There’s an unmistakable joy that comes from the scent of a freshly baked lemon pound cake wafting through the kitchen. The vibrant citrus notes mingle with the warm richness of butter, creating a tantalizing promise of sweet indulgence. I discovered this delightful recipe during a cozy afternoon baking session, eager to escape the fast-food routine that had been taking over my evenings. With just a few simple ingredients and minimal fuss, this homemade lemon pound cake emerges from the oven as a tender, moist treat, elegantly glazed with a two-ingredient lemon icing.
Perfect for spring gatherings or as a brunch centerpiece, this recipe draws inspiration from iconic cafe favorites while offering a homemade touch that’s truly unmatched. Even better, you can easily tailor it to fit your dietary needs by using monk fruit sugar for a lighter option without losing that beloved zesty flavor. Whether you’re enjoying a slice with a cup of tea or surprising friends at a gathering, this lemon pound cake is sure to brighten any occasion! Join me as we whip up this deliciously easy treat, and let’s bring a little homemade magic back into your kitchen.
Why is Lemon Pound Cake a Must-Try?
Irresistible Flavor: The bright, zesty citrus notes create a vibrant flavor profile that elevates your taste buds.
Easy to Make: Even novice bakers can whip up this cake in a breeze with just a few simple ingredients!
Perfect for Any Occasion: This cake shines at spring gatherings or brunches, ready to impress family and friends.
Customizable to Fit Your Needs: Use monk fruit sugar to enjoy a classic flavor without the added calories, making it suitable for health-conscious bakers.
Delicious Luxury at Home: Say goodbye to fast food with this homemade gem that rivals any café delight.
Discover more creative ideas, such as adding blueberries or poppy seeds, to make this recipe your own!
Lemon Pound Cake Ingredients
For the Batter
• Cooking Spray – Prevents sticking; use non-stick butter spray as an alternative.
• Butter (1/2 cup or 1 stick, softened) – Adds richness and moisture; margarine can be used for a dairy-free option.
• Granulated Sugar (1 cup) – Provides sweetness and structure; consider using monk fruit sugar for reduced calories.
• Lemon Zest (1 Tbsp + more for garnish) – Enhances flavor and aroma; fresh is preferable, but dried zest can substitute.
• Large Eggs (3) – Binds ingredients and adds moisture; ensure they are at room temperature for the best incorporation.
• Pure Vanilla Extract (1 tsp) – Adds depth to flavor; vanilla bean paste can offer a more intense taste.
• All-Purpose Flour (2 cups) – Forms structure; measure correctly to avoid dryness, or opt for gluten-free flour as a substitute.
• Baking Powder (1 tsp) – Provides leavening; double-acting baking powder is recommended for best results.
• Baking Soda (1/2 tsp) – Assists in leavening; always check expiration for effectiveness.
• Kosher Salt (1/2 tsp) – Balances flavors; sea salt is an excellent alternative.
For the Glaze
• Powdered Sugar (1/2 cup) – Sweetens the glaze; granulated sugar blended finely can be an alternative.
• Lemon Juice (1 Tbsp) – Adds freshness and acidity to the glaze; freshly squeezed juice is recommended for the best taste.
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For Moisture
• Buttermilk (3/4 cup) – Adds moisture and acidity; substitute with full-fat yogurt or milk mixed with vinegar as a DIY buttermilk.
How to Make Lemon Pound Cake
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Preheat the oven to 350°F and grease a 9″x5″ loaf pan generously with cooking spray. This ensures your cake will slide right out once baked.
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Mix the softened butter, granulated sugar, and lemon zest in a large bowl using a hand mixer or stand mixer. Beat until the mixture is light and fluffy for about 3-4 minutes—this step adds air for a tender cake!
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Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract; this will deepen the cake’s flavor beautifully.
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Whisk together the flour, baking powder, baking soda, and kosher salt in a separate bowl. Combine well to ensure even distribution of the leavening agents.
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Combine by gradually mixing half of the dry ingredients into the wet mixture. Then, mix in buttermilk followed by the remaining dry ingredients until just combined; avoid overmixing for a delicate crumb!
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Pour the batter into your prepared loaf pan and smooth the top. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
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Cool the cake in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. This helps maintain its lovely texture.
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For the Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with additional lemon zest for an extra pop of flavor!
Optional: Add a sprinkle of poppy seeds on top for an elegant twist.
Exact quantities are listed in the recipe card below.
Lemon Pound Cake Variations
Feel free to personalize this delightful cake to suit your taste and dietary preferences, making it even more special!
- Dairy-Free: Substitute butter with margarine or coconut oil for a creamy texture without dairy.
- Sugar-Free: Use monk fruit sugar instead of granulated sugar for a healthier alternative that’s still delicious.
- Zesty Boost: Add an extra tablespoon of lemon juice to the batter for an intensified citrus flavor throughout.
- Fruity Twist: Mix in fresh blueberries or raspberries for a refreshing Lemon-Berry Pound Cake that bursts with flavor.
- Poppy Seeds: Incorporate a tablespoon of poppy seeds into the batter for a delightful lemon-poppy seed variation that’s both tasty and visually appealing.
- Spice It Up: Add a pinch of nutmeg or cardamom to the batter for a warm, aromatic flavor that complements the lemon beautifully.
- Gluten-Free: Swap regular flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
- Coconut Infusion: Mix in shredded coconut for a tropical twist that pairs wonderfully with the bright lemon.
Each variation makes for a unique cake that will dazzle your taste buds and keep your guests coming back for more!
How to Store and Freeze Lemon Pound Cake
Room Temperature: Store wrapped lemon pound cake at room temperature for up to 3 days. Ensure it’s well-covered to maintain moisture and freshness.
Fridge: For prolonged freshness, refrigerate your lemon pound cake in an airtight container for up to 1 week. Bring to room temperature before serving for the best flavor.
Freezer: Freeze slices or the whole cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight when you’re ready to enjoy.
Reheating: For a warm treat, gently reheat slices in the microwave for about 10-15 seconds. Enjoy the delightful, zesty aroma of your lemon pound cake!
Make Ahead Options
These zesty Lemon Pound Cakes are perfect for busy home cooks who want to streamline their meal prep! You can prepare the batter up to 24 hours in advance by mixing it, then storing it in an airtight container in the refrigerator to keep the flavors fresh. If you’d like to bake ahead, simply bake and cool the cake, then wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. For the best quality, make sure to glaze the cake the day you plan to serve it, drizzling the icing over just before indulging for that fresh, vibrant finish. With these make-ahead tips, you’ll enjoy the delightful taste of homemade Lemon Pound Cake with minimal effort on busy days!
What to Serve with Lemon Pound Cake?
Brightening up your tablescape with delicious pairings will make each slice of cake truly unforgettable.
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Fresh Berries: Juicy blueberries or strawberries add a burst of color and tartness, perfectly complementing the zesty flavor of the cake.
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Whipped Cream: A dollop of light and airy whipped cream enhances the pound cake’s creaminess, making each bite feel luxurious.
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Lemon Curd: Drizzling a tangy lemon curd over the cake will amplify its citrus notes, creating an indulgent dessert experience.
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Iced Tea: A refreshing glass of iced tea, whether sweetened or unsweetened, balances the sweet richness of the cake beautifully.
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Mint Sprig Garnish: A fresh mint sprig adds a pop of color and a subtle herbal note that brightens up your dessert presentation.
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Almond Biscotti: Crunchy almond biscotti served alongside offers a delightful texture contrast, perfect for dipping into your tea or coffee.
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Coffee or Espresso: A cup of rich coffee or espresso pairs flawlessly, enhancing the sweetness of the lemon pound cake while grounding its vibrant flavors.
Let these pairings encourage delightful conversations and memorable moments around your table!
Tips for the Best Lemon Pound Cake
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Precise Measuring: Use a kitchen scale for your flour to avoid dryness, ensuring your lemon pound cake turns out perfectly moist.
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Check for Doneness: Avoid overbaking by checking the cake at the 50-minute mark. It should be golden and a toothpick should come out with moist crumbs.
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Stronger Flavor: For an intensified lemon flavor, consider adding a teaspoon of lemon oil. This enhances the cake’s fresh zestiness.
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Cooling Time: Allow your lemon pound cake to cool completely before glazing. This prevents the glaze from melting and ensures a beautiful finish.
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Ingredient Temperature: Ensure your eggs are at room temperature before mixing, as this helps to create a well-incorporated batter for optimal fluffiness.
Lemon Pound Cake Recipe FAQs
How do I select ripe lemons for the best flavor?
Absolutely! For the best flavor, look for lemons that are firm, heavy for their size, and have a bright, vibrant yellow color. Avoid any that have dark spots or a dull appearance. Freshness can also be indicated by the aroma; the more fragrant the lemon, the more flavorful your pound cake will be!
How should I store leftover lemon pound cake?
To maintain freshness, store your leftover lemon pound cake wrapped at room temperature for up to 3 days. If you want it to last longer, refrigerate it in an airtight container for up to 1 week. When ready to enjoy, simply bring it back to room temperature for optimal flavor.
Can I freeze lemon pound cake?
Yes, you can definitely freeze lemon pound cake! Wrap it tightly in plastic wrap followed by aluminum foil to protect against freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then let it come to room temperature before serving.
What should I do if my lemon pound cake comes out too dry?
If your lemon pound cake turns out dry, it might be due to overbaking. Always start checking for doneness at the 50-minute mark. If you find yourself with a dry cake, serve it with fresh whipped cream or fruit compote to add moisture and flavor. For your next attempt, consider using a kitchen scale to measure your flour accurately.
Is this lemon pound cake recipe suitable for people with dietary restrictions?
Very! You can easily adapt this lemon pound cake recipe to accommodate dietary restrictions. Use monk fruit sugar for a reduced-calorie option, and swap regular milk with a dairy-free alternative or homemade buttermilk using plant-based yogurt or vinegar. Additionally, gluten-free flour can be used in place of all-purpose flour without sacrificing taste.
Can pets eat lemon pound cake?
No, it’s best to keep lemon pound cake away from pets. The ingredients like sugar, butter, and especially lemon can be harmful to dogs and cats. Always make sure to keep your baked goods well out of their reach!
Zesty Lemon Pound Cake That Beats Starbucks Every Time
Equipment
- - 9×5 loaf pan
- Mixing bowl
- - Hand mixer
- Measuring cups
- Measuring spoons
- mixing spatula
Ingredients
For the Batter
- 1 can Cooking Spray Use non-stick butter spray as an alternative
- 1/2 cup Butter Softened; margarine can be used for a dairy-free option
- 1 cup Granulated Sugar Consider using monk fruit sugar for reduced calories
- 1 Tbsp Lemon Zest Fresh is preferable, more for garnish
- 3 large Eggs At room temperature for best incorporation
- 1 tsp Pure Vanilla Extract Vanilla bean paste can offer a more intense taste
- 2 cups All-Purpose Flour Measure correctly to avoid dryness; gluten-free flour can be an alternative
- 1 tsp Baking Powder Double-acting baking powder is recommended
- 1/2 tsp Baking Soda Check expiration for effectiveness
- 1/2 tsp Kosher Salt Sea salt is an alternative
For the Glaze
- 1/2 cup Powdered Sugar Granulated sugar blended finely can be an alternative
- 1 Tbsp Lemon Juice Freshly squeezed juice is recommended
For Moisture
- 3/4 cup Buttermilk Substitute with full-fat yogurt or milk mixed with vinegar
Instructions
Making the Cake
- Preheat the oven to 350°F and grease a 9"x5" loaf pan generously with cooking spray.
- Mix the softened butter, granulated sugar, and lemon zest in a large bowl using a mixer until light and fluffy for about 3-4 minutes.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
- Gradually mix half of the dry ingredients into the wet mixture, then mix in buttermilk followed by the remaining dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and smooth the top, then bake for about 55 minutes.
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with additional lemon zest.