If sunshine were a dessert, it would taste like this Lemon Pound Cake. Moist, dense, and bursting with zesty lemon flavor, this classic treat brings brightness to any table. Whether you’re serving it with afternoon tea, bringing it to a potluck, or simply craving a sweet slice with your coffee, this cake delivers. It’s that perfect balance of sweet and tangy, with a tender crumb that practically melts in your mouth. Let’s get baking!

Why You’ll Love Lemon Pound Cake

This isn’t just a dessert—it’s a vibe. Here’s why this lemon pound cake deserves a spot in your recipe box:

Bright and Refreshing: That lemony zing wakes up your taste buds in the best way.

Classic Comfort: It’s nostalgic, timeless, and always a crowd favorite.

Perfect Texture: Dense yet soft, rich but not heavy—it hits that ideal pound cake balance.

Make-Ahead Friendly: It tastes even better the next day, making it great for prepping ahead.

Easy to Dress Up: Glaze it, dust it with powdered sugar, serve it with berries—this cake is versatile and always gorgeous.

Ingredients in Lemon Pound Cake

This cake is all about simple ingredients coming together to make something special. Here’s what you’ll need:

Butter: Unsalted and softened—this gives your cake richness and structure.

Sugar: For sweetness and that classic golden crust.

Eggs: They help bind everything together and add richness.

All-Purpose Flour: The base of your cake—simple and sturdy.

Baking Powder & Salt: For just the right lift and flavor balance.

Lemon Zest & Juice: The real MVPs here. Fresh lemon adds that zingy brightness we love.

Milk or Buttermilk: Helps keep the cake moist and tender.

Vanilla Extract (optional): A subtle touch that rounds out the flavor.

Powdered Sugar + Lemon Juice (for glaze): Optional but highly recommended—adds a beautiful finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make this zesty, cozy delight:

1. Preheat the Oven: 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.

2. Cream the Butter & Sugar: Beat them together until light and fluffy. This step helps create that tender crumb.

3. Add Eggs: One at a time, beating well after each addition.

4. Mix in Lemon Zest & Juice: This is where the magic begins—your kitchen will already smell amazing.

5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

6. Alternate Adding Milk & Flour: Add the dry ingredients to the wet in batches, alternating with milk or buttermilk. Mix until just combined.

7. Bake: Pour batter into your prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.

8. Cool and Glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cool, drizzle with a lemon glaze if you like.

Nutrition Facts

Servings: 8–10 slices
Calories per serving: 300–400 (with glaze)

Preparation Time

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

How to Serve Lemon Pound Cake

A slice of this lemony dream is perfect on its own, but here are a few ways to serve it:

With a dusting of powdered sugar
Topped with a lemon glaze or cream cheese frosting
Alongside a scoop of vanilla ice cream
With fresh berries and whipped cream
Toasted lightly for breakfast with a cup of tea or coffee

Additional Tips

Want to make it next-level? Here’s how:

Use room temperature ingredients for a smooth batter.
Don’t overmix—stop once the flour disappears into the batter.
Store in an airtight container for up to 4 days, or freeze for up to 3 months.
Add poppy seeds or blueberries for a twist.
Double the lemon zest if you love it extra tangy.
Let the cake cool completely before glazing to prevent melting.
Use fresh lemon juice—bottled just doesn’t hit the same.

FAQs

1. Can I use bottled lemon juice?
Fresh is best! Bottled can work in a pinch but lacks that vibrant flavor.

2. Why is my pound cake dry?
Overbaking or too much flour can dry it out. Use a kitchen scale for accuracy and check doneness early.

3. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend.

4. How do I store leftovers?
Wrap it tightly in plastic wrap and keep at room temp for 3–4 days, or refrigerate for up to a week.

5. Can I freeze lemon pound cake?
Absolutely. Slice and wrap individually for easy grab-and-go treats.

6. What pan size works best?
A standard 9×5-inch loaf pan is ideal. You can also use a bundt pan (adjust baking time).

7. Can I make mini loaves or muffins?
Yes! Just reduce the bake time and keep an eye on them.

8. Is this cake very sweet?
It’s perfectly balanced—sweet with a bright lemony finish. You can adjust the sugar if you prefer less sweetness.

9. What’s the secret to that perfect glaze?
Use powdered sugar and fresh lemon juice. Add the juice gradually for a pourable, glossy texture.

10. Can I add yogurt or sour cream?
Yes! It’ll make the cake extra moist—just swap out some of the milk for it.

Conclusion

Lemon Pound Cake is one of those cozy, go-to recipes that never goes out of style. It’s fresh, flavorful, and beautifully simple—perfect for any time you need a little pick-me-up or a slice of sunshine. Whether you dress it up or keep it classic, this cake always hits the spot. Bake it once, and it’ll be on repeat in your kitchen.

Lemon Pound Cake

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Author: Sophia Bennett
Prep Time: 20min
Cook Time: 70min
Total Time: 90min
Yield: 12servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This moist and buttery lemon pound cake bursts with fresh citrus flavor and is topped with a sweet, tangy lemon glaze. It’s a perfect dessert for springtime gatherings or any occasion that calls for a refreshing treat.

Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

2. In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest.

3. In a large bowl, cream the butter and sugar together until light and fluffy.

4. Add the eggs one at a time, beating well after each addition.

5. Mix in the sour cream, lemon juice, and lemon extract until combined.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Pour the batter into the prepared bundt pan and smooth the top.

8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Notes

– Ensure all ingredients are at room temperature for optimal mixing.

– For extra lemon flavor, add more lemon zest to the batter.

– The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1slice
Calories: 450kcal
Sugar: 35g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg