If you love a dessert that’s rich, buttery, and bursting with fresh citrus flavor, then this Lemon Pound Cake is calling your name! It’s perfectly moist, dense yet soft, and finished with a sweet, tangy glaze that makes every bite absolutely irresistible. Whether you’re pairing it with a cup of tea, serving it at brunch, or sneaking a slice for dessert, this cake is guaranteed to brighten your day.
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Why You’ll Love Lemon Pound Cake
Bright & Refreshing: The fresh lemon flavor makes it light and zesty.
Moist & Buttery: A perfectly rich texture that melts in your mouth.
Simple Ingredients: Made with pantry staples, no fancy ingredients needed.
Perfect for Any Occasion: Great for breakfast, tea time, or a sweet treat anytime.
Stores Well: Stays fresh for days and freezes beautifully.
Ingredients in Lemon Pound Cake
Butter: The key to a rich and tender crumb. Use high-quality, unsalted butter for the best flavor.
Sugar: Adds sweetness and helps create that perfect pound cake texture.
Eggs: Essential for structure and moisture—use room temperature eggs for best results.
Flour: All-purpose flour gives the cake its dense but soft consistency.
Baking Powder: Helps the cake rise just enough without making it too airy.
Lemon Zest & Juice: The stars of the show! Fresh lemon zest and juice bring out that bright, citrusy flavor.
Vanilla Extract: Enhances the sweetness and adds depth to the overall taste.
Milk or Heavy Cream: Keeps the cake moist and tender.
Salt: Just a pinch balances the flavors and brings everything together.
How to Make Lemon Pound Cake
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
Cream Butter & Sugar: Beat butter and sugar together until light and fluffy. This step is key for a soft texture.
Add Eggs & Flavorings: Mix in eggs one at a time, followed by lemon zest, juice, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix Wet & Dry Ingredients: Alternate adding the flour mixture and milk to the batter, mixing until just combined.
Bake: Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick comes out clean.
Cool & Glaze: Let the cake cool before drizzling with a simple lemon glaze made from powdered sugar and fresh lemon juice.
How to Serve Lemon Pound Cake
With a Dusting of Powdered Sugar: A simple and elegant way to serve it.
Drizzled with Lemon Glaze: Adds extra sweetness and tangy flavor.
With Fresh Berries: Strawberries, blueberries, or raspberries pair beautifully with the citrusy notes.
Alongside Coffee or Tea: A perfect afternoon treat.
With Whipped Cream: Light and airy cream makes each bite even more indulgent.
Additional Tips
Use Fresh Lemons: Bottled juice won’t give the same bright, fresh flavor.
Don’t Overmix: Overmixing the batter can make the cake dense.
Let It Cool Completely: This helps the glaze set properly.
Store Properly: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Freeze for Later: Wrap slices in plastic wrap and store in the freezer for up to 3 months.
FAQ Section
Q1: Can I use a bundt pan instead of a loaf pan?
A1: Yes! Just adjust the baking time accordingly, as a bundt pan may cook faster.
Q2: How do I make the glaze thicker?
A2: Add more powdered sugar to thicken or more lemon juice to thin it out.
Q3: Can I make this cake ahead of time?
A3: Absolutely! It actually tastes better the next day as the flavors develop.
Q4: What if I don’t have fresh lemons?
A4: Fresh lemons are best, but you can use lemon extract if needed.
Q5: Can I add poppy seeds?
A5: Yes! Adding poppy seeds gives it a fun texture and pairs well with the lemon flavor.
Q6: What’s the best way to store leftovers?
A6: Keep in an airtight container at room temperature or in the fridge.
Q7: Can I use whole wheat flour?
A7: You can, but it will make the cake denser. Try using half whole wheat and half all-purpose flour for balance.
Q8: How do I prevent my cake from sticking to the pan?
A8: Grease and flour your pan well or use parchment paper.
Q9: Can I make this cake gluten-free?
A9: Yes! Use a 1:1 gluten-free flour substitute for best results.
Q10: How do I know when my pound cake is done baking?
A10: Insert a toothpick in the center—if it comes out clean, it’s ready!
Final Thoughts
This Lemon Pound Cake is everything you love in a classic pound cake—rich, buttery, and soft—with a bright, citrusy twist. It’s easy to make, incredibly satisfying, and perfect for any occasion. Give it a try, and don’t be surprised if it becomes your new favorite go-to dessert!
Print
Lemon Pound Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 2 loaves (16 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and buttery lemon pound cake is bursting with bright citrus flavor and topped with a zesty lemon glaze. A classic dessert that’s perfect for brunch, teatime, or an after-dinner treat!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk (low-fat is fine)
- 2 tbsp grated lemon zest (packed)
- 2 tbsp fresh lemon juice
- 1 cup unsalted butter (softened)
- 2 1/4 cups granulated sugar
- 3 large eggs
For the Syrup:
- 2 tbsp water
- 2 tbsp granulated sugar
- 2 tsp fresh lemon juice
For the Glaze:
- 1 cup confectioners’ sugar
- 2 tbsp fresh lemon juice
Instructions
-
Preheat & Prep Pans:
- Preheat oven to 350°F. Grease two 8½ x 4½-inch loaf pans and line with parchment paper slings.
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Mix Dry Ingredients:
- In a bowl, whisk together flour, baking soda, and salt.
-
Prepare Buttermilk Mixture:
- In another bowl, mix buttermilk, lemon zest, and lemon juice.
-
Cream Butter & Sugar:
- In a stand mixer, beat butter and sugar on medium speed (3-4 minutes) until light and fluffy.
- Add eggs one at a time, beating well after each.
-
Combine Wet & Dry Ingredients:
- On low speed, alternate adding flour mixture and buttermilk mixture, starting and ending with flour.
- Scrape down sides and mix until well combined.
-
Bake the Cakes:
- Divide batter evenly into prepared pans.
- Bake for 55-65 minutes or until golden and a toothpick comes out clean.
-
Cool & Add Syrup:
- Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.
- In a saucepan, boil water and sugar, then stir in lemon juice.
- Brush warm syrup over cakes and let soak in.
-
Glaze & Serve:
- Mix confectioners’ sugar and lemon juice to a thick but pourable consistency.
- Spoon over cakes and let set for 1 hour before serving.
Notes
- Storage: Wrap in plastic and store at room temp for 3 days or freeze for up to 3 months.
- Extra Lemon Flavor: Add ½ tsp lemon extract for an even bolder citrus kick.
- Serving Ideas: Delicious with whipped cream or fresh berries
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47 g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg