Lemon Pound Cake is a delightful dessert that combines the rich, buttery texture of a classic pound cake with the bright, tangy flavor of fresh lemons. This moist and flavorful cake is perfect for those who enjoy a balance of sweetness and citrusy zest in their treats. The addition of lemon juice and zest gives it a refreshing taste, making it a favorite for many dessert lovers.
Lemon Pound Cake Recipe
Ingredients for Lemon Pound Cake
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened – Provides a rich, buttery flavor and helps create a tender texture.
- 1 ¾ cups granulated sugar – Adds sweetness and contributes to the cake’s moistness.
- 4 large eggs, at room temperature – Helps with structure, richness, and moisture.
- 2 ½ cups all-purpose flour – The base of the cake, giving it structure and density.
- 1 teaspoon baking powder – Provides a slight lift, preventing the cake from being too heavy.
- ½ teaspoon salt – Enhances the overall flavor and balances the sweetness.
- ¼ cup fresh lemon juice (about 2 lemons) – Infuses the cake with a bright citrus flavor.
- 1 tablespoon lemon zest – Intensifies the lemony taste and adds a fragrant aroma.
- 1 teaspoon vanilla extract – Complements the lemon flavor with a subtle sweetness.
- ½ cup whole milk or buttermilk – Ensures a moist, soft texture and enhances flavor.
For the Lemon Glaze (Optional):
- 1 cup powdered sugar – Creates a smooth and sweet glaze.
- 2-3 tablespoons fresh lemon juice – Adds a tangy kick to balance the sweetness.
- 1 teaspoon lemon zest – Enhances the citrusy aroma and flavor in the glaze.
These ingredients work together to create a perfectly moist and flavorful Lemon Pound Cake with a rich buttery base and a refreshing citrus twist!
Instructions for Lemon Pound Cake
1. Preparing the Batter
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or a bundt pan with butter or non-stick spray.
- Lightly dust the pan with flour, tapping out any excess. This prevents the cake from sticking.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar together using an electric mixer on medium speed.
- Continue mixing for 3-5 minutes until the mixture is light, fluffy, and pale in color.
- This step is crucial for incorporating air into the batter, ensuring a soft texture.
Step 3: Add the Eggs
- Add 4 large eggs, one at a time, beating well after each addition.
- Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated.
- The eggs provide structure and moisture to the cake.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- This ensures even distribution of leavening agents and prevents clumps in the batter.
Step 5: Combine Wet Ingredients
- In a small bowl, mix:
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ½ cup whole milk or buttermilk
- Stir until combined.
Step 6: Incorporate Dry and Wet Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients.
- Start with ⅓ of the flour mixture, then add ½ of the milk mixture, repeating until fully incorporated.
- Mix on low speed until just combined. Do not overmix, as this can make the cake dense.
2. Baking the Cake
Step 7: Pour and Smooth the Batter
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Tap the pan lightly on the counter to remove air bubbles.
Step 8: Bake the Cake
- Place the pan in the center rack of the oven and bake for 55-65 minutes.
- Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.
- If the top starts to brown too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Step 9: Cool the Cake
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Run a knife along the edges, then carefully transfer the cake to a cooling rack.
- Allow it to cool completely before adding the glaze.
3. Making and Adding the Lemon Glaze (Optional)
Step 10: Prepare the Glaze
- In a small bowl, whisk together:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (adjust for desired consistency)
- 1 teaspoon lemon zest
- Stir until smooth and slightly thick.
Step 11: Drizzle the Glaze
- Once the cake is completely cool, drizzle the glaze over the top using a spoon.
- Let it set for 10-15 minutes before slicing.
4. Serving and Enjoying
- Slice and serve with whipped cream, fresh berries, or a hot cup of tea or coffee.
- Enjoy your delicious homemade Lemon Pound Cake!
Storage Tips:
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to a week or freeze slices for up to 3 months (wrap individually in plastic wrap).
Lemon Pound Cake Recipe
Equipment
- Mixing Bowls – For combining wet and dry ingredients separately.
- Electric Mixer (Hand or Stand Mixer) – To cream butter and sugar for a light, fluffy texture.
- Measuring Cups and Spoons – For accurate measurement of ingredients.
- Microplane/Zester – To finely zest the lemon for maximum citrus flavor.
- Juicer or Citrus Press – For extracting fresh lemon juice.
- Whisk – To blend dry ingredients evenly.
- Spatula – For scraping down the mixing bowl and spreading the batter.
- 9x5-inch Loaf Pan or Bundt Pan – For baking the cake.
- Non-Stick Cooking Spray or Butter and Flour – To grease the pan and prevent sticking.
- Toothpick or Cake Tester – To check for doneness.
- Cooling Rack – To let the cake cool evenly after baking.
- Small Bowl and Spoon – For mixing and drizzling the lemon glaze.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon teaspoon salt
- ½ cup (120ml) whole milk, at room temperature
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice (adjust for desired consistency)
- ½ teaspoon lemon zest (optional, for extra flavor)
Instructions
- Prepare the IngredientsPreheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper. In a bowl, whisk together the flour, baking powder, and salt; set aside. In another bowl, mix the milk, lemon juice, and vanilla extract; set aside.
- Cream the Butter and SugarUsing an electric mixer, beat the butter and sugar on medium speed until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for extra citrus flavor.
- Combine Wet and Dry IngredientsGradually add the flour mixture to the butter mixture, alternating with the milk-lemon mixture. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing to keep the cake light and tender.
- Bake the CakePour the batter into the prepared loaf pan and smooth the top. 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 minutes, then transfer it to a wire rack to cool completely.
- Make the Lemon Glaze & ServeIn a small bowl, whisk together powdered sugar and lemon juice until smooth. Once the cake is fully cooled, drizzle the glaze over the top. Let it set before slicing. Enjoy your homemade Lemon Pound Cake with tea, coffee, or fresh berries!
Notes
- Use Fresh Lemons – Freshly squeezed lemon juice and zest provide the best flavor; bottled juice is not recommended.
- Room Temperature Ingredients – Butter, eggs, and milk should be at room temperature to ensure a smooth, well-mixed batter.
- Avoid Overmixing – Overmixing the batter can result in a dense, tough cake instead of a light, tender texture.
- Check for Doneness Properly – Use a toothpick or cake tester; if it comes out clean or with a few crumbs, the cake is ready.
- Let It Cool Completely Before Glazing – A warm cake will cause the glaze to melt and become runny.
- Storage – Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing Option – Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Glaze Adjustments – Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze, depending on your preference.
Tips for the Perfect Lemon Pound Cake
1. Use Fresh Lemons
- Always use freshly squeezed lemon juice and zest for the best flavor. Bottled lemon juice lacks the vibrant citrus taste that fresh lemons provide.
2. Room Temperature Ingredients
- Ensure that butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
3. Don’t Overmix the Batter
- Overmixing the flour can make the cake dense and tough. Mix until the ingredients are just combined to keep the cake light and tender.
4. Grease and Flour the Pan Well
- To prevent sticking, thoroughly grease and lightly flour the pan or use parchment paper at the bottom for easy removal.
5. Check for Doneness Properly
- Insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter sticks to the toothpick, bake for a few more minutes.
6. Let the Cake Cool Before Glazing
- If the cake is too warm, the glaze will melt and slide off. Let it cool completely before adding the glaze for the best results.
7. Make the Glaze to Your Liking
- Adjust the thickness of the glaze by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
8. Store Properly for Freshness
- Wrap the cake tightly in plastic wrap or store in an airtight container to prevent it from drying out.
9. Enhance Flavor with Time
- The flavors deepen after a few hours, so if you can, let the cake rest overnight before serving for an even better taste.
10. Experiment with Variations
- Add poppy seeds for a lemon poppy seed version.
- Fold in blueberries for a fruity twist.
- Swap lemon for orange or lime for a different citrus flavor.
By following these tips, your Lemon Pound Cake will turn out moist, flavorful, and delicious every time!
Conclusion
Lemon Pound Cake is a timeless dessert that perfectly balances rich, buttery texture with the bright and refreshing taste of fresh lemons. Whether served plain, drizzled with a tangy lemon glaze, or paired with fresh berries and whipped cream, this cake is a delightful treat for any occasion. Its moist, dense crumb and vibrant citrus flavor make it a crowd-pleaser that can be enjoyed as a morning indulgence, an afternoon snack, or a satisfying after-dinner dessert.
With its simple yet elegant appeal, this homemade Lemon Pound Cake is a must-try for anyone who loves citrus-flavored treats. By following the detailed instructions and tips, you can create a bakery-quality cake right in your own kitchen. Whether you’re baking for family, friends, or simply treating yourself, this recipe guarantees a delicious and comforting experience in every bite. Enjoy your homemade Lemon Pound Cake with a cup of tea, coffee, or a refreshing lemonade for the ultimate citrusy delight!
Hi, I’m Katelyn Williams, the expert behind Ninjacreamiicecream.com. With a deep passion for creating delectable ice cream recipes, I’m here to share my love for all things ice cream. I earned my Bachelor’s degree from Louisiana State University, and since then, I’ve been dedicated to perfecting the art of ice cream making. From classic flavors to innovative creations, my goal is to inspire you to make delicious and creamy treats at home effortlessly. Join me for the best recipes, tips, and techniques to elevate your ice cream game and indulge in delightful frozen desserts!