Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Servings: 10
This cake is super easy to whip up from scratch. It’s tangy, fluffy, and bursting with lemon flavour! A moist and delicious cake perfect for all occasions!
INGREDIENTS
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LEMON POUND CAKE:
1/2 c. unsalted butter, room temperature
1 1/2 c. all-purpose flour
1 tablespoon lemon zest
1 1/2 teaspoons baking powder
1 c. granulated sugar
2 tablespoons lemon juice, about 1/2 lemon
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 c. buttermilk
1/2 teaspoon salt
LEMON SYRUP:
3 tablespoons powdered sugar
1/4 c. lemon juice, about 1 lemon
LEMON ICING:
1.5 tablespoons lemon juice
1 tablespoon milk
1 c. powdered sugar, sifted
HOW TO MAKE MOIST LEMON CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C. Oil a 9 x 5-inch or 8 x 4-inch loaf pan.
Step 2: Place the flour, baking powder, lemon zest, and salt in a medium bowl. Mix well and set aside.
Step 3: Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed for about 4 to 6 minutes or until pale and fluffy. You can also do this using an electric mixer. As needed, scrape the sides of the bowl.
Step 4: Adjust the speed to low, then add the eggs a piece at a time. Add the vanilla extract, then lemon juice. Continue beating on medium-high speed until well combined.
Step 5: Add 1/3 of the flour mixture into the bowl while the mixer is on low speed and beat until almost blended. Add half of the buttermilk and beat until just mixed. Do this for the remaining one-third of the flour mixture and the last half of the buttermilk. Make sure to end with the last third of the flour. Mix until just combined.
Step 6: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 45 to 55 minutes or until the cake is golden brown and a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove from the oven when done and allow the cake to cool for at least 15 minutes in the pan. Meanwhile, whisk the lemon juice with the confectioners’ sugar to make the lemon syrup. After 15 minutes, very carefully invert the loaf pan and place the cake on a cooling rack. While the cake is still warm, brush it with the syrup. Let the cake cool entirely.
Step 8: Mix the icing ingredients, beginning with a tbsp lemon juice and milk. As needed, add the rest of the lemon juice. Keep in mind that the icing should be thick. Over the cooled cake, pour the icing and allow it to set before serving.
NOTES:
Make your buttermilk by mixing a half cup of milk with 1.5 tsp lemon juice or white vinegar. Allow the mixture to sit for a couple of minutes or until it begins to curdle.
To ensure a fluffy and tender cake, beat the sugar and butter longer.
For this recipe, I suggest using fresh lemon. You can also use bottled if fresh is not available.
I also like to add lime juice or orange juice to the cake, and it’s amazing!
NUTRITION FACTS:
calories: 306kcal | carbohydrates: 49g | protein: 3g | fat: 10g | saturated fat: 6g | cholesterol: 58mg | sodium: 144mg | potassium: 98mg | sugar: 34g | vitamin a: 350iu | vitamin c: 0.9mg | calcium: 48mg | iron: 1.1mg
Ingredients
- LEMON POUND CAKE:
- 1/2 c. unsalted butter, room temperature
- 1 1/2 c. all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 teaspoons baking powder
- 1 c. granulated sugar
- 2 tablespoons lemon juice, about 1/2 lemon
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 c. buttermilk
- 1/2 teaspoon salt
- LEMON SYRUP:
- 3 tablespoons powdered sugar
- 1/4 c. lemon juice, about 1 lemon
- LEMON ICING:
- 1.5 tablespoons lemon juice
- 1 tablespoon milk
- 1 c. powdered sugar, sifted
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C. Oil a 9 x 5-inch or 8 x 4-inch loaf pan.
Step 2: Place the flour, baking powder, lemon zest, and salt in a medium bowl. Mix well and set aside.
Step 3: Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed for about 4 to 6 minutes or until pale and fluffy. You can also do this using an electric mixer. As needed, scrape the sides of the bowl.
Step 4: Adjust the speed to low, then add the eggs a piece at a time. Add the vanilla extract, then lemon juice. Continue beating on medium-high speed until well combined.
Step 5: Add 1/3 of the flour mixture into the bowl while the mixer is on low speed and beat until almost blended. Add half of the buttermilk and beat until just mixed. Do this for the remaining one-third of the flour mixture and the last half of the buttermilk. Make sure to end with the last third of the flour. Mix until just combined.
Step 6: Into the prepared loaf pan, pour the batter. Place in the preheated oven and bake for about 45 to 55 minutes or until the cake is golden brown and a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove from the oven when done and allow the cake to cool for at least 15 minutes in the pan. Meanwhile, whisk the lemon juice with the confectioners’ sugar to make the lemon syrup. After 15 minutes, very carefully invert the loaf pan and place the cake on a cooling rack. While the cake is still warm, brush it with the syrup. Let the cake cool entirely.
Step 8: Mix the icing ingredients, beginning with a tbsp lemon juice and milk. As needed, add the rest of the lemon juice. Keep in mind that the icing should be thick. Over the cooled cake, pour the icing and allow it to set before serving.
Notes
Make your buttermilk by mixing a half cup of milk with 1.5 tsp lemon juice or white vinegar. Allow the mixture to sit for a couple of minutes or until it begins to curdle. To ensure a fluffy and tender cake, beat the sugar and butter longer. For this recipe, I suggest using fresh lemon. You can also use bottled if fresh is not available. I also like to add lime juice or orange juice to the cake, and it’s amazing!
