Lemon Pound Cake – Moist, Zesty & Classic Dessert

This Lemon Pound Cake is soft, moist, and bursting with bright lemon flavor. Perfect for dessert, afternoon tea, or breakfast treats, it combines the classic buttery richness of pound cake with a zesty lemon twist. Easy to bake and beautifully golden, it’s a recipe that’s perfect for gifting or enjoying with family and friends.

Why You’ll Love This Recipe

• Moist, buttery texture with bright lemon flavor
• Simple ingredients and easy to bake
• Perfect for breakfast, dessert, or afternoon tea
• Can be glazed or dusted with powdered sugar
• Freezer-friendly for make-ahead treats
• Kid-friendly and crowd-pleasing

Ingredient

For the Cake

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

For the Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with milk.
6. Fold in lemon zest and lemon juice until evenly distributed.
7. Pour batter into prepared pan and smooth the top.
8. Bake 50–60 minutes or until a toothpick inserted comes out clean.
9. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For glaze, mix powdered sugar, lemon juice, and zest; drizzle over cooled cake.

Tips & Variations

• Use fresh lemon juice for the best flavor; bottled juice can alter taste.
• Add poppy seeds for a classic lemon-poppyseed twist.
• For extra moisture, brush baked cake with a simple syrup (equal parts sugar and water).
• Store at room temperature in an airtight container for up to 3 days.
• Double the glaze for a more pronounced lemony sweetness.

Storage & Freezer Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Store for up to 1 week.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before serving.

Serving & Pairing Ideas

• Serve with fresh berries or whipped cream
• Pair with tea, coffee, or lemonade
• Slice and serve as a breakfast treat or dessert
• Top with additional lemon zest for extra zing

Frequently Asked Questions

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend; baking time may vary slightly.

Can I use lemon extract instead of fresh lemon juice?

Yes, use about 1 teaspoon lemon extract for concentrated flavor, but fresh juice gives the best brightness.

How do I prevent the cake from drying out?

Do not overbake and allow cake to cool before glazing. Brushing with simple syrup also helps maintain moisture.

Can I make mini loaves or cupcakes?

Yes! Reduce baking time to 20–30 minutes for cupcakes and check doneness with a toothpick.

Ready to Make It?

This Lemon Pound Cake combines buttery richness with refreshing citrus notes, making it a perfect dessert or snack. Save this recipe to your Pinterest board for a bright, comforting treat that will delight family and friends.

You Might Also Like

• Lemon Loaf – Classic citrus bread.
• Pineapple Coconut Bread – Tropical sweet loaf.
• Vanilla Cupcakes – Soft and fluffy classic.
• Banana Pancakes – Fluffy breakfast favorite.

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