Easy Lemon Pound Cake Recipe for Every Baker

Craving a dessert that’s tangy, moist, and simple to make? This lemon pound cake recipe creates a rich, tangy dessert ideal for any gathering. Whether you’re a beginner or a seasoned baker, you’ll love this step-by-step guide to creating a crowd-pleasing cake.

Why You’ll Love This Lemon Pound Cake

Lemon pound cake is a timeless treat with a buttery, dense crumb and a bright lemon taste. It suits any occasion, from casual brunches to festive gatherings. Best of all, it uses common ingredients like flour, butter, and eggs for easy baking.

What Makes Lemon Pound Cake Special?

The secret to a great lemon pound cake lies in its balance of flavors. The zesty lemon juice and zest cut through the buttery richness, creating a light and fluffy cake. Have you ever wondered why pound cakes are so dense? It’s the high ratio of butter and sugar, which we’ll perfect here.

Ingredients You’ll Need

To make this lemon pound cake, gather these simple ingredients. Most are likely in your kitchen already, but fresh lemons are key for that vibrant flavor.

• 3 cups all-purpose flour: Forms the cake’s solid base.
• 1 tsp baking powder: Helps the cake rise slightly.
• 1/2 tsp salt: Enhances flavors.
• 1 cup unsalted butter: Softened, for richness.
• 2 cups granulated sugar: Sweetens and tenderizes.
• 4 large eggs: Add moisture and structure.
• 1/4 cup lemon juice: Freshly squeezed for tang.
• 2 tbsp lemon zest: Boosts citrus flavor.
• 1 cup buttermilk: Keeps the cake moist.
• 1 tsp vanilla extract: Rounds out the flavors.

For the glaze:

• 1 cup powdered sugar: Creates a smooth topping.
• 2 tbsp lemon juice: Adds a tangy kick.

Essential Tools for Baking

Before you start, ensure you have these tools. They make the process smooth and stress-free.

• Loaf pan or Bundt pan: A 9×5-inch loaf pan works well.
• Electric mixer: For creaming butter and sugar.
• Mixing bowls: Use two or more for wet and dry components.
• Measuring cups and spoons: For precision.
• Grater: For zesting lemons.
• Toothpick: To check doneness.

Step-by-Step Lemon Pound Cake Recipe

Follow these steps to bake a lemon pound cake that’s moist and flavorful. Set your oven to 350°F, and we’re ready to begin.

Step 1: Prepare Your Pan

Grease the pan with butter and sprinkle with flour to prevent sticking. This helps the cake slide out smoothly once baked.

Step 2: Mix Dry Ingredients

In a medium bowl, combine 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set this aside. Combining dry ingredients first ensures even distribution.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy. This takes about 3–4 minutes. Creaming incorporates air, making the cake tender.

Step 4: Add Eggs One at a Time

Incorporate 4 large eggs one by one, mixing thoroughly after each, and scrape the bowl’s sides as necessary. This creates a smooth, cohesive batter.

Step 5: Incorporate Lemon and Vanilla

Mix in 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract. Lemon zest enhances the tangy taste, and vanilla provides a cozy note.

Step 6: Alternate Wet and Dry Ingredients

On low speed, add the flour mixture in three batches, alternating with 1 cup of buttermilk. Start and end with the flour. Don’t overmix—stop when just combined.

Step 7: Bake the Cake

Pour the batter into the pan, level the top, and bake at 350°F for 55–65 minutes, until a toothpick inserted is clean. Check at 55 minutes to avoid overbaking.

Step 8: Cool Completely

Allow the cake to rest in the pan for 10 minutes before moving it to a wire rack to cool fully. Cooling prevents the glaze from melting off.

Step 9: Make the Lemon Glaze

Mix 1 cup powdered sugar and 2 tbsp lemon juice until the glaze is smooth. Drizzle over the cooled cake for a tangy, sweet finish. Allow the glaze to harden for 15 minutes before cutting.

Tips for the Perfect Lemon Pound Cake

Want your cake to shine? These tips, backed by baking experts, will elevate your results.

• Use fresh lemons: Bottled juice lacks the vibrant flavor of fresh lemons. Zest the lemons before juicing for efficiency.
• Room-temperature ingredients: Butter, eggs, and buttermilk blend better when not cold, creating a smoother batter.
• Don’t skip the buttermilk: It adds moisture and a slight tang, making the cake tender.
• Check your oven temperature: An oven thermometer ensures accuracy, as ovens can vary.
• Don’t overmix: Blend only until combined to maintain a tender, airy cake.

Common Mistakes to Avoid

Even experienced bakers make mistakes. Here’s how to sidestep common pitfalls.

• Overbaking: Check the cake early, as overbaking dries it out. A toothpick test is foolproof.
• Undercreaming butter and sugar: Cream for the full 3–4 minutes for a tender crumb.
• Using cold ingredients: Cold butter or eggs can cause curdling, affecting texture.
• Skipping pan preparation: A poorly greased pan leads to sticking, ruining your cake’s shape.

Variations to Try

This lemon pound cake recipe is versatile. Try these twists to suit your taste or dietary needs.

Gluten-Free Lemon Pound Cake

Substitute all-purpose flour with a gluten-free baking flour.. Ensure your baking powder is gluten-free. The texture remains moist and delicious.

Lemon Cream Cheese Pound Cake

Add 8 oz of softened cream cheese when creaming butter and sugar. This creates a richer, slightly denser cake.

Lemon Blueberry Pound Cake

Gently mix 1 cup of fresh blueberries into the batter before baking. The berries add bursts of flavor and a pop of color.

Vegan Lemon Pound Cake

Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and almond milk with a splash of vinegar instead of buttermilk. The result is just as tasty.

Storing and Serving Your Cake

Proper storage keeps your lemon pound cake fresh. Here’s how to do it right.

• Room temperature: Can be stored in an airtight container for up to 3 days. The glaze keeps it moist.
• Refrigerator: Refrigerate for up to a week, but bring to room temperature before serving for the best flavor.
• Freezer: Seal tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw overnight in the fridge.

Serve slices with whipped cream, fresh berries, or a scoop of vanilla ice cream for an extra treat.

Why This Recipe Works

This lemon pound cake recipe blends ease with delicious taste. Buttermilk and lemon zest yield a tender, zesty cake, with the glaze providing a sweet touch. According to baking expert Sally McKenney from Sally’s Baking Addiction, using room-temperature ingredients and precise measurements ensures consistent results. This recipe has been tested to deliver a cake that’s light, fluffy, and bursting with lemon flavor.

Can You Make It Ahead?

Absolutely, you can prepare this cake a day ahead. Keep it unglazed in a sealed container, then drizzle with glaze before serving. This saves time for busy hosts. Have you ever tried prepping desserts ahead for a party? It’s a game-changer.

Pairing Ideas for Lemon Pound Cake

This cake is delightful alone but complements other flavors wonderfully. Try these ideas to impress your guests.

• Beverages: Serve with iced tea, coffee, or a sparkling lemon soda for a refreshing contrast.
• Toppings: Add a dollop of whipped cream or a sprinkle of powdered sugar for elegance.
• Side Dishes: Pair with a fruit salad featuring berries or citrus segments to complement the lemon flavor, or try another fruit-based dessert.

Frequently Asked Questions

Here are answers to common questions about making lemon pound cake.

Can I Use Bottled Lemon Juice?

Freshly squeezed lemon juice offers the best taste, though bottled juice can suffice. Use 100% pure lemon juice, not lemonade or flavored blends.

Why Did My Cake Sink?

A sunken cake often results from too much leavening, underbaking, or opening the oven door too early. Measure baking powder carefully and avoid peeking until the last 10 minutes.

Can I Make Cupcakes Instead?

Absolutely, fill a lined muffin tin with batter and bake at 350°F for 18–22 minutes. Check with a toothpick for doneness.

Conclusion: Bake Your Best Lemon Pound Cake

This lemon pound cake recipe is your ticket to a delicious, homemade dessert that’s sure to impress. With simple ingredients, clear steps, and pro tips, you’ll create a moist, tangy cake every time. Try this recipe today and share your results in the comments below—happy baking!

Lemon Pound Cake Recipe

Bake a moist, tangy lemon pound cake with this easy recipe! Perfect for tea parties or family gatherings, this buttery dessert bursts with citrus flavor and is topped with a sweet lemon glaze. Ideal for beginners and seasoned bakers alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 1 Slice (1/12 of cake)

Calories 350 kcal

Ingredients

  

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup lemon juice freshly squeezed
• 2 tbsp lemon zest
• 1 cup buttermilk
• 1 tsp vanilla extract

For the Glaze

• 1 cup powdered sugar
• 2 tbsp lemon juice freshly squeezed

Instructions

 

• Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and sprinkle with flour to prevent sticking.
• Mix Dry Ingredients: In a medium bowl, combine 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
• Cream Butter and Sugar: Using an electric mixer, beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy, about 3–4 minutes.
• Add Eggs: Incorporate 4 large eggs one by one, mixing thoroughly after each, and scrape the bowl’s sides as necessary.
• Add Lemon and Vanilla: Mix in 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract.
• Combine Wet and Dry: On low speed, add the flour mixture in three batches, alternating with 1 cup buttermilk, starting and ending with flour. Mix until just combined.
• Bake: Pour the batter into the pan, level the top, and bake for 55–65 minutes, until a toothpick inserted is clean. Check at 55 minutes.
• Cool: Allow the cake to rest in the pan for 10 minutes, then move to a wire rack to cool fully.
• Make Glaze: Mix 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the cooled cake.
• Set Glaze: Allow the glaze to harden for 15 minutes before cutting.

Notes

Tips

• Use fresh lemons for the best flavor; zest before juicing for efficiency.
• Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter.
• Don’t overmix the batter to keep the cake tender and airy.
• Check oven temperature with a thermometer to avoid overbaking.

Variations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
• Lemon Cream Cheese: Add 8 oz softened cream cheese when creaming butter and sugar for a richer cake.
• Lemon Blueberry: Gently mix 1 cup fresh blueberries into the batter before baking.
• Vegan: Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and almond milk with a splash of vinegar instead of buttermilk.

Nutrition Facts (Approximate, Per Serving)

• Calories: 350 kcal
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 50g
• Sugar: 34g
• Protein: 5g
• Cholesterol: 85mg
• Sodium: 150mg

Notes

• Nutrition facts are approximate and based on 12 servings. Values may vary depending on ingredient brands and portion sizes.
• Store the cake in a sealed container at room temperature for up to 3 days or freeze for up to 3 months.

Keyword citrus cake recipe, lemon glaze recipe, lemon pound cake recipe, moist pound cake