Name: Moist Lemon or Orange Pound Loaf Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Cuisine: European
Ingredients: The Cake Batter:; 225 g or 1 3/4 cups Plain / All purpose flour (sieved); 2 Teaspoons baking powder; 1/4 Teaspoon salt; 175 g or 3/4 cup softened butter; 200 g or 1 cup regular sugar; 2/3 Cup or 150 ml Milk; 2 Large eggs (lightly beaten); Grated Zest and Juice of 1 Lemon or 1/2 Orange; 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

Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!

This Moist Lemon or Orange pound, loaf cake is absolutely delicious!

The cake texture is not quite as dense as a regular pound cake, but a little fluffier, and the sponge is soft 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.

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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.

This recipe for lemon or orange pound loaf cake uses fresh ingredients. So make sure you use fresh orange or lemon juice and zest. it really does make a difference to the flavor!

Moist Lemon or Orange Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!

This is lovely served with some of our lemon whipped cream. It takes minutes to make and is a lovely pairing.

If you're looking for a few recipes to make for an Afternoon Tea, try our Traditional English Tea Loaf. It's always popular and really easy to make too!

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!

Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.

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!

So here's the recipe, and enjoy!

Table of Contents 📋 hide

5) Moist Lemon or Orange Pound Loaf Cake

6) Loaf Cake Recipes

Ingredients

The Cake Batter

225 g or 1 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g or 3/4 cup softened butter
200 g or 1 cup regular sugar
2/3 Cup or 150 ml Milk
2 Large eggs (lightly beaten)
Grated Zest and Juice of 1 Lemon or 1/2 Orange

The Syrup

(The syrup is optional but gives the cake an extra hit of orange or lemon)

1 Tablespoon regular sugar (you can reduce the 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 170C, 325F. Grease and line your baking tin. See here for how to line a pan.
** 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, then place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

***** Please note, if using a Bundt tin, cook time is about 45 minutes.

(In 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).

Orange or Lemon Pound Cake, ready for the oven

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.

If you'd like to add a Lemon Buttercream Frosting to make this fancy, for example to make a birthday cake, we can recommend this one from The Kitchen Is My Playground.

We'd love to hear from you and what you thought of our Moist Lemon or Orange Pound, Loaf Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Moist Lemon or Orange Pound Loaf Cake

Yield: 10

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!

Ingredients

The Cake Batter:
225 g or 1 3/4 cups Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt
175 g or 3/4 cup softened butter
200 g or 1 cup regular sugar
2/3 Cup or 150 ml Milk
2 Large eggs (lightly beaten)
Grated Zest and Juice of 1 Lemon or 1/2 Orange
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

Instructions

Heat oven to 170C, 325F. 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. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour.

***** Please note, if using a Bundt tin, cook time is about 40 minutes.

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.

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Nutrition Information:

Yield: 10 Serving Size: 10 Servings
Amount Per Serving: Calories: 401Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 105mgSodium: 346mgCarbohydrates: 55gFiber: 2gSugar: 31gProtein: 6g

Loaf Cake Recipes

Here's a delicious selection of pound or loaf cake recipes for you to enjoy

Share your thoughts

59 thoughts shared

Mai
says:
November 28th, 2016 at 1:26 pm

I made this last night it tasted very nice ?
But it took less than an hour to be cooked ,
Thanks for the recipe

Reply
Alina
says:
September 1st, 2016 at 9:22 pm

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?

Reply
1. Lovefoodies
  says:
  September 2nd, 2016 at 8:59 am
  
  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!
  
  Reply
Wendy
says:
August 4th, 2016 at 3:10 pm

Love lemon anything! Is the flour measured before or after sifting?

Reply
1. Lovefoodies
  says:
  August 4th, 2016 at 4:40 pm
  
  Hi Wendy, the flour is always measured before sifting. Hope that helps! It’s a delicious cake so please do enjoy!
  
  Reply
Nitsa
says:
May 12th, 2016 at 2:59 pm

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

Reply
Diane Warren
says:
April 4th, 2016 at 11:53 pm

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.

Reply
1. Lovefoodies
  says:
  April 5th, 2016 at 6:21 am
  
  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!
  
  Reply
katerina
says:
March 31st, 2016 at 12:23 pm

I made it for my mother s birthday. OWESOME!!!
A big THANK YOU from Greece!

Reply
1. Lovefoodies
  says:
  March 31st, 2016 at 12:29 pm
  
  Yay! Hi Katerina! So glad you enjoyed the recipe and sending special Birthday Wishes to your mother too!
  
  Reply
2. katerina
  says:
  March 31st, 2016 at 1:30 pm
  
  Thanks lovefoodies!
  
  Reply
kim
says:
March 22nd, 2016 at 10:59 pm

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 !

Reply
chrissy teele
says:
January 6th, 2016 at 1:44 am

Made this tonight and it was the best!!!! The lemon wasn’t over bearing at all. Definitely a new family favorite!!!!

Reply
1. Lovefoodies
  says:
  January 6th, 2016 at 8:00 am
  
  Hi Chrissy! Thanks for writing in! So glad you enjoyed the recipe. It’s one of our favorites!
  
  Reply
Beryl
says:
June 3rd, 2015 at 5:40 pm

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.

Reply
1. lovefoodies
  says:
  June 3rd, 2015 at 7:08 pm
  
  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.
  
  Reply
2. Beryl
  says:
  June 3rd, 2015 at 7:40 pm
  
  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!!!!!
  
  Reply
  1. lovefoodies
    says:
    June 3rd, 2015 at 10:53 pm
    
    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!!
  2. Beryl
    says:
    June 4th, 2015 at 1:56 am
    
    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.
  3. Beryl
    says:
    June 5th, 2015 at 4:25 am
    
    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
  4. lovefoodies
    says:
    June 5th, 2015 at 9:33 am
    
    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:
May 16th, 2015 at 4:00 pm

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

Reply
1. lovefoodies
  says:
  May 16th, 2015 at 8:15 pm
  
  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!
  
  Reply
Ana Luisa Hering
says:
April 5th, 2015 at 1:10 am

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 !!!

Reply
1. lovefoodies
  says:
  April 5th, 2015 at 1:14 am
  
  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://lovefoodies.com/baked-cakes.html
  Have a wonderful weekend and thanks very much for your feedback!
  
  Reply
  1. Ana Luisa Hering
    says:
    April 5th, 2015 at 2:26 pm
    
    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 ;)
  2. lovefoodies
    says:
    April 5th, 2015 at 2:30 pm
    
    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:
March 30th, 2015 at 5:34 pm

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!

Reply
1. lovefoodies
  says:
  March 30th, 2015 at 6:29 pm
  
  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://lovefoodies.com/moist-coconut-pound–loaf-cake.html
  
  Reply
  1. Aukje
    says:
    March 30th, 2015 at 6:38 pm
    
    I will definitely make that one too, soon. Maybe for easter. One lemon and one coconut. ?
  2. lovefoodies
    says:
    March 30th, 2015 at 6:58 pm
    
    oh gosh! I will come and visit if you are making both!!
    Have a lovely Easter :)
Aukje
says:
March 30th, 2015 at 5:25 pm

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!

Reply
Laurie
says:
November 20th, 2014 at 11:52 pm

Have you tried making this ahead of time and freezing it?

Reply
1. lovefoodies
  says:
  November 21st, 2014 at 12:35 am
  
  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!!
  
  Reply
Pamela Takeshige
says:
November 17th, 2014 at 4:28 am

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?

Reply
1. lovefoodies
  says:
  November 17th, 2014 at 10:23 am
  
  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!
  
  Reply
  1. Pamela Takeshige
    says:
    November 17th, 2014 at 10:36 am
    
    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!
  2. lovefoodies
    says:
    November 17th, 2014 at 11:51 am
    
    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://lovefoodies.com/baked-cakes.html ) Happy Baking in Japan Pamela!