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!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Syrup:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.

    Advertisement
  • 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.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.

  • Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.

  • Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.

Nutrition Facts

343 calories; 16.8 g total fat; 87 mg cholesterol; 168 mg sodium. 45.5 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2015
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 sugar. This makes a more even lemon flavor throughout the cake as well as dispersing the zest more evenly. I like to let the zest and sugar hang out while the butter is softening. I only used one cup of sugar and it worked out perfectly for me. I used an 8 inch square cake pan and checked the cake after 35 minutes and it was fully done (it could have been ready earlier then that so I would check on it around 30 minutes next time). I also would not skip out on the lemon syrup, this dense cake would be very dry without it! I dusted the cake with powdered sugar to make it a little prettier and cover up the holes from the syrup. This is great served with some blueberry sauce and dollop of whip cream! Read More
(61)

Most helpful critical review

Rating: 3 stars
02/14/2015
Way too dry heavy and very tart. I love tart but this cake/pound cake is not for us. Read More
(2)
84 Ratings
  • 5 star values: 59
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
02/13/2015
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 sugar. This makes a more even lemon flavor throughout the cake as well as dispersing the zest more evenly. I like to let the zest and sugar hang out while the butter is softening. I only used one cup of sugar and it worked out perfectly for me. I used an 8 inch square cake pan and checked the cake after 35 minutes and it was fully done (it could have been ready earlier then that so I would check on it around 30 minutes next time). I also would not skip out on the lemon syrup, this dense cake would be very dry without it! I dusted the cake with powdered sugar to make it a little prettier and cover up the holes from the syrup. This is great served with some blueberry sauce and dollop of whip cream! Read More
(61)
Rating: 5 stars
02/13/2015
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 sugar. This makes a more even lemon flavor throughout the cake as well as dispersing the zest more evenly. I like to let the zest and sugar hang out while the butter is softening. I only used one cup of sugar and it worked out perfectly for me. I used an 8 inch square cake pan and checked the cake after 35 minutes and it was fully done (it could have been ready earlier then that so I would check on it around 30 minutes next time). I also would not skip out on the lemon syrup, this dense cake would be very dry without it! I dusted the cake with powdered sugar to make it a little prettier and cover up the holes from the syrup. This is great served with some blueberry sauce and dollop of whip cream! Read More
(61)
Rating: 5 stars
02/10/2015
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 before adding the syrup. I kept going back and rereading the recipe because the batter seemed so thick, but they baked up light and luscious. Thank you Christina, this recipe is a keeper. Read More
(21)
Advertisement
Rating: 5 stars
02/02/2015
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 rich, sweet cake - but I'm sure you could cut the sugar amount back and it would still be delicious. This one is going in the recipe box! Read More
(10)
Rating: 5 stars
02/06/2015
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 certain!! Read More
(9)
Rating: 5 stars
02/24/2015
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. Cake is dense, but I found the lemon sugar sauce moistened the cake quite a bit. I liked it best with whipped cream, as it added a light note and more moisture. Wanted a big piece, but it's dense so my ti mmy said NO. Easy to put together. The batter is thick, but no biggie, used back of soup spoon to spread it in pan, which worked well. Will make agsin. I could see a nice blueberry or raspberry sauce on this being a nice addition. Read More
(8)
Advertisement
Rating: 5 stars
02/04/2015
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 produces about 1/4 cup of juice so I used 3/4 cup of lemon juice for the syrup--but I didn't bother to heat the syrup. I baked it for 42 minutes at which time the cake seemed to be done. I sifted the flour and baking powder but not with the lemon zest (added that afterwards) because you can't get zest through a sifter! I like the idea of adding the zest to the flour mixture because it coats it so that it mixes evenly throughout the batter. My family will love this cake! Thanks Christina! Read More
(7)
Rating: 5 stars
04/20/2015
I just made this on Saturday, and it is wonderful. If you like lemon, you will love this cake. It's so moist and just the right amount of sweet. It's almost gone so I've got to make another one later this week. Thanks for the recipe. Read More
(5)
Rating: 5 stars
07/26/2017
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 it's way out of there quite often now! Update: 07/26/17 This is still one of my favorite lemon cakes. Half of he family thinks it's too tart the other half thinks it's perfect. You have to love lemon to love this. And I love lemon! Read More
(5)
Rating: 5 stars
02/15/2015
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! Definitely will make this again! Thanks for sharing such an awesome recipe Christina! Read More
(5)
Rating: 3 stars
02/14/2015
Way too dry heavy and very tart. I love tart but this cake/pound cake is not for us. Read More
(2)