Introduction
There’s something irresistible about a classic lemon pound cake rich, buttery, and packed with bright citrus flavor. Whether you’re enjoying it with a cup of tea, serving it as a dessert at a gathering, or treating yourself to a sweet afternoon snack, this cake is always a hit.
This lemon pound cake recipe delivers the perfect balance of moist texture, tangy lemon, and a light, fluffy crumb. It’s simple to make with just a few kitchen staples, and the sweet lemon glaze on top takes it to the next level.
In this guide, we’ll cover everything you need to know to bake the perfect lemon pound cake, from ingredients and step-by-step instructions to pro tips, variations, troubleshooting, and storage tips.
Why You’ll Love This Lemon Pound Cake
- Incredibly Moist and Buttery The perfect texture for a classic pound cake.
- Packed with Fresh Lemon Flavor No artificial flavors, just real lemons!
- Easy to Make Simple ingredients and straightforward steps.
- Perfect for Any Occasion A great dessert for holidays, brunch, or tea time.
- Customizable You can add different flavors or toppings to make it your own.
Ingredients for Lemon Pound Cake
To make this delicious lemon pound cake, you’ll need the following ingredients:
For the Cake:
- Butter (unsalted) Creates a rich and tender crumb.
- Granulated sugar Sweetens the cake and adds moisture.
- Eggs Helps with structure and fluffiness.
- All-purpose flour The base of the cake.
- Baking powder Gives the cake a slight lift.
- Salt Balances the sweetness and enhances flavor.
- Fresh lemon zest Adds bold, natural lemon flavor.
- Fresh lemon juice Brings the perfect amount of tartness.
- Vanilla extract Complements the citrus flavors.
- Sour cream or buttermilk Keeps the cake incredibly moist.
For the Lemon Glaze:
- Powdered sugar For a smooth, sweet glaze.
- Fresh lemon juice Enhances the citrus flavor.
- Milk (optional) Helps adjust the glaze consistency.
How to Make Lemon Pound Cake
Follow these easy steps to make the best lemon pound cake at home:
Step 1: Prepare Your Baking Equipment
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
- This step is essential to creating a soft and airy cake texture.
Step 3: Add Eggs and Flavorings
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
Step 4: Combine Dry Ingredients
- In another bowl, whisk together flour, baking powder, and salt.
Step 5: Mix the Batter
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream (or buttermilk).
- Mix until just combined do not overmix.
Step 6: Bake the Cake
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Prepare the Lemon Glaze
- In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.
- Add a little milk if needed to adjust the consistency.
Step 8: Cool and Glaze
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the lemon glaze over the cooled cake.
Expert Tips for the Perfect Lemon Pound Cake
- Use fresh lemons Fresh juice and zest provide the best flavor.
- Room temperature ingredients Helps everything mix smoothly.
- Do not overmix Overmixing can make the cake dense.
- Check for doneness Insert a toothpick in the center to make sure it’s fully baked.
Delicious Variations
Want to customize your lemon pound cake recipe? Try these variations:
- Lemon Blueberry Pound Cake Fold in 1 cup of fresh blueberries for a fruity twist.
- Lemon Poppy Seed Pound Cake Add 1-2 tablespoons of poppy seeds for a bakery-style cake.
- Gluten-Free Lemon Pound Cake Substitute gluten-free flour blend for all-purpose flour.
- Almond Lemon Pound Cake Replace vanilla extract with almond extract for a nutty flavor.
Troubleshooting Guide
Why is my pound cake dry?
- Overbaking can cause dryness. Check for doneness at 50 minutes and remove when a toothpick comes out with a few moist crumbs.
- Not enough fat or liquid make sure to use sour cream or buttermilk for extra moisture.
Why did my cake sink in the middle?
- The oven temperature might be too low—ensure it’s properly preheated.
- Opening the oven door too early can cause the cake to collapse.
Why is my cake dense?
- Overmixing the batter can lead to a dense texture. Mix until just combined.
- Too much flour make sure to measure flour correctly using the spoon-and-level method.
Serving Suggestions
- Serve with a cup of coffee or tea for a cozy treat.
- Top with fresh berries and whipped cream for a refreshing dessert.
- Warm a slice in the microwave and add a scoop of vanilla ice cream.
Make-Ahead and Storage Tips
- To Store: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To Freeze: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
2. Can I make this cake without a glaze?
Yes! The cake is delicious on its own, but the glaze enhances the lemon flavor.
3. What can I use instead of sour cream?
You can substitute with plain yogurt or buttermilk.
4. Can I bake this in a bundt pan?
Yes! Use a 10-cup bundt pan and bake for 50-60 minutes.
Final Thoughts
This lemon pound cake recipe is the ultimate citrus treat moist, buttery, and packed with fresh lemon flavor. Whether you enjoy it for breakfast, dessert, or a special occasion, it’s sure to impress.
Try this recipe today and let the bright, zesty flavors bring sunshine to your kitchen!