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–+ servings
Moist Lemon Cake Recipe

Moist Lemon Cake Recipe

This Moist Lemon Cake Recipe is fluffy, tangy and bursting with lemon flavor. It's an easy homemade lemon pound cake that rivals Starbucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Baking
Cuisine American
Servings 10 slices
Calories 306 kcal

Equipment

  • Stand Mixer
  • Loaf pan
  • mixing bowl

Ingredients
  

For the lemon pound cake

  • 1.5 cups all-purpose flour
  • 1.5 teaspoon baking powder
  • 1 tablespoon lemon zest
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter room temperature
  • 1 cups granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice about ½ lemon
  • 0.5 cups buttermilk see below for substitution

For the lemon syrup

  • 0.25 cups lemon juice about 1 lemon
  • 3 tablespoon powdered sugar

For the lemon icing

  • 1 cups powdered sugar sifted
  • 1.5 tablespoon lemon juice
  • 1 tablespoon milk

Instructions
 

Baking Instructions

  • Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
  • In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes.
  • With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
  • With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour.
  • Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs.
  • Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
  • When the cake is cooled, combine all the icing ingredients and pour icing over cake. Let dry before serving.

Notes

If you don't have buttermilk, combine ½ cup of milk with 1.5 teaspoon lemon juice or white vinegar. The longer you beat the sugar and butter, the fluffier the cake will be. Use fresh lemon juice for best flavor. Line the pan with parchment paper if unsure about sticking.

Nutrition

Serving: 1sliceCalories: 306kcalCarbohydrates: 49gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 58mgSodium: 144mgPotassium: 98mgSugar: 34gVitamin A: 350IUVitamin C: 0.9mgCalcium: 48mgIron: 1.1mg
Keyword baking, Dessert, Homemade, lemon cake, Moist Lemon Cake Recipe, pound cake
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