Description
Indulge in the delightful flavors of this Moist Lemon Cake that’s bursting with citrusy goodness. This tender cake is infused with lemon zest, topped with a sweet lemon syrup, and finished with a tangy lemon icing. Perfect for any occasion!
Ingredients
Units
Scale
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 1/2 Tbsp lemon juice
- 1 Tbsp milk
Instructions
- Preheat oven: Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Prepare dry ingredients: Combine flour, baking powder, lemon zest, and salt in a bowl.
- Cream butter and sugar: Cream butter and sugar until pale and fluffy.
- Add wet ingredients: Add eggs, vanilla extract, and lemon juice, then mix in the dry ingredients and buttermilk.
- Bake: Pour batter into pan and bake for 45-55 minutes until golden brown.
- Make lemon syrup: Combine lemon juice and powdered sugar, then brush over warm cake.
- Prepare icing: Mix powdered sugar, lemon juice, and milk to make a thick icing. Pour over cooled cake.
Notes
- If you don’t have buttermilk, you can make your own with milk and lemon juice or vinegar.
- Beating sugar and butter well aerates the batter for a fluffy cake.
- Use fresh lemon juice for best flavor, but bottled juice works too.
- Experiment with lime or orange juice for different citrusy variations.
- Line the pan with parchment paper if unsure about sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 306 kcal
- Sugar: 34g
- Sodium: 144mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 58mg
