Best Moist Lemon Cake Recipes

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

MOIST GINGERBREAD CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
• In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
• Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
• Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
• Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
• 2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
• 3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
• 4. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• 5. GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

MOIST LEMON ANGEL CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

MOIST LEMON CHIFFON CAKE

Steps:

• In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. , Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

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Steps:

• Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
• In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
• Add the lemon zest, lemon extract, and eggs. Beat until well combined.
• Add the lemon juice and sour cream. Mix until combined.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and mix until combined.
• Pour the milk into the bowl and mix.
• Add the remaining flour and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
• While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
• When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.

SUPER MOIST RASPBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch baking dishes.
• Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool cakes completely, at least 1 hour.
• Spread lemon frosting over each cooled cake.

MOIST LEMON OR ORANGE LOAF CAKE

Steps:

• 1. See the whole recipe here! http://www.lovefoodies.com/moist-lemon-or-orange-pound-loaf-cake.html#.Us_LqfRDtL0

SUPER MOIST LEMON CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and butter an 8-inch x 8-inch baking pan.
• Pour the flour, sugar, baking powder, and salt directly into the pan, and whisk it all together well.
• In a small bowl, beat together the egg and the lemon zest.
• Using the back of a spoon, make two wells in the flour mixture.
• Pour the egg and lemon zest into one of the wells in the flour mixture.
• Pour the melted butter into the other well.
• Pour the buttermilk all over the top.
• Whisk it all together so that it's well blended. There may be a few lumps - no biggie!
• Bake for about 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Remove from oven and allow to cool completely.
• Make the glaze: Mix together the powdered sugar, lemon juice, and melted butter.
• Pour the glaze over the cooled cake.
• Cut into squares and serve with whipping cream or vanilla ice cream.

EASY MOIST LEMON POPPY SEED BUNDT CAKE

Steps:

• 1. Cake: Preheat oven to 350 degrees. Grease a bundt pan. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan. Bake for 45 minutes or until toothpick tests clean.
• 2. Lemon Glaze (inside): While cake is baking, mix the lemon juice with the powdered sugar for the glaze. It should have a thin consistency to sink into the cake. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it letting it all seep in. Allow cake to cool and then remove from the pan inverting onto serving plate.
• 3. Lemon Frosting Glaze (outside): Spoon frosting from can into microwave-safe bowl. Nuke, stiring often, til thin enough to pour over top of cake. *You can also garnish top with zest from second lemon. I LOVE it but my hubby does not.

MOIST LEMON MERINGUE CAKE

Steps:

• In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving. In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Combine the flour, baking powder, lemon zest and salt; add to butter mixture alternately with milk, beating well after each addition. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. , Refrigerate for 1-2 hours before serving. Cut into squares; serve with strawberry mixture.

MOIST LEMON ANGEL CAKE ROLL RECIPE - (4.2/5)

Steps:

• Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-inch x 10-inch x 1-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time. Carefully spread batter into prepared pan. Bake at 350°F for 15 to 20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

MOIST LEMON POPPY SEED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 5 inch loaf pan.
• Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
• In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.
• Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

MOIST CROCK POT LEMON CAKE

Steps:

• Spray a 4 quart crock pot with non-stick cooking spray and set aside.
• In a large bowl, combine the cake mix and pudding mix.
• In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
• Add to the dry ingredients and beat well.
• Stir in the white chocolate chips and almonds.
• Pour into crock pot.
• Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.

MOIST LEMON ALMOND CAKE WITH LEMON CURD ANGLAISE

Steps:

• Preheat the oven at 350F. Spray individual ramekins with Pam. Cream the butter and sugar until almost white. Beat in the eggs then the sifted flour and ground almonds, mix well. Last, stir in the almond extract, lemon zest and juice. Place in sprayed ramekins, filling 2/3 full. Bake 25-30 minutes. Serving suggestion: Leave in ramekins and serve warm (if needed, reheat in microwave 50 seconds), drizzled with cold lemon curd anglaise sauce. Lemon Curd Anglaise Sauce Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half and half to simmer. Gradually pour the hot cream into the yolk mixture while stirring rapidly. Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or it will curdle. Immediately pour the custard into another container and continue stirring for a minute or so. Stir in the vanilla extract. Set the sauce aside to cool, stirring from time to time until cold. Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved. Fold in remaining creme anglaise. Store covered and refrigerated.

MOIST LEMON CAKE

Steps:

• 1. Preheat oven to 350. Grease a 9 x 13 pan.
• 2. In a large bowl combine cake mix, pudding mix, oil, and eggs. Beat on low for 30 seconds. Beat on medium for another minute. Slowly add Sprite and beat until just blended.
• 3. Pour batter into pan and bake for 35 to 40 minutes, or until toothpick inserted into the center of the cake comes out clean.
• 4. While cake is baking make the glaze. In a small bowl combine the lemon zest, lemon juice, and powdered sugar. Stir until sugar is dissolved.
• 5. Pour glaze over warm cake.

MOIST GLAZED LEMON CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking dish.
• In a mixing bowl combine cake mix, lemon zest (if using) oil and eggs; using an electric mixer beat at medium speed for about 1 minute.
• Add in soda and beat until thoroughly combined.
• Transfer the batter to prepared baking dish.
• Bake for about 40-45 minutes or until cake tests done.
• In a small bowl combine the confectioners sugar with lemon juice until smooth, then carefully spread over the warm cake.
• Cool on a wire rack.
• Delicious!

MOIST LEMON CAKE

Steps:

• Cake:.
• Heat oven to 350. Coat two 9-inch round cake pans with nonstick cooking spray. Line pans with waxed paper (step A. Trace cake pan on waxed paper. Cut out circle; repeat for second pan. Fit waxed paper circles into bottoms of greased pans, then spray paper); spray paper.
• Zest lemon peel (about 2 teaspoons). Juice lemon (step B. After grating the peel, slice lemon in half and juice it. Set juice aside for frosting.
• In medium sized bowl, combine flour, baking powder and salt. In a measuring cup, whisk together milk, yogurt and vanilla. In large bowl, beat butter and sugar together on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each.
• On low speed, beat flour mixture into butter mixture in three additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide batter evenly between prepared pans.
• Bake layers at 350 for 35 minutes or until cake springs back when pressed lightly. Cool in pans on wire rack for 10 minutes. Carefully invert cake layers directly onto racks, remove and discard waxed paper and let layers cool completely.
• Frosting:
• Once layers are cool, beat butter, 1 cup of the confectioners' sugar, the reserved lemon juice (about 2 tablespoons) and 2 tablespoons in a large bowl until smooth. Gradually beat in remaining confectioners' sugar until good spreading consistency. Tint with a few drops of food coloring, if desired. To frost cake, place one layer on a plate or stand. Spread top of layer with 1 cup frosting. Stack second cake layer on first and begin frosting side of cake (step Celsius Spread generous amount of frosting on side of stacked layers-an offset (angled) spatula works well. Continue around side of cake, then finish top, swirling decoratively. Serve immediately or refrigerate before slicing and serving.

MOIST CROCK POT LEMON CAKE

Steps:

• Spray a 4 quart crock pot with non-stick cooking spray and set aside.
• In a large bowl, combine the cake mix and pudding mix.
• In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
• Add to the dry ingredients and beat well.
• Stir in the white chocolate chips and almonds.
• Pour into crock pot.
• Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.

INCREDIBLY MOIST LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 and grease bundt pan.
• Combine all of the ingredients (except lemon zest, if using) and mix well.
• Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
• Back at 350 degrees for 45-50 minutes.
• Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
• Sprinkle with powdered sugar or drizzle frosting over cake if desired.
• Enjoy!