🍋 Lemon Pound Cake Recipe (Soft, Rich & Extra Moist!)
Looking for the perfect lemon pound cake that’s soft, buttery, and bursting with fresh citrus flavor? This easy homemade recipe gives you a moist lemon loaf cake with a rich texture and a bright lemony finish. Plus, don’t miss the secret lemon syrup that takes it to the next level!
🧾 Ingredients for Lemon Pound Cake
Dry Ingredients:
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup butter (softened) or ¾ cup oil (for extra moisture)
- 1½ cups sugar
- 4 large eggs
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 tbsp lemon zest (essential for flavor!)
- ¼ cup fresh lemon juice
- 1 tbsp vanilla extract
👩🍳 How to Make Moist Lemon Pound Cake
1. Prep the Oven
Preheat oven to 170°C (340°F). Grease and line a loaf or bundt pan.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt.
3. Cream Butter & Sugar
Beat butter and sugar until light, pale, and fluffy. This step creates a soft texture.
4. Add Eggs
Add eggs one at a time, mixing well after each addition.
5. Add Lemon Flavor
Mix in lemon zest, fresh lemon juice, and vanilla extract.
6. Combine Batter
Alternate adding dry ingredients and buttermilk. Mix gently—do not overmix to keep the cake soft.
7. Bake
Bake for 60–75 minutes or until a skewer inserted comes out clean.
8. Cool
Let the cake cool slightly before removing from the pan.
🍋 Secret Lemon Syrup (For Ultra Moist Cake!)
Ingredients:
- ¼ cup lemon juice
- ¼ cup sugar
Instructions:
Heat until sugar dissolves, then pour over the warm cake.
👉 This simple step makes your lemon pound cake incredibly moist, glossy, and packed with flavor!
⭐ Tips for the Best Lemon Pound Cake
- Use fresh lemon juice and zest for the best flavor
- Don’t overmix the batter
- Pour syrup while the cake is still warm for maximum absorption
- Let it rest before slicing for perfect texture
