Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Cake

Lemon Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 50–60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (8–10 servings)
  • Category: Dessert / Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Anytime Lemon Cake is a bright, zesty pound cake topped with a lemon syrup and drizzle of lemon icing. Moist, tender, and bursting with citrus flavor, it’s perfect for any occasion or just a sweet treat with tea or coffee.

Ingredients

Units Scale

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 (or milk + 1/2 tsp vinegar as a substitute)

Lemon Syrup

  • 1/4 cup lemon juice (about 1 lemon)
  • 3 Tbsp powdered sugar

Lemon Icing

  • 1 cup powdered sugar, sifted
  • 1 1/2 Tbsp lemon juice
  • 1 Tbsp milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, lemon zest, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon juice.
  4. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  5. Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
  6. For the lemon syrup, whisk together lemon juice and powdered sugar. While the cake is still warm, brush syrup over the top to soak in.
  7. For the icing, mix powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled cake before serving.

Notes

  • Ensure butter and eggs are at room temperature for a smoother batter.
  • You can adjust the lemon zest and juice amounts for a stronger lemon flavor.
  • Store cake in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
  • Optional: garnish with extra lemon zest or candied lemon slices for presentation.

Nutrition

  • Serving Size: 1 slice (1/10 loaf)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://cooktune.com/lemon-cake/