This from-scratch lemon cake is impossibly moist, perfectly balanced, and infused with real lemon in every bite. Topped with a simple lemon glaze, it’s sunshine on a plate.
There’s a lemon cake, and then there’s this lemon cake. This recipe is a masterclass in balancing bold, sunny citrus flavor with a tender, buttery crumb that stays incredibly moist for days. By using both lemon zest and juice in the batter, and a simple soak of lemon syrup after baking, it delivers a triple hit of real lemon flavor in every single bite.
The result is a cake that’s neither too sweet nor too tart—just perfectly bright, refreshing, and satisfying. Topped with a zesty lemon glaze, it’s an elegant yet simple dessert that’s equally at home at a weekend brunch or a festive dinner party.
The Science of the Moist, Tender Crumb
The legendary moistness of this cake comes from a combination of fat, acid, and a clever technique. Using both oil and butter provides the best of both worlds: butter for rich flavor, and oil (which coats flour proteins more thoroughly than butter) to guarantee tenderness and lock in moisture. The acidic components—fresh lemon juice and buttermilk—are the secret weapons. Their acidity tenderizes the gluten in the flour, resulting in a finer, more delicate crumb. It also reacts with the baking soda, creating extra lift for a light texture.
The real game-changer is the lemon syrup soak applied while the cake is still warm. This simple syrup, made from lemon juice and sugar, is absorbed directly into the hot cake, infusing it with intense flavor and adding a layer of moisture that prevents it from ever drying out. This technique ensures every slice is perfumed with lemon and wonderfully damp.
Ingredients
For the Cake:
- 2 ½ cups (313g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, room temperature
- ½ cup (120ml) vegetable or canola oil
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from 2-3 lemons)
- ¼ cup (60ml) fresh lemon juice
- 1 cup (240ml) buttermilk, room temperature*
- 1 teaspoon vanilla extract
For the Lemon Soak & Glaze:
- ⅓ cup (80ml) fresh lemon juice
- ⅓ cup (65g) granulated sugar
- 1 cup (120g) powdered sugar, sifted
- 1-2 tablespoons fresh lemon juice or milk
*No buttermilk? Add 1 Tbsp lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
Instructions
1. Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan or two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter, Oil & Sugar: In a large bowl, beat the softened butter, oil, and sugar on medium-high speed for 3-4 minutes until very light and fluffy. Beat in the eggs one at a time, then the lemon zest and vanilla.
4. Combine Alternately: With the mixer on low, add about one-third of the dry ingredients. Then mix in the lemon juice and half of the buttermilk. Add another third of the dry, the remaining buttermilk, and finish with the last of the dry ingredients. Mix until just combined.
5. Bake: Pour the batter into the prepared pan(s). Bake for 45-55 minutes for a Bundt (or 25-30 for layers) until a toothpick inserted comes out clean.
6. Make the Soak & Glaze: While the cake bakes, make the soak: heat ⅓ cup lemon juice and ⅓ cup sugar in a small saucepan until the sugar dissolves. Set aside. For the glaze, whisk powdered sugar with 1 tablespoon of lemon juice, adding more until it’s a thick but pourable consistency.
7. Soak the Cake: As soon as the cake comes out of the oven, poke it all over with a skewer. Slowly brush or spoon the warm lemon soak evenly over the hot cake. Let cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
8. Glaze & Serve: Once the cake is completely cool, drizzle the lemon glaze over the top. Let set for 15 minutes before slicing.
Pro-Tips for Lemon Cake Perfection
- Room Temperature is Non-Negotiable: Cold ingredients don’t incorporate well and can result in a dense cake.
- Zest First, Juice Later: Zest your lemons before juicing them—it’s infinitely easier.
- Don’t Overmix: Once you add the flour, mix only until the last streaks disappear. Overmixing develops gluten and leads to toughness.
- The Soak is Sacred: Applying the syrup while the cake is hot allows it to absorb deeply. Don’t skip this step—it’s what makes the cake exceptionally moist and flavorful.
- Bundt Pan Prep: To ensure a clean release, grease every nook and cranny of the Bundt pan, then dust with flour or use a baking spray with flour.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and disappear into the cake.
- Storage: Store covered at room temperature for up to 3 days. The flavor actually improves on day two.
This Ultra-Moist Lemon Cake is a timeless recipe you’ll make again and again.
