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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.
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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 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
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan (see note).
- 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.
Video
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 incorporates air into the batter and makes the cake fluffy and tender
- I recommend using fresh lemon juice but you can also use bottled lemon juice
- This cake would also taste great with lime juice or orange juice
- Some readers have commented that their cake stuck to the pan. If you're unsure how well your cake pans perform, line the pan with parchment paper. In my experience, this cake always comes out of the pan easily if it is greased well. I use these OXO cake pans (affiliate link).
Nutrition
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
The temperature you mentioned is for a conventional oven or convection oven?
If it’s for conventional what should be for the convection✨
All my recipes are for a normal (conventional) oven. To make it work for a convection oven reduce the temperature by about 25 degrees.
Hi Julia,
When I first tried this recipe I loved it so much I ate the entire cake in two days! I felt badly later that I didn’t have any more. No self-control! So I have a couple friends that were leaving on a trip and I thought this would be the perfect going away gift. Of course, I made two!
Really a wonderful recipe Julia. It’s now on my go-to list for pot lucks. Everyone always races. All credit goes to you. Thank you.
Dale
Could I use almond milk instead of buttermilk? Also so I use a 9×9 baking dish?
I haven’t tested this recipe with almond milk so I don’t know. If you want to use a 9×9 baking dish the cooking time will be different.
Moist and delicious. I made the icing with 1 Cup powdered sugar, lemon juice, and buttermilk.
It was awesome!! Thought I cooked it too long but the crust was the best part 😂
This was soooo good! I made it Gluten free using an all purpose flour. The second time I made it( with in 24 hours ) the mix looked like it curdled after mixing in the egg. Any idea what would cause that ? I went ahead and finished it. We will see if my “taste testers “ like the second as much as the first one. This one is a keeper !
I think it might be because the egg was still too cold… but that’s just a guess!
I baked my cake at 350 and checked it at 45 minutes. I used the 9 x 5 loaf pan and it sunk in the middle. Does anyone know why?
It came out so good!!!! Thank you for the recipe.
Can’t wait to try it and taste it. Can I use a normal cake pan to make a cake instead. Is there enough mixture? Thank you!
I haven’t tested this recipe with a normal cake pan. It depends on how big your pan is, the baking time will also change.
I used a regular cake Pan and it came out just fine, it did take less time, somewhat under 45 minutes, it took all the batter for the cake pan.
Looks fabulous and all the reviews certainly support that! Can this recipe be converted to 3 – six inch layers? If so, should I be doubling the ingredients?
Thanks!
I haven’t tried that so I’m not sure but I think doubling the recipe is a good idea.
Can I add blueberries to the recipe and if so do I need to add more flour
I haven’t tested this recipe with blueberries so I’m not sure if it would work. Let me know how it goes if you give it a try!