Lemon Pound Cake Recipe

LAST UPDATED: Jun 06, 2020 | PUBLISHED: Mar 15, 2016 | By: Julie Blanner
This lemon pound cake recipe is always a favorite for Easter and Mother's Day brunch

This easy and classic lemon pound cake recipe is a refreshing breakfast, brunch and dessert favorite! It’s just as good as it is simple and beautiful! Finished with a flavourful glaze and deliciously moist.

A pound cake is a simple cake recipe originally made with 4 staple ingredients – a pound of butter, pound of sugar, pound of eggs and a pound of flour.

They can be baked either in a loaf or a bundt pan and served with powdered sugar or a glaze. It’s a great recipe to use as a base to experiment with different flavors, like lemon, orange or chocolate.

Who can resist Lemon Pound Cake in spring and summer? It’s always a fave. Don’t be fooled by the weeks old pound cake sold at America’s favorite coffee shop. This lemon pound cake is moist, refreshing and oh so irresistible!

It’s bright and flavorful with a little zest in every bite! This Lemon Pound Cake is perfectly paired with a simple glaze that takes it over the top!

The lemon glaze on this recipe is literally the icing on the cake! It’s sweet with a hint of tartness, it’s so easy to make and it finishes the cake off wonderfully. I adapted it from my favorite glaze recipe, but caution you, it’s all too good on a spoon!

This delicately flavored loaf cake was meant for sharing, it’s so easy to transport, so it’s a great choice to take to friends when you visit. It works so well with a tea or coffee in the afternoon and it’s great for a sociable coffee morning.

This recipe is always a hit with everyone who tries it, people will be begging you for the recipe! (See the full printable recipe in the card below).

Lemon Pound Cake Ingredients

  • Butter – Salted or unsalted, your preference.
  • Sugar – White granulated sugar.
  • Flour – All purpose.
  • Milk – Whatever you have on hand from skim to Vitamin D, but full fat offers the best flavor.
  • Eggs
  • Lemon Extract – Gives this cake bright flavor. Do not substitute it with lemon essence.
  • Lemon Juice – Fresh squeeze lemon juice is preferrable. You can substitute 100% Lemon Juice found in the produce section of your grocer.
  • Zest – The other rind of a lemon packs a lot of punch.

It’s so simple and easy to make this delicious pound cake!

How To Make Lemon Pound Cake – Step by Step

  1. Prep – Grease 1 pound bread pan and preheat oven to 300 degrees.
  2. Add Air to Butter – In a mixing bowl, beat butter until light in color (about 3 minutes). This is what gives the cake rise since a leavening agent is not used.
  3. Add Sugar – Gradually incorporate sugar and beat until fluffy.
  4. Add Eggs – One at a time and blend in on low until just combined.
  5. Alternate Adding Flour and Milk – Add lemon extract until smooth.
  6. Bake – Pour into bread pan and bake for 1 hour 20 minutes (use toothpick test to confirm).
  7. Cool
  8. Make Glaze – Meanwhile, combine glaze ingredients and mix on medium until smooth. Remove cake from pan and pour glaze over top.
The best lemon pound cake recipe - so easy, too!

Variations

  • Make it Ornate – Bake it in an ornate loaf or bundt pan.
  • Serve with Berries – Beautiful berries are the perfect pairing.
  • Serve with Mint – Lemon and mint go incredibly well together!
  • Drizzle with Raspberry Sauce – It’s like raspberry lemonade!
  • Fold in Blueberries
  • Fold in Poppyseeds
  • Fold in Nuts

If you love pound cake as much as we do, be sure to check out my ultimate pound cake guide – you’ll learn everything you need to know about baking this incredibly delicious treat! 

Easy lemon glaze recipe - prefect for cakes and doughnuts

Tips

  • Preheat oven to just 300 degrees. This is lower than most of your baking, and it’s with good reason! 
  • Bring ingredients to room temperature so that you achieve the perfect crumb.
  • Use full-fat ingredients for the best results (no margarine).
  • Do not overbeat the batter – alternate ingredients exactly as stated in directions.
  • Use a high quality baking spray. This ensures a clean, proper release. You won’t regret it! 
  • Pour into loaf pan allowing space to compensate for rise (discard or use excess batter in mini loaf pans).
  • Bake until a toothpick comes out clean and the crust is golden brown.
  • If baking in miniature loaf pans, reduce baking time to 50 minutes.
  • Double all of these recipes to fill a bundt pan.

To Store

  • Room Temperature – Store covered or in an airtight container up to 5 days. Once you cut into this cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
  • Refrigerate – Store covered or in an airtight container up to 7 days, ensuring exposed surface is covered with plastic.
  • Freeze – Wrap pound cake in plastic wrap and add an extra layer of aluminum foil or a freezer bag to prevent frost or freezer odors from seeping in. Freeze up to 3 months. Bring to room temperature to enjoy.
How to make lemon pound cake - easy recipe for brunch and dessert

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Incredibly easy, incredibly good lemon pound cake recipe
This lemon pound cake recipe is always a favorite for Easter and Mother's Day brunch

Lemon Pound Cake

Julie Blanner
Easy lemon pound cake recipe – a refreshing breakfast, brunch and dessert favorite! It's just as good as it is easy and beautiful!
4.75 from 4 votes
Prep Time 8 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 28 mins
Course Brunch, Dessert
Cuisine American
Servings 8
Calories 551 kcal

Ingredients
  

  • 2 cup butter softened
  • cups sugar
  • 3 eggs
  • 2 cups flour
  • ¾ cups milk
  • 2 teaspoons lemon extract
  • 6 tablespoons butter melted
  • 3 cups powdered sugar
  • 1/4 cups lemon juice
  • lemon zest optional

Instructions
 

  • Grease 1 lb bread pan and preheat oven to 300 degrees.
  • In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
  • Add eggs one at a time and blend in on low.
  • Alternate adding flour and milk, add lemon extract until smooth.
  • Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
  • Allow to cool. Meanwhile, combine glaze ingredients and mix on medium until smooth. Remove cake from pan and pour glaze over top.

Notes

Substitutions

  • Butter – Salted or unsalted, your preference. Full fat, do not substitute margarine.
  • Milk – Whatever you have on hand from skim to Vitamin D, but full fat offers the best flavor.

Tips

  • Bring ingredients to room temperature so that you achieve the perfect crumb.
  • Do not over beat the batter – alternate ingredients exactly as stated in directions.
  • Pour into loaf pan allowing space to compensate for rise (discard or use excess batter in mini loaf pans).
  • Bake until a toothpick comes out clean and the crust is golden brown.
  • If baking in miniature loaf pans, reduce baking time to 50 minutes.
  • Double the recipe to fit a bundt pan.

To Store

  • Room Temperature – Store covered or in an airtight container up to 5 days. Once you cut into this cake, moisture begins to escape. Use plastic wrap to cover the exposed slice. Sliced pound cake keeps for 3-4 days.
  • Refrigerate – Store covered or in an airtight container up to 7 days, ensuring exposed surface is covered with plastic.
  • Freeze – Wrap pound cake in plastic wrap and add an extra layer of aluminum foil or a freezer bag to prevent frost or freezer odors from seeping in. Freeze up to 3 months. Bring to room temperature to enjoy.

Nutrition

Calories:551kcalCarbohydrates:108gProtein:6gFat:11gSaturated Fat:7gCholesterol:87mgSodium:113mgPotassium:94mgFiber:1gSugar:83gVitamin A:392IUVitamin C:3mgCalcium:42mgIron:2mg
Keywords how to make lemon pound cake, lemon pound cake, lemon pound cake recipe
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Disclosure

mini loaves of bread gift wrapped