Heavenly Lemon Cake Recipe - Allrecipes.com
Heavenly Lemon Cake Recipe
  • READY IN 1 hr

Heavenly Lemon Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper.
  2. Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan.
  3. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.
  4. Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes.
  5. Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2015

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!

Most Helpful Critical Review
Feb 14, 2015

Way too dry, heavy, and very tart. I love tart but this cake/pound cake is not for us.


31 Ratings

Feb 10, 2015

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.

Feb 02, 2015

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!

Feb 24, 2015

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.

Feb 06, 2015

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!!

Feb 04, 2015

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!

Apr 22, 2015

Lemony - yes, dense - yes, delicious - yes. This cake is all 3 of those, and then some! I made as written only omitting the parchment paper as I was not taking it out of the pan until I served individual pieces. The syrup adds a moistness to the cake along with the tart-zestiness flavoring. The cake was very well received in this lemon-loving household. It was served with a dollop of whipped cream and fresh strawberry.


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  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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