Fluffy Moist Lemon Cake

French

This fluffy, moist lemon cake is light thanks to whipped egg whites and tastes bright from fresh juice and zest.

It bakes quickly in a 22 cm pan and stays tender for days at home.

Fluffy, Moist Lemon Cake Everyone Loves

This fluffy, moist lemon cake is one of those dependable recipes you’ll want to bake again and again.

It’s quick, straightforward, and delivers a soft crumb with a bright lemon flavour that feels fresh rather than heavy.

When I came accros this recipe, immediately it becames a favourite in my kitchen.

The texture comes from a few simple details. Whipped egg whites trap air, which keeps the cake light while still tasting rich and tender.

Baking powder, plus a small pinch of baking soda, helps the batter rise beautifully, especially because lemon juice is acidic.

Melted butter is used for flavour, but letting it cool first is essential so it doesn’t deflate the airy mixture.

This cake now shows up regularly in my weekly menu plans, and it has officially won over my whole family, who used to ask for mouskoutchou at snack time.

Lemon Cake Ingredients (22 cm Pan) + Tips for the Best Texture

• 4 eggs (room temperature): they blend more smoothly, helping the batter emulsify for a more even, tender crumb.
• 120 g all-purpose flour: sift it for a lighter, airier cake.
• 150 g caster/granulated sugar: adjust slightly to suit your taste if you prefer it less sweet.
• 80 g butter (melted, then cooled): adds moisture and a soft, melt-in-the-mouth texture.
• 1 sachet baking powder (about 10 g): essential for a good rise and a fluffy crumb.
• A pinch of salt: balances the sweetness and boosts the lemon flavour.
• A pinch of baking soda: used with baking powder to enhance lift and keep the crumb light, especially with lemon juice.
• 120 ml fresh lemon juice (about 2-3 lemons): brings a bright, tangy flavour; organic lemons are ideal.
• Lemon zest (1 large or 2 small lemons): intensifies the citrus aroma; zest finely to avoid bitterness.
• Powdered sugar (for dusting): optional, for a pretty finish and a touch of sweetness.

Note: This recipe uses both lemon juice and zest, so choose unwaxed, untreated lemons.

How to Make a Fluffy, Moist Lemon Cake (Step-by-Step)

Focus on the key technique: the cake succeeds because the whipped egg whites are folded in gently, keeping the batter airy and mousse-like.

• Preheat the oven to 180°C (350°F). Grease and flour a 22 cm round cake pan.
• Sift together the flour, baking powder, salt, and baking soda, then mix to combine.
• In a large bowl, whisk the egg yolks with the sugar until pale, light, and foamy, and until the sugar has dissolved.
• Add the cooled melted butter, finely grated lemon zest, and lemon juice (reserve 2 tbsp for the egg whites). Whisk again.
• Add the dry ingredients gradually, whisking on low speed just until incorporated. Do not overmix.
• Whip the egg whites to very stiff peaks with a pinch of salt and the reserved 2 tbsp lemon juice.
• Fold the whites into the batter very gently using a spatula, without knocking out the air.
• Bake for 15–20 minutes, depending on your oven.
• Turn the oven off and let the cake cool slightly inside with the door ajar to release steam and prevent sinking.
• Unmould onto a wire rack, transfer to a serving plate, and once fully cool, dust with sifted powdered sugar.

Lemon Cake Variations

• Lime version: Swap lemon for lime for a sharper, brighter flavour. Keep the same amount of juice and zest by weight.
• Lemon glaze: Mix powdered sugar with lemon juice, then pour or spoon it over the cake while it’s still slightly warm for a shiny, tangy finish.
• Poppy seeds: Add 1-2 tablespoons of poppy seeds to the batter for a light crunch and a classic lemon–poppy seed twist.

Troubleshooting: Quick Fixes That Work

• Wet bottom / underbaked centre: Bake on the middle rack and use conventional heat if fan-assisted browns too quickly.
• Dark or thick pan: Lower the temperature slightly and extend baking time, because these pans insulate more.
• Skewer still wet: Add 3-5 minutes at a time, and avoid keeping the oven door open for long.
• Cake sinks: Whip whites to very stiff peaks, fold gently, and avoid sudden temperature changes.
• Bitter taste: Zest very finely and use unwaxed, untreated lemons.
• Cake turns dry: Shorten the bake time and check that your oven temperature is accurate.

Lemon Cake FAQ

• What size pan should I use? Use a 22 cm (9-inch) round cake pan.
• Can I use only baking powder? This recipe uses both baking powder and a pinch of baking soda because lemon juice is acidic and can weaken the lift from baking powder on its own.
• Why sift the flour? Sifting removes lumps and adds air to the flour, which makes it easier to fold into the wet mixture without overmixing.
• Can I make it by hand? Yes, but an electric whisk or stand mixer is strongly recommended for whipping the egg whites to stiff peaks. Firmer whites give a lighter cake.
• Why is my batter too runny? The batter can become loose if you overmix, especially after adding the whipped egg whites. Fold gently to keep the foam, or the cake may rise poorly and turn dense and gummy.

Other desserts to try

• Chocolate Tart
• Gluten-Free Orange Almond Cake
• Fluffy Algerian Sponge Cake : Mouskoutchou (Meskouta)