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.

Moist Lemon Cake Recipe

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.

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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!

Better than Starbucks Lemon Loaf Cake

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.

Moist Lemon Pound Cake with tangy lemon glaze

Looking for more Lemon Dessert Recipes?

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.

Easy Lemon Bread

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.
Stand Mixer: My most used kitchen appliance and it’s so pretty it can sit on the counter as decoration!
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.
Bundt Pan: This pan has a non-stick coating which makes it super easy to get the cake out of the pan and it’s heavy, cast-aluminum sturdiness makes cakes bake more evenly.
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.

Homemade Lemon Loaf Cake with Lemon Glaze Recipe
4.92 from 12 votes
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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 lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!

Course Baking
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 306 kcal
Author Julia

Ingredients

For the lemon pound cake:

  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter room temperature (115g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • Juice of 1/2 lemon
  • 1/2 cup buttermilk (120ml)

For the lemon syrup:

  • Juice of 1 lemon
  • 3 tbsp confectioners’ sugar

For the lemon icing:

  • 1 cup confectioners' sugar sifted (120g)
  • 1 1/2 tbsp lemon juice
  • 1 tbsp milk

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
  2. In a small 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 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 10 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.

Recipe Notes

You need two organic lemons for this recipe!

 

21 Comments

  • Helen Lawrance

    The best lemon cake l have done and l think it was the buttermilk that did it. Be careful with the cooking temperature and time 160C fan oven and mine was ready in 40mins. Also icing measurements were wrong in my view, more icing sugar and not too much liquid, other than that it was beautiful ❤️

  • Nancy

    I used Bundt pan…had dark coating on it so my cake came out dark on the bottom, grrrr!.I smelled it and quickly turned oven down. Besides that this lemon cake a dream!

  • pk

    It says to invert the cake.. so does the lemon syrup go over the bottom of the cake, let cook.. then flip over to put the lemon icing on top?

    • Julia

      You invert the cake pan so the cake comes out of the pan. Then you put it on a cooling rack and the lemon syrup goes over the top of the cake.

  • Torrey

    I read that a bundt pan holds 12 cups, whereas a 9×5 inch loaf pan holds 8. Should I make a recipe and a half to convert to a bundt pan, or leave the amounts as is? Thanks!

    • Julia

      It depends on your bundt pan, I have a smaller one which holds about 9 cups so I don’t convert the recipe but if you have a larger one I would make a recipe and a half. Make sure to test with a skewer if the cake is done because it might take longer.

  • Julia B

    I made this for the first time last night and it was delicious! My family loved it and I’m not an amazing baker so thumbs up! 🙂

  • Tish

    Do you use the entire syrup? That seemed too much, as if it would make it soggy, so I just brushed it over enough to cover and then left it. My loaf pan was maybe a bit larger, so it was not as tall, hence it finished quicker (40mins). A lovely smelling, looking, and tasting cake! I am so happy I found this recipe! I was going to make a rose water glaze frosting, but not sure if it would work. Maybe another time.

  • LIM SIOW FEN

    It’s a brilliant cake. Thank you for the recipe. However, for step 4. I can’t seem to be able to combine them at all, solid coagulation and lid suspension instead of combined mixture. Please advice?

    • Julia

      Adding one egg at a time and beating about 30 seconds after adding each egg should help with that problem. But it’s ok if the mixture looks a little bit curdled because it’s a large amount of fat and a large amount of liquid from the eggs. After adding the flour the batter will be fine even if it wasn’t 100% combined before. I hope that helps! – Julia

  • Neha bhat

    Hey!! Tried the cake yesterday n I must say this is an awesome recipe.
    The moistness , melt in mouth texture n taste.. Beautiful cake recipe.
    I only made the cake n tht itself was suppperrrr flavourful.
    Hard to resist gobbling up the entire cake!!!

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