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    Home > Cakes & Cupcakes > Moist Lemon Cake Recipe

    Moist Lemon Cake Recipe

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 08/25/17 · Updated: 11/08/18

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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 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.

    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?

    • 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.

    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.
    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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    Homemade Lemon Loaf Cake with Lemon Glaze Recipe
    Servings: 10

    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!
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Course: Baking
    Cuisine: American
    Calories: 306kcal
    Author: Julia Foerster
    4.94 from 375 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric

    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 few 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

    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
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!
    Nutrition Facts
    Moist Lemon Cake Recipe
    Amount Per Serving
    Calories 306 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g30%
    Cholesterol 58mg19%
    Sodium 144mg6%
    Potassium 98mg3%
    Carbohydrates 49g16%
    Sugar 34g38%
    Protein 3g6%
    Vitamin A 350IU7%
    Vitamin C 0.9mg1%
    Calcium 48mg5%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Chane says

      March 01, 2021 at 7:26 am

      5 stars
      Love this lemon cake recipe. I’ve made it three times already and will continue to make it for many other occasions.

      Reply
    2. Joyce Herrera says

      February 28, 2021 at 7:30 pm

      Hi Julia, greetings from Manila. I came across your recipe as i was looking for the best moist lemon cake recipe that is easy to make. My son is turning 15 this March 5 and he personally requested for a delicious and moist lemon cake for his birthday. I am new at baking and i hope i can pull it off. I want to use a bundt pan will this be enough or need to double the recipe? Thank you so much. God Bless and more delicious and easy recipes please.

      Sending you lots of hugs,
      Joyce

      Reply
      • Julia Foerster says

        March 01, 2021 at 3:51 pm

        I wouldn’t recommend using a bundt pan for this recipe. It’s definitely not enough batter for a bundt pan and I think it would be very difficult to get the cake out of the pan in one piece because the texture is quite soft.

        Reply
    3. Alan says

      February 26, 2021 at 9:15 pm

      5 stars
      Omg I loved it! I have always like Starbucks’ lemon bread, but this one takes the win.

      Reply
    4. Artika says

      February 24, 2021 at 3:40 am

      Can substitute egg with yogurt or something else?

      Reply
    5. Shamyla says

      February 21, 2021 at 10:18 am

      5 stars
      I love this recipe and it tastes delicious!
      I wanted this to be my go to recipe, but as the cake cooled down it dried a lot!
      Initially cutting it, its moist and crumbly but after a few hours it’s completely dry.

      Where the cake it exposed to the air is really very dry and now I dont know what to do!

      I didnt use all of the syrup when brushing it on, do you think thats what made the difference?

      Reply
      • Julia Foerster says

        February 21, 2021 at 10:34 am

        Mmh that’s weird, this cake stays moist for days. Did you cut into it while it was still warm? Always wait for it to cool down, so it retains its moisture. Using all of the syrup is definitely recommended and it should be brushed onto all sides of the cake. Also always cover the cake after cutting off slices.

        Reply
        • Shamyla says

          February 21, 2021 at 9:16 pm

          Thanks for the response!

          It definitely wasn’t warm and I did brush all sides of the cake, but I reckon it was down to me not using all of the syrup. I tried to salvage it and add the rest of the syrup and I’ve stored it in an airtight container. If nothing else, I’ll turn it into cake pops!
          I have plenty of lemons so I’ll definitely try again.
          Thanks!

          Reply
    6. Lisa says

      February 20, 2021 at 11:34 am

      5 stars
      Hi! Thank you so much for this perfect lemon loaf cake!! I cannot believe I have finally found the one. I’ve tried at least 6-8 other recipes and all were disappointing. I tried yours today & the loaf is phenomenal! I added a tablespoon of canola oil to the butter sugar mixture just to add more moisture, and added lemon extract for stronger lemon flavor. Thank you so much!!

      Reply
    7. Beca says

      February 18, 2021 at 4:28 pm

      Hello,
      It looks really great!
      My son’s first birthday is coming up and want to make him a lemon cake, but he is allergic to dairy… any ideas? Can substitute butter with coconut oil? and the butter milk with some other kind?

      Thanks

      Reply
      • Julia Foerster says

        February 19, 2021 at 1:55 pm

        Beca, I think it’s easier and safer to look for a dairy-free lemon cake recipe. Too many substitutions will change the taste and texture too much and I wouldn’t want your little one to have a less than great birthday cake.

        Reply
    8. Julie says

      February 15, 2021 at 8:16 pm

      5 stars
      The best recipe, nice and fluffy, easy to make and very tasty!

      Reply
    9. Irda murni Ali rahim says

      February 12, 2021 at 4:35 am

      5 stars
      Hi, can i use 8-inch cake pan for this recipe?

      Reply
    10. Ana says

      February 08, 2021 at 12:44 am

      Hi Can the recipe be doubled or tripled?

      Reply
    11. Nic T says

      February 07, 2021 at 8:33 pm

      5 stars
      Absolute winner! Everyone loved it, even my hubby who doesn’t have a sweet tooth! I left off the icing though as I found the cake with the lemon syrup was perfect!

      Reply
    12. Juliet says

      February 06, 2021 at 4:51 pm

      Can I make this in two 8-inch cake pans? I wanted to try putting raspberry compote or something similar in between the layers. Thanks!

      Reply
      • Julia Foerster says

        February 07, 2021 at 9:59 am

        I’m not sure if there is enough batter for two 8-inch cake pans, you might have to double the recipe. Baking time might change too.

        Reply
    13. Jaymee N. says

      February 04, 2021 at 10:09 pm

      5 stars
      I tried this recipe on 2/2/21 on a whim because I needed to use up some fresh lemons. It was the first time I have followed a recipe EXACTLY in a long time and was a little skeptical when I tried the batter.

      But once everything was baked, syruped, and iced, I was so surprised by how delicious this pound cake was. Having that fresh lemon taste is better than anything you can get from a grocery store or Starbucks.

      I highly recommend this recipe to anyone willing to listen. It’s worth the extra bowls.

      Reply
    14. Jayda says

      January 30, 2021 at 1:51 pm

      5 stars
      I haven’t made this yet but is it nessecary to have a stand up mixer of can I use my small electric mixer?

      Reply
      • Julia Foerster says

        January 31, 2021 at 9:17 am

        You can use your small electric mixer, Jayda!

        Reply
      • Liz Scott says

        February 08, 2021 at 5:35 am

        5 stars
        What size of cake tin please

        Reply
        • Julia Foerster says

          February 08, 2021 at 8:56 am

          Check out step 1 of the recipe.

          Reply
    15. Willetta McGowen says

      January 30, 2021 at 12:22 pm

      5 stars
      I made this last night. My brother gave me some lemons right off the tree, so I started looking for lemon cake recipes. This cake is so delicious; so moist and not too sweet. I made it with self rising flour instead of all purpose and left out the lemon zest. Will have to buy me a zester. I was just too exhausted to make the icing but did put the lemon glaze on it. My husband can’t stop eating it. This recipe is a keeper.

      Reply
    16. Clara says

      January 30, 2021 at 2:02 am

      5 stars
      this is SO good. it’s light and fluffy, citrusy and not too sweet. if you are not a fan of sweets, definitely try this recipe!

      Reply
    17. Jenell says

      January 27, 2021 at 10:56 pm

      Hi! So excited to try this recipe! Can I use Greek yogurt instead of buttermilk? If yes, are the measurements the same?

      Reply
      • Julia Foerster says

        January 28, 2021 at 9:30 am

        Sorry, Jenell, I haven’t tested this recipe with greek yogurt so I’m not sure.

        Reply
    18. Cara Pfundston says

      January 27, 2021 at 7:36 pm

      Wonderful. I added an extra egg and a splash of orange juice to batter. Then, a little coconut to the glaze.

      Reply
    19. Jeanette Muller says

      January 27, 2021 at 9:10 am

      So yummy … have made it several times. But everytime it has a big canyon down the centre of the loaf. Any advice? No, I dont overmix.

      Reply
      • Julia Foerster says

        January 27, 2021 at 2:10 pm

        It could happen because your baking powder was not fresh anymore or because the batter stood for too long before being baked. Sometimes opening the oven door during baking also causes this or taking it out too soon.

        Reply
      • Jasmine delos santos says

        January 29, 2021 at 3:01 pm

        4 stars
        First time to make a lemon cake recipe last weekend and it was a hit and loved by my family.! Thank you for your recipe. tips on alternatives are very helpful.
        In my kitchen now, ready to make another one, (dessert for my guest tom !) 🤩

        Reply
    20. Rick says

      January 25, 2021 at 6:05 am

      5 stars
      Great recipe, loaf turned out perfectly, Thank You.

      Reply
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    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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