Tiny's Moist Lemon Cake Recipe

Our family's best moist lemon cake recipe.  An easy-to-make, sweet lemon butter loaf cake drizzled with a tangy fresh lemon juice glaze.  A homemade cake that is delicious but not difficult to make.

Fresh lemon cake cooling on a rack.

My mother-in-law is reputed to be the best baker in our family.  It is not at all uncommon for her to have four pies baking in her oven at once during the early morning hours of any holiday.  This has become a reliable source of extra income for her.

Up until a few weeks ago, her son Tiny (my husband) did not even know how to turn our oven on.  Then, out of nowhere, the sudden desire to bake as his mother and his brother do came upon and overtook him.

First he took over the making of banana bread (my job).  He used one of my recipes and the loaf came out perfect on the first attempt.  He then moved on to his mom's sweet potato pie.  Emboldened by his previous success, he even mixed up a scratch pie crust.  This time, he forgot to measure the sweet potatoes and ended up with enough filling for three pies instead of one, and his first pie crust was just a little tough, but the pies were not only edible, they were enjoyable.

Next, he told me he was going to make me a peach cobbler.  I was so excited.  In my 50 years on this planet, no one other than my dear departed mother has ever baked for me. 

He called his mother to find out how she makes hers.  A few days later, I was treated to one of the best deep dish peach pies I've ever eaten. 

Move over Momma Williams, there's a new contender for your crown.

"You're a natural,"  I told Tiny.  "Baking's in your blood."

Making a Healthier Lemon Loaf Cake:

Use organic ingredients where possible.

We find that baking with organic flour, sugar, butter, and eggs yields superior results.  We also enjoy knowing that we are not consuming toxins along with all the excess calories.

Reduce the salt.  We are all getting way too much of it.  This has led to a high blood pressure epidemic.

Doing our own baking using lite salt and low sodium baking powder helps Tiny to regulate his blood pressure.

He is not only making his mother's best recipes, he's adapting them to  his dietary needs.  The moist lemon cake recipe below is an adaptation of Christine's famous glazed lemon pound cake. 

At first, Tiny wanted to make that cake.  Until she told him what was in it, that is.

He hung up the phone and turned to me.  "I can't make that cake," he said.  "There's two pounds of butter in it--and twelve eggs!  It's a heart attack cake!"

"I know," I replied.  "That's why I never made it."

Christine's recipe is so ridiculously unhealthy that I'm not even putting it on the site lest any of you be tempted to stray from the path of righteous eating and follow her into this wickedness.

"I'm still going to make a lemon cake," Tiny declared.  "It just won't be her lemon cake.  It will be my lemon cake."

And that folks, is the story of how Tiny's moist lemon cake recipe came to be.  Without further ado, here's the recipe:

Tiny's New & Improved Easy Lemon Cake Recipe

Homemade lemon cake with vanilla ice cream.


  • 12 Tablespoons unsalted butter (Our local store does not carry unsalted organic butter, so we had to choose.)
  • 2 Cups organic sugar
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 1 fresh lisbon lemon
  • 3 Cups all-purpose organic flour
  • 1 teaspoon Rumsford reduced sodium baking powder
  • 1/4 teaspoon Morton's Lite salt
  • 1 Cup unsweetened almond milk

Lemon Glaze

Lemon pound cake glaze.
  • 1/2  Cup of confectionery sugar
  • fresh juice of half a lisbon (tart) lemon

Place the sugar into a cup and squeeze the lemon juice into it.  Stir until the mixture is smooth.

Poke holes in the warm cake with a fork before pouring the glaze evenly over the top.


  1. Cream  the butter and sugar together by hand until the mixture is fluffy.
  2. Add the eggs.  Beat until smooth.
  3. Add the extract and the fresh juice of half a lemon.  Mix thoroughly.
  4. Place the dry ingredients in a separate bowl.  Whisk them together and then add the flour mixture to the egg mixture.
  5. Add the almond milk.
  6. Beat with an electric beater or mixer until the batter is lump-free, about 2 minutes.
  7. Scrape the batter into a buttered 2.8 liter casserole dish or divide it between 2 buttered loaf pans. 

    Using a covered casserole dish preserves moisture in the finished cake.
  8. Bake in a 350 degree oven until done (about an hour).  Place on a rack to cool a bit before glazing.

    The glaze will soak into the sponge and help to keep it moist.
  9. Wait until the cake is completely cool before serving it with hot tea or vanilla ice cream.
Lemon cake batter in the casserole dish.

Related Pages:

Growing Lemons in Pots

Grandma Charlotte's Best Sugar Cookie Recipe

Lemon Meringue Pie Recipe

Christine's Coconut Cake Recipe

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Selina and Tiny