Lemon Pound Cake

A classic dessert that delivers rich, buttery flavor with bright citrus notes in every slice. This lemon pound cake combines traditional pound cake density with fresh lemon zest and juice for a perfect balance of sweet and tart that makes any occasion special.

Recipe Details

Prep Time: 20 mins
Cook Time: 65 mins
Total Time: 85 mins
Servings: 12 slices
Difficulty: Easy

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• ¼ cup fresh lemon juice
• 3 tablespoons lemon zest (about 3 large lemons)
• 2 teaspoons vanilla extract

For the Lemon Glaze:

• 1½ cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat oven to 325°F. Generously grease a 10-inch bundt pan with butter, then dust with flour, tapping out excess. This prevents sticking and ensures clean release.
2. Cream butter and sugar until light and fluffy. Beat room temperature butter in a large bowl with an electric mixer for 2 minutes. Gradually add sugar, continuing to beat for 4-5 minutes until mixture is pale yellow and well combined.
3. Add eggs one at a time. Beat in each egg completely before adding the next. The mixture should look smooth and creamy after each addition.
4. Whisk dry ingredients together. In a separate bowl, combine flour, baking powder, and salt. This ensures even distribution throughout the batter.
5. Alternate adding dry and wet ingredients. Add flour mixture to butter mixture in three additions, alternating with milk in two additions. Begin and end with flour. Mix just until combined after each addition to keep the cake tender.
6. Fold in lemon flavors. Gently stir in fresh lemon juice, lemon zest, and vanilla extract until evenly distributed. The batter should be thick and smooth.
7. Pour into prepared pan and bake. Spread batter evenly in bundt pan. Bake for 60-70 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.
8. Cool in pan for 15 minutes. Turn cake out onto a wire rack and cool completely before glazing, about 1 hour.
9. Make the glaze. Whisk powdered sugar, lemon juice, and zest until smooth. Start with 3 tablespoons juice, adding more for desired consistency. Glaze should coat the back of a spoon but pour easily.
10. Glaze and serve. Drizzle glaze over cooled cake, allowing it to flow down the sides naturally. Let set for 10 minutes before slicing.

Tips for Success

Bring ingredients to room temperature 1-2 hours before baking. Cold ingredients can cause the batter to curdle, resulting in a dense texture. Warm eggs quickly by placing them in a bowl of warm water for 5 minutes.

Don’t overmix once flour is added. Mix just until ingredients are combined to prevent tough, dense cake. The batter should look slightly lumpy, not completely smooth.

Test doneness with a toothpick in the thickest part. The cake is ready when a toothpick comes out with a few moist crumbs attached. If it comes out wet, bake 5-10 minutes longer.

Use fresh lemons for maximum flavor. Fresh juice and zest provide bright, vibrant taste that bottled juice can’t match. Roll lemons on the counter before zesting to release more oils.

Recipe Variations

Lemon Blueberry Pound Cake: Toss 1 cup fresh blueberries in 2 tablespoons flour before folding into finished batter. This prevents berries from sinking during baking.

Double Lemon Pound Cake: Add an extra tablespoon of lemon zest to the batter and brush warm cake with 2 tablespoons lemon juice before glazing for intense citrus flavor.

Mini Lemon Pound Cakes: Divide batter among 12 mini bundt pans and bake for 25-30 minutes. Perfect for individual servings or gift giving.

Lemon Poppy Seed Version: Add 2 tablespoons poppy seeds to the dry ingredients for classic flavor combination and subtle crunch.

Storage Instructions

Store covered lemon pound cake at room temperature for up to 4 days. The cake actually improves after the first day as flavors develop and the texture becomes more tender.

Wrap unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw completely at room temperature before glazing and serving.

Glazed cake keeps in the refrigerator for up to 1 week in an airtight container. Bring to room temperature 30 minutes before serving for best texture and flavor.

Nutritional Highlights

Each slice of this lemon pound cake provides vitamin C from fresh lemon juice and zest, supporting immune system health. The eggs contribute high-quality protein and essential amino acids.

The butter adds richness and helps with absorption of fat-soluble vitamins. At approximately 390 calories per slice, it’s a satisfying dessert that pairs beautifully with fresh fruit or a cup of tea.

Serving Suggestions

Serve thick slices alongside fresh berries and lightly sweetened whipped cream for an elegant spring dessert. The bright lemon flavor complements strawberries and raspberries particularly well.

For a special brunch treat, toast slices lightly and serve with lemon curd or cream cheese. The warm cake creates a delightful contrast with cool toppings.

This lemon pound cake also makes an excellent base for trifles or can be cubed and used in fruit salads where it absorbs other flavors beautifully.

Try this recipe for your next gathering and discover why lemon pound cake remains a timeless favorite. The perfect balance of rich, buttery cake and bright citrus flavor creates a dessert that’s both comforting and refreshing.