Flavored with lemon, soaked with lemon syrup, and drizzled with lemon glaze, this is extra moist and rich & the ultimate lemon pound cake recipe!

Weekend Citron born in France | Lemon Cake

▶︎ Recipe Video

I have always loved the refreshing taste of lemon cake and have been making it quite often. However, with regular pound cake recipes, the texture of the batter seemed to overpower the lemon flavor, and it wasn't quite what I was looking for - moist, with a balanced tangy lemon taste, not too heavy, not too light.

I had been searching for the perfect texture for a while until one day, I had to prepare a dessert buffet for about 100 people all by myself, and I needed to quickly mass-produce various types of sweets. That's when I came across the simplest recipe for "Weekend Citron," and I decided to give it a try. And guess what? This was exactly the texture I had been hoping for!

The key features of this recipe are using melted butter and not whipping the eggs to the point of becoming meringue-like. It's similar to how you make brownies.

While brownies are often baked without excessive mixing, resulting in a fudgy texture, this lemon cake batter uses baking powder, making the texture lighter while still retaining a moist feel.

To enhance the moisture, generous amounts of lemon syrup are added to the cake, giving it an even more luscious texture.

For those who have felt unsatisfied with previous Weekend Citron recipes, I highly recommend giving this one a try!

Equipment

Postscript

Among the comments (You tube and Japanese site), I noticed that some of you have had issues with the cake not rising well or rising too much, and it seems that one of the reasons could be related to the order of mixing the ingredients.

In the initial recipe I shared, the order of mixing was to add the flour and then the lemon juice towards the end. However, if the baking powder and lemon juice are not fully mixed and they react when combined (similar to the fizzing effect when you mix baking soda and vinegar for cleaning), it can lead to large bubbles forming during baking, resulting in an uneven texture.

Based on the feedback received, I have made adjustments to the recipe by combining the lemon juice with the butter and powdered sweetener at the beginning. Then, we add the eggs as a cushion before introducing the baking powder, which prevents the premature reaction and ensures a better outcome during baking.

For those who have successfully tried the previous recipe, I'm glad to hear that it worked out well for you! However, as you mentioned, this recipe contains relatively higher amounts of lemon juice and baking powder, which can lead to various reactions and outcomes.

If you have any further questions or need clarification, please feel free to leave a comment, and I'll be more than happy to assist you. Enjoy your baking, and I hope the updated recipe brings even more delicious results!