Some recipes for a good moist lemon cake are Amy Kay's Kitchen Moist Lemon Bundt Cake and TasteOfHome.com's Moist Lemon Chiffon Cake. Another good recipe is Alchemy Baking's Really Moist Lemon Cupcakes for the Lemon Lover.
Make Moist Lemon Bundt Cake by whisking together 2 1/4 cups of all-purpose flour, 2 1/4 teaspoons of baking powder and 1/2 teaspoon of salt in a bowl. In a separate bowl, beat 4 eggs until they have a thick, light yellow texture, and then mix in 2 cups of sugar, 1 teaspoon of vanilla extract and the zest from 2 large lemons. Mix the flour mixture into the egg mixture.
Add 1 1/4 cups of milk and 10 tablespoons of unsalted butter to a saucepan and heat on low. Once the butter melts, slowly combine the milk mixture into the rest of the batter. Spoon the batter into a baking pan, and cook it at 350 F for 28 to 35 minutes. While the cake cools, combine 1 1/2 cups of confectioners' sugar and 3 tablespoons of lemon juice in a bowl for the glaze, and drizzle it over the cake.
TasteofHome.com's variation calls for whisking together 1/2 cup of evaporated milk, 1/2 cup of sour cream, 2 tablespoons of canola oil, and 2 teaspoons of vanilla extract along with 1/4 cup of lemon juice and 1 teaspoon each of grated lemon peel and lemon extract. In a separate bowl, sift together 2 cups of cake flour, 1 1/2 cups of sugar, 1 tablespoon of baking powder and 1/2 teaspoon of salt. In a third bowl, beat 7 egg whites with 1/2 teaspoon of cream of tartar until stiff peaks form. Combine the wet and dry ingredients, fold in the egg whites, and bake the cake at 325 degrees for approximately 50 minutes.