lemon pound cake recipe
The Best lemon pound cake recipe
What I love most about this recipe is how versatile it is. It’s sturdy enough to pack in lunchboxes, elegant enough to serve at a brunch with a dusting of powdered sugar, and cozy enough to enjoy with a cup of tea on a lazy weekend. Plus, it’s made with real ingredients—no weird preservatives or artificial flavors. The lemons add a good dose of vitamin C, and the eggs and butter provide protein and healthy fats, so it’s not just empty calories. It’s the kind of treat you can feel good about serving, whether it’s for a celebration or just because.
Classic Lemon Pound Cake
A moist and buttery pound cake with a bright lemon flavor, perfect for tea time or dessert. This recipe yields a tender crumb with a zesty glaze for extra freshness.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line it with parchment paper. -
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. -
3
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. -
4
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. -
5
Mix in the lemon juice, lemon zest, and vanilla extract until fully combined. -
6
With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix just until combined—do not overmix. -
7
Pour the batter into the prepared loaf pan and smooth the top with a spatula. -
8
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil. -
9
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. -
10
While the cake cools, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed. -
11
Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing.
🔧Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lemon Pound Cake Works
❓ Frequently Asked Questions About Lemon Pound Cake
1. Can I use bottled lemon juice instead of fresh lemons?
Yes, you can substitute bottled lemon juice in a pinch, but fresh lemons are highly recommended for the best flavor. Bottled juice may lack the bright, vibrant taste of fresh lemons and could contain additives. If using bottled, use the same amount as fresh juice, but consider adding a bit of lemon zest to enhance the flavor.
2. Why did my pound cake turn out dense or dry?
A dense or dry pound cake can result from overmixing the batter, using too much flour, or overbaking. To avoid this, measure your flour accurately (spoon and level, don’t scoop), mix just until combined, and check for doneness a few minutes before the recommended baking time. A toothpick inserted in the center should come out clean or with a few moist crumbs.
3. Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. For best results, look for a blend that includes xanthan gum (or add ½ teaspoon if yours doesn’t). Keep in mind that gluten-free cakes may have a slightly different texture, so don’t overmix the batter.
4. How do I store lemon pound cake, and how long does it last?
Store the pound cake at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3–4 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap slices individually in plastic wrap and place them in a freezer bag for easy thawing.
5. Can I add a glaze or frosting to the lemon pound cake?
Absolutely! A simple lemon glaze (powdered sugar + lemon juice) or cream cheese frosting pairs beautifully with pound cake. For a glaze, whisk 1 cup powdered sugar with 2–3 tablespoons of lemon juice until smooth, then drizzle over the cooled cake. For frosting, beat 4 oz softened cream cheese with ½ cup powdered sugar and 1–2 tablespoons lemon juice until creamy.
