Best 11 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.

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.

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 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 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.

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.

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 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 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 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.