Lemon pound cake is a timeless classic that combines rich, buttery goodness with the bright, refreshing taste of lemon. This lemon pound cake recipe creates a soft, moist crumb with a delicate golden crust, making it a guaranteed crowd-pleaser. Whether enjoyed as a breakfast treat, a teatime snack, or a satisfying dessert, this cake is perfect for any occasion, from casual family gatherings to elegant dinner parties.
This homemade lemon pound cake recipe features fresh lemon juice and zest for bold citrus flavor, while a sweet lemon glaze adds the perfect finishing touch. Unlike store-bought versions that may be too dry or overly sweet, this recipe delivers the ideal balance of moisture, flavor, and texture. Plus, it’s easy to make with simple ingredients you likely already have in your kitchen.
Let’s get started with everything you need to make this delightful lemon pound cake! 🍋🍰
Lemon pound cake is a timeless dessert that combines the perfect balance of citrusy brightness with a rich, buttery texture. Whether served as a sweet breakfast treat, an afternoon snack, or a simple dessert, this cake is a must-try for lemon lovers!
If you’re a fan of fruit-based cakes, you might also enjoy this strawberry cake recipe, another moist and delicious option.
Step-by-Step Instructions Lemon Pound Cake Recipe
Follow these simple steps to make the perfect Lemon Pound Cake Recipe, from mixing the batter to baking and glazing.
Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or a bundt pan with butter or non-stick cooking spray.
- Lightly dust the pan with flour, tapping out any excess. This prevents sticking and helps the cake release smoothly.
Cream the Butter and Sugar
- In a large mixing bowl, use a hand mixer or stand mixer to cream 1 cup of butter and 2 cups of sugar together until light and fluffy (about 3-4 minutes).
- Proper creaming ensures a tender, moist crumb in the final cake.
Add the Eggs
- Add the eggs one at a time, mixing well after each addition.
- Scrape down the sides of the bowl to ensure everything is fully incorporated.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- This ensures the baking powder is evenly distributed throughout the batter.
Mix Wet Ingredients
- In another small bowl, combine ¾ cup whole milk, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.
Combine Everything
- With the mixer on low speed, alternate adding the dry ingredients and wet ingredients to the butter mixture.
- Start with ⅓ of the flour mixture, then add ½ of the milk mixture. Repeat until everything is combined.
- Do not overmix—stop mixing as soon as the ingredients are fully incorporated.
Cool the Cake
- Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack.
- Allow it to cool completely before adding the glaze.
Ingredients Needed Lemon Pound Cake Recipe
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) whole milk
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest (about 2 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest (optional, for extra flavor
Lemon Glaze & Finishing the Cake
The lemon glaze is what makes this cake truly irresistible. It adds an extra burst of citrus flavor and a touch of sweetness that complements the buttery pound cake perfectly.
Prepare the Lemon Glaze
- In a small bowl, whisk together:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice (adjust for desired consistency)
- ½ teaspoon lemon zest (optional, for extra flavor)
- Mix until smooth and pourable. If the glaze is too thick, add a little more lemon juice. If too thin, add more powdered sugar.
Glaze the Cake
- Once the Lemon Pound Cake Recipe has completely cooled, place it on a wire rack with parchment paper underneath to catch any drips.
- Drizzle the lemon glaze evenly over the top, allowing it to naturally flow down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips for the Perfect Lemon Pound Cake Recipe
To make sure your Lemon Pound Cake Recipe turns out soft, moist, and full of flavor, follow these expert baking tips:
1. Use Room Temperature Ingredients Lemon Pound Cake Recipe
- Butter, eggs, and milk should be at room temperature for even mixing. Cold ingredients can cause the batter to curdle.
2. Don’t Overmix the Batter
- Overmixing can make the cake dense and tough. Mix only until the ingredients are combined.
3. Let the Cake Cool Before Adding the Glaze
- If the cake is warm, the glaze will melt and soak into it rather than staying on top.
Delicious Variations of the Lemon Pound Cake Recipe
If you love the classic lemon pound cake recipe but want to switch things up, here are some delicious variations to try. These versions add exciting flavors and textures while keeping the cake moist and delicious. No matter which twist you choose, this lemon pound cake recipe remains a perfect balance of buttery richness and bright citrus flavor.
How to Make It:
- Add 1 cup of fresh or frozen blueberries (tossed in 1 tablespoon of flour to prevent sinking) to the batter before baking.
- For extra flavor, add ½ teaspoon of almond extract alongside the vanilla.
- Top with a lemon-blueberry glaze by adding a few mashed blueberries to the glaze mixture.
1. Lemon Poppy Seed Lemon Pound Cake Recipe
Why You’ll Love It: A subtle nutty crunch from poppy seeds enhances the cake’s texture.
How to Make It:
- Stir in 2 tablespoons of poppy seeds to the batter before baking.
- Add ½ teaspoon of almond extract for a deeper flavor.
- Finish with a lemon glaze and sprinkle extra poppy seeds on top for decoration.
2. Lemon Coconut Pound Cake
Why You’ll Love It: Coconut adds a tropical twist to this citrusy cake.
How to Make It:
- Replace ¼ cup of the flour with ¼ cup of shredded coconut.
- Add ½ teaspoon coconut extract to enhance the flavor.
- Toasted coconut flakes can be sprinkled over the glaze for a beautiful and crunchy topping.
3. Keto & Low-Carb Lemon Pound Cake Recipe
Why You’ll Love It: A delicious, sugar-free version that fits keto and low-carb diets.
How to Make It:
- Replace all-purpose flour with almond flour (2 ½ cups) and ¼ cup coconut flour.
- Use ½ cup of erythritol or monk fruit sweetener instead of sugar.
- Replace milk with unsweetened almond milk for fewer carbs.
- For the glaze, use powdered sugar substitute mixed with lemon juice.
4. Lemon Cream Cheese Pound Cake
Why You’ll Love It: The addition of cream cheese makes this cake even richer and more decadent.
How to Make It:
- Replace ½ cup of butter with 4 ounces (½ cup) of cream cheese, softened.
- Beat the cream cheese with smooth before adding eggs.
- This version creates a denser and extra moist texture.
Serving and Storage Tips Lemon Pound Cake Recipe
To fully enjoy your homemade lemon pound cake recipe, follow these serving and storage guidelines to keep it fresh and delicious for days.
Best Ways to Serve Lemon Pound Cake Recipe
Lemon pound cake Recipe is versatile and can be served in many ways, depending on the occasion:
- Classic Style: Simply slice and enjoy with a cup of coffee or tea.
- With Whipped Cream & Berries: Top with whipped cream, fresh strawberries, raspberries, or blueberries for a refreshing twist.
- Toasted with Butter: Lightly toast a slice and spread with butter for a warm, indulgent treat.
- With Ice Cream: Serve warm with a scoop of vanilla, lemon, or coconut ice cream for a decadent dessert.
- Drizzled with Honey or Caramel: A light drizzle of honey or caramel sauce enhances the sweetness.
How to Store Lemon Pound Cake Recipe
Proper storage ensures that your cake stays fresh and moist for as long as possible.
1. Storing at Room Temperature Lemon Pound Cake Recipe
- Wrap the cake tightly in plastic wrap or place it in an airtight container.
- Store at room temperature for up to 3 days.
- Avoid refrigerating it unless necessary, as it can dry out the cake.
2. Refrigerating for Longer Freshness Lemon Pound Cake Recipe
- If you need to store it for more than 3 days, refrigerate it in an airtight container.
- It will stay fresh for up to a week in the fridge.
- Before serving, let the cake sit at room temperature for about 30 minutes to soften.
3. Freezing for Long-Term Storage Lemon Pound Cake Recipe
Lemon pound cake Recipe freezes beautifully, making it a great make-ahead dessert.
How to Freeze Whole Cake:
- Wrap the entire cake tightly in plastic wrap, then wrap it in a layer of aluminum foil.
- Place it in a freezer-safe bag or airtight container.
- Store in the freezer for up to 3 months.
How to Freeze Individual Slices:
- Slice the cake and wrap each piece individually in plastic wrap.
- Store slices in a freezer-safe bag for easy, grab-and-go servings.
- To thaw, leave at room temperature for 1-2 hours or warm in the microwave for 15-20 seconds.
- Serve with whipped cream and fresh berries.
- Enjoy alongside a cup of tea or coffee.
- For a richer dessert option, pair it with this German chocolate cake recipe for a mix of citrus and chocolate flavors.
If you’re looking for more citrus-infused baked goods, check out this cranberry orange bread, which also boasts a delightful balance of tart and sweet flavors.
Frequently Asked Questions
1. Should Lemon Pound Cake be Refrigerated?
Lemon pound cake does not need to be refrigerated if you plan to eat it within 3 days. Storing it at room temperature in an airtight container helps maintain its moisture and softness.
However, if you need to keep it fresh for longer than 3 days, refrigerate it in a sealed container. Just remember to let it sit at room temperature for 30 minutes before serving to bring back its soft texture.
2. What Makes a Pound Cake Gooey in the Middle?
A pound cake may turn out gooey or undercooked in the center due to a few reasons:
- Underbaking: If the cake is removed from the oven too early, the center remains raw. Always check for doneness with a toothpick test—it should come out clean or with just a few crumbs.
- Oven Temperature Too High: If the oven is too hot, the outer layers bake too fast while the center remains uncooked. Use an oven thermometer to ensure accurate temperature.
- Overmixing the Batter: Excessive mixing can cause too much air in the batter, leading to uneven baking. Mix just until the ingredients are combined.
- Too Much Moisture: Using too much butter, eggs, or liquid (like lemon juice or milk) can make the batter too wet, causing a gooey texture. Follow the recipe measurements carefully.
3. Why Does a Pound Cake Not Rise?
A pound cake naturally has a dense texture, but if it doesn’t rise at all, these could be the reasons:
- Old Baking Powder: If your baking powder is expired or ineffective, the cake won’t rise properly. Always check the expiration date.
- Overmixing the Batter: Beating the batter too much can deflate air bubbles needed for structure. Mix just until combined.
- Incorrect Oven Temperature: Baking at too low a temperature can prevent proper rising. Make sure your oven is preheated to 350°F (175°C).
- Too Much Sugar or Butter: Excess sugar or butter can weigh down the batter, preventing it from rising. Stick to the recipe’s proportions.
4. How Do I Keep My Pound Cake from Being Dense?
A pound cake should be rich and moist, but not overly dense or heavy. Here’s how to achieve the perfect texture:
- Use Room Temperature Ingredients: Butter, eggs, and milk blend more easily when at room temperature, resulting in a lighter texture.
- Cream Butter and Sugar Properly: Beat the butter and sugar together for at least 3-4 minutes to incorporate air, which helps create a fluffy crumb.
- Measure Flour Correctly: Too much flour makes the cake dense. Always use the spoon and level method (spoon flour into a measuring cup, then level it off).
- Don’t Overmix the Batter: Overmixing develops too much gluten, making the cake heavy. Mix only until ingredients are combined.
- Avoid Overbaking: A dry cake feels denser. Start checking for doneness at 50 minutes to prevent overbaking.
Conclusion
Lemon pound cake is a timeless dessert that perfectly balances buttery richness with bright, citrusy flavors. Whether you’re baking it for a special occasion or simply to enjoy with a cup of tea, this cake is guaranteed to impress with its moist texture, tender crumb, and refreshing lemon glaze.
By following this step-by-step guide, you can create the perfect lemon pound cake every time. Remember to:
- Use fresh lemons for the best flavor.
- Measure ingredients accurately to maintain the right texture.
- Avoid overmixing to prevent a dense cake.
- Bake at the correct temperature and check for doneness with a toothpick.
With plenty of variations—like lemon blueberry, lemon poppy seed, and even a keto-friendly version—this recipe can be customized to suit your taste. Plus, proper storage techniques ensure that you can enjoy your homemade lemon pound cake for days, or even freeze it for future cravings.
Now that you have all the tips and tricks, it’s time to get baking! Try this delicious recipe today and enjoy the sweet, tangy goodness of homemade lemon pound cake. 🍋🍰
Moist & Buttery Lemon Pound Cake Recipe with Glaze
Equipment
- 9×5-inch loaf pan (or bundt pan)
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
- Zester (for fresh lemon zest)
- Sifter (for powdered sugar in glaze)
Ingredients
- For the Lemon Pound Cake:
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 2 ¾ cups 345g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 180ml whole milk
- ¼ cup 60ml fresh lemon juice
- 1 tablespoon lemon zest about 2 lemons
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 1 cup 120g powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest optional, for extra flavor
Instructions
- Step 1: Prepare the Pan & Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Step 2: Mix the Batter
- In a large bowl, cream butter and sugar together using a hand or stand mixer for 3-4 minutes, until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In another small bowl, mix milk, lemon juice, lemon zest, and vanilla extract.
- Step 3: Combine Ingredients
- Gradually add the dry ingredients and wet ingredients to the butter mixture, alternating between them. Start and end with the flour mixture.
- Mix until just combined—do not overmix!
- Step 4: Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Step 5: Prepare the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
- Step 6: Serve & Enjoy!
- Let the glaze set for 10-15 minutes, then slice and serve! 🍋
Notes
Avoid overmixing the batter to keep the cake soft and tender.
If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Let the cake fully cool before glazing to prevent the glaze from melting into the cake.