Skip to main content New<> this month
Get the Allrecipes magazine

Heavenly Lemon Cake

Rated as 4.37 out of 5 Stars
0

"Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 343
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
  2. Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
  3. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
  4. Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
  5. Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

Nutrition Facts


Per Serving: 343 calories; 16.8 45.5 3.9 87 168 Full nutrition

Explore more

Reviews

Read all reviews 56
  1. 60 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a wonderful lemony pound cake! I highly recommend that you mix the lemon zest with the sugar first, stirring it together with a fork so the lemon oils get fully incorporated into the sug...

Most helpful critical review

Way too dry, heavy, and very tart. I love tart but this cake/pound cake is not for us.

Most helpful
Most positive
Least positive
Newest

This is a wonderful lemony pound cake! I highly recommend that you mix the lemon zest with the sugar first, stirring it together with a fork so the lemon oils get fully incorporated into the sug...

I made this into cupcakes, baking for 23 minutes. (I had expert advice from another member to start checking at 16 minutes and follow up in 3 minute intervals. They are so moist and lemony even...

This was LEMONICIOUS! If you love lemon, this cake is for you! My daughter says it tastes like a lemon bar. It is so moist from the lemon syrup, and just the right amount of tartness. It is a ri...

Excellent lemon cake. It's very dense and very lemony. My husband couldn't believe how good it tasted. I did use a 9" square pan and baked for about 40 minutes. I will make this again, for c...

What a delicious, light, yummy treat this cake is! Yum! I used some Meyer lemons that were gifted to me, and I followed the recipe as written with three exceptions: I figured that one lemon p...

Fabulous lemon taste! I mixed the zest with the sugar as westcoastmom did, As that made complete sense to me. My cake only needed 30 min in a round cake pan. I also reduced sugar to 1 cup. Cak...

This cake was such a treat! I belong to the 'I love lemon club' and this was all of that and then some! This was so delicious and I served it with whipped cream. Loved the lemony zing! Definitel...

Lemony - yes, dense - yes, delicious - yes. This cake is all 3 of those, and then some! I made as written only omitting the parchment paper as I was not taking it out of the pan until I served...

This is an absolutely delicious lemon cake. So easy to make with wonderful results. My only regret is that I didn't make it sooner. It's been in my recipe box for over a year and it will see i...