Bright & Buttery Lemon Pound Cake Recipe That Wows Every Time

Crafting a delightful lemon pound cake can transport you to sunny kitchen memories with minimal effort.

Sweet citrus aromas will dance through your home as ingredients blend seamlessly.

Delicate crumb and bright flavor promise a simple yet luxurious dessert experience.

Butter, eggs, and fresh lemons create magic in just one mixing bowl.

Baking enthusiasts and casual home cooks alike appreciate this straightforward recipe.

Minimal techniques and common pantry items mean anyone can master this classic treat.

You’ll want to slice into this tender cake the moment it cools completely.

Bright, Zesty Reasons to Love Lemon Pound Cake

• Elevate Weekend Baking: Transform ordinary baking into a delightful culinary adventure with this simple yet impressive lemon pound cake that makes you feel like a professional baker.
• Create Crowd-Pleasing Dessert: Perfect for gatherings, potlucks, and family celebrations where everyone craves a slice of tangy, moist cake that delivers irresistible flavor and texture.
• Master Baking Skills: Beginner-friendly recipe that teaches fundamental baking techniques like mixing wet and dry ingredients, zesting lemons, and creating a smooth glaze while boosting kitchen confidence.
• Versatile Treat Anytime: Enjoy as a breakfast companion, afternoon snack, or elegant dessert that suits multiple occasions and satisfies sweet cravings with its bright, zesty profile.

Pantry Must-Haves for Lemon Pound Cake

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender cake texture.
• Sugar: Adds sweetness and helps to create a light, fluffy cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's rich, moist consistency.
• Flour: The primary dry ingredient that gives the cake its basic structure and body.
• Lemon Zest: Provides intense citrus flavor and aromatic notes to the pound cake.
• Lemon Juice: Enhances the cake's tangy citrus taste and adds moisture.

• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Salt: Balances the sweetness and enhances the overall flavor of the cake.

• Buttermilk, Powdered Sugar, Lemon Juice: Work together to create a smooth, tangy glaze that adds extra flavor and moisture to the finished cake.

How to Bake the Perfect Lemon Pound Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 325°F. Grab your bundt or loaf pan and give it a generous coating of grease and flour to prevent sticking.

Step 2: Cream Butter and Sugar

In a spacious mixing bowl, whip the butter and sugar together until they transform into a fluffy, light cloud-like mixture.

Step 3: Incorporate Eggs

Gently add eggs one by one, mixing thoroughly after each addition to create a smooth, silky base.

Step 4: Zest and Juice

Sprinkle in vibrant lemon zest and pour the fresh lemon juice, infusing the batter with bright citrusy notes.

Step 5: Prepare Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Step 6: Combine Wet and Dry Ingredients

Gradually blend the dry ingredients into the wet mixture, alternating with buttermilk.

Start and finish with flour to ensure a perfectly balanced batter.

Step 7: Fill the Pan

Transfer the batter into the prepared pan, smoothing the top with a spatula for an even surface.

Step 8: Bake to Perfection

Slide the pan into the oven and bake for 70-80 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 9: Cool Down

Let the cake rest in the pan for 15 minutes, then carefully transfer to a wire rack to cool completely.

Step 10: Glaze and Garnish

Whisk powdered sugar and lemon juice until silky smooth.

Drizzle the glaze over the cooled cake, letting it cascade down the sides for a delectable finish.

Expert Baking Tips for Lemon Pound Cake Lovers

• Zest fresh lemons for maximum citrus flavor and aroma, ensuring bright, intense lemon notes throughout the cake.
• Use room temperature ingredients like butter, eggs, and buttermilk to create a smoother, more evenly mixed batter that rises perfectly.
• Check cake doneness early by inserting a toothpick at 65 minutes to prevent overbaking, which can lead to a dry texture.
• Wrap leftover cake tightly in plastic wrap or store in an airtight container to maintain moisture and freshness for up to 3 days at room temperature.
• Make the cake gluten-free by substituting all-purpose flour with a 1: 1 gluten-free baking blend, ensuring the same tender crumb and delicious taste.

New Ways to Spin the Classic Lemon Pound Cake

• Lavender Lemon Pound Cake: Add 2 tablespoons of dried lavender flowers to the batter for a fragrant, herbaceous flavor that complements the citrus notes.
• Olive Oil Lemon Pound Cake: Replace butter with extra virgin olive oil for a lighter, more Mediterranean-style cake with subtle grassy undertones.
• Blueberry Lemon Pound Cake: Fold 1 cup of fresh blueberries into the batter just before baking, creating bursts of juicy fruit throughout the cake.
• Almond Lemon Pound Cake: Mix in 1/2 cup of ground almonds and replace some of the flour with almond flour for a nutty, rich texture and deeper flavor profile.

What Goes Well with Lemon Pound Cake

• Pair Citrusy Delight with Lavender Earl Grey Tea: The floral and bergamot notes beautifully complement the bright lemon flavors, creating a refreshing and sophisticated taste experience.
• Elevate with Limoncello Spritzer: This zesty Italian liqueur cocktail matches the cake's lemony essence, offering a light and sparkling accompaniment that enhances the dessert's citrus profile.
• Serve Alongside Mascarpone Cream: The rich, creamy texture of mascarpone provides a smooth contrast to the cake's dense crumb, while its subtle sweetness balances the lemon's tartness.
• Complement with Fresh Berries: Raspberries or blueberries add a burst of color and natural sweetness that harmonizes perfectly with the cake's tangy lemon glaze.

Storage Tips for a Moist and Fluffy Lemon Pound Cake

• Refrigerate: Store the lemon pound cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Freeze: Slice the cake, wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 3 months. Place in a freezer-safe container or ziplock bag.
• Thaw: Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, thaw overnight in the refrigerator for best texture.
• Reheat: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

FAQs About Your Favorite Lemon Pound Cake

• How do I know if my pound cake is fully baked?

Insert a toothpick in the center. If it comes out clean without wet batter, your cake is done. Golden edges and a firm top are also good indicators.

• Can I use milk instead of buttermilk?

Yes, but buttermilk adds tanginess and helps create a softer texture. If using milk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes.

• Why is my pound cake dense?

Overmixing the batter or using cold ingredients can cause a dense texture. Mix ingredients just until combined and ensure eggs and butter are at room temperature.

• How can I prevent my cake from sticking to the pan?

Thoroughly grease the pan with butter or cooking spray, then dust with flour.

Lemon Pound Cake Recipe

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4.7 from 32 reviews

• Total Time: 105-115 minutes
• Yield: 12 1x

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Description

Zesty lemon pound cake brings sunshine to your dessert table with its rich, velvety crumb and bright citrus notes. Moist layers infused with tangy lemon zest offer a delightful balance of sweetness and tartness you’ll absolutely love.

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Ingredients

Scale 1x2x3x

Cake Ingredients:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup buttermilk
• 1 cup (2 sticks / 226 grams) unsalted butter, at room temperature

Citrus Ingredients:

• 4 large eggs, at room temperature
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice

Leavening and Seasoning Ingredients:

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Lemon Glaze Ingredients:

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

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Instructions

1. Arrange oven rack to center position and heat to 325°F. Thoroughly coat bundt or loaf pan with butter and flour.
2. Using an electric mixer, cream butter and sugar until voluminous and pale, approximately 3-4 minutes.
3. Incorporate eggs individually, ensuring complete integration after each addition.
4. Fold in freshly grated lemon zest and tangy lemon juice, mixing until evenly distributed.
5. Sift flour, baking soda, and salt together in a separate vessel, creating a uniform dry mixture.
6. Alternately introduce dry ingredients and buttermilk into butter mixture, starting and concluding with flour. Mix gently to maintain cake’s delicate texture.
7. Transfer batter into prepared pan, smoothing surface with a spatula for even baking.
8. Bake for 70-80 minutes, rotating pan midway through cooking process. Confirm doneness by inserting toothpick into center – it should emerge clean.
9. Rest cake in pan for 15 minutes, allowing initial cooling and preventing structural collapse.
10. Carefully release cake onto wire rack, permitting complete cooling.
11. Prepare glaze by whisking powdered sugar with lemon juice until silky and pourable. Drizzle artfully over fully cooled cake.

Notes

• Zest carefully to avoid the bitter white pith when grating lemons for maximum bright flavor.
• Room temperature ingredients help create a smoother, more even cake texture that prevents potential lumping.
• Use fresh lemon juice instead of bottled for a more vibrant, authentic citrus taste that elevates the entire dessert.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cake’s tender crumb.

• Prep Time: 20 minutes
• Cook Time: 70-80 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380
• Sugar: 34 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 80 mg