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Incredibly fluffy, moist, soft, buttery – this lemon pound cake is simply delicious. What’s more, it is very aromatic and quick to make with ordinary ingredients. The citrus cake is ideal for dessert during the week or for a party. You can find a detailed lemon cake recipe with the exact quantities and step-by-step instructions below.
Fluffy, moist lemon cake
This lemon pound cake tastes heavenly fluffy and soft. Lemon gives it a fresh and fragrant note. At the same time, the cake is very moist and buttery in taste. It is similar with the orange cake or the yogurt cake.
Use fresh citrus fruits
Only use fresh lemon zest and freshly squeezed lemon juice for the cake batter, just as you would for the lemon crinkle cookies, homemade lemon iced tea or lemon ice cream. This makes the lemon cake particularly refreshing and aromatic. For more lemon flavor, you can use the zest of two lemons instead of just one.
Moist citrus cake in a springform tin
I baked the lemon cake in a Ø 20 cm springform tin, just like the Crazy Cake, the sharlotka with cinnamon and walnut or the strawberry pound cake. This made it quite high, but it also took a correspondingly long time in the oven.
Alternatively, you can use a Ø 22 cm or Ø 24 cm springform tin, as for the beer cake or the apricot pound cake. This will shorten the baking time.
You can also bake the lemon pound cake in a loaf tin, just like the black currant cake with kefir, the quick raspberry pound cake, the chocolate banana bread or the red wine cake. A bundt tin is just as suitable for this as it is for the apple bundt cake with cinnamon or the berry quark bundt cake.
With powdered sugar or sugar icing
Once my fluffy, moist lemon cake had cooled, I simply dusted it with powdered sugar, similar to the vegan coffee nut bundt cake. It looks pretty enough for an afternoon coffee.
If you like, you can cover the lemon pound cake with icing made from powdered sugar and lemon juice, as I did with my vegan lemon cake. This gives it even more citrus flavor.
This lemon pound cake is
- fluffy,
- moist,
- buttery,
- fresh,
- soft,
- incredibly tasty,
- aromatic,
- moderately sweet,
- round,
- easy and quick to make with common ingredients,
- ideal for a tea party with the family or for a celebration.
Easy lemon cake recipe
The lemon cake recipe, which you can find here at the end of the post in the recipe box, is very simple. It can be prepared in a flash. As this is a pound cake, similar to the vegan applesauce cake or the vegan coconut cake, the batter is ready in around 15 minutes.
Tips and tricks for making
- Use freshly squeezed lemon juice and fresh lemon zest for the recipe.
- You can adjust the amount of sugar in the batter to suit your taste.
- As the batter contains a lot of acid, the baking powder and baking soda ensure that it rises well during baking. You should therefore not leave out the baking soda.
- Never mix the batter for too long, but only briefly until it has a homogeneous consistency so that the citrus cake tastes fluffy and soft after baking.
- Do not bake the cake longer than necessary to ensure it tastes moist. Test with a skewer to check whether it is done baking.
- Instead of dusting with powdered sugar, you can cover the citrus cake with sugar icing.
Did you make the moist lemon cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these delicious cake recipes too:
- Invisible apple cake – recipe for French classic
- German plum cake with nuts – sheet bake
- Rhubarb crumble cake tray-bake – quick recipe
Lemon cake / Lemon pound cake
Equipment
- Ø 20 cm springform tin
Ingredients
- 150 g butter room warm
- 100 ml milk
- 3 eggs
- 200 g sugar
- 60 ml lemon juice freshly squeezed
- zest of 1 organic lemon
- 300 g flour
- 6 g baking powder
- 3 g baking soda
- 1 pinch of salt
- butter to grease the baking tin
for dusting
- powdered sugar
Instructions
- Line the base of the springform tin with baking paper and grease the sides with butter.
- Beat softened butter, sugar and salt for approx. 5 minutes until light and fluffy.
- Add eggs one at a time and beat briefly each time to form a homogeneous mixture.
- Add milk, lemon juice and lemon zest and mix.
- Mix flour with baking powder and baking soda.
- Add the flour mixture to the butter milk mixture and mix briefly and quickly to form a thick, airy batter.
- Pour the batter into the baking tin, smooth it out and bake the lemon pound cake in a preheated oven at 356 °F (180 °C) for approx. 45 minutes, covering it with baking paper after approx. 20 - 25 minutes to prevent the surface from burning.
- Leave the lemon cake to cool and dust with powdered sugar.
Notes
- You can adjust the amount of sugar in the batter to suit your taste.
- As the batter contains a lot of acid, the baking powder and baking soda ensure that it rises well during baking. You should therefore not leave out the baking soda.
- Never mix the batter for too long, but only briefly until it has a homogeneous consistency so that the citrus cake tastes fluffy and soft after baking.
- Do not bake the cake longer than necessary to ensure it tastes moist. Test with a skewer to check whether it is done baking.
- Note the detailed tips and tricks for making the lemon cake at the top of the article.
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