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The Best Moist Lemon Layer Cake Recipe From Scratch

A moist slice of two-layer lemon cake recipe covered in thick white glaze and garnished with fresh lemon slices.
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This recipe delivers a moist lemon layer cake with a bright, zesty flavor. We include steps for a simple lemon syrup and a tangy glaze to keep your cake tender and refreshing.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Lemon Syrup:
  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • For the Zesty Lemon Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cakes bake, prepare the lemon syrup. In a small saucepan, combine the syrup ingredients (lemon juice and sugar). Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat.
  9. As soon as the cakes come out of the oven, poke holes all over the tops using a skewer or fork. Brush the warm lemon syrup evenly over both cakes while they are still in the pans. Let the cakes cool in the pans for 10 minutes.
  10. Invert the cakes onto a wire rack and let them cool completely before glazing.
  11. Prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  12. Once the cakes are fully cooled, place one layer on a serving plate. Spread a thin layer of glaze on top. Place the second layer on top and pour the remaining glaze over the top layer, allowing it to drip down the sides.

Notes

  • For maximum fresh lemon flavor, use fresh lemons for both the zest and juice; bottled juice changes the taste.
  • If you prefer a loaf cake, use a 9×5 inch loaf pan and increase the baking time to about 50-60 minutes.
  • To achieve a show-stopping look, use a simple buttercream frosting between the layers instead of just glaze.

Nutrition

Find it online: https://cookingbyjade.com/lemon-cake-recipe-moist-zesty-from-scratch/