The Ultimate Lemon Pound Cake Recipe: Moist, Tangy, and Perfect Every Time

Have you ever craved a dessert that perfectly balances sweet and tangy flavors while melting in your mouth? There's something incredibly satisfying about a homemade lemon pound cake recipe that fills your kitchen with citrusy aroma and delivers that dense, buttery texture we all love. Making this classic treat at home isn't just about saving money—it's about controlling ingredients, customizing flavors, and impressing family and friends with a bakery-quality dessert. Whether you're a beginner baker or an experienced home chef, mastering this lemon pound cake from scratch recipe will become one of your most treasured kitchen skills.

The beauty of pound cake lies in its simplicity and versatility. Unlike complicated pastries requiring specialized techniques, this recipe delivers consistent, professional results with basic pantry staples and straightforward methods.

Ingredients List

    • 2 cups all-purpose flour
    • 1 ½ cups granulated sugar
    • 1 cup unsalted butter, softened
    • 4 large eggs, room temperature
    • ⅓ cup whole milk
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons lemon zest (about 2-3 lemons)
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • ½ teaspoon salt

For the Lemon Glaze:

    • 1 cup powdered sugar
    • 2-3 tablespoons fresh lemon juice
    • Optional: 1 tablespoon lemon zest for garnish

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 1 hour 15 minutes

This timeline doesn't include cooling time, which takes approximately 30 minutes in the pan and another hour at room temperature. Plan accordingly if you're preparing this dessert for an event or special occasion.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven Preheat your oven to 325°F (165°C). Grease a 9x5-inch loaf pan thoroughly with butter and dust with flour, tapping out excess. This prevents sticking and ensures easy removal.

Step 2: Cream Butter and Sugar In a large mixing bowl, beat softened butter and granulated sugar together for 3-4 minutes until light and fluffy. This aeration step is crucial for achieving that signature lemon pound cake recipe texture—don't rush it!

Step 3: Incorporate Eggs Add eggs one at a time, beating well after each addition. This gradual method prevents the batter from separating and creates a smooth, emulsified mixture.

Step 4: Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt. This distributes the leavening agent evenly throughout your lemon pound cake from scratch batter.

Step 5: Alternate Wet and Dry Add the flour mixture to the butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix just until combined—overmixing develops gluten and creates a tough cake.

Step 6: Add Lemon Flavor Fold in fresh lemon juice, lemon zest, and vanilla extract gently until evenly distributed. The citrus oils from fresh zest provide unmatched aromatic intensity.

Step 7: Bake to Perfection Pour batter into prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

Step 8: Apply Glaze While the cake cools slightly, whisk together powdered sugar and lemon juice. Once the cake is warm (not hot), poke holes with a skewer and pour glaze over top, allowing it to soak in.

Nutritional Information

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 5g
    • Carbohydrates: 52g
    • Fat: 18g
    • Fiber: 1g
    • Vitamin C: 8% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Gluten-Free Option: Substitute with a 1:1 gluten-free baking flour blend containing xanthan gum.

Dairy-Free Variation: Replace butter with vegan butter and use almond or oat milk instead of dairy milk.

Flavor Twists: Add poppy seeds for a classic combination, or incorporate lavender buds for an elegant floral note.

Meyer Lemon Upgrade: Use Meyer lemons for a sweeter, less acidic flavor profile perfect for those who prefer milder citrus.

Bundt Pan Adaptation: This recipe works beautifully in a 10-cup Bundt pan—reduce baking time by 5-10 minutes and check doneness early.

Storage Hack: Wrap individual slices in plastic wrap for grab-and-go breakfast portions throughout the week.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature eggs and butter emulsify properly, creating a uniform batter. Cold ingredients cause separation and uneven texture.

Overmixing the Batter: Stop mixing as soon as flour disappears. Overworked batter develops too much gluten, resulting in a tough, chewy cake instead of tender crumb.

Opening the Oven Door Early: Resist peeking for the first 50 minutes. Temperature fluctuations cause the cake to sink in the middle.

Skipping Fresh Citrus: Bottled lemon juice lacks the aromatic oils found in fresh lemons. Always use freshly squeezed juice and zest for maximum flavor impact.

Improper Pan Preparation: Insufficient greasing leads to stuck cakes. Use both butter and flour, or invest in baking spray with flour for foolproof release.

Storage / Leftovers Tips

Store your finished lemon pound cake recipe at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to 4 days. The high butter content keeps it moist without refrigeration.

For extended storage, wrap the cooled, unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before adding glaze. Individual slices can be frozen separately for convenient single servings.

Refrigeration isn't recommended as it dries out the crumb, but if you prefer cold cake, store it covered for up to one week. Bring slices to room temperature or warm gently in the microwave (10-15 seconds) before serving to restore moisture. When properly stored, your homemade lemon pound cake from scratch maintains its delicious texture and bright citrus flavor, making it perfect for meal prep or advance party planning.