Lemon Pound Cake

Why You’ll Love This Recipe

This Lemon Pound Cake delivers everything you want in a classic dessert: a moist crumb, bold lemon flavor, and a soft, melt-in-your-mouth texture. It’s simple enough for everyday baking but elegant enough to serve at gatherings or special occasions. The fresh lemon juice and zest offer a natural brightness that balances the rich buttery base, making each slice refreshing and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Unsalted butter (softened)
• Eggs
• Fresh lemon juice
• Lemon zest
• Baking powder
• Salt
• Milk or sour cream
• Powdered sugar (for glaze)
• Vanilla extract (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in lemon juice, lemon zest, and vanilla extract (if using).
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk or sour cream, starting and ending with the dry ingredients.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Mix powdered sugar with lemon juice to make the glaze, then drizzle over the cooled cake.

Servings and timing

This recipe yields about 10–12 slices.
Preparation time: 15 minutes
Baking time: 60 minutes
Cooling and glazing time: 30 minutes
Total time: Approximately 1 hour 45 minutes

Variations

• Add poppy seeds to make a Lemon Poppy Seed Pound Cake.
• Swap the lemon for orange or lime for a citrus variation.
• Add a layer of lemon curd in the center of the batter for a gooey surprise.
• Use Greek yogurt instead of sour cream or milk for added tanginess.
• Sprinkle the glaze with extra lemon zest for a more intense lemon flavor.

Storage/Reheating

Store the cake tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 10–15 seconds. This helps revive the cake’s moisture and enhances the flavor.
You can also freeze the cake (whole or sliced) for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for bright flavor, but bottled juice can be used in a pinch.

Why is my pound cake dry?

Overbaking is the most common reason. Check for doneness with a toothpick and remove promptly when it comes out clean.

Can I make this cake in a bundt pan?

Yes, a bundt pan works well and gives the cake a beautiful shape. Just be sure to grease it thoroughly.

What’s the best substitute for sour cream?

Plain Greek yogurt or buttermilk are great alternatives for adding moisture and a slight tang.

Can I skip the glaze?

Yes, but the glaze adds sweetness and enhances the lemon flavor. You can also dust the cake with powdered sugar instead.

How do I keep the cake from sticking to the pan?

Grease and flour your pan thoroughly, especially if using a bundt pan. You can also use baking spray with flour.

Can I add lemon extract?

Yes, a small amount of lemon extract can intensify the lemon flavor alongside fresh lemon juice and zest.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean or with just a few moist crumbs—no wet batter.

Can I use self-rising flour?

If using self-rising flour, omit the baking powder and salt. However, all-purpose flour gives better control over texture.

Can I double the recipe?

Yes, just use two loaf pans or a larger bundt pan, and adjust the baking time accordingly.

Conclusion

Lemon Pound Cake is a timeless dessert that combines simplicity with fresh, vibrant flavor. Whether you’re baking for a brunch table or enjoying a quiet slice with coffee, its buttery crumb and zesty glaze make it a standout recipe. Easy to make, store, and customize, this cake is sure to become a favorite in your baking rotation.

Lemon Pound Cake

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Lemon Pound Cake is a moist, buttery classic infused with fresh lemon juice and zest, then topped with a simple lemon glaze. Perfect for brunch, dessert, or tea time, it’s rich, vibrant, and easy to make.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 45 minutes
• Yield: 10–12 slices
• Category: Dessert, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp lemon juice (fresh)
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract (optional)
• 1/2 cup milk or sour cream
• 1 cup powdered sugar (for glaze)
• 2–3 tbsp lemon juice (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon juice, lemon zest, and vanilla extract (if using).
6. Gradually add dry ingredients, alternating with milk or sour cream, starting and ending with dry ingredients. Mix until just combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Whisk powdered sugar and lemon juice together to form glaze, then drizzle over cooled cake.

Notes

• Use fresh lemon juice and zest for the brightest flavor.
• Don’t overmix the batter to keep the cake tender.
• Greek yogurt can be used instead of sour cream or milk.
• For extra lemon flavor, add a small amount of lemon extract.

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 28g
• Sodium: 160mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 75mg