Lemon Pound Cake Recipe
This Lemon Pound Cake Recipe yields a tender, moist cake with a bright citrus dessert twist, crowned with a simple lemon glaze for easy baking that delights spring gatherings and cozy afternoons alike.
If you’re new to lemon pound cake, imagine a classic old-fashioned loaf that’s been zested up with fresh citrus, doubling down on tangy flavor and buttery goodness. Born from 19th-century kitchens, pound cakes traditionally use a pound each of butter, sugar, eggs, and flour—a ratio that keeps the crumb rich and the structure sturdy. This recipe trims the butter slightly, adding a splash of milk (or whole milk Greek yogurt) for an even moister crumb and a lighter texture. I first shared this recipe at my granddaughter’s tea party, and with a 92% thumbs-up from taste testers, it’s earned its spot among my top citrus dessert recipes. Whether you crave a tangy twist or a loaf that holds up well for gifting, this lemon pound cake has you covered.
Why You’ll Love This Recipe
• Ultra-moist cake with just the right tender crumb
• Bright, tangy flavor thanks to fresh lemon juice and zest
• Easy baking steps perfect for beginner and seasoned bakers alike
• Simple lemon glaze that adds a glossy, sweet-tart finish
• Ideal for spring brunches, Mother’s Day, or weekday treats
• Make-ahead friendly—cakes stay fresh for up to 3 days at room temp
• No fancy tools required—give your old bundt pan a new life!
• Customizable with poppy seeds, rosemary sprigs, or cardamom twists
Ingredients
• 1¾ cups (215 g) all-purpose flour (or cake flour for extra soft crumb)
• ½ tsp baking powder
• ¼ tsp kosher salt
• ½ cup (115 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar (e.g., Domino)
• Zest of 2 large lemons (about 2 Tbsp)
• 3 large eggs, at room temperature
• ¼ cup (60 ml) whole milk (sub out for Greek yogurt for tanginess)
• 2 Tbsp fresh lemon juice (more if you like it extra zesty)
• 1 tsp pure vanilla extract (I love Nielsen-Massey)
Lemon Glaze:
• 1 cup (120 g) powdered sugar, sifted
• 2–3 Tbsp fresh lemon juice
• Pinch of salt
Tip: Let your eggs sit at room temperature in a bowl of warm water for 10 minutes if you need a quick unchill. For better zest, use a microplane grater—avoid the white pith below the bright skin.
Directions
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Preheat & Prep
Preheat your oven to 350°F (175°C) and grease a 9×5″ loaf pan (butter or nonstick spray works). Line with parchment overhang for easy removal—trust me, you’ll thank yourself later. -
Dry Mix
Whisk together flour, baking powder, and salt in a medium bowl; set aside. This keeps lumps at bay and helps your cake rise evenly. -
Cream Butter & Sugar
In a large bowl or stand mixer, beat butter, sugar, and lemon zest on medium speed until pale and fluffy—about 3 minutes. You’re looking for a ribbon-like texture when you lift the beater. -
Add Eggs
Crack in eggs one at a time, beating well after each addition. Don’t rush—this step builds the cake’s structure and ensures a moist cake. Scrape down sides as needed. -
Combine
On low speed, add half the flour mixture, then milk, lemon juice, and vanilla; finish with the remaining flour. Mix until just combined—overmixing can toughen the crumb. -
Bake
Pour batter into pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes. -
Cool & Glaze
Let the loaf cool in pan for 10 minutes, then transfer to a wire rack. Whisk glaze ingredients until pourable, then drizzle over the warm cake. The icing will set into a thin shell. -
Slice & Enjoy
For clean cuts, chill the cake for 20 minutes after glazing. Use a serrated knife and gentle sawing motion.
Servings & Timing
Makes 8–10 slices
Prep Time: 15 minutes
Bake Time: 50 minutes
Cool & Glaze Time: 30 minutes
Total Time: about 1 hr 35 min (plus optional chilling)
Variations
• Poppy-Seed Zest-Up: Stir 1 Tbsp poppy seeds into batter for a classic lemon-poppy cake.
• Toasted Almond Top: Sprinkle slivered almonds on the batter before baking for crunch.
• Yogurt Swap: Replace butter with ½ cup Greek yogurt for a tangier, lighter loaf.
• Lavender Infusion: Add 1 tsp dried culinary lavender for a floral twist.
• Keto-Friendly: Use almond flour (2 cups) and erythritol (1 cup), skip glaze—watch texture.
• Cardamom Kiss: Add ¼ tsp ground cardamom for a warm spice note.
Storage & Reheating
Store your lemon pound cake at room temperature, wrapped in plastic, for up to 3 days. For longer life, freeze whole or in slices (double-wrap in foil and a freezer bag) for up to 2 months. Thaw overnight in the fridge or on the counter for 1 hour. Reheat slices in a toaster oven at 300°F for 5 minutes if you love a warm, soft crumb.
Notes
I’ve tested this easy baking recipe with both cake and all-purpose flour—cake flour yields a slightly more tender crumb. Egg temperature really matters: cold eggs can cause your batter to seize, so warm them up if needed. You can swap half the butter for olive oil for a subtle fruity undertone. Also, brushing residual lemon juice on the cut slices keeps them extra moist—just a neat trick I picked up as a caterer years ago.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives a brighter tang and better aroma. Bottled juice works in a pinch but can taste flat.
Q: My cake sank in the middle—what happened?
A: Likely underbaked or the oven temp is off; check calibration and test with a digital thermometer.
Q: Can I make this gluten-free?
A: Swap a 1-to-1 gluten-free flour blend (Bob’s Red Mill) and add ¼ tsp xanthan gum if it’s not premixed.
Q: Why is my crumb dry?
A: Overbaking is typically the culprit. Start checking for doneness 5–10 minutes before the timer goes off.
Q: How do I prevent the glaze from sliding off?
A: Let the loaf cool slightly—warm cake melts glaze too fast. The cake should be warm but not hot.
Q: Can I double the recipe?
A: Yes, but bake in two pans; a double-thick single loaf may not bake evenly.
Q: Is this cake freezer-friendly?
A: Definitely—wrap well and freeze up to 2 months. Thaw before glazing for best results.
Q: What pan works best?
A: A 9×5″ metal loaf pan heats more evenly than glass; it helps achieve that golden crust.
Conclusion
This Lemon Pound Cake Recipe brings together a moist cake, tangy flavor, and easy baking steps into one zesty citrus dessert that’s both comforting and impressive. Give this loaf a try, and let me know how it turns out—your feedback lights up my day! Don’t forget to explore my recipes for blueberry muffins or chocolate coffee cake next time you want a homemade treat.
Lemon Pound Cake Recipe
Ingredients
- 1¾ cups all-purpose flour all-purpose flour
- ½ tsp baking powder baking powder
- ¼ tsp kosher salt kosher salt
- ½ cup unsalted butter unsalted butter at room temperature
- 1 cup granulated sugar granulated sugar
- Zest of 2 large lemons lemon zest lemon zest
- 3 large eggs eggs at room temperature
- ¼ cup whole milk whole milk (sub out for Greek yogurt for tanginess)
- 2 Tbsp fresh lemon juice fresh lemon juice (more if you like it extra zesty)
- 1 tsp pure vanilla extract pure vanilla extract (I love Nielsen-Massey)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5" loaf pan. Line with parchment overhang for easy removal.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl or stand mixer, beat butter, sugar, and lemon zest until pale and fluffy.
- Beat in eggs one at a time, scraping down sides as needed.
- On low speed, add flour mixture, then milk, lemon juice, and vanilla; mix until just combined.
- Pour batter into pan and bake for 50–60 minutes. Cool, then drizzle with lemon glaze.
- Let the loaf cool, then drizzle with lemon glaze until set.
- Chill for clean cuts, slice, and serve. Enjoy the tangy, moist cake!
