Classic Lemon Pound Cake Recipe – Moist, Buttery & Zesty

Introduction

Lemon Pound Cake is a timeless dessert known for its rich, buttery texture and vibrant lemon flavor. This cake is perfect for any occasion, whether it’s a casual afternoon treat, a holiday dessert, or a special celebration. The combination of fresh lemon zest, juice, and a sweet lemon glaze makes this cake incredibly flavorful and refreshing.

Pound cakes have been a staple in baking for centuries, and this lemon variation brings a bright and tangy twist to the classic recipe. Whether you serve it plain, with fresh berries, or alongside a cup of tea, this Lemon Pound Cake is guaranteed to be a hit.

Follow this step-by-step guide to create the perfect Lemon Pound Cake!

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs
• 1 cup buttermilk (or whole milk)
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon milk (optional, for a thinner glaze)

Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes). This helps incorporate air, making the cake soft.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This step ensures a rich and even texture.

Step 5: Incorporate Lemon and Vanilla Flavors

Mix in the lemon zest, lemon juice, vanilla extract, and lemon extract to enhance the citrus flavor.

Step 6: Alternate Wet and Dry Ingredients

Gradually add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined—avoid overmixing to keep the cake tender.

Step 7: Bake the Cake

Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest. If the glaze is too thick, add a little milk to thin it out.

Step 10: Glaze and Serve

Drizzle the glaze over the cooled cake and let it set for about 10 minutes before slicing and serving.

Variation

• Extra Moist Lemon Cake: Replace half of the butter with sour cream for an even richer texture.
• Lemon Blueberry Pound Cake: Fold in 1 cup of fresh or frozen blueberries before baking.
• Lemon Poppy Seed Cake: Add 1 tablespoon of poppy seeds for a delightful crunch.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour.

Cooking Notes

• Use fresh lemon juice for the best flavor—bottled lemon juice lacks the same freshness.
• If using a dark bundt pan, reduce the baking time by 5–10 minutes to prevent overbrowning.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.
• Store the cake in an airtight container at room temperature for up to 4 days.

Serving Suggestions

• With Fresh Berries: Serve with strawberries, raspberries, or blueberries for a refreshing touch.
• With Ice Cream: Pair with vanilla or lemon sorbet for a delightful dessert.
• With Whipped Cream: A dollop of homemade whipped cream enhances the cake’s flavor.
• With Tea or Coffee: Enjoy a slice with a cup of tea or coffee for an afternoon treat.

Tips

• For an extra lemony flavor, brush the warm cake with a simple lemon syrup before glazing.
• To make the cake even softer, sift the flour before measuring.
• If your cake sticks to the pan, let it sit for a few more minutes before attempting to remove it.
• The cake tastes even better the next day as the flavors develop overnight.

Prep Time: 20 minutes

Cooking Time: 70–80 minutes

Total Time: 1 hour 40 minutes

Nutritional Information (per slice, based on 12 servings)

• Calories: ~430
• Protein: 5g
• Carbohydrates: 58g
• Fat: 18g
• Sodium: 200mg
• Sugar: 38g

FAQs

1. Can I use oil instead of butter?

Yes, you can substitute part or all of the butter with vegetable or canola oil for a slightly different texture.

2. Can I freeze Lemon Pound Cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing. It will stay fresh for up to 3 months.

3. How do I prevent my cake from being dry?

To keep your cake moist, avoid overbaking, and use buttermilk or sour cream in the batter for extra moisture.

4. Why did my pound cake sink in the middle?

A sinking cake can be caused by underbaking or overmixing the batter, which incorporates too much air. Make sure to bake until fully set.

5. Can I make this cake in a loaf pan?

Yes! Divide the batter between two greased 9×5-inch loaf pans and bake at 325°F for about 50–60 minutes.

Conclusion

Lemon Pound Cake is a bright, buttery, and perfectly sweet dessert that is easy to make and always a crowd favorite. The combination of fresh lemon juice, zest, and a delicious lemon glaze creates an irresistible treat that’s perfect for any occasion.

Try this recipe today, and enjoy the fresh, tangy flavor of homemade Lemon Pound Cake! 🍋🍰

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