The Ultimate Lemon Pound Cake: A Classic Recipe Made Simple

Have you ever craved a dessert that's both elegant and comforting? Nothing beats the timeless appeal of a perfectly moist, tangy-sweet lemon pound cake recipes that melts in your mouth. Making your own easy homemade lemon pound cake at home isn't just rewarding—it's surprisingly simple and allows you to control every ingredient. Whether you're baking for a special occasion or simply treating yourself, this classic dessert delivers restaurant-quality results from your own kitchen. The bright citrus flavor combined with rich, buttery cake creates an irresistible treat that's perfect for afternoon tea, brunch gatherings, or as a thoughtful homemade gift.

Ingredients List

    • 1½ cups all-purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup unsalted butter, softened
    • 1½ cups granulated sugar
    • 4 large eggs, room temperature
    • 2 tablespoons fresh lemon zest (about 2 lemons)
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon vanilla extract
    • ⅓ cup whole milk

For the Lemon Glaze:

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

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 60 minutes

Total time: 75 minutes

This timing makes it perfect for weekend baking or preparing ahead for weekday desserts. Plan to start cooling your cake at least an hour before serving for best results.

Step-by-Step Instructions

Step 1: Preheat your oven to 325°F (165°C) and generously grease a 9x5-inch loaf pan with butter, then dust with flour. This ensures easy release and a golden crust.

Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Sifting these dry ingredients creates a lighter, airier texture.

Step 3: Using an electric mixer, cream the softened butter and sugar together for 4-5 minutes until pale and fluffy. This crucial step incorporates air for proper rise—don't rush it!

Step 4: Add eggs one at a time, beating well after each addition. This prevents the batter from separating and ensures even distribution.

Step 5: Mix in the lemon zest, lemon juice, and vanilla extract. The zest contains essential oils that provide intense lemon flavor without extra moisture.

Step 6: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour (flour-milk-flour-milk-flour). Mix just until combined to avoid overdeveloping gluten, which creates a tough cake. Perfecting your lemon pound cake recipes technique here makes all the difference.

Step 7: Pour batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Step 8: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.

Step 9: Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing. This prevents condensation from making the cake soggy.

Step 10: For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake and let set for 10 minutes. Creating this easy homemade lemon pound cake becomes second nature after one try!

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

Dietary Swaps: For a dairy-free version, substitute butter with coconut oil and use almond milk. Gluten-free bakers can use a 1:1 gluten-free flour blend with added xanthan gum.

Flavor Variations: Add poppy seeds for a classic twist, or substitute lime or orange zest for different citrus profiles. A tablespoon of lavender buds creates an elegant afternoon tea version.

Make-Ahead Option: Bake the cake up to 2 days ahead, wrap tightly in plastic wrap, and glaze just before serving for optimal freshness.

Bundt Pan Adaptation: This recipe works beautifully in a bundt pan—reduce baking time to 50-55 minutes and check for doneness.

Common Mistakes to Avoid

Overmixing the batter: Once you add flour, mix only until just combined. Overmixing develops gluten, resulting in a dense, tough cake instead of tender crumb.

Using cold ingredients: Room temperature eggs and butter blend more easily, creating proper emulsification. Cold ingredients can cause the batter to curdle or separate.

Skipping the creaming step: Insufficient creaming of butter and sugar results in a heavy, flat cake. Take the full 4-5 minutes for proper aeration.

Opening the oven door early: Resist checking before 50 minutes. Temperature fluctuations cause cakes to sink in the middle.

Glazing while hot: Always let the cake cool completely before glazing. Warm cakes cause glaze to absorb instead of forming a beautiful coating.

Storage / Leftovers Tips

Store your finished lemon pound cake recipes creation at room temperature for up to 3 days, tightly wrapped in plastic wrap or stored in an airtight container. The cake actually improves after 24 hours as flavors meld together.

For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving for best texture and flavor. This easy homemade lemon pound cake also freezes beautifully—wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months.

To thaw, leave wrapped slices at room temperature for 2-3 hours. For best results, freeze the cake unglazed and add fresh glaze after thawing. Leftover slices can be lightly toasted and served with fresh berries and whipped cream for an elevated dessert experience.