This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake!
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.95 stars (1677 reviews)
Keywords
Lemon Cake Recipe
Ingredients
1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 Tbsp lemon zest
½ tsp salt
½ 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)
½ cup buttermilk (see below for substitution)
¼ cup lemon juice (about 1 lemon)
3 Tbsp powdered sugar
1 cup powdered sugar (sifted )
1 ½ Tbsp lemon juice
1 Tbsp milk
Categories
Baking
Cuisine
American
Steps
Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan (see note).
In a medium 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 4-6 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 15 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.
Nutitrion
Serving Size: 1 serving
Calories: 306 kcal
Carbohydrates: 49 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 58 mg
Sodium: 144 mg
Sugar: 34 g
Reviews
Fatema Kapasi on 2025-09-19 (5 stars): Incredible cake. So moist and fresh. This is the first time I made a lemon cake and my guests absolutely loved it. This one is a keeper and goes into my forever recipe book.
Dean on 2025-09-18 (4 stars): I amused a 1/2 cup of vanilla greek yogurt instead of buttermilk.
Conor on 2025-09-13 (5 stars): Really tasty, easy to follow, enjoyable even without the icing (trying to limit sugar in the child's diet). Personal note: I used a Meyer lemon's juice in the cake itself and I think that was a really nice touch when paired with the regular ol', no-fancy-name lemon juice in the syrup. Added citrus sweetness to contrast with the tang.
Sarah Tinsley on 2025-09-13 (5 stars): Possibly the BEST cake I’ve ever made. I have made this 5 times now, it is soft, light, fluffy, moist.
Every word you can use for the best cake.
I use metric measurements, double the recipe and a sheet pan for 25 minutes
I add the lemon juice and zest after the eggs, heat the milk and add half the flour, all the milk, then the rest of the flour folded in.
Topped with lemon juice and powdered sugar mix
Rebecca on 2025-09-13 (4 stars): I made this into a birthday cake. It fit into two 8 inch round pans and baked at 350 for about 45 min. I used the syrup, just brushing it over the layers. I changed to a frosting, of course, and used a lemon cream cheese frosting from The Preppy Kitchen. Decorated with some candied lemons. It was delicious, moist and decadent.
Violet Pillay on 2025-09-11 (5 stars): The most delicious lemon cake I've ever tasted. My son loves it he's always asking for more.
Linda Moodley on 2025-09-02 (5 stars): I just made this cake. So easy.
It is just so moist, fluffy.
Love it , love it
Michael C on 2025-08-31 (4 stars): Only added one tbsp of lemon juice to icing along with the milk then poured it on but icing wasn't thick enough and did not set, are measurements correct, possible teaspoon not tablespoon? Cake was beautiful and lemony though.
Tiffany M Drake on 2025-08-28 (5 stars): My husband and I love this lemon loaf cake. It's small enough to make for 2 people. My husband dislikes both lemons and cake, but for some reason he fell in love with this version. It's super easy. I use an 8x4 loaf pan , cast iron.
Tracy on 2025-08-27 (5 stars): This cake was delicious-sweet but tart and moist- though not overly so.
I DID have an issue with the cake sticking to the pan, as others warned. I buttered AND floured my non-stick loaf pan, but still had some of the bottom stick onto the pan.
So, I suggest greasing your pan quite generously, and maybe cooling a bit longer than 15 minutes before removing the loaf.
maya on 2025-08-26 (5 stars): made it. great recipe
delicious
Weiyi on 2025-08-22 (5 stars): Ahhh this cake was so so good omg!! Used 1 tsp of milk/lemon juice for the icing, as 1 tbsp made it too runny. Also cut down the sugar to 3/4 cups and it was still good! Def will be remaking this
