MOIST LEMON CAKE RECIPE

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

Allow this Moist Lemon Cake to make your day extra special! Try this recipe now and I promise you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

FOR THE LEMON POUND CAKE:

1 ½ teaspoons baking powder

1 c granulated sugar

½ c buttermilk

2 tablespoons lemon juice, about ½ lemon

2 large eggs, room temperature

½ c unsalted butter, room temperature

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ c all-purpose flour

1 tablespoon lemon zest

FOR THE LEMON SYRUP:

3 tablespoons powdered sugar

¼ c lemon juice, about 1 lemon

FOR THE LEMON ICING:

1 tablespoon milk

1.5 tablespoon lemon juice

1 c powdered sugar, sifted

Directions:

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

Apply cooking spray 9×5-inch loaf pan.

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

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

Add eggs gradually and beat every addition until well blended.

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

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

Add ½ of the buttermilk and beat until well blended. Repeat the process until everything is mixed.

Move 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 allow it to cool at room temperature.

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

Invert the pan, then brush the top of the cake with the lemon syrup.

Prepare the icing, then pour it over the cooled cake. Let it rest for a few more minutes at room temperature.

Serve and enjoy!

Note:

Make sure to beat the sugar and butter well for the best result!

Nutrition Facts:

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