Lemon Pound Cake

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Lemon pound cake has always had a special place in my kitchen. There’s something irresistible about that sunny, bright aroma that fills the air when this cake is baking. The first time I made it, I remember how I couldn’t stop tasting the batter — it was already bursting with lemony goodness before it even hit the oven. Since then, this has become my go-to cake for family gatherings, spring picnics, and cozy weekend mornings.

The texture of this cake is what keeps me coming back to it. It’s rich yet tender, with a moist crumb that melts in your mouth. The tangy lemon glaze drizzling down the sides adds just the right amount of sweetness and zing. I’ve experimented with dozens of variations over the years, but this classic recipe never fails to impress. It’s a comforting, nostalgic dessert that feels just as fitting on a holiday table as it does as a weekday treat.

Whenever I serve it to friends or neighbors, their eyes light up at the first bite. It’s one of those recipes you can’t help but share, and I’m excited to walk you through it step by step. Trust me, once you bake this lemon pound cake yourself, you’ll see just why it’s earned its place in my heart.

Why You’ll Love This Lemon Pound Cake

This lemon pound cake is the perfect balance of sweet and tangy, with a moist and buttery crumb that stays soft for days. It’s easy to make with simple pantry ingredients yet delivers bakery-quality results every time. The bright, fresh lemon flavor makes it feel light and vibrant, perfect for spring and summer, while the rich texture satisfies your craving for something indulgent. Whether you’re a beginner baker or a seasoned pro, you’ll love how foolproof and rewarding this recipe is.

Ingredients

Every ingredient in this lemon pound cake plays an important role in creating its irresistible texture and flavor. You’ll need butter, which brings richness and that signature tender crumb. Sugar is essential for sweetness and also helps give the cake its soft structure. Fresh eggs are the backbone of the batter, ensuring it’s moist and holds together beautifully. Lemon zest and juice are where the magic happens — they infuse the cake with vibrant, tangy notes that make it unforgettable. Flour gives the cake its body, while a pinch of salt balances the flavors. Finally, a splash of milk keeps everything just moist enough and the glaze — made with powdered sugar and lemon juice — gives it that glossy, sweet-tart finish.

How to Make Lemon Pound Cake

Step 1: Cream the Butter and Sugar

Start by creaming softened butter with sugar until light and fluffy. This step creates air pockets that give the cake its delicate texture.

Step 2: Add the Eggs and Lemon

Beat in the eggs one at a time, making sure each is fully incorporated. Then fold in the fresh lemon zest and juice to start building that bright flavor base.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour and salt. Gradually add this to the wet mixture, alternating with milk, mixing just until everything comes together into a smooth batter.

Step 4: Bake to Perfection

Pour the batter into a greased loaf or bundt pan and bake at 350°F (175°C) for about 55-65 minutes. You’ll know it’s done when a toothpick inserted comes out clean.

Step 5: Glaze While Warm

While the cake is cooling slightly, whisk together powdered sugar and lemon juice for the glaze. Drizzle over the warm cake so it seeps in a little, adding flavor and shine.

Recipe Variations and Possible Substitutions

One of my favorite things about lemon pound cake is how easily it can be customized. If you love a stronger citrus flavor, try swapping in some orange or lime zest and juice for a different twist. You can also fold in a handful of fresh blueberries to make a lemon blueberry pound cake, which is always a crowd-pleaser. For a dairy-free version, use plant-based butter and almond milk — the cake still comes out wonderfully tender. And if you’re short on fresh lemons, bottled lemon juice works in a pinch, though the zest really adds something special.

Serving and Pairing Suggestions

I love serving slices of this cake just as they are, still slightly warm with the glaze glistening on top. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, you can add a few fresh berries and mint sprigs on the side. If you’re hosting brunch, this cake goes perfectly with a hot cup of coffee or even a glass of chilled sparkling wine.

Storage and Reheating Tips

This lemon pound cake keeps surprisingly well. Store it at room temperature in an airtight container for up to three days, or refrigerate for up to a week. If you’d like to make it ahead, it freezes beautifully — just wrap it tightly in plastic and foil and it’ll stay fresh for up to three months. To enjoy it warm, simply pop a slice in the microwave for 10-15 seconds and it tastes like it just came out of the oven.

FAQs

What makes this Lemon Pound Cake so moist?

The combination of butter, eggs, and milk ensures the batter is rich and the crumb stays soft and tender for days.

Can I use bottled lemon juice for this Lemon Pound Cake?

Yes, but fresh lemon juice and zest will give you the brightest, most vibrant flavor.

How do I prevent my Lemon Pound Cake from being too dense?

Make sure to properly cream the butter and sugar until fluffy, and don’t overmix the batter once you add the flour.

Can I bake this Lemon Pound Cake in a bundt pan?

Absolutely! It works beautifully in both a standard loaf pan and a bundt pan.

How do I store leftover Lemon Pound Cake?

Keep it in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Related Recipe You’ll Like

If you’re as much a fan of bright, tangy desserts as I am, you’ll absolutely enjoy trying my Homemade Lemon Cheesecake Ice Cream for a cool and creamy take on citrus. Another treat that pairs perfectly with a sunny afternoon is the Pineapple Cheese Pie, which combines tropical sweetness with a creamy texture. And for something irresistibly sweet and rich, don’t miss the Irresistible Peanut Butter Truffles — they’re perfect for gifting or indulging.

Save and Share This Recipe for Later

If this lemon pound cake recipe caught your eye, don’t forget to save it to your favorite board on Pinterest so you can easily find it again when the craving strikes. Sharing is caring, so feel free to send this recipe to friends and family, or post it on your social media to spread the love. Every kitchen deserves a little slice of lemony sunshine, so pin, share, and bake away!

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