Lemon Pound Cake 🍋 (Soft • Rich • Moist)
A perfectly balanced lemon cake with a tender crumb, bright citrus flavor, and a secret syrup that keeps it incredibly moist.
Ingredients
Dry:
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Wet:
- 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
Instructions
1. Prep
Preheat oven to 170°C.
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 pale, light, and fluffy.
4. Add Eggs
Add eggs one at a time, mixing well after each addition.
5. Add Flavor
Mix in lemon zest, lemon juice, and vanilla extract.
6. Combine
Alternate adding dry ingredients and buttermilk.
Mix gently until just combined—avoid overmixing.
7. Bake
Pour batter into the prepared pan.
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.
🍋 Lemon Syrup (Secret for Extra Moisture)
- ¼ cup lemon juice
- ¼ cup sugar
Heat until the sugar dissolves, then pour over the warm cake.
Result: An ultra-moist, flavorful cake with a bright lemon finish.
Tips
- Use fresh lemon juice and zest for the best flavor
- Don’t skip the syrup—it makes a huge difference
- Avoid overmixing to keep the texture soft and tender
