I just made a Lemon Cake Moist that’s impossibly tender, bright with lemon, and crowned with a silky cream cheese layer you’ll want to eat by the forkful.

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I’m obsessed with this Moist Lemon Butter Cake because it’s loud and honest. I ruined one batch once by overbeating, and somehow that mistake made it tenderer, more like an Amazing Lemon Cake you can’t stop slicing.

It’s rich from unsalted butter and really bright with lemon, and the cream cheese topping cuts right through the sweet without being fussy. Lemon Cake Moist is right, it practically melts on your fork.

I love that every bite is both sticky and light. But mostly I love that it demands attention: you take a second slice and don’t even feel guilty.

Ingredients

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Unsalted butter: gives richness and moist crumb, basically the cake’s cozy backbone.
Granulated sugar: sweetens and helps browning, it’s what makes the crust sing.
Eggs: bind and lift the batter, plus they add structure and silkiness.
All purpose flour: provides body and bite, keeps slices from falling apart.
Baking powder: adds lift and lightness, so it’s not dense.
Fine salt: balances sweetness and sharp lemon notes, you’ll notice it.
Lemon zest: bright, oily punch of citrus, it’s the fragrance hero.
Fresh lemon juice: adds tangy zip and freshness, not just flavor.
Whole milk: keeps texture tender and moist, adds a touch of fat.
Vanilla extract: rounds flavors and softens tart edges, subtle but crucial.
Cream cheese: makes the topping creamy and tangy, richer than butter alone.
Butter for topping: adds silk and sheen, basically frosting glue.
Powdered sugar: sweetens and smooths frosting, dusts perfectly for sweetness control.
Lemon juice for topping: thins and brightens frosting, add to taste.
Pinch of salt for frosting: tames sweetness and sharpens overall flavor.

Ingredient Quantities

1 1/2 cups (340g) unsalted butter, softened

1 1/2 cups (300g) granulated sugar

4 large eggs, room temperature

2 1/2 cups (312g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon fine salt

Zest of 3 medium lemons (about 2 tablespoons)

1/3 cup (80ml) fresh lemon juice

1/2 cup (120ml) whole milk, room temperature

1 teaspoon vanilla extract

8 ounces (225g) cream cheese, softened

1/4 cup (60g) unsalted butter, softened (for topping)

1 to 1 1/2 cups (120 to 180g) powdered sugar, sifted, to taste

1 to 2 tablespoons fresh lemon juice (for topping), to taste

Pinch of salt (for the frosting)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment, letting some hang over the edges so you can lift the cake out later.

2. In a large bowl, beat 1 1/2 cups (340g) softened unsalted butter with 1 1/2 cups (300g) granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl down once or twice.

3. Add the 4 room temperature eggs one at a time, mixing until each is incorporated, then stir in the zest of 3 lemons (about 2 tbsp), 1/3 cup (80ml) fresh lemon juice, and 1 tsp vanilla extract.

4. Whisk together 2 1/2 cups (312g) all purpose flour, 2 tsp baking powder, and 1/2 tsp fine salt in a separate bowl.

5. Add the dry ingredients to the butter mixture in three additions, alternating with 1/2 cup (120ml) whole milk (start and end with the dry), mixing just until combined after each addition; do not overmix.

6. Pour the batter into the prepared pan, smooth the top, and bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven temps vary so check at 35 minutes.

7. Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment to lift it out and cool completely before frosting; if you frost while warm the frosting will melt.

8. While the cake cools, make the cream cheese lemon topping: beat 8 ounces (225g) softened cream cheese with 1/4 cup (60g) softened unsalted butter until smooth. Add a pinch of salt.

9. Gradually add 1 to 1 1/2 cups (120 to 180g) sifted powdered sugar to taste until you reach the sweetness and consistency you like, then stir in 1 to 2 tablespoons fresh lemon juice to taste for brightness. If the frosting is too thick add a tiny splash of milk; if too thin add more powdered sugar. Chill briefly if it feels too soft.

10. Spread the frosting over the completely cooled cake, slice and serve. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment, with some overhang)
2. Mixing bowls, large plus one medium for dry ingredients
3. Electric mixer or hand mixer
4. Rubber or silicone spatula for scraping and smoothing
5. Whisk (for dry ingredients and lemon juice)
6. Measuring cups and spoons
7. Microplane or fine grater for lemon zest
8. Wire cooling rack and a toothpick for doneness checks

FAQ

Q: Why did my cake sink in the middle and how can I stop it?

A: Usually it sank because it was underbaked or the oven temp was too low, or you overmixed the batter after adding the flour. Check doneness with a toothpick: it should come out with a few moist crumbs not wet batter. Also make sure your baking powder is fresh and bake at the right temp. Let the cake cool in the pan 10 minutes before turning out so it sets up.

Q: My cake was dry. What went wrong and how do I keep it moist?

A: Overbaking is the main culprit, and too much flour if you packed the cup when measuring. Use the spoon-and-level method for flour, and pull the cake out when a toothpick has moist crumbs. Also room temp butter and eggs help make a smooth emulsion that keeps crumbs tender. Brushing a little simple syrup or extra lemon juice-sugar mix on the warm cake adds moisture too.

Q: Can I substitute Greek yogurt or sour cream for the milk?

A: Yes, you can swap equal parts Greek yogurt or sour cream for the milk. That will actually make the cake a bit richer and moister. If it seems thick, thin with a tablespoon or two of milk. Expect a slight tang if you use yogurt or sour cream which pairs nicely with lemon.

Q: How do I get a smooth cream cheese lemon topping without lumps?

A: Start with room temperature cream cheese and butter, and beat them well before adding powdered sugar. Sift the powdered sugar, add it slowly and scrape the bowl often. If it still has tiny lumps, press the frosting through a fine mesh or use an electric mixer on low for a minute. A tiny pinch of salt brightens the flavor and balances sweetness.

Q: Can I make this recipe ahead and how should I store it?

A: Yes. The cake can be baked a day ahead and stored wrapped at room temp. If frosted with the cream cheese lemon topping, store in the fridge and bring to room temp 30 to 60 minutes before serving so it isn’t too firm. The cake keeps 2 to 3 days unfrosted at room temp, or up to 5 days refrigerated when frosted.

Q: I want more lemon punch. Can I increase the lemon juice or zest?

A: You can add extra zest without changing texture, up to one more lemon. Be careful adding much more juice in the batter because too much acid can affect the rise and texture. For brighter lemon flavor try a thin lemon glaze on top after baking, made with powdered sugar and lemon juice. That gives a big hit of lemon without messing with the crumb.

Moist Lemon Butter Cake Recipe Substitutions and Variations

Unsalted butter (1 1/2 cups): swap with equal amount of softened margarine for similar texture, or use 3/4 cup coconut oil plus 3/4 cup neutral oil if you want a dairy free cake. Coconut gives a faint taste, so keep that in mind.
Granulated sugar (1 1/2 cups): use 1 1/2 cups packed light brown sugar for a deeper, caramel note, or replace with 1 1/4 cups coconut sugar (slightly less sweet). If using honey or maple syrup, cut liquid elsewhere by about 3 tablespoons and use about 3/4 to 1 cup liquid sweetener.
4 large eggs: for each egg you can substitute 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). These keep moisture but the cake is a bit denser, so don’t expect the exact same rise.
Cream cheese (8 ounces) in the topping: swap with equal weight mascarpone for a silkier taste, or use well-drained ricotta (slightly grainier) blended smooth. If dairy free, try 8 ounces softened vegan cream cheese and reduce added liquid a touch.

Pro Tips

1. Use true room temp eggs and dairy. If the butter or cream cheese is even a little cold the batter and frosting wont come together smooth, but dont go so far theyre greasy. A quick 10 minute sit-out for eggs and a couple soft presses on butter is usually perfect.

2. Be gentle with the flour. Fold or mix just until you cant see streaks, overworking makes the cake tough. Stop scraping like a robot too, just a couple good scrapes after each addition will do.

3. Check the center early and often. Ovens vary wildly so start testing at 35 minutes and then every 3 to 5 minutes. If the top is browning too fast tent loosely with foil, and if the center is done but the edges are pulling away a little that usually means perfect crumb.

4. Frosting balance matters. If your lemon frosting is too thick add tiny splashes of milk, if its too soft chill 20 minutes. Taste as you go so you get that bright lemon cut through the sweetness, and always spread on a completely cooled cake otherwise it will slide right off.

Moist Lemon Butter Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made a Lemon Cake Moist that’s impossibly tender, bright with lemon, and crowned with a silky cream cheese layer you’ll want to eat by the forkful.

Servings

servings

Calories

581

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment, with some overhang)
2. Mixing bowls, large plus one medium for dry ingredients
3. Electric mixer or hand mixer
4. Rubber or silicone spatula for scraping and smoothing
5. Whisk (for dry ingredients and lemon juice)
6. Measuring cups and spoons
7. Microplane or fine grater for lemon zest
8. Wire cooling rack and a toothpick for doneness checks

Ingredients

1 1/2 cups (340g) unsalted butter, softened
1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature
2 1/2 cups (312g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
Zest of 3 medium lemons (about 2 tablespoons)
1/3 cup (80ml) fresh lemon juice
1/2 cup (120ml) whole milk, room temperature
1 teaspoon vanilla extract
8 ounces (225g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened (for topping)
1 to 1 1/2 cups (120 to 180g) powdered sugar, sifted, to taste
1 to 2 tablespoons fresh lemon juice (for topping), to taste
Pinch of salt (for the frosting)

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment, letting some hang over the edges so you can lift the cake out later.
In a large bowl, beat 1 1/2 cups (340g) softened unsalted butter with 1 1/2 cups (300g) granulated sugar until light and fluffy, about 3 to 5 minutes; scrape the bowl down once or twice.
Add the 4 room temperature eggs one at a time, mixing until each is incorporated, then stir in the zest of 3 lemons (about 2 tbsp), 1/3 cup (80ml) fresh lemon juice, and 1 tsp vanilla extract.
Whisk together 2 1/2 cups (312g) all purpose flour, 2 tsp baking powder, and 1/2 tsp fine salt in a separate bowl.
Add the dry ingredients to the butter mixture in three additions, alternating with 1/2 cup (120ml) whole milk (start and end with the dry), mixing just until combined after each addition; do not overmix.
Pour the batter into the prepared pan, smooth the top, and bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Oven temps vary so check at 35 minutes.
Let the cake cool in the pan on a wire rack for 15 minutes, then use the parchment to lift it out and cool completely before frosting; if you frost while warm the frosting will melt.
While the cake cools, make the cream cheese lemon topping: beat 8 ounces (225g) softened cream cheese with 1/4 cup (60g) softened unsalted butter until smooth. Add a pinch of salt.
Gradually add 1 to 1 1/2 cups (120 to 180g) sifted powdered sugar to taste until you reach the sweetness and consistency you like, then stir in 1 to 2 tablespoons fresh lemon juice to taste for brightness. If the frosting is too thick add a tiny splash of milk; if too thin add more powdered sugar. Chill briefly if it feels too soft.
Spread the frosting over the completely cooled cake, slice and serve. Store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.