Lemon Pound Cake
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This lemon pound cake is the ultimate dessert for lemon lovers.
Calling all lemon lovers! This lemon pound cake is a dessert made just for you. The recipe incorporates both lemon zest and lemon juice into the cake batter, infusing the cake with a lovely lemon flavor. But the real magic happens after baking — the cake is generously doused with lemon syrup and then drizzled with a tart lemon glaze, delivering an intense burst of lemon flavor with every bite. The recipe yields two ultra-moist loaves that stay fresh for days on the countertop or can be frozen for later. If you’d like to switch things up, try my popular lemon poppyseed cake and lemon blueberry pound cake variations. A big thank you and shoutout to Karen Tannenbaum, one of my longtime readers, for inspiring this wonderful recipe!
What You’ll Need To Make Lemon Pound Cake
STEP-BY-STEP INSTRUCTIONS
Start by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise, it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do.
Combine the flour, salt, and baking soda in a mixing bowl. I always add dry ingredients in little piles so I don’t forget what I’ve already added.
Whisk and set aside.
In another bowl, whisk together the buttermilk, lemon zest, and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture.
Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
Transfer the cake batter to the prepared pans and smooth with a rubber spatula.
Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
Set the cakes on a cooling rack, and cool in the pans for 10 minutes.
Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
Finally, spoon the glaze over the top of the cake, letting it drip down the sides.
Let the cakes sit for about one hour to allow the glaze to set before serving.
How To Freeze Lemon Pound Cake
The cakes can be frozen without the glaze for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Note: This recipe was updated in 2022; to see the original version, click here.
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Lemon Pound Cake
This lemon pound cake is the ultimate dessert for lemon lovers.
Ingredients
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (low-fat is fine) (see note)
- 2 tablespoons (packed) grated lemon zest (see note)
- 2 tablespoons fresh lemon juice
- 2 sticks (1 cup) unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
For the Syrup
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
For the Glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
- Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
- Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
- When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
- When the cakes are cool, carefully transfer them to serving platters.
- Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
- To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Note: You'll need 4 to 5 large lemons for the entire recipe.
- Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)
Nutrition Information
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- Per serving (16 servings)
- Serving size: 1 slice
- Calories: 313
- Fat: 7g
- Saturated fat: 4g
- Carbohydrates: 59g
- Sugar: 40g
- Fiber: 1g
- Protein: 4g
- Sodium: 143mg
- Cholesterol: 51mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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This is my go to pound cake. My family love it. I make mine in 2 lined loaf tins. Turns out great every time.
Can I make this recipe into cupcakes if yes how many?
Sure, Fanny, cupcakes will work. I think it will make 24 cupcakes give or take. Please LMK how they turn out!
I followed this recipe exactly and it split. Only thing I did was add blueberries. Think that might have been the cause? Otherwise it tasted fantastic and I definitely will be trying this again. Still a 5 star from me.
Hi Amber, Glad it tasted good. Can you clarify what you meant by split?
If you are going to put a negative comment like… It didn’t have enough lemon make a suggestion.
I am not for negative comments without a solution.
I made the cake and it turned out well. If you can make a better cake post it and don’t hide behind negative comments
Hi Jenn,
Can I make this into 2 layer 8 or 9-inch cake pans?
What do you recommend?
Hi Fanny, I think you could make this into an 8-inch layer cake, but keep in mind that it will be more dense than your typical layer cake. The bake time will be shorter, so keep a close eye on it. Please LMK how it turns out!
Ditto! Karen I agree.
Professional baker. Cake taste good, needs more lemon flavor in addition to the fresh lemon. The cake isn’t yellow, so the picture is misleading (must be a box cake or lemon pudding added). Otherwise, it would of gotten a 5 stars if it was a true picture and had more of a lemon flavor.
Delicious.
Gave away all my bundt pans so made it in two loaf pans.
I was going to skip the syrup and glaze but had so much lemon juice I did both. Yum. Just didn’t see the statement about freezing it without the glaze till it was too late. I will still try to freeze because I freeze all my baked goods.
My whole cake sank in the Bundt pan 🙁 any ideas why?
I’m sorry to hear it sunk!! Did you make any adjustments to the recipe? If not, that is usually a sign that a cake was underbaked, so if you make this again, I’d leave it in the oven for a few extra minutes.
Can we use salted butter? Will it make a difference?
Sure. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Absolutely perfect!! My family was hooked on Starbuck’s lemon loaf slices until I make your recipe. They’re converts now 🙂 Thank you for a great recipe! Folks: definitely make the lemon syrup, it imparts a stronger lemon flavor and moisture that definitely increases the ‘wow’ factor.
Made it with my daughter. It was delicious.
I reduced the sugar to 2 cups in the cake though. It was still very sweet (just like how it is supposed to be). Very yummy!!
I made this cake for a dinner party and everyone loved it. I greased the pan well with Crisco and sugared it as directed. It came right out of the pan. The sugar left a crispy coating on the outside that was wonderful. The next day we had just a few slices left. (We really did a number on that cake at the party!) I made more glaze. We drizzled it on top of each slice and popped them in the microwave for 15 seconds. What a treat! This recipe is a keeper for sure!
Jen, could I use Greek yogurt instead of buttermilk? Thanks for the great recipe!
So glad everyone enjoyed it! You could use Greek yogurt — I’d mix 3/4 cup yogurt with 1/4 cup milk to thin it out a bit.
I tried this recipe and it was delish! I did not put the sugar in the pan with crisco (I just use baker’s joy)…may try the sugar at some point. I might also add some lemon extract if it is for big lemon lovers but it was still very good right by the recipe. Simple syrup note helps with most cakes.
Amazing recipe! I have been looking for a lemon cake recipe for years that was easy and where there was not too much lemon taste in the cake. The cake was very moist and had a slight taste of lemon and therefore I was able to control how strong I wanted the lemon flavor to be in the icing. I cooked the cake for exactly 70 minutes. I did make a couple of changes – one by accident and one by choice. I always butter and flour my bundt pan before I do anything, meaning by pan was already done by the time I got to the directions about using sugar instead of flour. I used Swanson cake flour instead of all-purpose. I make a lot of cakes and I have not used all-purpose in years. I would give this recipe a 10. Thanks Jenn
I was not impressed with this cake, it was dry and not moist at all. Also not much lemon flavor either. Very disappointed with this cake. Confused by all of the positive reviews on this cake. I would not recommend this recipe.
Best lemon cake ever. I don’t have much of a sweet tooth but my husband does so I’ve made many of Jenn’s dessert recipes. This is one of the few that I’m afraid to make again because I single handedly ate 80% of it, sometimes waking up in the middle of the night for a slice =O. It’s light and fluffy and deliciously citrusy. Love it!
It is the best lemon cake , it is not easy one but deserves the effort. Every one tasted it , loved it. Thank you
Can you make this with a ceramic loaf pan?
Hi Beth, I haven’t made this in ceramic loaf pans, but I suspect it should work. Hope you enjoy!
Too dry. Not enough lemon flavor in cake. Won’t make again.
Could definitely use more lemon and less sugar in the base cake. I found it super sweet (I had some extra batter, so I made a small cake which I tasted before the bigger one was done), so I didn’t use the syrup or the glaze. The texture was nice. I can’t agree with that who say it was dry. It’s just super super sweet. Half the sugar would be enough but then the crumb would be off.
Absolutely amazing!!! I love this recipe!
Perfect! I even dusted the bundt pan with sugar, and my cake popped right out without a knife!
Soooo good! This is the first time I have used granulated sugar when coating a pan and it really adds such a nice sugary touch to the baked product!
I made half of the recipe in one glass loaf pan for 55 minutes. Perfect!
This has become my go to dessert to bring to people’s homes. Everyone loves it. Until I read the comments about using sugar in the Bundt pan I missed that part. Next time!
Thanks Jenn. My wife is a HUGE fan of lemon cakes and I have made your version for her before. Today is her birthday, so when I asked her what cake she wanted, she said she wanted yours as it’s her favorite. Thanks for the awesome recipes.
I followed the exact recipe and it turned out perfect. I wouldn’t change a thing . Moist, delicious and great lemon flavor.
Hi! Do I have to turn the fan off in my convection oven or would it be better to keep it on?
Hi Bettina, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. Hope that helps and that you enjoy the cake!
I just googled “lemon pound cake” and found this one to be the most popular. It is exceptionally delicious. I followed her instructions exactly and was amazed at how well it turned out. I was even successful taking it out of the pan. Like all the others, I highly recommend.
This cake comes out perfectly every time! I love it! It came out even fluffier when I switched from a hand mixer to my beloved KitchenAid stand mixer. I want to explore other desserts and how to make them but this has been requested so many times! (Dilemma, truly!)
Hi Jenn, I’ve made this lemon cake several times and everybody just loved it. I stumbled across your orange and strawberry salad today and would love to serve cake along side it. Could I replace the lemon zest and extract in this cake with orange zest and juice? Have you ever tried it with orange? If I try it, would I use the same quantities f zest & extract?
Also, I’ve pre-ordered your cookbook and can’t wait to go through it page by page, recipe by recipe. Thanks so much for all your great recipes.
Glad you’ve enjoyed it! Yes, you can replace the lemon juice and zest with orange (with the same quantities). I think lemon provides a bit more zing, but some readers have commented they’ve made this with orange and have been happy with the results. Please LMK what you think if you try it!
Thanks so much, Jenn.
I’m so impressed with all you’ve got going on that you respond to so many inquiries and that you respond so quickly.
I ended up making the lemon cake (delish as usual) and had mixed fruit alongside but will try making it with orange juice/zest sometime in the future. I will certainly let you know how it turns out.
Thanks again!!!
🙂
I made this — it was just okay—-used fresh lemons did everything just as stated but it didn’t have a knock out lemon flavor — very time consuming— will not make this again.
I made this cake today ! I love it! And my husband who doesn’t enjoy sweets , enjoyed it so much that he asked for a 2nd serving! I replaced the baking soda with baking powder and I used cake flour instead of AP flour. I switched 1 cup of buttermilk to 130gm plain yoghurt 120ml milk plus white vinegar. This cake is already so tasty that you don’t even need the glaze . I’m gonna bake this again for my friends!
I like to try with cake flour too. Is it put same amount of cake flour? and baking powder is about 1ts enough?
Thank you.
I’m wondering if you leave the cake inverted when using a loaf pan or turn it right side up? I always leave my loaf cakes (banana bread, etc) right side up while cooling and serving but maybe with the syrup it would soak in better if inverted? With a Bundt cake it obviously stays inverted but with a loaf I wasn’t sure. Can’t wait to try this recipe!
Hi Katie, I’ve only had the loaves right side up after removing from the loaf pan. I’m not sure it it would make much difference with the syrup, but if you try it, please LMK what you think!
Absolutely delicious and moist!
I don’t usually leave reviews but had to after making this cake. It turned out beautifully! I made sure to use lots of shortening and sugar to grease my Bundt pan, and I had no trouble with sticking. I will be sure next time to put it on the serving plate before I put on the syrup, though. I had difficulty transferring it onto the serving plate once I had added the syrup and it split. Once I added the glaze you couldn’t tell, though. This cake is delicious and was a big hit with my family.
I just made this cake and it turned out beautiful. Followed the intructiins to T. I will definitely make it again.
Love this cake and am thinking of trying it with pineapple instead of lemon flavor. Has anyone tried that? Basically substituting pineapple for all the lemon juice and zest.
Hi! If I bake the cake today to serve tomorrow, I was thinking of adding the syrup today after the cake cools, storing in a cake dome at room temp, and then add the glaze tomorrow before serving. What would you recommend doing?
And I made this twice before (baked and served the same day) and it’s fantastic when served with lots of berries and fresh whipped cream.
So glad you like it, KJ! I’d go ahead and glaze it now but either way will work just fine.
Made this today and the flavor is simply fantastic! However, the cakes didn’t rise. The texture is tender, but dense. Is this what you meant when you said, don’t rush mixing the flour and wet ingredients because it could make the cake “heavy”?
I’m going to try again and follow your directions more precisely.
Hi Deborah, Because it’s a pound cake, the texture is more dense but sorry to hear the cake didn’t rise. Couple questions — Did you use a 10-inch Bundt pan? Was your baking soda very old or expired?
Hello,
Im in France and am having a hard time finding the french equivalent, (babeurre) is there something you can suggest for me as a replacement?
Thank you! BTW I make your pancakes here and everyone loves them 🙂
Hi Janelle, You can make your own buttermilk/babeurre if you have milk and either lemon juice or white vinegar. See how here. Hope that helps and that you enjoy!
LOVED this recipe! SO delicious – everyone had seconds! I did find it a bit heavy (hence the ‘pound cake’ name) but the lemon flavour freshened it up.
I was wondering if there is a version of this that would work in cupcake form? Easier for birthdays.. any recommendations?
Hi Amanda, glad you enjoyed this! I haven’t made this cake into cupcakes, but I think it would work. I’d suggest the same temp and start checking for doneness at about 18 minutes. Please LMK how they turn out!
Not going to lie – the cupcakes were EVEN BETTER! This recipe made between 1.5-2 batches of cupcakes, took between 20-25 minutes to bake (in my less than stellar oven) and they were to die for. I still painted the tops with syrup and dipped the tops in the glaze – highly recommend.
So glad you enjoyed them — thanks for the follow-up!! 🙂
Hi Amanda
Did you make any changes to this recipe when you made cupcakes?
How many cupcakes? Or did you make half of the recipe?
I made this beautiful pound cake yesterday. What a keeper !! Thank you 🙂 Just delicious, you want to devour the whole thing just looking at it as you cut this moist cake. I had to use 2 loaf pans, was careful not to overfill and the results were still a great success. This one will be made again and again.
I made this recipe for the first time and it, by far, is the BEST lemon pound cake I ever had! For easy storage and to send some home with my son, I used two loaf pans. The combination of Pam and a generous sprinkling of sugar created a beautiful sweet crust. It slid out of the loaf pan easily and I was able to slide one back into the loaf pan for easy transport. This was my greatest recipe find for 2021!
I made this today and it’s fantastic! It has a great balance between sweet and tart. This one is going straight into my “favorite” folder
This recipe is a winner and keeper in my book! Thank you for sharing your detailed instructions which made the process easier and produced a spectacular result. I baked it for Easter Octave Sunday, yesterday. The slight adjustments I made were cutting the sugar to 2 cups and using the 1/4 cup in the recipe to dust the Bundt pan after brushing it with vegetable shortening. There was absolutely no residual sticking when I turned the cake out. Brushing the lemon/sugar syrup over the cake gently as you suggested, made the cake truly moist. The cooking time was about 70 minutes- at 65 the tester came out clean so I turned off the oven and kept the cake in for 5 minutes more. Finally, instead of the lemon glaze, I used my own chocolate ganache with Amaretto (using bittersweet Callebaut chocolate) and the contrast of flavors was delicious. So again, your generosity in sharing this spring delight wins my hearty applause!
Baked this as a last minute birthday cake & the results were remarkably sumptuous! Because of the pinch of time I was in, I skipped making the syrup, but the moist rich full flavor on its own was “wow”. Will try again w/the syrup to compare, nevertheless, thank you for this recipe of extreme yumminess!
I made this for Easter. It was good but I wished it was moister. (Like starbucks lemon pound cake) The flavor was there but a little dry. I was thinking next time I might poke holes in the cake and double the syrup so it soaks in more. Any other tips to make it moister? I would make again with a few changes. Thanks
Hi Stacey, Sorry you found this to be a bit dry. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Please LMK if I can help in any other way.
Yes I used that method and fluffed the flour first. Next time I will weigh the flour and cook for a shorter amount of time. I cooked it for 65 min and the outside was pretty dark so maybe the cook time was too long. What about adding 2 eggs yolks for one of the whole eggs? Will that change the texture?
If the outside was dark, I suspect it was a bit overbaked so I;d pull it out a few minutes earlier next time. I wouldn’t bother with adding two egg yolks instead of one of the eggs but think it couldn’t hurt to make a little more syrup and, as you suggested, poke some holes in the cake for the syrup to go down into. Hope you find it more moist next time around!
Jenn I would like to add a blueberry filling in this. Not just blueberries but a filling. Will this bake the same?
Hi Chelsie, Unfortunately, I don’t think that will work here — sorry! While not exactly what you’re looking for, you may want to give this recipe a try. Hope you enjoy if you make it!
Hi Stacey,
You may have cooked it a tad to long. I made the cake yesterday and it was great. My oven runs hot its fan forced and I found my cake cooked after 45min at 160c, 325f. Your idea of poking holes in cake for the syrup to soak I’ll be using next time. Great tip.
Cheers.
Five stars is not enough for this amazing recipe! I made this for an early Easter dinner. The recipe is perfect without adding anything. So moist and just the right amount of lemon. My husband said I could make it anytime I want! Great job Jenn!
I made this for my mom’s birthday and it was a giant hit. My dad says it might be the best cake he’s ever had. I did jazz up the syrup a little with honey and vanilla bean but otherwise I followed the recipe. A+ cake
Hi, how early can I make this cake? How do I store if made early?
Thanks heaps
Hi, This keeps well for 3 to 4 days. (I’d store it in a cake dome on your counter.) Hope you enjoy!
Hi there,
Would this recipe work in a 9″ bundt pan? Thanks!
I wouldn’t recommend it – I think it will be too small – sorry!
Hi! I’m confused . What size Bundt pan are you suggesting then? You mentioned loaf pans or Bundt pans to be used . Thank you!
Hi Maggi, You’ll need either a 10-inch bundt pan or two 8½ x 4½-inch loaf pans. Hope that clarifies!
Thank you for this wonderful recipe. I made it yesterday and it was amazing, moist, flavorful, simply delicious.
I did have trouble with the glaze as it didn’t turn white as you show in the picture. I am not sure what went wrong. It gave the cake a shine. Any idea what the problem was?
Thank you again.
María
Hi Maria, so glad you liked it! It sounds like your glaze wasn’t thick enough. If you make it again, I’d add more confectioners sugar until it gets to a texture similar to honey. Hope that helps!
Love the scale – do you think I could substitute blood orange juice and zest – then maybe a dark Chocolate glaze ?
Hi Robbie, I think those tweaks would work. I think lemon provides a bit more zing, but some readers have commented they’ve made this with orange and have been happy with the results. Please LMK what you think if you try it!
Thanks – trying it this weekend – will let you know
I did try it with Blood oranges and it is delicious – I made 2 smaller bundts from this recipe as always and it is sweeter so I put a dark chocolate ganache drizzle on top of one and it was amazing.. For the other I did a blood orange drizzle and it was also amazing but quite sweet.. its a nice twist, the cake & drizzle are pinkish from the blood orange so it is visually appealing.. thanks as always for such great recipes and pictures – you are amazing.
I’ve made it a few times – it’s delicious!
Hi Jenn,
I made this recipe yesterday with store-bought egg replacer and turned out so good! I couldn’t believe how well it turned out without eggs. I usually stay away from egg recipes because they don’t turn good. But this Lemon cake was exceptional!!
My daughter who has egg allergies now enjoying the lemon cake🥰
Thank you so much for sharing this recipe!!
Does anyone have experience using lemon curd as a filling? Was wondering specifically how this cake would be if made it into a two layer cake And use the lemon curd as a filling. If so was thinking perhaps I need to poke some holes into the bottom layer to add the syrup prior to using the filling.
Hi Diane, I think you could make this into a layer cake, but keep in mind that it will be more dense than your typical layer cake. Lemon curd should work between the layers and I think your suggestion of adding some of the syrup to the bottom layer is a good one. Please LMK how it turns out if you try it!