There’s something undeniably uplifting about a slice of homemade Lemon Pound Cake. The moment you pull this sunshine-colored delight from the oven, the sweetness of freshly zested lemons fills the kitchen, wrapping you in a warm embrace of citrusy goodness. I first whipped up this recipe during a lazy spring afternoon when the warm sun streamed through the window, and my craving for something refreshing took hold.
What I love most about this cake is its perfect balance of moistness and a tender crumb, enhanced by a glossy glaze that dances with lemony brightness. It’s the kind of dessert that transforms an ordinary day into a mini celebration, whether you’re enjoying it with a cup of tea or surprising guests at a gathering. With simple ingredients and no fuss, this easy homemade Lemon Pound Cake is sure to brighten up your baking routine. Let’s dive in and make this delightful treat sing on your table!
Why is Lemon Pound Cake a Must-Bake?
Bright, uplifting flavors: This cake is a burst of lemony goodness that will awaken your senses!
Easy to make: With just simple ingredients, this recipe is perfect for bakers of any level.
Moist and tender texture: Each slice has a delightful crumb that melts in your mouth, thanks to the buttermilk.
Versatile dessert: Whether enjoyed as a snack, dessert, or with tea, it adapts to any setting.
Stunning presentation: The glossy glaze and zesty garnish make it a showstopper for special occasions or gatherings.
Make sure to check out our tips on how to store this cake for maximum freshness!
Lemon Pound Cake Ingredients
For the Batter
• Cooking Spray – Prevents sticking; use butter or oil if unavailable.
• Butter (1/2 cup, softened) – Adds richness and moisture; ensure it’s at room temperature for easy mixing.
• Granulated Sugar (1 cup) – Sweetens and aids in browning; substitute with monk fruit sugar for a lower-calorie option.
• Lemon Zest (1 tbsp + more for garnish) – Adds intense lemon flavor; freshly grated is best for aromatic quality.
• Large Eggs (3) – Provides structure and moisture; room temperature eggs mix better.
• Pure Vanilla Extract (1 tsp) – Enhances flavor; optional but recommended for an extra depth.
• All-Purpose Flour (2 cups) – Forms the base of the cake; spoon and level for accuracy to avoid dryness.
• Baking Powder (1 tsp) – Acts as a leavening agent; ensure it’s fresh for proper rise.
• Baking Soda (1/2 tsp) – Helps to tenderize the cake; works in conjunction with baking powder.
• Kosher Salt (1/2 tsp) – Balances sweetness; can substitute with regular salt.
• Buttermilk (3/4 cup) – Adds moisture and a slight tang; substitute with yogurt or milk with vinegar if needed.
For the Glaze
• Powdered Sugar (1/2 cup) – Sweetens the glaze; sift for a lump-free texture.
• Lemon Juice (1 tbsp) – Brightens glaze flavor; fresh juice is preferred for the best taste.
How to Make Lemon Pound Cake
Preheat: Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with cooking spray or butter to ensure your cake slides out effortlessly after baking.
Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. This should take about 3-4 minutes, creating a beautiful, creamy base for your cake.
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. This step helps to create structure and adds moisture to your Lemon Pound Cake, so take your time to ensure everything is well combined.
Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This ensures even distribution of the leavening agents for a perfectly risen cake.
Combine Mixes: Alternating between the dry ingredients and the buttermilk, gradually add them to the wet mixture. Start with a portion of the dry mix, then add buttermilk, and continue until everything is just combined. Be careful not to overmix; a few lumps are okay!
Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain that tender texture.
Cool Completely: Allow the cake to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This step is crucial for achieving that perfect crumb and avoiding sogginess.
Prepare Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over your cooled cake and finish with a sprinkle of additional lemon zest for that vibrant pop!
Optional: Serve with fresh berries on the side for a colorful, refreshing touch.
Exact quantities are listed in the recipe card below.
Lemon Pound Cake Variations
Customize your delightful Lemon Pound Cake with these enticing twists that will elevate your baking experience even further!
Poppy Seed Addition: Fold in 2 tablespoons of poppy seeds for an elegant texture and a unique flavor burst.
Almond Flour Swap: Replace 1 cup of all-purpose flour with almond flour for a nutty taste and gluten-free option.
Extra Lemon Zing: For a stronger citrus punch, add a tablespoon of lemon extract or additional lemon zest to the batter.
Berry Bliss: Incorporate 1 cup of fresh blueberries or raspberries into the batter for a fruity twist that pairs beautifully with lemon.
Honey Glaze: Substitute the powdered sugar in the glaze with honey for a natural sweetness and a shiny finish.
Coconut Infusion: Stir in 1/2 cup of shredded coconut into the batter for a tropical vibe that harmonizes with the lemon.
Spiced Delight: Add 1/2 teaspoon of cinnamon or even a pinch of nutmeg for a surprising warm spice against the zesty backdrop.
Chocolate Drizzle: Once glazed, drizzle some melted dark chocolate over the top for a decadent contrast to the bright lemon flavors.
Each of these variations can transform your Lemon Pound Cake into something entirely new, making it a versatile favorite that friends and family will keep coming back for! Enjoy experimenting!
What to Serve with Lemon Pound Cake?
Imagine a delightful afternoon where the sweet scent of lemon pound cake fills the air, and you’re surrounded by loved ones, all ready to indulge in a deliciously refreshing treat.
Fresh Berries: A colorful mix of strawberries, blueberries, and raspberries will add a burst of freshness that perfectly complements the citrusy flavor.
Whipped Cream: Light and airy whipped cream provides a creamy contrast that balances the sweet and tangy elements of the cake.
Iced Tea: A glass of chilled iced tea, whether sweetened or herbal, pairs beautifully, enhancing the cake’s refreshing vibes for a perfect summer treat.
Lemon Curd: For the ultimate lemon experience, serve with a dollop of lemon curd. Its tartness elevates every bite, making it truly irresistible.
Vanilla Ice Cream: Pairing a slice of cake with a scoop of vanilla ice cream not only adds creaminess but also a delightful temperature contrast.
Sparkling Water: Consider a glass of sparkling water with a wedge of lemon; it cleanses the palate and pairs well with the cake’s sweetness.
Chocolate Drizzle: For a twist, drizzle some melted chocolate atop the cake. The dark chocolate enhances the overall flavor while adding a rich depth.
Lavender Lemonade: Serve it alongside a refreshing lavender lemonade. The floral notes will create a lovely harmony with the lemony goodness of the cake.
Make Ahead Options
These Homemade Lemon Pound Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance by mixing everything as directed and then covering the bowl tightly with plastic wrap before refrigerating. For even quicker planning, consider baking the cake and allowing it to cool completely. Once cooled, wrap it tightly in plastic wrap and store in the refrigerator for up to 3 days. This way, you’ll preserve its moistness and flavor. When you’re ready to enjoy, simply glaze your cake with the lemon icing and serve. With these make-ahead tips, you’ll have a delightful dessert ready to impress at a moment’s notice!
Expert Tips for Lemon Pound Cake
Measure Flour Accurately: Spoon the flour into your measuring cup and level it off to avoid packing, which can lead to a dry cake.
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother batter and better mixing, which results in a moist lemon pound cake.
Don’t Overmix: Combine the wet and dry ingredients until just incorporated. Overmixing can develop gluten, making your cake dense instead of tender.
Watch the Baking Time: Start checking for doneness at around 50 minutes to prevent overbaking. The toothpick should come out with a few moist crumbs, indicating a perfect bake.
Customize the Glaze: Feel free to adjust the sweetness or tartness of the glaze by modifying the powdered sugar or lemon juice to suit your taste preference!
How to Store and Freeze Lemon Pound Cake
Room Temperature: Wrap any leftover lemon pound cake in plastic wrap and store it at room temperature for up to 3 days to maintain moisture and flavor.
Fridge: For longer freshness, store the wrapped cake in an airtight container in the refrigerator for up to 1 week. This helps preserve its delightful texture and tangy taste.
Freezer: If you want to enjoy your lemon pound cake later, slice it and freeze in a single layer. Once frozen, wrap each slice tightly in plastic wrap, followed by aluminum foil, and store in the freezer for up to 3 months.
Reheating: To enjoy your frozen lemon pound cake, thaw it overnight in the fridge or at room temperature for a couple of hours. Reheat slices in the microwave for 10-15 seconds for a cozy, warm treat!
Lemon Pound Cake Recipe FAQs
How do I select ripe lemons for my lemon pound cake?
Absolutely! Choose firm, heavy lemons that feel slightly squishy when gently pressed. The skin should be smooth and bright yellow, indicating juiciness. If you notice any dark spots all over, it’s best to skip those; they may be overripe.
What’s the best way to store leftovers of lemon pound cake?
Wrap any uneaten lemon pound cake in plastic wrap and keep it at room temperature for up to 3 days. If you’d like it to last longer, put the wrapped cake in an airtight container in the fridge for up to 1 week!
Can I freeze lemon pound cake?
Very! To freeze, slice the cake into individual pieces for easy serving. Lay the slices in a single layer on a baking sheet until frozen solid, then wrap each slice tightly in plastic wrap, followed by aluminum foil. You can store them in the freezer for up to 3 months.
Why is my lemon pound cake too dense?
This can happen if the batter is overmixed, leading to excess gluten development. To avoid this, mix the wet and dry ingredients until just combined. Also, make sure to measure your flour accurately; spoon it into your measuring cup and level it off.
Can I make this lemon pound cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to provide structure. Adjust the baking time slightly, as gluten-free cakes may require a little more time to bake through.
Is there a way to make this recipe dairy-free?
Of course! You can replace the buttermilk with a non-dairy alternative, such as almond milk mixed with a tablespoon of vinegar or lemon juice. For the butter, try a dairy-free spread or coconut oil for a delicious twist!
Deliciously Easy Lemon Pound Cake for Your Spring Celebrations
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with cooking spray or butter.
- Beat together the softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting with the dry ingredients.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 55 minutes.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
- Serve with fresh berries on the side if desired.