Lemon pound cake on rustic wooden background with lemon
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5 from 1 vote

Simple & Moist Lemon Cake Recipe

Enveloped in a luscious fluffy base and garnished with rich cream, this lemon cake beauty stands up to its other counterparts with finesse!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Cake
Appliance: 9x9" Baking Pan, Mixing Bowl, Electric Hand Mixer, spatula
Servings: 10
Author: Sakina Kheriwala



  • Preheat the oven to 175ºC. Take a 9-inch square baking pan and grease it with butter.
  • In a bowl, beat butter and sugar together using an electric mixer. Beat in some eggs and vanilla extract until the batter is light and fluffy. 
  • In a separate bowl, sift all-purpose flour and baking powder together, and add to the creamy mixture. 
  • Now, pour in lemon zest, milk, and lemon juice, and whisk until you achieve a rich consistency. With a spatula, empty the mixture into the greased pan. 
  • Put in the preheated oven and bake for 45 minutes to 1 hour until golden brown and a toothpick comes out clean.
  • Let it cool for 15 minutes. Transfer the cake onto a cooling rack. Garnish with icing and let dry before serving.
    Two lemon cake pieces stacked together on a small white plate


  • You can use buttermilk by combining 1/2 cup milk with 1.5 teaspoon lemon juice or white vinegar. Let the mixture sit for a few minutes until it starts to curdle.
  • It is good to beat the sugar and butter for long as it incorporates air into the batter, making it fluffier and tender.
  • The cake will also taste great with orange juice or lime juice.