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Lemon Pound Cake

There’s something irresistibly classic about a good Lemon Pound Cake. It’s the kind of cake that feels right at home on a sunny afternoon, paired with a cup of tea, or as the star of a dessert spread at a family gathering. This cake is a beautiful blend of sweet and tangy, with a buttery crumb that melts in your mouth and a lemony zing that keeps you coming back for more.

Why Lemon Pound Cake?

The magic of Lemon Pound Cake lies in its simplicity. It’s a straightforward recipe that doesn’t require fancy techniques, yet the result is nothing short of spectacular. The bright citrus flavor shines through in every bite, making it a refreshing treat that’s perfect for any occasion.

Ingredients

Here’s what you’ll need to whip up this delightful Lemon Pound Cake:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • ½ cup buttermilk

For the Lemon Glaze

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

Serving Size

Serves: 8–10 slices
Serving Size: 1 slice

Prep and Cook Time

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes

Instructions

Preheat and Prep

  1. Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Mix the Dry Ingredients

  1. Combine Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

  1. Cream Butter and Sugar
    In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. This step is crucial for achieving that tender, melt-in-your-mouth crumb.

Add the Eggs and Flavorings

  1. Incorporate Eggs and Flavors
    Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Combine Wet and Dry Ingredients

  1. Mix Wet and Dry Ingredients
    Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

Bake the Cake

  1. Bake
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Prepare the Lemon Glaze

  1. Make the Glaze
    While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Glaze and Serve

  1. Glaze the Cake
    Once the cake is done, let it cool in the pan for about 10 minutes, then transfer it to a wire rack. While the cake is still warm, drizzle the lemon glaze over the top, allowing it to soak in for an extra burst of lemony goodness.
  2. Serve
    Slice and enjoy your Lemon Pound Cake with a cup of tea, coffee, or just on its own. The cake keeps well for several days, making it perfect for snacking throughout the week.

Final Thoughts

This Lemon Pound Cake is the ultimate comfort dessert — simple, satisfying, and full of flavor. Whether you’re baking for a special occasion or just because, this cake is sure to bring a little sunshine into your day.

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