This Refreshing Moist Lemon Cake is light, soft, and bursting with fresh lemon flavor in every bite. The crumb is tender and buttery, and the lemon glaze on top adds the perfect sweet-tart finish. Fully tested, no alcohol, no pork, and perfect for spring, summer, or any time you want a bright, uplifting dessert.

Ingredients

For the Lemon Cake

1 cup unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs, room temperature

2 tablespoons lemon zest

3 tablespoons fresh lemon juice

1 tablespoon vanilla extract

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk, room temperature

For the Lemon Glaze

2 cups powdered sugar

3–4 tablespoons fresh lemon juice

1 tablespoon melted butter

½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.

Beat butter and sugar together for 3–4 minutes until pale and fluffy.

Add eggs one at a time, mixing well. Add lemon zest, lemon juice, and vanilla.

Whisk flour, baking powder, and salt in a separate bowl.

Add the dry ingredients alternately with the milk, mixing just until combined.

Pour batter into the bundt pan and smooth the top.

Bake for 50–60 minutes or until a toothpick inserted comes out clean.

Cool the cake in the pan for 10–15 minutes, then invert onto a cooling rack.

Whisk powdered sugar, lemon juice, melted butter, and vanilla to make the glaze.

Drizzle the glaze over the fully cooled cake for a glossy, tangy finish.

Tips

Use fresh lemons for the best bright flavor.

Don’t overmix the batter after adding flour.

For extra lemon flavor, poke small holes in the warm cake before glazing.

Let glaze set before slicing for clean presentation.

Details

Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hour 10 mins

Serves: 12

Calories: ~380 per slice