Moist Lemon Cake Recipe

This scratch-made, fluffy, zesty, and moist lemon cake recipe is very simple to prepare! This incredibly moist pound cake is overflowing with fresh lemon flavor in every slice, and one bite of the simple lemon icing on top will have you hooked.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 Hour

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:

1. Oven should be heated to 350°F (177°C). Butter a loaf pan.
   
2. Combine the flour, baking powder, salt, and lemon zest in a medium bowl.
   
3. Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment (or using an electric mixer) at medium-high speed until light and fluffy, about 4-6 minutes. As necessary, scrape the bowl’s sides.
4. One at a time, add the eggs while the mixer is running on low speed, then whip in the vanilla essence and lemon juice. Beat until blended at a medium-high speed.
   
5. Add about a third of the flour mixture and mix on low speed until nearly incorporated. Add half of the buttermilk and blend just until combined. Continue by adding a further third of the flour mixture, the final half of the buttermilk, and then the final third of the flour. Just incorporate after beating.
   
6. Scrape the batter into the prepared loaf pan, then bake the cake for 45–55 minutes, or until it is golden brown and a toothpick inserted in the center of the cake comes out largely clean with a few wet crumbs. Keep an eye on yours because baking times can vary.
   
7. Allow the cake to cool in the pan for roughly 15 minutes. For the lemon syrup, combine the confectioners’ sugar and lemon juice in a bowl. Brush the syrup on the cake while it is still warm after carefully inverting the loaf pan and transferring the cake to a cooling rack. Allow cake to finish cooling.
   
8. After the cake has cooled, combine all the frosting ingredients, beginning with 1 tablespoon of lemon juice and milk and adding more as necessary. The icing shouldn’t be watery it should be thick. Before serving, ice the cake and let it dry.