperature before serving for best taste
Serving Tips:
- Allow refrigerated cake to warm up for 30 minutes
- Clean knife between slices for neat presentation
- Garnish with fresh lemon zest if desired
Why This Recipe Works Every Time
This easy lemon cake recipe succeeds because it balances moisture, structure, and flavor through tested techniques.
Moisture Secrets:
- Combination of butter and oil
- Yogurt adds tenderness and tang
- Proper mixing prevents dryness
Texture Perfection:
- Cornstarch creates tender crumb
- Room temperature ingredients blend smoothly
- Careful folding prevents tough layers
Flavor Enhancement:
- Fresh lemon zest provides aromatic oils
- Lemon juice adds bright acidity
- Yogurt amplifies citrus notes
Troubleshooting Common Issues
Even experienced bakers encounter challenges. Here are solutions for perfect results every time.
Preventing Sunken Centers:
- Ensure proper oven temperature
- Don’t overmix batter
- Use fresh baking powder
Achieving Even Layers:
- Weigh batter for equal distribution
- Level pans before baking
- Rotate halfway through baking
Fixing Dry Cake:
- Check expiration dates on leavening agents
- Measure ingredients accurately
- Don’t overbake
This foolproof lemon cake recipe creates celebration-worthy desserts that rival professional bakeries.
The combination of tested techniques, quality ingredients, and clear instructions ensures success whether you’re a beginner or experienced baker.
The moist, flavorful results make this your go-to recipe for any occasion requiring a show-stopping citrus dessert.
Perfect Moist Lemon Cake
Ingredients
Equipment
Method
- Prepare the pans: Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Mix dry ingredients: Sift together flour, cornstarch, baking powder, and salt in a bowl. Whisk to combine and set aside.
- Cream wet ingredients: In a large mixing bowl, add butter, vegetable oil, sugar, and lemon zest. Using a hand or stand mixer on medium speed, cream together for 2 minutes until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well between each addition until fully incorporated.
- Combine liquids: Add milk, yogurt, and lemon juice to the butter mixture. Mix until well combined. The batter may look slightly curdled, but this is normal.
- Fold in flour: Add the flour mixture to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix to avoid tough cake layers.
- Bake the cakes: Divide batter evenly between prepared pans. Bake for 33 minutes or until a toothpick inserted in center comes out clean or with just a few moist crumbs.
- Cool completely: Allow cake layers to cool in pans for 15-20 minutes, then turn out onto wire racks to cool completely before frosting.
- Assemble the cake: Place first layer on serving plate. Spread frosting on top and pipe a border around edges if using lemon curd filling. Add second layer and frost entire cake. Decorate as desired.