Lemon Pound Cake

Lemon pound cake is a rich, buttery classic with a bright citrus twist. It’s dense yet tender, with a golden crust and a moist, flavorful crumb that’s infused with fresh lemon zest and juice. Whether I serve it with a cup of tea or dress it up with glaze, this cake always brings a burst of sunshine to my table.

Why You’ll Love This Recipe

I love this lemon pound cake because it’s simple, reliable, and full of vibrant flavor. The lemon brightens up the richness of the pound cake base, and the texture is dense enough to feel indulgent, but soft enough to melt in my mouth. It’s the kind of dessert I make when I want something classic that never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (room temperature)

• Granulated sugar

• Large eggs

• All-purpose flour

• Baking powder

• Salt

• Fresh lemon zest

• Fresh lemon juice

• Whole milk or sour cream

• Vanilla extract

• Powdered sugar (for glaze, optional)

Directions

1. I preheat the oven to 350°F and grease a loaf pan (or bundt pan) thoroughly, then dust it lightly with flour.

2. In a mixing bowl, I cream the butter and sugar until light and fluffy—this usually takes about 3–5 minutes.

3. I add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I mix the lemon zest and juice with the milk or sour cream.

6. I add the dry ingredients to the butter mixture in batches, alternating with the lemon mixture, mixing just until combined.

7. I pour the batter into the prepared pan and smooth the top.

8. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

9. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

10. If I’m adding glaze, I whisk powdered sugar with a little lemon juice and drizzle it over the cooled cake.

Servings and timing

This recipe serves 8–10 people. It takes about 20 minutes to prep and 50–60 minutes to bake, so I usually have it ready in under 90 minutes from start to finish.

Variations

Sometimes I swap out lemon for orange or lime for a different citrus profile. I’ve also added blueberries to the batter for a fruity touch. If I want something extra indulgent, I poke holes in the cake and pour a lemon syrup over it while it’s still warm to boost the flavor and moisture.

storage/reheating

I store the lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days or freeze it (sliced or whole) for up to 2 months. I let it thaw at room temperature and warm it slightly in the microwave or oven if I want it served warm.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch—just make sure it’s 100% juice with no added sugar.

Why is my pound cake dense?

Pound cake is meant to be dense, but if it feels too heavy, I might have overmixed the batter or used cold ingredients. I always bring everything to room temp before baking.

Can I use a bundt pan instead of a loaf pan?

Yes, I often use a bundt pan for a more decorative shape. I just make sure to grease and flour it really well.

How do I know when it’s done?

I check that a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and set.

What can I serve with lemon pound cake?

I love serving it with whipped cream, fresh berries, or a scoop of vanilla ice cream. It’s also delicious with lemon curd or a cup of tea.

Conclusion

Lemon pound cake is a timeless treat that combines rich texture with fresh citrus flavor. I love how easy it is to make and how well it holds up for days—if it lasts that long. Whether I enjoy a slice plain or topped with glaze, it’s always the kind of cake that feels like home.