MOIST LEMON CAKE RECIPE

moist lemon cake recipe

MOIST LEMON CAKE RECIPE

This fluffy lemon cake recipe is smooth, tart and easy to make from scratch! Every bite of this extremely fluffy cake is bursting with lemon flavor.

INGREDIENTS

FOR THE LEMON POUND CAKE:

• 1/2 tsp salt
• 1 tsp baking powder
• Zest of 1 lemon
• 1 cup granulated sugar, (200g)
• 1/2 cup unsalted butter, room temperature (115g)
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 1/2 cup buttermilk, (120ml)
• 1 1/2 cups all-purpose flour, (190g)
• Juice of 1/2 lemon

FOR THE LEMON SYRUP:

• 3 tbsp confectioners’ sugar
• Juice of 1 lemon

FOR THE LEMON ICING:

• 1 tbsp milk
• 1 1/2 tbsp lemon juice
• 1 cup confectioners' sugar, sifted (120g)

INSTRUCTIONS

First, Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.

Then, In a small 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 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 10 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. Happy Cooking Time.