MOIST LEMON CAKE RECIPE

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 10 Servings

The moist texture of this cake is a winner! Every bite is just so good! The taste of lemon combined with the rest of the ingredients will surely satisfy all your cravings today. Enjoy!

Ingredients:

FOR THE LEMON POUND CAKE:

½ c buttermilk

2 large eggs, room temperature

2 tablespoons lemon juice, about ½ lemon

½ c unsalted butter, room temperature

1 ½ c all-purpose flour

1 ½ teaspoons baking powder

1 c granulated sugar

1 teaspoon vanilla extract

1 tablespoon lemon zest

½ teaspoon salt

FOR THE LEMON SYRUP:

3 tablespoons powdered sugar

¼ c lemon juice, about 1 lemon

FOR THE LEMON ICING:

1 tablespoon milk

1 c powdered sugar, sifted

1.5 tablespoon lemon juice

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray 9×5-inch loaf pan.

Add flour, lemon zest, baking powder, and salt into a mixing bowl. Stir until well blended.

Add butter and sugar into the bowl of your stand mixer. Beat until smooth.

Add eggs gradually and beat every addition until well mixed.

Add the lemon juice and vanilla extract, then beat until well blended.

Add ⅓ of the flour mixture, then beat until well mixed.

Add ½ of the buttermilk and beat until well blended. Repeat the process until the buttermilk and flour mixture are all used.

Transfer the batter into the prepared loaf pan and spread it evenly.

Place it inside the preheated oven and bake for about 45 to 55 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and let it rest for about 15 minutes.

In a mixing bowl, add lemon juice and confectioners’ sugar. Stir until well blended

Invert the pan, then remove the cake and place it onto a cooling rack.

Brush the top of the cake with lemon syrup.

Prepare the icing, then pour it over the cooled cake.

Serve and enjoy!

Nutrition Facts:

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