Lemon Pound Cake Recipe | Julie Blanner

LAST UPDATED: Oct 21, 2019 | PUBLISHED: Mar 15, 2016 | By: Julie Blanner

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.This lemon pound cake recipe is always a favorite for Easter and Mother's Day brunch

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!

This time of year, lemon has my heart. They’re so bright an cheerful. A few weeks ago, we took a leisure afternoon to peruse an area of St. Louis we don’t often have the opportunity to visit. Whenever I’m in the vicinity, I love stopping by Bowood Farms. Partially for it’s charm, but primarily for the passion.

It’s a quaint greenhouse created from an old warehouse with the perfect pots, gifts and plants, of course. I went it in hopes of finding early blooming lavender and left with a fragrant lemon tree. I had always dreamed of having a lemon tree, in fact, I think I still have a magazine page I tore out of a vintage issue of Martha Stewart Living of a beautiful specimen, long before Pinterest existed. As soon as I saw it, I knew I had to give it a try.

Despite all of the windows, I’m not sure it was receiving enough light in the breakfast room, where I had originally planned to keep it, so it’s moved to my office. Let’s see if I have a green thumb to turn those lemons yellow!

Anyways, with my little lemon tree cheering me on, I decided to incorporate a little lemon into my pound cake

To Make Lemon Pound Cake You Will Need:

  • Butter, sugar, flour and milk: use your favorite brand.
  • Eggs: use free range / organic if possible and as fresh as you can.
  • Lemon extract: use a flavorful and high quality extract, and it’s best not to substitute it with lemon essence.
  • Lemon juice and zest: use fresh lemon juice for the best flavor, not the bottled juice.

How To Make Lemon Pound Cake – Step by Step

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

  1. Grease 1 lb bread pan and preheat oven to 300 degrees.
  2. In a mixing bowl, beat butter until light in color {about 3 minutes}. Gradually incorporate sugar and beat until fluffy.
  3. Add eggs one at a time and blend in on low.
  4. Alternate adding flour and milk, add lemon extract until smooth.
  5. Pour into bread pan and bake for 1 hour 20 minutes {use toothpick test to confirm}.
  6. Allow to cool. 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!

What is a pound cake?

A pound cake is a simple cake recipe, and originally they were made with 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.

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! 

Lemon Pound Cake Loaf

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!

Lemon Pound Cake With Lemon Glaze

The 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 the spoon!

Easy lemon glaze recipe - prefect for cakes and doughnuts

Top Tips To Make This Lemon Pound Cake Recipe

  • Be sure to grease the loaf pan before adding the batter for easy removal.
  • You can mix the batter by hand or with a stand mixer on a low speed.
  • Use a toothpick to check when the cake is baked – it should come out clean if it is done.
  • Allow the cake to cool completely before glazing the cake.

How to make lemon pound cake - easy recipe for brunch and dessert

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This lemon pound cake recipe is always a favorite for Easter and Mother's Day brunch

Lemon Pound Cake

Easy lemon pound cake recipe - a refreshing breakfast, brunch and dessert favorite! It's just as good as it is easy and beautiful!
4.67 from 3 votes
Print Pin Rate
Course: Brunch, Dessert
Cuisine: American
Servings (hover to scale): 8
Calories: 551kcal

Ingredients

  • 2 sticks butter softened
  • c sugar
  • 3 eggs
  • 2 c flour
  • ¾ c milk
  • 2 tsp lemon extract
  • 6 Tbsp butter melted
  • 3 c powdered sugar
  • 1/4 c 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.

Nutrition

Calories: 551kcal | Carbohydrates: 108g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 113mg | Potassium: 94mg | Fiber: 1g | Sugar: 83g | Vitamin A: 392IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Mention @JulieBlanner or tag #JulieBlanner

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Incredibly easy, incredibly good lemon pound cake recipe

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