Add the eggs one at a time, beating until blended before adding the next. Sprinkle in the sugar and beat well until slightly fluffy. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have formed. Whisk together the flour, baking powder, and salt until well blended. Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating. It is a 2-in-1 tool that is super sturdy and easy to use. You’ll be amazed at how much juice you’ll get out of a lemon.Heat the oven to 325☏. Lemon Squeezer: This tool makes it super easy to juice lemons AND limes. It’s perfect for zesting citrus fruits, grating hard cheeses, and ginger. Loaf Pan: I can recommend all the baking pans from this brand! They’re super easy to clean and cakes bake evenly.Ĭitrus Zester: This one easily zests the rind without the pith, I really love this tool. Bahaha! If you love everything lemon like me check out my whole collection of recipes with lemon there is even a delicious lemon risotto. My husband even complained that all I do is make lemon desserts … until he tried today’s recipe and demanded more. You might have realized by now that I love lemon desserts. This cake keeps well covered at room temperature for up to 4 days. Start with 1 tbsp lemon juice and 1 tbsp milk and add the remaining 1/2 tbsp as needed. You want the glaze to be nice and thick not runny. When you make the lemon glaze for this pound cake don’t add too much liquid.For the best flavor use freshly squeezed lemon juice! Don’t use the bottled stuff, trust me fresh lemon juice tastes so much better.Don’t leave out the lemon zest, that is what gives it the wonderful lemony flavor! I always use organic lemons and my favorite grater that I’ll like below.It looks prettier than in a loaf pan but make sure to grease your bundt pan generously so that your cake will come out of the pan.
You can also make this recipe in a bundt pan.Tips and Tricks for Making This Easy Lemon Cake Recipe If you like lemon desserts, you have got to give this cake a try! This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! A perfect cake for every occasion. When it the cake comes out of the oven it is infused with a homemade lemon syrup to give it an extra lemon kick, and then after cooling down the pound cake is topped with the most delicious lemon glaze. This batter is made with freshly grated lemon zest and fresh lemon juice. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it. If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. This homemade lemon pound cake tastes even better than the Starbucks Lemon Loaf! 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 fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.
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