Lemon Pound Cake

Why You’ll Love This Recipe

Lemon Pound Cake is a moist, rich, and buttery dessert infused with fresh lemon flavor and topped with a sweet-tart lemon glaze. It’s the perfect balance of tangy and sweet, making it ideal for spring gatherings, tea parties, or as a bright treat to enjoy year-round. Its dense, velvety texture and zesty aroma make each bite satisfying and refreshing.

ingredients

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

all-purpose floursugarunsalted buttereggsbaking powdersaltmilklemon zestlemon juicevanilla extractpowdered sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a loaf pan or bundt pan.

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

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

Stir in the lemon zest, lemon juice, 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 the milk, beginning and ending with the flour mixture.

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

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

To make the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Servings and timing

This recipe yields approximately 10-12 slices.
Preparation time: 15 minutes
Baking time: 50-60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 35-45 minutes

Variations

Add a touch of almond extract for a subtle twist.

Mix in poppy seeds for texture and visual appeal.

Replace part of the milk with sour cream or Greek yogurt for extra moisture.

Top with candied lemon slices for decoration.

Use orange zest and juice for a citrus variation.

storage/reheating

Store Lemon Pound Cake in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days for longer shelf life.
To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months.
Thaw overnight in the refrigerator or briefly microwave before serving.

FAQs

What makes pound cake different from regular cake?
Pound cake is denser and richer, traditionally made with equal parts butter, sugar, eggs, and flour.

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

Why did my pound cake sink?
Overmixing the batter or opening the oven door too early can cause sinking.

Can I bake this in a bundt pan?
Yes, a bundt pan works well for an elegant presentation.

How do I know when it’s done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I skip the glaze?
Yes, the cake is delicious on its own, but the glaze adds extra lemony sweetness.

Is this recipe suitable for mini loaves?
Yes, just adjust the baking time accordingly—start checking around 25-30 minutes.

Can I make this dairy-free?
Use plant-based butter and milk alternatives, though texture may slightly vary.

Does this cake need to be refrigerated?
Only if storing for more than a few days, otherwise room temperature is fine.

Can I double the recipe?
Absolutely, just use a larger pan or divide between two.

Conclusion

Lemon Pound Cake is a timeless dessert that combines buttery richness with bright citrus notes, making it a crowd-pleaser for any occasion. Whether enjoyed plain, glazed, or with a scoop of ice cream, it’s a simple yet impressive bake that delivers on flavor and texture every time.

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