Recipe by Christina
"Minimal and inexpensive ingredients, minimal preparation time, easy, and tastes divine...it has to be heaven! Delicious moist lemon cake, perfect served hot with cream for dessert, or cold with coffee!"
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1 1/4 cups
This is a wonderful lemony pound cake! I highly recommend that you mix the lemon zest with the sugar first, stirring it together with a fork so the lemon oils get fully incorporated into the sugar. This makes a more even lemon flavor throughout the cake as well as dispersing the zest more evenly. I like to let the zest and sugar hang out while the butter is softening. I only used one cup of sugar and it worked out perfectly for me. I used an 8 inch square cake pan and checked the cake after 35 minutes and it was fully done (it could have been ready earlier then that so I would check on it around 30 minutes next time). I also would not skip out on the lemon syrup, this dense cake would be very dry without it! I dusted the cake with powdered sugar to make it a little prettier and cover up the holes from the syrup. This is great served with some blueberry sauce and dollop of whip cream!
Way too dry, heavy, and very tart. I love tart but this cake/pound cake is not for us.
I made this into cupcakes, baking for 23 minutes. (I had expert advice from another member to start checking at 16 minutes and follow up in 3 minute intervals. They are so moist and lemony even before adding the syrup. I kept going back and rereading the recipe because the batter seemed so thick, but they baked up light and luscious. Thank you Christina, this recipe is a keeper.
This was LEMONICIOUS! If you love lemon, this cake is for you! My daughter says it tastes like a lemon bar. It is so moist from the lemon syrup, and just the right amount of tartness. It is a rich, sweet cake - but I'm sure you could cut the sugar amount back and it would still be delicious. This one is going in the recipe box!
Excellent lemon cake. It's very dense and very lemony. My husband couldn't believe how good it tasted. I did use a 9" square pan and baked for about 40 minutes. I will make this again, for certain!!
What a delicious, light, yummy treat this cake is! Yum! I used some Meyer lemons that were gifted to me, and I followed the recipe as written with three exceptions: I figured that one lemon produces about 1/4 cup of juice, so I used 3/4 cup of lemon juice for the syrup--but I didn't bother to heat the syrup. I baked it for 42 minutes at which time the cake seemed to be done. I sifted the flour and baking powder but not with the lemon zest (added that afterwards) because you can't get zest through a sifter! I like the idea of adding the zest to the flour mixture because it coats it so that it mixes evenly throughout the batter. My family will love this cake! Thanks, Christina!
Fabulous lemon taste! I mixed the zest with the sugar as westcoastmom did, As that made complete sense to me. My cake only needed 30 min in a round cake pan. I also reduced sugar to 1 cup. Cake is dense, but I found the lemon sugar sauce moistened the cake quite a bit. I liked it best with whipped cream, as it added a light note and more moisture. Wanted a big piece, but it's dense so my ti mmy said NO. Easy to put together. The batter is thick, but no biggie, used back of soup spoon to spread it in pan, which worked well. Will make agsin. I could see a nice blueberry or raspberry sauce on this being a nice addition.
This cake was such a treat! I belong to the 'I love lemon club' and this was all of that and then some! This was so delicious and I served it with whipped cream. Loved the lemony zing! Definitely will make this again! Thanks for sharing such an awesome recipe Christina!
* Percent Daily Values are based on a 2,000 calorie diet.
Heavenly Lemon Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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