Lemon Pound Cake Recipe
Well, hello, ladies and Gentlemen. Today you’ll meet a Lemon Pound Cake, and this isn’t just another pound cake, excuse me! This cake smells fresh, bright, and delicious. It looks good too, with moist crumbs, caramelized edges, and a shower of glaze. But wait until you take a bite; those tender crumbs will melt in your mouth, and the citrusy flavor will definitely wake you up. This lemon pound cake recipe is to be kept.
Lemon Pound Cake Ingredients
The full list of ingredients is in the recipe card.
- All-purpose flour: I’m not going to ask you to get cake flour for this cake; we are going to make it moist and melt-in-your-mouth, using regular all-purpose flour.
- Buttermilk: I wanted the crumbs to be light, so the buttermilk with baking soda will activate to give us that texture and make the cake rise better.
- Eggs: Although we will use baking powder, eggs give this cake a beautiful structure and rise.
- Lemon zest and juice: We need these two ingredients to add citrusy flavor and a bright, fresh aroma. Taste the lemon before using it in this recipe. Sometimes the lemon looks fresh but tastes bitter, and that bitterness can ruin all the hard work you put into making this cake.
- Butter: Baking cakes with unsalted butter lets you control how much salt to add to enhance the flavor. Use soft, not melted, butter for this cake, and high-quality butter will add to the amazing flavor.
How to make Lemon Pound Cake?
For best results, bring the butter, eggs, and buttermilk to room temperature before you start.
Cool: Let the cake rest in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Prepare the dry ingredients: Sift the flour, baking powder, baking soda, and salt together. Set aside.
Cream the butter and sugar: Beat the butter until lighter in color. Add the sugar, lemon zest, and lemon juice, then beat until creamy and fluffy.
Add the eggs: Mix in the vanilla, then add the eggs one at a time, beating after each addition until well incorporated.
Combine the ingredients: Alternately add the flour mixture and buttermilk, mixing briefly after each addition. The batter will be thick.
Bake the cake: Pour the batter into a prepared 9 × 5-inch loaf pan and bake in a preheated oven at 350°F (180°C) for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
How to Make Lemon Icing for Lemon Pound Cake
The icing I made for this cake is simple; it adds texture and flavor to this lemon pound cake. All you need is confectioner’s sugar and lemon juice. Drizzle it over the cool cake and let it set for a few minutes, then enjoy every slice.
Frequantly Asked Question
Can I use a bundt pan to make this lemon pound cake?
Yes, but make sure to grease and dust the pan properly before adding the batter to prevent it from sticking.
Can I add white chocolate or blueberries to the batter?
Yes, you can add them at the end, but fold them in gently, especially the blueberries, so they don’t crush.
Can I enjoy the cake without the icing?
Yes, and I usually eat it without the icing; the cake is perfectly sweet, and it goes great with black coffee.
How to store Lemon pound cake?
Store the cake in an airtight container at room temperature for two days.
For longer storage time, place the cake in an airtight container in the fridge for up to 5 days.
However, if you want to freeze this cake, don’t ice it with the lemon icing. Cut the cake into slices, wrap each slice in plastic wrap, and place the slices in a freezer-friendly bag for up to 3 months.
Other Pound cake recipes you will love.
Lemon Pound Cake Recipe
Ingredients
FOR THE LEMON POUND CAKE
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon of salt
- ½ cup + 2 tablespoons unsalted butter at room temperature do not melt it
- 1 cup +2 tablespoons sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ½ cup buttermilk at room temperature
FOR THE GLAZE
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice you might need to add more
Instructions
- Preheat the oven to 350°F (180°C). Line a 9 × 5-inch loaf pan with parchment paper and set aside.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large mixing bowl, beat the softened butter for about 2 minutes until creamy and lighter in color.
- Add the sugar, lemon zest, and lemon juice. Beat on medium speed for 3–4 minutes until creamy and fluffy, scraping down the sides of the bowl as needed.
- Add the vanilla, followed by the eggs, one at a time. Beat after each addition until the egg is well incorporated into the batter.
- Add half the flour mixture and mix on low speed just until combined. Add half the buttermilk and mix briefly. Repeat with the remaining flour mixture and buttermilk. Avoid overmixing. The batter will be thick.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake on the middle rack for approximately 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely.
Making the Lemon Glaze
- Place the confectioners’ sugar in a small bowl. Gradually add the lemon juice, stirring until you have a thick but pourable glaze. Add a little more lemon juice if needed.
- Drizzle the glaze over the completely cooled pound cake. Let it set for a few minutes before slicing and serving.
Notes
- Room-temperature ingredients: Use softened butter, room-temperature eggs, and buttermilk for easier mixing and a smoother batter.
- Preheat the oven properly: Allow the oven to reach 350°F (180°C) before baking. If your oven doesn’t have a preheat indicator, use an oven thermometer to check the temperature.
- Avoid opening the oven early: Keep the oven door closed during the first 20 minutes to prevent unnecessary temperature changes while the cake is rising.
- Don’t overmix: Once you add the flour, mix only until combined to keep the crumbs tender.
- Check the lemon: Taste the lemon juice before adding it to the batter to make sure it isn’t unusually bitter.
- Cool before glazing: Let the cake cool completely before adding the lemon glaze so it doesn’t melt and run off.
Hi there! Your cake recipe looks so gorgeous! We love the lemony and zesty flavours in sweet and was concentrating taking notes of your recipe when I realized that it misses the quantity of lemon juice and lemon zest to use in it.
Could you please specify them! I’m craving to do your cake.
Thanks for the recipe.
Cheers!
Hi Yolanda, Thanks so much for the heads up, this happens at times when importing the recipe to the recipe card! I’m glad that you read the whole recipe before making the cake 😉 .. I have updated the recipe and I hope you enjoy this cake as much as we did!
Hi Muna!
As promised, I made the cake, and I must say that it is … gorgeous! I just increased the quantity of lemon in both the cake dough and in the icing. I was certain to do it because my family loves that lemony flavour, and actually, they loved it.
Thanks a million for the recipe!
Thanks so much for your feedback, I’m happy that you and your family enjoyed it 🙂
Wow this looks just so tempting! Trying this lemon cake at the soonest. Thanks Muna!
Hi Lola, and thanks for stopping by 🙂
Wow this looks delicious! Can’t wait to try it.
Thanks for the tip!
Have a great day.
Priyanka
Thank you, Priyanka, I hope you enjoy it as much as we did 🙂