How do I keep my lemon cake moist?

To keep your lemon cake moist, use ingredients at room temperature and avoid overbaking. A simple syrup glaze after baking will also help retain moisture.

What is the best lemon to use for lemon cake?

Meyer lemons are excellent for lemon cake due to their sweeter, less acidic flavor. Regular lemons also work well; just adjust the sugar if necessary.

Can I freeze spring picnic lemon cake?

Yes, lemon cake freezes well. Wrap it tightly in plastic wrap and then foil, or store it in an airtight container. Thaw it overnight in the refrigerator before serving.

What's the best frosting to pair with spring picnic lemon cake?

A simple lemon glaze, cream cheese frosting, or even a light dusting of powdered sugar all complement the bright, citrusy flavor of spring picnic lemon cake beautifully.

Best Spring Picnic Lemon Cake: 5 Proven Recipe Secrets

Description

A moist and tangy lemon cake perfect for spring picnics, potlucks, or any occasion. This easy recipe features a bright lemon flavor and a simple lemon glaze.

Ingredients

Scale

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup plain yogurt (not Greek)
¼ cup lemon juice, freshly squeezed
2 teaspoons lemon zest
1 cup powdered sugar
3 tablespoons lemon juice, freshly squeezed

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the yogurt, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Pour the glaze over the cooled cake, allowing it to drip down the sides.
Let the glaze set for at least 15 minutes before slicing and serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 280
Sugar: 25g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: lemon cake, spring picnic, dessert, easy baking