How to Make the Best Lemon Pound Cake Recipe in 5 Steps

Introduction

Picture this: a slice of sunshine on your plate, bursting with zesty lemon flavor, wrapped in a buttery, melt-in-your-mouth crumb. That’s the magic of a perfectly baked lemon pound cake. Whether you’re a baking newbie or a seasoned pro, this recipe is your ticket to a crowd-pleasing dessert that’s as easy as it is irresistible.

Did you know pound cake got its name from the original recipe that called for a pound each of butter, sugar, eggs, and flour? Our version keeps the rich tradition alive but adds a bright twist with fresh lemon zest and juice. It’s like your classic pound cake went on a tropical vacation and came back glowing!lemon pound cake

This lemon pound cake is special because it’s quick to prepare (no fancy tools needed!), family-friendly, and versatile enough for brunch, dessert, or even a midday snack. If you loved our simple vanilla bean pound cake, you’ll adore this citrusy upgrade. Ready to bake a slice of happiness? Let’s get zesting!

What is Lemon Pound Cake?

Is it a cake? A loaf? Does it actually weigh a pound? Let’s solve the mystery: Lemon pound cake is a dense, moist dessert infused with tangy lemon flavor, baked to golden perfection. The name harks back to its old-school roots (remember the pound-of-everything era?), but today’s version is lighter, brighter, and 100% crave-worthy.

Why “pound” cake? Back in the 1700s, bakers relied on easy ratios: 1 pound butter, 1 pound sugar… you get the idea. Thankfully, we’ve streamlined the process (no scale required!), but the soul-soothing richness remains. As the saying goes, “The way to a person’s heart is through their stomach”—and this cake is basically a love letter. Ready to win hearts (and taste buds)? Let’s bake! 

Why You’ll Love This Lemon Pound Cake

1. Sunshine in Every Bite: The combination of fresh lemon zest and juice gives this cake a vibrant, citrusy kick that’s balanced by its buttery richness. It’s like summer vacation in dessert form!
2. Budget-Friendly Bliss: Skip the bakery markup! This recipe costs a fraction of store-bought cakes, and you control the quality (no mystery additives here).
3. Dress It Up or Down: Serve it plain for simplicity, drizzle with a zesty lemon glaze, or add a dollop of whipped cream and berries for extra flair. Prefer chocolate? Try our lemon blueberry loaf next!

Whether you’re craving comfort or impressing guests, this cake delivers. Let’s preheat that oven!

How to Make Lemon Pound Cake

Quick Overview

This recipe is foolproof: 15 minutes of prep, 1 hour of baking, and voilà—a moist, lemony masterpiece. The secret? Creaming butter and sugar until fluffy, blending in fresh lemon, and baking low-and-slow for a crackly golden crust.

Prep Time: 15 mins | Bake Time: 55-60 mins | Total Time: 1 hour 15 mins

Key Ingredients for Lemon Pound Cake

Quantity	Ingredient	Volume	Weight (grams)
1 cup	Unsalted butter, softened	2 sticks	226g
1 ¾ cups	Granulated sugar	–	350g
4 large	Eggs, room temperature	–	~200g total
3 cups	All-purpose flour	–	375g
1 tsp	Baking powder	–	5g
½ tsp	Salt	–	3g
¾ cup	Whole milk	180ml	180g
Zest of 2	Lemons	~2 tbsp	~10g
¼ cup	Fresh lemon juice	60ml	60g
1 tsp	Vanilla extract	5ml	5g

Optional Glaze

Quantity	Ingredient	Volume	Weight (grams)
1 cup	Powdered sugar	–	120g
2 tbsp	Fresh lemon juice	30ml	30g
1 tsp	Lemon zest	–	~5g

Step-by-Step Instructions

1. Prep & Preheat: Grease a 10-inch bundt pan. Preheat oven to 325°F (163°C).
2. Cream Butter & Sugar: Beat butter and sugar for 3-4 minutes until light and fluffy.
3. Add Eggs: Mix in eggs one at a time, then stir in vanilla, lemon zest, and juice.
4. Combine Dry & Wet: In a bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
5. Bake & Cool: Pour batter into the pan. Bake 55-60 minutes until a toothpick comes out clean. Cool 15 minutes in the pan, then transfer to a wire rack. Drizzle with glaze once cooled.

What to Serve With Lemon Pound Cake

• Drinks: Iced tea, hot coffee, or a sparkling lemonade.
• Toppings: Fresh berries, whipped cream, or a scoop of vanilla ice cream.
• Sides: A light citrus salad or vanilla yogurt for contrast.

Top Tips for Perfecting Lemon Pound Cake

1. Room Temp Ingredients: Ensure butter, eggs, and milk are at room temperature for a smooth batter.
2. Don’t Overmix: Stir until just combined to avoid a dense texture.
3. Zest First: Zest lemons before juicing them—it’s easier!
4. Test Doneness: If the toothpick has crumbs (not wet batter), it’s done.