Best 4 Super Moist Lemon Cake Recipes
Indulge in the ultimate citrusy delight with our collection of moist lemon cake recipes. These culinary masterpieces offer a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. From classic to contemporary, simple to extravagant, our recipes cater to every baker's skill level and preference.
Prepare to embark on a delightful journey as you explore our diverse selection of lemon cakes. Experience the timeless charm of our classic lemon cake, featuring a tender crumb, zesty lemon glaze, and just the right amount of sweetness. For a more decadent experience, try our luscious lemon bundt cake, boasting a moist interior, a golden-brown crust, and a tangy lemon drizzle.
If you're seeking a unique twist, our lemon blueberry cake combines the refreshing flavors of lemon and blueberry, resulting in a vibrant and flavorful treat. For those who love the combination of sweet and tart, our lemon raspberry cake offers a delightful balance of tangy raspberries and zesty lemon, creating a symphony of flavors in every bite.
For those with dietary restrictions, we have you covered. Our gluten-free lemon cake provides a delicious alternative without compromising taste or texture. And for those seeking a healthier option, our low-fat lemon cake offers a guilt-free indulgence that won't break your diet.
No matter your taste or dietary preferences, our collection of moist lemon cake recipes has something for everyone. Get ready to awaken your senses and embark on a culinary adventure that will leave you craving more.
SUPER-MOIST CAKE MIX LEMON POUND CAKE
I came upon this recipe with the help of Duncan Hines, as this was on the side of the box. I changed it up some and it's to die for! If you like lemon, you'll love this pound cake!
Provided by BeanPole
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 7
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.
SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE
I've tried so many other Buttermilk lemon pound cake recipes they all turn out dry as a bone so I made quite a few modifications about 10 years ago and now this recipe has been used in my family, and its highly requested by friends, and co-wokers.. Real butter, pudding and egg white are crucial to the moisture, do not...
Provided by Tiffany Cole
Categories Cakes
Time 1h30m
Number Of Ingredients 14
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.
SUPER MOIST RASPBERRY LEMON CAKE
I don't usually bake with box cake, but I got lazy and it turned out amazing, so I decided to share. I used Duncan Hines® Creamy Homestyle Lemon Supreme Frosting the first time I made this, but I usually make my own glaze or frosting to go with this cake.
Provided by Caitlyn Eakins
Categories Desserts Cakes Lemon Cake Recipes
Time 1h55m
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 47.3 g, Cholesterol 37.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 234.7 mg, Sugar 23 g
SUPER MOIST LEMON CAKE
Whip up this easy and exceptionally moist lemon cake right in its baking dish! So simple and utterly scrumptious.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 13
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.
Tips & Conclusion
Tips:
- For a truly moist lemon cake, use fresh lemon juice and zest.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter cake.
- Gradually add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Be sure to sift the flour before measuring it. This will help ensure that the cake is light and airy.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven. This will help prevent the cake from sinking in the middle.
- Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion: The super moist lemon cake recipe is a classic for a reason. It is easy to make, moist, and delicious. With its bright lemon flavor, this cake is perfect for any occasion. Whether you are serving it for a special occasion or simply enjoying it as a snack, this cake is sure to please everyone.
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