I’m a food blogger and I finally landed on what I believe is the Best Lemon Cake, with a buttery batter and a cream cheese topping that made me rewrite the recipe notes.

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I can’t get over this Moist Lemon Butter Cake. It somehow manages to be bright and buttery at the same time, with a tender crumb packed with lemon zest and a silky cream cheese topping that makes you second guess every other dessert, honestly i thought it would be ordinary but it surprised me in the best way.

I made it on a whim last weekend and now i keep finding excuses to slice a piece. If you like things a little tangy but still rich, this might be your next obsession.

Call it Lemon Cake Moist, you’ll understand.

Ingredients

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Flour: Provides carbs and structure, low in fiber unless whole grain, can be heavy.
Butter: Rich in fat and flavor, makes it moist and gives golden crumb.
Sugar: Pure carbs that sweeten and brown, not nutritious but needed for taste.
Eggs: Add protein and help bind, they also add richness and lift.
Lemon: Adds bright sour flavor and aroma, some vitamin C but small.
Sour cream: Adds moisture and tang, contributes protein and tender crumb.
Cream cheese: Rich creamy topping with fat and some protein, makes it decadent.
Powdered sugar: Sweet and smooth for frosting, pure carbs with no nutrients.

Ingredient Quantities

1 1/2 cups (190 g) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup (115 g) unsalted butter room temp

1 cup (200 g) granulated sugar

2 large eggs room temp

2 tablespoons lemon zest (from about 2 lemons)

1/4 cup (60 ml) fresh lemon juice (about 2 lemons)

1/2 cup (120 g) sour cream or plain Greek yogurt room temp

1/2 teaspoon vanilla extract

1/4 cup (60 ml) whole milk room temp

8 oz (225 g) cream cheese softened (for topping)

1/4 cup (56 g) unsalted butter softened (for topping)

1 1/2 to 2 cups (180 to 240 g) powdered sugar sifted

1 to 2 tablespoons fresh lemon juice (for topping)

1 teaspoon lemon zest (for topping)

Pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9 inch round or 8 inch square pan with parchment, then lightly grease the paper. In a medium bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp fine salt.

2. In a large bowl beat 1/2 cup (115 g) unsalted butter (room temp) with 1 cup (200 g) granulated sugar until pale and fluffy, about 2 to 3 minutes. Scrape the bowl, then beat in 2 large eggs one at a time until each is incorporated. Stir in 2 tbsp lemon zest and 1/2 tsp vanilla extract. Zest your lemons before you juice them so you dont waste flavor.

3. In a small bowl whisk 1/4 cup (60 ml) fresh lemon juice with 1/2 cup (120 g) sour cream or plain Greek yogurt and 1/4 cup (60 ml) whole milk until smooth.

4. Add the dry ingredients to the butter mixture in three additions, alternating with the lemon-sour cream mixture, beginning and ending with flour. Mix gently and just until combined do not overmix or youll get a tough cake. Scrape the bowl and fold by hand for the last stir if needed.

5. Pour batter into the prepared pan, smooth the top, then tap the pan on the counter once to release big air bubbles. Bake 25 to 35 minutes until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

6. Let the cake cool in the pan 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely. If you try to frost while warm the topping will slide off.

7. For the topping beat together 8 oz (225 g) softened cream cheese and 1/4 cup (56 g) softened unsalted butter until silky. Gradually add 1 1/2 to 2 cups (180 to 240 g) sifted powdered sugar until you reach your preferred sweetness and thickness.

8. Add 1 to 2 tbsp fresh lemon juice, 1 tsp lemon zest and a pinch of salt to the frosting, taste and adjust: more powdered sugar if too runny, more lemon if you want brighter tang. Beat until smooth and spreadable.

9. Once the cake is completely cool spread the cream cheese topping evenly, chill 15 to 30 minutes to set if you like, then slice and serve. Store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9 inch round or 8 inch square cake pan, plus parchment paper to line it
3. Mixing bowls — large for batter, medium for dry ingredients, small for lemon-milk mix
4. Electric hand mixer or stand mixer (or a sturdy whisk if youre feeling strong)
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Microplane or fine zester for the lemons
7. Rubber spatula for folding and scraping the bowl
8. Whisk for the dry ingredients and lemon-sour cream mix
9. Wire cooling rack and a knife or cake tester/toothpick to check doneness
10. Fine-mesh sieve or sifter for the powdered sugar

FAQ

Can I swap the sour cream for something else?

Yes, plain Greek yogurt works great and is listed as an option. You can also use full fat buttermilk if thats all you have, but thin it slightly with a tablespoon or two less milk. Avoid low fat yogurt or watery substitutes, they can make the cake dry.

What pan should I bake this in and how long will it take?

A 9 inch round or 8×8 square pan works best. Bake at 350F (175C) about 25 to 35 minutes for those pans, until a toothpick comes out with a few moist crumbs. If you use a loaf or bundt pan it will need more time, check at 40 minutes and then every 10 minutes until done.

My batter looks curdled after adding the lemon juice, is it ruined?

Probably not. Lemon juice can make dairy look a bit curdled but as long as you used room temp ingredients and you didnt overmix, it will bake fine. To avoid it, make sure eggs, butter, and yogurt are at room temp and add the lemon juice slowly while mixing gently.

How do I fix the cream cheese topping if its too runny or too stiff?

If too runny, chill it 15 to 30 minutes, or add a bit more sifted powdered sugar a tablespoon at a time. If too stiff, beat in a teaspoon or two of milk or lemon juice until you reach the right spreadable consistency. Always start with room temp cream cheese and butter for the smoothest result.

Can I make this cake ahead and how do I store it?

Yes. Unfrosted, it keeps at room temp 1 to 2 days in an airtight container. With frosting, store covered in the fridge up to 4 to 5 days. You can freeze the unfrosted cake wrapped tightly up to 3 months, thaw and frost when ready. Frosting can be frozen too, but thaw and re-whip before using.

Want more lemon punch without making it soggy, any tips?

Zest is your friend, it gives bright lemon oil without extra liquid. For extra zing brush the warm cake with a light lemon syrup (equal parts sugar and lemon juice, simmered, cooled), but dont soak it. Or add a thin layer of lemon curd between cake and frosting for big flavor, just dont overload it.

Moist Lemon Butter Cake Recipe Substitutions and Variations

All-purpose flour (1 1/2 cups): cake flour (for a lighter crumb, replace each cup AP with 1 cup cake flour minus 2 tbsp), whole wheat pastry flour (use cup for cup, expect a slightly nuttier, denser cake), or a gluten-free 1-to-1 baking blend (measure cup for cup; make sure blend contains xanthan or add 1/4 tsp).
Unsalted butter (1/2 cup): neutral oil like canola or vegetable (use about 3/4 the butter volume, cake will be moister but less aerated), melted coconut oil (1:1, will add mild coconut flavor), or for lower fat swap half the butter with unsweetened applesauce (use equal parts for the swapped portion).
Sour cream or plain Greek yogurt (1/2 cup): buttermilk (1:1) for a slightly tangier, thinner batter, whole-milk plain yogurt (1:1) if you only have yogurt, or make a quick soured milk by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit 5 minutes then use the needed amount.
Cream cheese (8 oz) and powdered sugar (for topping): mascarpone or Neufchâtel cheese 1:1 for the cream cheese, or thick strained Greek yogurt (use less, it will be tangier); powdered sugar can be swapped for sifted icing sugar 1:1, or use honey/maple syrup but add slowly and chill the frosting to firm up since liquid sweeteners thin it out.

Pro Tips

1) Bring everything to room temp — eggs, butter, sour cream and milk. They blend smoother, trap less air, and give a finer crumb. Also zest the lemons before you juice them so you dont waste the flavor.

2) Dont overmix. Stop when the flour streaks disappear and finish folding by hand. Overworked batter = dense, chewy cake.

3) If you want extra moistness brush the baked, still-warm cake with a simple lemon syrup (equal parts sugar and water simmered until sugar dissolves, stir in a bit of lemon juice). It soaks in and keeps the cake tender if you make it ahead.

4) For a lump-free frosting make sure the cream cheese is completely softened and scrape the bowl often while beating. If the frosting gets too loose chill it 10 to 20 minutes or add more sifted powdered sugar a little at a time until it holds shape.

5) Cool completely before frosting and chill the frosted cake briefly to set the topping. When slicing, run a knife under hot water, wipe dry, then slice for cleaner edges.

Moist Lemon Butter Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m a food blogger and I finally landed on what I believe is the Best Lemon Cake, with a buttery batter and a cream cheese topping that made me rewrite the recipe notes.

Servings

servings

Calories

393

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9 inch round or 8 inch square cake pan, plus parchment paper to line it
3. Mixing bowls — large for batter, medium for dry ingredients, small for lemon-milk mix
4. Electric hand mixer or stand mixer (or a sturdy whisk if youre feeling strong)
5. Measuring cups and spoons and a kitchen scale for accuracy
6. Microplane or fine zester for the lemons
7. Rubber spatula for folding and scraping the bowl
8. Whisk for the dry ingredients and lemon-sour cream mix
9. Wire cooling rack and a knife or cake tester/toothpick to check doneness
10. Fine-mesh sieve or sifter for the powdered sugar

Ingredients

1 1/2 cups (190 g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup (115 g) unsalted butter room temp
1 cup (200 g) granulated sugar
2 large eggs room temp
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
1/2 cup (120 g) sour cream or plain Greek yogurt room temp
1/2 teaspoon vanilla extract
1/4 cup (60 ml) whole milk room temp
8 oz (225 g) cream cheese softened (for topping)
1/4 cup (56 g) unsalted butter softened (for topping)
1 1/2 to 2 cups (180 to 240 g) powdered sugar sifted
1 to 2 tablespoons fresh lemon juice (for topping)
1 teaspoon lemon zest (for topping)
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease and line a 9 inch round or 8 inch square pan with parchment, then lightly grease the paper. In a medium bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 tsp baking powder and 1/4 tsp fine salt.
In a large bowl beat 1/2 cup (115 g) unsalted butter (room temp) with 1 cup (200 g) granulated sugar until pale and fluffy, about 2 to 3 minutes. Scrape the bowl, then beat in 2 large eggs one at a time until each is incorporated. Stir in 2 tbsp lemon zest and 1/2 tsp vanilla extract. Zest your lemons before you juice them so you dont waste flavor.
In a small bowl whisk 1/4 cup (60 ml) fresh lemon juice with 1/2 cup (120 g) sour cream or plain Greek yogurt and 1/4 cup (60 ml) whole milk until smooth.
Add the dry ingredients to the butter mixture in three additions, alternating with the lemon-sour cream mixture, beginning and ending with flour. Mix gently and just until combined do not overmix or youll get a tough cake. Scrape the bowl and fold by hand for the last stir if needed.
Pour batter into the prepared pan, smooth the top, then tap the pan on the counter once to release big air bubbles. Bake 25 to 35 minutes until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
Let the cake cool in the pan 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely. If you try to frost while warm the topping will slide off.
For the topping beat together 8 oz (225 g) softened cream cheese and 1/4 cup (56 g) softened unsalted butter until silky. Gradually add 1 1/2 to 2 cups (180 to 240 g) sifted powdered sugar until you reach your preferred sweetness and thickness.
Add 1 to 2 tbsp fresh lemon juice, 1 tsp lemon zest and a pinch of salt to the frosting, taste and adjust: more powdered sugar if too runny, more lemon if you want brighter tang. Beat until smooth and spreadable.
Once the cake is completely cool spread the cream cheese topping evenly, chill 15 to 30 minutes to set if you like, then 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.