If you love lemon cake, try this recipe 🍋
I found this recipe originally about 5/6 years ago and have been baking it ever since https://platedcravings.com/moist-lemon-cake-recipe/
For the lemon pound cake:
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 Tbsp lemon zest
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice, about 1/2 lemon
• ½ cup buttermilk, see below for substitution
For the lemon syrup:
• ¼ cup lemon juice, about 1 lemon
• 3 Tbsp powdered sugar
For the lemon icing:
• 1 cup powdered sugar, sifted
• 1 ½ Tbsp lemon juice
• 1 Tbsp milk
1. Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan (see note).
2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
4. 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.
5. 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. Beat until just incorporated.
6. 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. Baking times vary, so keep an eye on yours.
7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
8. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.
I’ve personally tried making this moist lemon pound cake several times, and what stands out is how the combination of lemon zest and lemon juice really elevates the cake’s flavor without overpowering it. One tip that helped me achieve an ultra-moist texture is to not overmix the batter once you add the flour and buttermilk; gently folding the ingredients keeps the cake tender. Also, brushing the lemon syrup onto the cake while still warm locks in extra moisture and boosts the lemon flavor, something I make sure never to skip. For those wondering about buttermilk substitution, I use regular milk mixed with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes before use. This simple hack makes sure the acidity needed for tender crumb development is present, even if you don’t have buttermilk on hand. When it comes to lemon icing, I found starting with less lemon juice and slowly adding it helps maintain a perfect drizzle consistency — thick enough to coat and set without running off the cake. This recipe is quite adaptable: I sometimes add a teaspoon of poppy seeds to the batter for extra texture and a pleasant nutty appearance. Baking times can vary depending on your oven, so checking the cake around 45 minutes with a toothpick for moist crumbs is key. Overall, this lemon cake recipe has become a favorite for family gatherings and afternoon teas, delivering that refreshing citrus zing with every bite. It’s a great go-to recipe for anyone who appreciates homemade desserts packed with genuine lemon aroma and buttery softness.
