Julia Koch
Moist, buttery, and packed with bright citrus flavor, Lemon Pound Cake is a timeless classic that always delivers. Whether you’re slicing it for afternoon tea or dressing it up for a brunch spread, its tender crumb and tangy lemon glaze make it utterly irresistible. The zing from fresh lemon zest and juice lifts every bite, giving this cake a sunny character that works in every season.
This loaf is simple enough for weekday baking yet elegant enough for gatherings. A generous drizzle of lemon glaze hardens into a slight crackle, complementing the rich, velvety crumb beneath. If you’re looking for a bake that’s both comforting and vibrant, this one hits the sweet spot.
What Kind of Lemons Should I Use for Lemon Pound Cake?
Fresh lemons are a must here—both for their zest and juice. Meyer lemons are a great twist if you’re looking for a slightly sweeter, floral tone, but regular lemons bring that bold, bright flavor most traditional recipes call for. Avoid bottled lemon juice, as it lacks the aromatic oils found in fresh zest that bring this cake to life.
Ingredients for the Lemon Pound Cake
Unsalted Butter
Essential for a tender and rich crumb. Creaming it properly with sugar creates the cake’s signature texture.
Granulated Sugar
Sweetens the batter and helps to aerate the butter during mixing, ensuring a fluffy structure.
Eggs
Add richness and help bind the ingredients. They also provide structure and volume.
All-Purpose Flour
Gives the cake its form and holds everything together while keeping the crumb soft.
Baking Powder
A small amount lifts the dense batter slightly, giving the pound cake a lightness without losing its classic denseness.
Salt
Balances sweetness and sharpens the lemon notes.
Fresh Lemon Zest and Juice
The zest infuses the batter with citrus oils, while the juice adds a tart edge that brightens every bite.
Whole Milk or Buttermilk
Keeps the cake moist. Buttermilk adds a tang that complements the lemon.
Powdered Sugar (for Glaze)
Combines with lemon juice to create a smooth, tangy glaze that finishes the cake with a glossy, flavorful top.
How To Make the Lemon Pound Cake
Step 1: Cream the Butter and Sugar
Start by beating the unsalted butter and granulated sugar together until light and fluffy. This takes about 3–5 minutes and is essential for a light crumb. Use a stand or hand mixer on medium speed.
Step 2: Add the Eggs One at a Time
With the mixer on low, add in the eggs one at a time, mixing well after each addition. This ensures the batter emulsifies properly and doesn’t curdle.
Step 3: Incorporate the Lemon Zest and Juice
Fold in the fresh lemon zest and juice. This step infuses the batter with bright citrus flavor. Make sure to zest only the yellow part of the skin to avoid bitterness.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step helps evenly distribute the leavening agent and prevents clumps.
Step 5: Combine the Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in batches, alternating with the milk or buttermilk. Start and end with the dry mix. Stir gently just until combined to avoid overmixing.
Step 6: Pour into Pan and Bake
Pour the batter into a greased and floured loaf pan. Smooth the top and bake in a preheated 350°F (175°C) oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Glaze
Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Once fully cooled, whisk powdered sugar with fresh lemon juice to make the glaze, then drizzle it generously over the top of the cake.
Serving and Storing Lemon Pound Cake
Lemon Pound Cake is a versatile treat that fits nearly any occasion. Serve it in thick slices with a cup of tea or coffee, or dress it up with a dollop of whipped cream and fresh berries for a dinner party dessert. It also pairs well with lemon curd or a scoop of vanilla ice cream for added indulgence.
To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It stays moist at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. If freezing, slice it first for easier thawing by the slice.
Frequently Asked Questions
How do I keep the pound cake moist?
Use room temperature ingredients, avoid overmixing, and don’t overbake. Wrapping it while slightly warm also helps lock in moisture.
Can I make this recipe ahead of time?
Yes! It actually tastes better the next day as the lemon flavor deepens. You can bake it a day or two in advance and store it wrapped at room temperature or in the fridge.
What kind of pan should I use?
A standard 9×5-inch loaf pan works best. For a Bundt-style presentation, adjust the baking time slightly and keep an eye on doneness.
Can I use lemon extract instead of fresh lemon?
You can, but fresh lemon zest and juice provide a far more vibrant and authentic flavor. If using extract, reduce the quantity to avoid a synthetic taste.
Is it okay to skip the glaze?
You could, but the glaze adds a sweet-tart finish that enhances the cake’s overall flavor. It also keeps the top from drying out.
Why did my cake crack on top?
A cracked top is totally normal for pound cakes. It happens as the dense batter rises and splits down the middle. It’s part of the charm!
Want More Dessert Ideas?
You might also like the Indulgent Chocolate Chess Pie, rich and deeply flavored with a gooey center. Or try the Cheesecake Deviled Strawberries for a no-bake option that’s as beautiful as it is delicious.
For warm, comforting flavors, I’d recommend the Moist Apple Crumble Coffee Cake—perfect for chilly mornings. Or if you enjoy vibrant citrus, the 2-Ingredient Pineapple Cake is an easy and tropical bake to add to your list.
Another simple favorite is the No-Bake Banana Pudding Cheesecake, which layers creamy banana flavor in a crowd-pleasing format.
Pin and Tell Me How Yours Turned Out
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If you end up baking it, I’d love to hear how it went. Did you try it with Meyer lemons? Did you add a berry twist or double the glaze? Leave a comment below and share your take. I always enjoy seeing your spins on these classics!
Lemon Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
Description
This Lemon Pound Cake is rich, buttery, and infused with bright citrus flavor. Topped with a tangy lemon glaze, it’s perfect for brunch, tea time, or as a zesty dessert. Its moist texture and vibrant flavor make it a timeless treat.
Ingredients
1 cup (226g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
4 large eggs, room temperature
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup (60ml) fresh lemon juice
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (120ml) whole milk or buttermilk
1 cup (120g) powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream the butter and sugar until light and fluffy (3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk. Begin and end with flour mixture. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Once cooled, whisk together the glaze ingredients and drizzle over the cake
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
