Go Back
–+ servings

Lemon Cake Recipe

This delightfully moist lemon cake is wonderfully fluffy, tangy, and straightforward to make from scratch. Each slice of this soft pound cake is rich in lemon flavor. If you are fond of the Starbucks Lemon Loaf, this homemade lemon pound cake will surely become a favorite!
Print Pin
Course: Dessert
Cuisine: American
Keyword: Lemon Cake Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10

Ingredients

For the Lemon Pound Cake

  • ½ cup unsalted butter softened to room temperature
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ cup buttermilk see substitution below
  • 2 tablespoons lemon juice from about ½ a lemon
  • 2 large eggs at room temperature
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Lemon Syrup

  • ¼ cup lemon juice from about 1 lemon
  • 3 tablespoons powdered sugar

For the Lemon Icing

  • 1 cup powdered sugar sifted
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon milk

Instructions

  • Preheat your oven to 350°F (177°C). Grease a 9x5-inch or 8x4-inch loaf pan (refer to the notes for guidance).
  • In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside.
  • Using a stand mixer fitted with the paddle attachment (or an electric mixer), beat the butter and granulated sugar at medium-high speed for 4-6 minutes, until the mixture becomes pale and fluffy. Be sure to scrape down the sides of the bowl as needed.
  • Lower the speed to low and add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and lemon juice, then increase the speed to medium-high and beat until well combined.
  • With the mixer on low, add about one-third of the flour mixture, mixing until just nearly combined. Add half of the buttermilk, mixing gently until just combined. Repeat this process, adding another third of the flour mixture, followed by the remaining buttermilk, and ending with the final third of the flour. Mix only until the ingredients are just incorporated.
  • Transfer the batter into the prepared loaf pan and bake for 45-55 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs. Monitor the baking time closely.
  • Allow the cake to cool in the pan for around 15 minutes. Meanwhile, mix the lemon juice and powdered sugar to create the lemon syrup. Carefully remove the cake from the pan and place it on a cooling rack. While the cake is still warm, brush the lemon syrup over it, ensuring it soaks in well. Let the cake cool completely.
  • Once the cake has fully cooled, mix together the icing ingredients, starting with 1 tablespoon each of lemon juice and milk. Gradually add more lemon juice as needed to achieve a thick, but pourable consistency. Drizzle the icing over the cake and allow it to set before serving.

Notes

Buttermilk Substitute: If you don't have buttermilk, you can substitute it by mixing ½ cup of milk with 1½ teaspoons of lemon juice or white vinegar. Allow this mixture to sit for a few minutes until it curdles.
Baking Tips: To achieve a fluffy and tender cake, beat the butter and sugar for a longer period; this incorporates more air into the batter.
Alternative Flavors: Fresh lemon juice is recommended, but bottled lemon juice can be used. For a variation, consider substituting lime or orange juice.
Prevent Sticking: If you're concerned about the cake sticking to the pan, line it with parchment paper. Properly greasing the pan also helps ensure easy removal.
Enjoy this deliciously moist and tangy lemon cake!