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moist lemony cake recipe?!!?

Hi everyone. I was volunteered (as usual) to make a birthday cake for a friend's grandma's birthday who is turning 100 years old!!! She wants a moist (key word moist, not dry!) deliciously flavored lemon cake. I have a great lemon curd recipe but I need the cake recipe. I've tried Claudia Fleming's lemon pound cake recipe that I found here on chowhound a while back (even though a pound cake texture is not what I'm looking for) and I felt it was SO DRY. Her lemon syrup, however, was good. So I will put her syrup on the cake, fill it with curd, and cover it with vanilla buttercream.

So if anyone has a moist and delicious LEMON cake recipe, PLEASE share!

Thanks in advance.

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    1. re: todao

      X2 on the lemon jello cake! Rather than top it with Cool Whip, I like a nice simple sugar glaze. This version sounds nice:

      http://allrecipes.com/Recipe/Lemon-Ca...

    2. The BEST lemon cake and curd recipe come from Martha. It's called 1-2-3-4 cake..super super moist cake and the curd is wonderfully tart and sweet at the same time. The trick is to TRIPLE the lemon curd recipe....other than that....follow it to a tee.

      http://www.marthastewart.com/recipe/1...

      4 Replies
      1. re: Katusha

        so I tested this recipe. it sounded the most promising...but it was just wayy too dense and rich. :( i like a lighter crumb, yet still moist.

        back to the drawing board... thanks again though! i appreciate everyone's help!

        1. re: junglekitte

          Try the Meyer Lemon cake in Chez Panisse Cooking - it's a one layer cake, with lemon zest and juice in the cake, and is drenched with a lemon syrup. The recipe can be found on the link below, but be aware that the photograph is misleading - the glaze does not set white; if you follow the directions the glaze will soak entirely into the cake. The original recipe from Chez Panisse Cooking did not include candied lemon slices, either. But, this is a delicious cake, not too dense or rich. Just right.

          http://www.dominomag.com/howtos/recip...

          1. re: janniecooks

            Have you ever tried making this with regular lemons? Once I made something with Meyer lemons and it didn't have enough lemon flavor.

            1. re: walker

              i've only made it with meyer lemons, and it seemed lemony to me. of course meyer lemons are sweeter than regular lemons, so I think if the cake were made with regular lemons it would still be really good, since a lot of the sweetness comes from the glaze.

      2. this is an alice waters recipe I've made and it is GOOD. I consider myself a bit o' a lemon cake fiend, too. recipe is for two 9" round cakes, so should work well for your layers ...

        LEMON CAKE
        butter cake pans and line bottoms with parchment. butter and flour paper. separate:
        4 EGGS. measure: 1 CUP MILK. sift then measure: 3 CUPS CAKE FLOUR. stir in: 4 TEASPOONS BAKING POWDER, HALF TEASPOON SALT. in another bowl, beat until light and fluffy: 1CUP (2 STICKS) BUTTER, SOFTENED. add: 2 CUPS SUGAR. cream until light and fluffy. beat in the four yolks, one at a time, and: 1 TABLESPOON FINELY GRATED LEMON ZEST, 2 TEASPOONS FRESH LEMON JUICE, 1TEASPOON VANILLA EXTRACT. when well mixed, add the flour mixture and milk alternately, starting and ending with one third the flour. stir just until flour is incorporated. in another bowl whisk the egg whites to soft peaks. stir one third of the egg whites into the batter, then gently fold in the rest. pour into prepared pans and bake until toothpick is clean, 30 to 40 minutes.

        1. A Lemon Lava Cake is very moist and gooey...

          Lemon Lava Cake:

          1 cup yogurt
          1/2 cup butter
          1 cup caster sugar
          2 eggs, lightly beaten
          3 tablespoons lemon juice
          1 tablespoon grated fresh lemon rind
          1 1/2 cups self-raising flour, sifted
          1/2 teaspoon bicarbonate of soda

          Lemon Syrup
          1/3 cup sugar
          1/2 cup water
          3 tablespoons lemon juice
          1 lemon, rind of, cut into strips

          8 servings

          Pre-heat oven to 180C degrees (375F degrees).

          Place butter and sugar in a bowl and beat until light and creamy.
          Add eggs and beat well.
          In a separate bowl, stir together yoghurt, lemon juice, rind, sifted flour and bicarb.
          Add to egg mixture and mix until well combined.
          Spoon mixture into a greased 23 cm cake tin and bake for 45 minutes or until cake is cooked when tested with a skewer or fork.

          Syrup:

          Place sugar, water, lemon juice and rind into a saucepan.
          Cook, stirring over a low heat until sugar has dissolved.
          Allow syrup to simmer for 4 minutes, then immediately pour syrup over cake while it is hot and still in the tin.
          Allow cake to stand for 5 minutes and serve with a dollop of whip cream or ice cream.

          1. There was a recent thread with recipes for olive oil cake -- these are flavored with citrus (usually lemon) and are pretty consistently moist.