Moist Lemon or Orange Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!
This Moist Lemon or Orange pound, loaf cake is absolutely delicious!
The texture is not quite as dense as a regular pound cake, but a little fluffier, and it is lovely and moist. For this recipe, you can make this pound/loaf cake using lemons or oranges, or even split and do a combination of lemon and orange if you prefer.
I’ve used my basic Vanilla pound cake recipe and simply switched a few flavors and added the lemon or orange syrup to give it a lovely extra hit of citrus after baking.
This moist lemon or orange pound loaf cake is a perfect addition to an English Afternoon Tea, or to have a slice with a morning coffee. You can take to a picnic, or add a slice to a lunch box. I’ve taken this cake to my previous job several times and everyone in the office always raved about it and asked me to make it so many times. It was definitely a favorite!
We’ve got a huge variety of delicious pound cake recipes so be sure to check them out. There’s a flavor for everyone! Once you’ve tried this recipe, I am sure you will make it time and time again.
After spending many years searching for a good ‘pound’ cake that wasn’t dry, or flavorless, I decided to experiment and make my own recipe up with different flavor combinations to see if I could really get a moist cake. Once you’ve tried this recipe, I am sure you will make it time and time again. So here’s the recipe, and enjoy! The recipe I am sharing is for you to make either a lemon or orange flavored cake. So just choose the option for either from the ingredients below!
If you enjoy lemon cakes, why not try our delicious Lemon Steamed Cake. It’s made in the steamer or multi cooker (like Instant pot) and so fluffy! If you wanted to make an orange flavor steamed cake, just swap the lemon ingredients for orange and you’re good to go!
Ingredients:
The Cake Batter:
3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
1 cup or 200 g regular sugar
3 eggs (lightly beaten)
Grated Zest and Juice of 1 Lemon or 1/2 Orange
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
The Syrup: (optional but gives the cake an extra hit of orange or lemon)
1 Tablespoons regular sugar (you can reduce amount if you don’t want it too sweet)
1 1/2 tablespoons warm water
zest of 1 lemon (or 1 orange)
juice of 1 lemon (or 1/2 orange)
NOTES:
Depending on how much your cake has risen and what size pan you have used, make up the whole recipe for the syrup, but be prepared you may only need half of it. The smaller your cake, the less syrup you will need.
Instructions:
1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e zest and juice the lemon/orange, sieve the flour and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light color.
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon/orange juice, and zest, the rest of the milk and flour.
6 Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes. (This photo below I added a handful of cranberries to the mix too!) Feel free to add some nuts, such as pecans or walnuts, dried fruit etc. You only need a handful).
7. Have a cup of tea!
8. Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.
9. When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake.
Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top.
If you think there is too much syrup for your cake, don’t use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.
Allow to cool. Store in an airtight container.
Here are a few more pound cake recipes for you to enjoy!
Lemon and Poppy Seed Pound Cake
- The Cake Batter:
- 3/4 cup or 175 g softened butter
- 3/4 cup or 175 ml milk
- 1 cup or 200 g regular sugar
- 3 eggs lightly beaten
- Grated Zest and Juice of 1 Lemon or 1/2 Orange
- 1 3/4 cups or 225 g Plain / All purpose flour sieved
- 1 tsp baking powder
- 1/2 tsp salt
- The Syrup: optional but gives the cake an extra hit of orange or lemon
- 1 Tablespoons regular sugar you can reduce amount if you don't want it too sweet
- 1 1/2 tablespoons warm water
- zest of 1 lemon or 1 orange
- juice of 1 lemon or 1/2 orange
-
Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin.
-
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
-
Get all your ingredients ready, i.e zest and juice the lemon / orange, sieve the flour, and add the salt and baking powder to the flour etc.
-
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
-
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
-
Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon / orange juice, and zest, the rest of the milk and flour.
-
Transfer the cake mixture to the greased and lined loaf tin. Drop it from a 3 cm height onto the work surface to level it out, then place in the oven for 1hr and 20 minutes. ***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes.
-
Have a cup of tea!
-
Now make the syrup by adding all the ingredients to a small saucepan, (or use a bowl and microwave for 1 -2 minutes) heat through until the sugar is dissolved. Put aside.
-
When the cake is done, take it out of the oven and leave in the cake tin until cool. Using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. Gently pour the syrup mixture all over the surface of the cake, distributing evenly. The liquid will be quickly absorbed by the cake. The syrup will keep the cake moist and also give it a nice glossy shine, with sprinklings of zest on the top. If you think there is too much syrup for your cake, don't use all of it. Often it will depend on the size of your cake, how much it has risen, what size loaf pan you have used. I used a large loaf pan, so needed all the syrup.
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Pallavi says
Not sure if my comment is reached. I made this cake today. Seems to be good but doesn’t have the right golden crust. Also I changed the plain flour to plain flour , whole wheat flour and oats powder. My cake has dark orange golden brown spots all over the place Can’t post a picture in comment box.
Pallavi says
I made this cake today. I changed Plain flour to plain Flour, chapati flour and oats powder My cake looks good but doesn’t have golden crust and it also has black spots on the surface and bottom of cake. What could be the reason?
Can’t post picture in the comment
Jason Mostiller says
Not much glaze. Is that the correct measurements!
Lovefoodies says
Hi Jason, yes, it is the right measurements. It isn’t a glaze. The syrup can be used over the cake and it will absorb into the cake giving you extra sweetness and hit of lemon or orange. You need to use a skewer to poke holes in the top of the cake and the syrup will get absorbed. You don’t need to use it if you prefer not to. Hope that helps!
Sharon baylen says
Loved the pound cake. A touch too moist but so what!
Thanks for the recipe
Maria says
Omg!!!! This cake turned out amazing!!!
Super moist and delicious
Karine says
Hi! I have a question. Am I able to use my cake mixer to mix the batter for this cake? I’m concerned that the ingredient size may not be large enough for a mixer and so better to use a hand mixer. Could you pkease advise?
Lovefoodies says
Hi Karine, yes! Use your mixer! I always do 😁
Paulle Anna Law says
Beautiful recipe!!! I modify a little bit, instead of zest I used jam with orange and ginger and instead of orange/lemon juice I used orange essential oils. Lastly, instead of the syrup on top I did put some fruits & nuts and chocolates.. I love it and it’s one of my favorite recipe… thank you so much😍
depatra says
Followed the recipe exactly and the cake itself without the syrup is so soft and fluffy and moist! I didn’t add the syrup because when I tasted the cake batter, I thought it was already lemony enough considering there’s juice of a whole lemon PLUS the zest. I baked mine in a 8″ square tin for only 32 minutes. One thing I probably would do differently next time is to use a different butter brand as it was a bit too bland, and definitely will add the lemon syrup.
Yoli says
All you need is to add is salt
Trust me
JANET says
It was perfect. Didn’t change a thing. Served with creme fraiche. A great standby for dessert. Hoping I can freeze half so I don’t need to eat it all at once. Thank you
Lovefoodies says
Hi Janet, Glad you enjoyed the recipe. this cake freezes very well, I often cut it in half and freeze half and then just bring to room temperature when you want to eat it. Hope that helps!
Laura says
Did ít last night, it took less than half the time you recmmended. It actually turned out a little darker than I would have wanted.It’ s nice but not much orange flavor ( wihch I choosed) but probably the fault was on the quality of the fruit…I don’t know…But I’ m willing to give it a second chance!
Liz says
I can’t read the recipe as the Pinterest, Facebook and Twitter icons get in the way.
Melissa Howell says
Hi! I am excited to make this cake. However, it appears that you left out the flour in the actual recipe right above here. Luckily, the whole recipe is in the body of your post. Thanks for sharing this!
Melissa Howell says
I also just noticed that the milk is missing as well.
Melissa Howell says
And the butter. Sorry!
Lovefoodies says
Hi Melissa, Thanks for pointing this put. I recently changed over the recipe card plug in and it clearly didn’t export all the ingredients correctly. I’ve since edited so it should read correct now.
Thanks once again and please enjoy!
Mai says
I made this last night it tasted very nice 😊
But it took less than an hour to be cooked ,
Thanks for the recipe
Alina says
Gosh this loaf looks absolutely delicious and i am dying to give it a go. Though i was thinking of replacing milk with yoghurt as i like its taste and texture better . Can you recomment the amount of baking soda i should be adding in that case?
Lovefoodies says
Hi Alina, Thanks for writing in. I haven’t tried this recipe using yoghurt so I’m afraid I can’t say what quantities you need for the baking soda. The milk I use does give it a good texture and moistness. So hopefully you will give it a go as per the recipe. Thanks!
Wendy says
Love lemon anything! Is the flour measured before or after sifting?
Lovefoodies says
Hi Wendy, the flour is always measured before sifting. Hope that helps! It’s a delicious cake so please do enjoy!
Nitsa says
I like the dual measurements. If I see a recipe in grams I keep going,I do not have the time o convert.Your gr and cups makes it so easy.
THANKS
Diane Warren says
What size loaf pan / bundt pan did you use? The recipe looks like it would not be enough for a bundt pan. It looks delicious and I’d like to try it but would like to use the correct pans so I don’t have a disaster. Thanks.
Lovefoodies says
Hi Diane, the batter will fit any pan around 9 – 10 inches (including a bundt pan. The photos you see of the loaf and bundt in the recipe were done using a 9 inch loaf/9 inch bundt. Hope that helps! It is a delicious cake so please do try it soon!
katerina says
I made it for my mother s birthday. OWESOME!!!
A big THANK YOU from Greece!
Lovefoodies says
Yay! Hi Katerina! So glad you enjoyed the recipe and sending special Birthday Wishes to your mother too!
katerina says
Thanks lovefoodies!
kim says
I almost made the same mistake Beryl…..300 for gas stove and 320 degree for electric stove. Please try it again,this a great pound cake recipe !
chrissy teele says
Made this tonight and it was the best!!!! The lemon wasn’t over bearing at all. Definitely a new family favorite!!!!
Lovefoodies says
Hi Chrissy! Thanks for writing in! So glad you enjoyed the recipe. It’s one of our favorites!
Beryl says
I have made this cake twice now & had two complete failures – followed the recipe to the letter but the cake stayed a gooey mess after the recommended cooking time. Is 300 deg F the correct temperature & is the flour quantity of 1 & 3/4 cups correct! It looks so good in the picture.
lovefoodies says
Hi Beryl, I am very sorry to hear that the cake is not turning out right. I honestly do nit know why that is, since I have made this so many times, it is one of my basic pound cake recipes which is a ‘keeper’. The oven temp and measures for the ingredients are all correct, so I am wondering if perhaps it just needs to stay in your oven a little longer than stated in the recipe. The oven temperature is lower than your ‘average’ pound cake recipe, simply to keep the cake tender and soft, but of course not soggy as you describe. What I would suggest is if you are willing to have another go, keep the ingredients and temp as normal, but simply extend the cook time. I am sorry it hasn’t worked because this really is a lovely cake.
Thanks very much for your feedback.
Beryl says
It looks so good perhaps I will give it another try!!!! I put an oven thermometer in last time to make sure the oven was correct & it was – the mixture is quite loose when I put it in the load tin – the edges are quite delicious – tried leaving it longer in the oven last time put the edges burned & the middle was soggy & heavy – perhaps it doesn’t work in Canada lol!!! Joking aside I will give it another go!!!!!
lovefoodies says
I think you could perhaps try halving the milk quantity if you say the oven thermometer is correct, and see if that solves the problem Beryl? On another note, with the edges getting too brown, I always line my loaf pan to help protect the bake, I don’t know if you tried that also?
But anyway, please do let me know if you do get a chance to try again! and thank you for your perseverance!!
Beryl says
I did, in fact, line my tin & it was only the top edges – anyway I will certainly try your suggestion & thank you so much for following up for me – you know the old saying “if at first you don’t succeed try, try, try again” !!!!!! I will certainly let you know how I fair.
Beryl says
Eureka!!!!!!! Just used yoghurt instead of milk & upped the oven temperature to 325 F perfect!!!! The family said best lemon cake ever!!!!!! Thank you for the recipe & the advice – it’s a keeper
lovefoodies says
Wooooohoooo! Oh Beryl! That is fantastic news to hear! I am so glad you were able to try the recipe again. The changes you made seemed to do the trick. I am still scratching my head as to why the original recipe wasn’t coming out right for you, but the main thing is that you were able to fix it so it worked! I am so happy to read about your cake! How wonderful! Thanks so much for persevering and also letting me know!
Maria says
Thx for the wonderful recipe
I made it the other day for my son classroom and everybody love it
And ask for the recepie
Thanx again
lovefoodies says
Hi Maria, I’m so happy they enjoyed the cake and wanted the recipe too!
Thanks so much for letting me know, I appreciate you taking the time to give your feedback. Have a super weekend and happy baking!
Ana Luisa Hering says
As I’ve tried the coconut pound cake AND the vanila with amazing results, i tried this one. DELICIOUS!!! I just did something a bit different from the recipe in that I tripled the amount of syrup, let it grow thicker in the heat and poured over the individual slices for extra moisture. Divine !!! Thank you again for a fantastic recipe !!!
lovefoodies says
Hi Ana, oh my goodness, that syrup trick sounds like a cheeky little thing to do with pouring it over the slices. I bet that must have tasted so good too!!
I’m glad you’re enjoying all the pound cake recipes. I am sure you will know there are lots of different ones I have made, There’s also a yummy lemon poppy seed one which you might like, but please do take a look here, I made a little gallery of all my pound cakes (and other cakes) so if you ever fancy trying some new ones, you are most welcome to try them all! https://www.lovefoodies.com/baked-cakes.html
Have a wonderful weekend and thanks very much for your feedback!
Ana Luisa Hering says
Thank you for the link 🙂 Unfortunately, I won’t be able to make the lemon poppy seed cake. Poppy seeds are not sold in my country for they’re considered illegal (they see them as addictive as an opiate… ) I know, stupid, specially because the amount is so minute. Nevertheless, I will have a look at the link you suggested! Now that I know pound cakes do not have to be dry blocks of cement, I’m hooked 😉
lovefoodies says
Hi Ana, gosh, I was not aware that poppy seeds were illegal in some countries! (I say swap the seeds for some lovely sultanas!) There’s always an alternative 🙂
Have a great day!
Aukje says
This was so delicious, my God. I’ve made it several times (without the syrup. I’ve made a little variation on it too, where I also added dried coconut ? Thanks for sharing this great recipe!
lovefoodies says
Hi Aukje, thanks for your feedback. The cake certainly doesn’t ‘need’ the syrup for moistness etc, as it is nice as it is, but some do like to add a drizzle!!
If you like coconut, I also have another recipe similar to this one which I think you will find yummy, It is simply called Coconut Pound Cake, and for this one, I do recommend pouring the coconut milk at the end, it is so delicious, I hope you like it as much as I do! Here is the recipe if you’d like to take a look. https://www.lovefoodies.com/moist-coconut-pound–loaf-cake.html
Aukje says
I will definitely make that one too, soon. Maybe for easter. One lemon and one coconut. ?
lovefoodies says
oh gosh! I will come and visit if you are making both!!
Have a lovely Easter 🙂
Aukje says
This was so delicious, my God. I’ve made it several times (without the syrup. I’ve made a little variation on it too, where I also added dried coconut ? Thanks for sharing this great recipe!
Laurie says
Have you tried making this ahead of time and freezing it?
lovefoodies says
Hi Laurie,
yes Indeed! All of my loaf cakes are freezable. As there is just 2 of us at home, I make the cakes and cut them in half and freeze by wrapping in parchment and foil. When you want to use it, simply allow to defrost at room temperature (doesn’t take long at all!) and it will still be lovely and moist. I also keep a cake in the freezer for emergencies when we have unexpected visitors pop in for coffee!!
Pamela Takeshige says
Can I ask, when you made this cake, did you use cups or grams to measure the ingredients? I only use grams. The cake looks very good. If you converted to grams, what conversation method did you use?
lovefoodies says
Hi Pamela, I use grams when I make this cake because I am in Europe, however, I also added US cup measures in the recipe for our friends who prefer to use that measure. (many have made this using both measure units!)
The conversion I use is here, and it is the most precise I can find, where it converts specific ingredients due to volume. http://www.onlineconversion.com/weight_volume_cooking.htm
I hope this helps!
Pamela Takeshige says
I’m an American living in Japan for almost 50 years. I LOVE gram recipes as they are so much more useful!! Thank you for your quick reply.
I find American cups for flour impossible to do correctly.
Your pound cake looks soooo good. I love lemon and orange in pound cakes. Yours does look so moist. I agree with you. I’m tired of dry pound cakes!
lovefoodies says
Ahhh, that explains why you want to use grams! I am originally from Hong Kong and England, so I am used to using metric measures, but you need not worry, if you ever see any conversions on Lovefoodies, I try and be as accurate as I can be, as you mentioned, cup sizes are not always accurate enough when you are doing precise baking, I hope you will enjoy the pound cake, (please do take a look at all my other pound cakes when you have a moment, they have all had great feedback ! https://www.lovefoodies.com/baked-cakes.html ) Happy Baking in Japan Pamela!