Lemon Pound Cake

Why You’ll Love This Recipe

Lemon Pound Cake is a classic dessert known for its rich, buttery crumb and bright, tangy lemon flavor. Perfectly moist and dense, this cake is ideal for everything from afternoon tea to special occasions. The zesty glaze on top adds a sweet-tart finish that makes every bite irresistible.

ingredients

this Recipe

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

all-purpose floursugarunsalted buttereggswhole milkbaking powdersaltfresh lemon juicelemon zestyvanilla extractpowdered sugar (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

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

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

Stir in the lemon juice, lemon zest, and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Mix powdered sugar with lemon juice to create a glaze, then drizzle over the cooled cake.

Servings and timing

This recipe yields 10-12 slices.
Preparation time: 15 minutes
Baking time: 55-65 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 45 minutes

Variations

Add blueberries or raspberries to the batter for a fruity twist.
Use Greek yogurt or sour cream instead of milk for added moisture.
Replace the glaze with a dusting of powdered sugar for a lighter finish.
Add a touch of almond extract for a unique flavor profile.

storage/reheating

Store Lemon Pound Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days or freeze slices for up to 2 months.
To reheat, warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Why is my pound cake dry?
Overbaking or too much flour can dry it out. Be sure to measure carefully and check doneness early.

Can I make this in a bundt pan?
Yes, just adjust the baking time and be sure to grease the pan well.

What kind of butter should I use?
Unsalted butter is preferred to control the saltiness.

Can I skip the glaze?
Yes, but the glaze adds extra moisture and flavor.

How do I prevent the cake from sticking?
Grease the pan thoroughly and consider lining the bottom with parchment paper.

Can I make it dairy-free?
Use plant-based milk and vegan butter substitutes.

Why did my cake sink in the middle?
Underbaking or opening the oven door too early can cause sinking.

Can I add lemon extract?
Yes, for a more intense lemon flavor.

Is this cake good for layering?
It’s dense, so not ideal for layer cakes but great on its own.

Conclusion

Lemon Pound Cake is a timeless dessert that brings together the richness of a pound cake with the fresh, vibrant flavor of lemon. Whether you’re baking it for a brunch, tea party, or just to satisfy a citrus craving, this cake is sure to be a hit. Enjoy its perfect balance of sweetness and tang in every slice.

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