An extra moist and lemony version of everyone's favourite lemon cake. This is sure to become your go-to lemon drizzle recipe!
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! - 10 Feb 2015 (Review from Allrecipes US | Canada)
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. - 10 Feb 2015 (Review from Allrecipes US | Canada)
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! - 02 Feb 2015 (Review from Allrecipes US | Canada)