Moist Lemon Cake
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This Moist Lemon Cake Recipe is light, bright, and irresistibly soft. Bursting with fresh lemon zest and juice, this one-layer cake is made with olive oil for rich moisture and a delicate crumb. No frosting needed, just a dusting of powdered sugar and you’ve got a sunny citrus treat perfect for afternoon tea, brunch, or any time you need a slice of sunshine!
A Slice of Sunshine.
This moist lemon cake is everything I love in a citrus bake – simple to make, full of lemon flavor, and reliably soft. Olive oil keeps it tender, while the zest-and-sugar trick makes the citrus shine. No frosting needed, just a dusting of powdered sugar and it’s ready to serve. Sam x
Bright & Zesty – Fresh lemon zest and juice in every slice
Moist & Tender – Olive oil keeps the crumb soft for days
No Mixer Needed – Quick to whisk together, minimal fuss
Effortless Finish – A dusting of sugar is all it takes
Watch how to make moist lemon cake
Ingredients you’ll need
Everything you need for this simple, citrus-packed cake:
- All-purpose flour – For structure
- Baking powder + baking soda – Lift and light texture
- Granulated sugar – Rubbed with zest to infuse lemon oil
- Lemon zest & juice – Use fresh for the best flavor
- Eggs – Add structure and richness
- Whole milk – Keeps it moist and tender
- Extra virgin olive oil – Adds richness without heaviness
- Vanilla extract – Balances the lemon
- Powdered sugar – For dusting
Easy substitutions
- Milk: Use any dairy or non-dairy milk like almond or oat
Oil: Use neutral oil (like canola or sunflower) if you prefer it milder than olive oil
Add-ins: Fold in poppy seeds or top with a lemon glaze for a twist
How to make moist lemon cake
Step 1: Sift the flour, baking powder, and baking soda and salt into a bowl. Set aside.
Step 2: In a large bowl, rub lemon zest into sugar for about 30 seconds.
Step 3: Add eggs to the lemon sugar and beat for 1 minute.
Step 4: Slowly drizzle in olive oil while beating.
Step 1: Pour in the milk, lemon juice and the vanilla. Beat until combined.
Step 2: Add the flour mixture and beat until just combined.
Step 1: Pour the batter into the pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Samantha’s recipe tips
- Rub zest into sugar – It’s the key to maximum lemon flavor
- Don’t overmix – Stop as soon as the flour disappears
- Bake until just golden – Don’t overbake or it may dry out
- Rub lemon zest into powdered sugar – Sprinkle this over the cooled cake for an extra burst of citrus and a beautiful finish
How to store
Store: Keep the lemon cake in an airtight container at room temperature where it will stay fresh for up to 3-4 days.
Freeze: Wrap the cake tightly in plastic wrap, then again in aluminum foil, or in freezer-safe bags, and freeze it. The cake will keep well for up to 2 months.
Thaw: When ready to enjoy, thaw the frozen cake overnight in the refrigerator or for several hours at room temperature before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Moist Lemon Cake
Ingredients
Method
- Preheat Oven & Prepare Pan: Preheat your oven to 356°F (180°C) fan-forced. Grease and line a 9-inch round springform pan with parchment paper. If using a non-stick pan, line the base with parchment paper and grease and dust the sides with flour. Set aside.
- Mix Dry Ingredients: In a medium-size mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Rub Zest Into Sugar: In a separate large mixing bowl, add the sugar and the lemon zest. Use your fingers to rub the zest into the sugar for 1 minute until the mixture smells fragrant and resembles damp sand.
- Beat Eggs Into Sugar: Add the eggs to the sugar mixture and beat using electric hand beaters or a stand mixer on medium speed for 1 minute until pale and slightly thickened.
- Add Olive Oil: With the mixer running on low, slowly drizzle in the olive oil to emulsify, taking about 1 minute and 30 seconds seconds in total. Scrape down the sides of the bowl.
- Milk, Juice & Vanilla: Pour in the milk, lemon juice and the vanilla. Beat on low for 15 seconds until well combined.
- Add Dry Ingredients: Add all of the flour mixture and beat on low speed until just combined and no flour streaks remain. Be careful not to overmix. Use a spatula to gently fold through the batter to ensure everything is evenly incorporated. The batter will be thin.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
- Rub Zest into Sugar: In a small bowl, rub ½ teaspoon of finely grated lemon zest into the powdered sugar until fragrant and slightly damp. Dust this lemon-sugar mixture over the cooled cake before serving. Or simply sift over just powdered sugar. Enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Can I use bottled lemon juice instead of fresh?
Technically yes, but I strongly recommend using fresh lemon juice for the best flavor. Bottled juice lacks the vibrant citrus oils and brightness that fresh lemons bring, especially when combined with zest.
Can I use non-dairy milk in this lemon cake?
Yes! You can use unsweetened almond milk, oat milk, or soy milk in place of whole milk. The cake may turn out slightly less rich but still moist and delicious. Avoid flavored or sweetened varieties for the most consistent results.
Can I turn this into a loaf cake or cupcakes?
Absolutely. For a loaf cake, bake in a greased and lined 9×5 inch loaf pan for 50–55 minutes. For cupcakes, divide batter between 12–14 lined cupcake cases and bake at 356°F (180°C) for 18–22 minutes, or until a toothpick comes out clean.