Moist Lemon Cake Recipe
This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.
This homemade lemon pound cake tastes even better than the Starbucks Lemon Loaf!
If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it.
This batter is made with freshly grated lemon zest and fresh lemon juice. When it the cake comes out of the oven it is infused with a homemade lemon syrup to give it an extra lemon kick, and then after cooling down the pound cake is topped with the most delicious lemon glaze.
This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try!
Tips and Tricks for Making This Easy Lemon Cake Recipe
- You can also make this recipe in a bundt pan. It looks prettier than in a loaf pan but make sure to grease your bundt pan generously so that your cake will come out of the pan.
- Don’t leave out the lemon zest, that is what gives it the wonderful lemony flavor! I always use organic lemons and my favorite grater that I’ll like below.
- For the best flavor use freshly squeezed lemon juice! Don’t use the bottled stuff, trust me fresh lemon juice tastes so much better.
- When you make the lemon glaze for this pound cake don’t add too much liquid. You want the glaze to be nice and thick not runny. Start with 1 tbsp lemon juice and 1 tbsp milk and add the remaining 1/2 tbsp as needed.
This cake keeps well covered at room temperature for up to 4 days.
Looking for more Lemon Dessert Recipes?
- Easy Lemon Cream Pie Recipe
- Lemon Poppy Seed Cake
- Lemon Blueberry Bundt Cake
- Easy Lemon Raspberry Cake
- Easy Lemon Curd Mousse
You might have realized by now that I love lemon desserts. My husband even complained that all I do is make lemon desserts … until he tried today’s recipe and demanded more. Bahaha! If you love everything lemon like me check out my whole collection of recipes with lemon there is even a delicious lemon risotto.
Tools used for making this Recipe:
Loaf Pan:
I can recommend all the baking pans from this brand! They’re super easy to clean and cakes bake evenly.
Citrus Zester:
This one easily zests the rind without the pith, I really love this tool. It’s perfect for zesting citrus fruits, grating hard cheeses, and ginger.
Lemon Squeezer:
This tool makes it super easy to juice lemons AND limes. It is a 2-in-1 tool that is super sturdy and easy to use. You’ll be amazed at how much juice you’ll get out of a lemon.
Want to try this Lemon Loaf Recipe?
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Moist Lemon Cake Recipe
Ingredients
For the lemon pound cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 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
- 1/2 cup buttermilk, see below for substitution
For the lemon syrup:
- 1/4 cup lemon juice, about 1 lemon
- 3 Tbsp powdered sugar
For the lemon icing:
- 1 cup powdered sugar, sifted
- 1.5 Tbsp lemon juice
- 1 Tbsp milk
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 (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.
- 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. Beat until just incorporated.
- 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.
- 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.
- 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.
Notes
- If you don't have buttermilk you can make your own by combining 1/2 cup of milk with 1.5 tsp lemon juice or white vinegar. Let the mixture sit for a de minutes until it starts to curdle
- The longer you beat the sugar and butter, the better the result will be because this process incorporated air into the batter and make the cake fluffy and tender
- I recommend using fresh lemon juice but you can also bottled lemon juice
- This cake would also taste great with lime juice or orange juice
Nutrition Information
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I intend to use orange instead of lemon, should I reduce the amount of sugar since orange is not as sour as lemon?
I haven’t tried it myself so I’m not sure but I would not reduce the amount of sugar.
My family loved this Lemon Cake, second time I’m making it. So light, fresh and not too sweet, perfect for this time of year! Please more recipes like this.
Y’all this recipe is DELICIOUS!! I did add 1tsp of lemon extract in addition to the vanilla. My family LOVED it…and they are mostly chocolate fans! SO you have a definite winner!!
Delicious! I’ve made the cake twice the first time was amazing but I personally prefer more lemon flavor on the cake so I made it again and doubled the amount of zest and I loved it even more.
Note: if you don’t want too much syrup or icing I would cut the measurement in half so you don’t have a lot left over.
Lemon pound cake copy cat Starbucks was bomb
Followed recipe as written-was delicious! Only used about half the syrup and icing. Easy to make, will definitely be making this again! Pop
(This is not a tall cake, so don’t expect it to be as tall as a pound cake.) This is a great cake. It’s very easy to put together. Buy extra lemons, though, because it took me 3 or 4 to get all the juice needed. My son, the Starbucks fan, says this is better than the one you get at their store.
Instead of milk, I used half and half to get a thicker icing like the picture shows. Start off with less liquid than you think you need.
Amazing recipe! I skipped the syrup and icing as I don’t like such things and the cake was moist and flavourful on its own! I wonder if it would be as moist if i skip the lemon flavourings and bake it as a plain cake. Might try.
I have a question though. Usually buttermilk calls for baking soda and this recipe only says baking powder, why is that so? What if I use both?
Hi there, I’ve a question. For the lemon syrup, do you just apply 1-2x on the cake or do you use up the entire amount specified? After applying few times, i realised the cake was getting quite soggy and there was still alot left! 1/4 cup is quite a bit for brushing. Please clarify. Thank you.
I recommend using the whole amount but you can also adjust how much you use to your personal taste. You want the cake to soak up the syrup.
Wonderful recipe! I’ve made it twice now.
The first time we messed up with the scales, which were set to dw instead of g. I didn’t notice until it was way too late (in the oven in fact), and thus ended up with about 1.5 times the usual amount of flour, baking powder, sugar and butter. It actually turned out great even with this mistake.
The second time for my daughter’s birthday I got the amounts correct, and we tried it without syrup or icing since my daughter doesn’t like icing. It was delicious again, although I missed the icing.
My birthday is coming up, and I’m looking forward to trying it a third time. With icing again!
Thank you so much for sharing.
The cake is fantastic.
Great recipe
This was fantastic. I used King Arthur’s gluten free flour because I’m celiac and it sure didn’t disappoint. Thanks! I have missed this lemon loaf from Starbucks!
May I have recipe in g. , not cup
You can switch to metric measurements in the recipe card.
Will I be able to make this recipe without an electric or hand mixer?
I would recommend using a mixer.
10/10!!! Ssooooo good!
I added another whole lemon worth of zest. (Half on top of the icing and then half as extra for the batter)
Tasted great but came out crumbly..breaking on the sides and corners…stuck to the parchment paper also which is rare for my cakes .. just kind of broke away in bits as it was coming out of the baking tin..
Any particular reason why this would happen ?
I made this yesterday for some friends that love lemon. It is amazing!! Very easy to make and very lemon just like the Starbucks that I love. Thank you for the tips, it made the recipe a success. This one is going into the permanent collection!
I made a trial batch using half of the ingredients. I thought the cake was superb. It was very fluffy and moist, and the lemon taste was strong, but not overpowering. Thank you!
Can I make this with only the bottom heating oven? That’s the kind of oven I have and can I use a regular baking pan instead of the loaf pan
Made this today, easy and beautiful especially if you like lemon. Can see that it would be as lovely with orange. Can this cake be frozen?
Was wondering if I could use this same recipe for lemon cupcakes?
Should work, the baking time will be shorter, about 25 minutes.
Made this recipe and my whole family loved it and I kinda wish I made double the batch because it’s all gone! So delicious!!
First time I made this cake because we feel like something lemon cake while we are stuck in this isolation time… turned good. My partner couldn’t resist to try it but he had to wait for it to cool down after I put the glaze and icing on it. We had our piece a s MY GOD it was so delicious! He told me that it was the best one I have ever made 😃👍🏻
I made this lemon pound cake, it was better than Starbucks, and I love the one from there. Thank you for sharing your recipe.
Julia, thank you for the recipe! Was not a regular baker, but now I am definitely the one. I made this 5 times already, my family adores it with oranges. Somehow the lemon variation was not so popular. Maybe because it is ordinary, and orange is so…orange.
I have one question: should I put all the syrup over the loaf after I take it out of the oven? I never used all, it seemed to me too much…
Thanks!
Orange sounds delicious, Alena! The syrup goes on while it is still warm (see Step 7). You can use as much syrup as you want!
Hi there,
I have just tried this recipe today with orange as well instead of lemon. It turns out perfect. Moist and yummy. I ‘ve tweaked the recipe a bit by adding two teaspoon of orange syrup (sunquick) to make the orange flavour stronger. And added more than 2 tbsp of orange juice. I made the syrup with whatever amount of orange juice left with icing sugar to taste. Skip the icing. Served the cake warm with ice cream because my man and kids just can’t wait. Heaven!
This recipe is defo a keeper..
Thanks for sharing your recipe! Can I check if it should be baked in the oven using the top and bottom heating mode?
Yes, the conventional heating (top/bottom heat) is the right mode to use.
Not bad, but was hoping it would be more moist – I followed the instructions very carefully, so I know I didnt mess anything up. I also was hoping the icing would be thicker as it is in the picture – again, I did exactly what the instructions said, and only used 1TBSP lemon juice to start (which was too much already). Perhaps a recipe with sour cream would make this more moist. I am still in search of the perfect lemon pound cake.
Well I made the cake without butter or buttermilk, since I am vegan, and I substituted buttermilk with almond milk. I also added some fresh raspberry puree, and overall the cake was wonderful.
Made this today and it was nothing less than amazing! So moist and flavorful. Everyone loved it! Will definitely make again!
Second time in my life baking a cake. Tried this and it was perfect <3 I didn't even bother with the glaze yet it was yummy on its own :) Thank you so much for the recipe!
Oh my gosh, I didn’t expect this to really taste just like the Starbucks Lemon Loaf, but it did!! It was super easy to make and my family loved it. We made it for Mother’s Day brunch. I will definitely make this again.
absolutely beautiful!!!
I made this with self riding flour and it turned out great. Thank you for such a simple and delicious copycat cake.
I found your recipe in Pinterest and I gotta say it was so easy to follow!! It came out delicious! I normally don’t leave comments but really wanted thank you for this recipe!!
This cake was stunning. I’ve never made anything so delicious. My husband was sooo happy!
Absolutely delicious. Thank you so much!
This is the best, most flavorful lemon cake recipe I’ve ever made!
Amazing recipe- this cake tastes incredible!
Tried this today and my loaf came out a bit too dry. Perhaps I baked it a little too long. I followed all the steps, so I’m wondering what could I do to ensure it’s super moist next time. My butter was more on the melting side than room temperature side, because I put it on top of the oven while it was preheating. Could that be why ?
This right here is a LIFE CHANGER! So easy to make! The instructions are very clear and easy to follow. I’ll be using it a lot now!
It was tasty and moist, but it didn’t rise much (1.5″) and didn’t taste as good as Starbuck’s lemon pound cake either. I added blueberries, but may add more baking powder and try it one more time. Overall, very easy to make and delicious.
Sorry, this recipe didn’t come out as it should, Diane! Adding blueberries to the batter would definitely require adding more baking powder, that might be the reason yours didn’t rise much.
Does this cake need to be refrigerated?
No, you can store it covered on the counter at room temperature. You could refrigerate it if you like it cold but the cake will dry out quicker in the fridge.
Tried this for the first time and I am not even a regular baker. This turned out absolutely marvellous. The lemon kick was refreshing and it really is a very forgiving recipe. Made minor alterations in qty and yet it was delicious.
I tried this cake out for the first time yesterday and it came out amazing. I was so suprised because I’m not a baker….. really a simple recipe to follow.
Taste great!!! Will definitely make again. Mine came out a little dense. How can I correct that?
You could try to cream the butter and sugar together longer or add a little bit more baking powder.
Delicious cake! Thanks for the recipe 🙂
Tried this a few days ago (but skipped the syrup and glaze) and LOVED it. Great texture!
This was sooo good. I made it for my fathers birthday. He seemed to enjoy it. But, it caved it a bit it the middle. Did I take it out of the oven too soon? Over beat something? Too much flour, not enough? Lol.
It still tasted great, just not sure where I messed up.
Thanks so much for sharing you recipe with us.
This recipe is perfect! I’ve made 3 since they go pretty quickly in my house! I use an 8” inch pan instead. Can I add slivered almonds Or unsweetened coconut to this recipe, if so when would I add them and how much would you recommend that I include?
Absolutely perfect!
I’ve made this recipe two times and we love it. It’s got a nice lemony flavor. I cannot find buttermilk in the stores soI used whole milk and lemon juice. I added a cup of fresh blueberries which I folded in by hand. This recipe is definitely a keeper!!
Just made this lemon cake recipe and oh my is it delicious. Hands down the best lemon cake recipe. It won’t last the evening. Light fluffy and flavourful. Thank you for this recipe. Definitely my go to.
thanks for the receipe ! done ！baked ! OMG , really delicious !
I actually made this moist lemon cake using “cup4cup” which is a gluten free flour mix. It worked Great. Cake was delicious and when I asked my company what they thought ..they all gave it a thumbs up. Then I told them it was gluten free and they couldn’t believe it. It was delicious!
Delicious cake but frosting definitely the same as what your picture shows. Very different consistency. The frosting runs off cake no matter how much flour you add? Secret?
So happy you liked the cake, Diana! The icing uses powdered sugar, not flour. The “secret” (which you can find in the post) is to add just as much liquid as you need to get to the right consistency. You want the icing to be thick, not runny.
If you wanted to add raspberries to this recipe, could you throw them in, or would you suggest adding anything else to combat the juices.
Made it with my daughter last week and we love it! I just took two loaves out of the oven because we were all craving it again. Just the right amount of tart! Thanks.
This cake was soooo yummy…moist, tangy, and delicious.
So simple to make…I will definitely be making this again.
Made this last night and it come out so good!! Thanks for sharing!
I love Starbucks and since I can’t go to Starbucks I would highly recommend that recipe
Tastes even better than starbucks!! Perfect consistency and sweetness.
It’s so delicious and fluffy cake
Amazing 🎂 it’s even better thank Starbucks Lemon Loaf
If I don’t have powdered sugar but only have fine sugar (and not able to blend them into powder form), what would you suggest? Can I melt the sugar with a little water, cool it and then mix with lemon juice?