Easy Moist Lemon Cake Recipe



Looking for a moist lemon cake recipe? This cake is the perfect combination of zippy, tender, Lemon Buttermilk Cake topped with an incredible sugary crunch.

Alright guys, today I’m bringing you a dessert that just screams spring! After the crazy winter that we had here, I’m more than ready to say “goodbye winter, hello spring”! I’m a huge fan of anything lemon flavored recipes-whether it’s cookies, bread, cupcakes or muffins-it’s an obsession! Especially this time of year, I tend to go a little overboard on the lemon treats.

This cake is ridiculously simple to make and takes no time at all to bake. Make sure you use fresh lemons. I can’t stress that enough, don’t pull out the pre-bottled lemon juice or lemon extract-you need the real deal for this one. You’ll need a total of 7 tablespoons lemon juice (from 3 or 4 lemons) and 3 tablespoons of zest for this cake.

This moist lemon cake is a simple cake that is easily changeable with fresh fruit. You can whatever fresh fruit you like but I would love to recommend adding blueberries, raspberries, strawberries or cherries to the mix.

Let’s get to the recipe.

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