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Lemon Pound Cake

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Lemon pound cake is a buttery, dense-yet-tender classic infused with fresh lemon zest and juice for a bright, citrusy twist. Perfect on its own or topped with a lemon glaze, it’s a timeless dessert with irresistible flavor.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk or sour cream
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for glaze, optional)
  • 2–3 tbsp lemon juice (for glaze, optional)

Instructions

  1. Preheat oven to 350°F. Grease and flour a loaf or bundt pan.
  2. Cream butter and sugar together until light and fluffy (3–5 minutes).
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. In another bowl, combine lemon zest, lemon juice, and milk or sour cream.
  6. Add dry ingredients to the butter mixture in batches, alternating with the lemon mixture. Mix just until combined.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. If using glaze, whisk powdered sugar with lemon juice and drizzle over the cooled cake.

Notes

  • Use fresh lemon juice for best flavor; bottled is a backup.
  • Don’t overmix the batter—this can make the cake too dense.
  • Optional: add blueberries or swap lemon for orange/lime zest for variation.
  • Try pouring lemon syrup over the cake while warm for extra moisture.

Nutrition

Find it online: https://elladishes.com/lemon-pound-cake/