We’ve all experienced that moment when we crave something sweet yet sophisticated – and nothing delivers quite like a perfectly moist lemon pound cake. This timeless dessert transforms simple pantry staples into pure sunshine with its bright citrus flavor and tender crumb that melts in your mouth.
What makes our lemon pound cake recipe truly special isn’t just the generous amount of fresh lemon juice and zest we fold into the batter. It’s the way we’ve perfected the balance between that classic dense pound cake texture and a surprisingly light finish that’ll have your guests asking for seconds before they’ve finished their first slice.
Whether you’re hosting a spring brunch or simply want to brighten up a Tuesday afternoon, this homemade lemon pound cake delivers bakery-quality results every single time. The best part? You probably have everything you need in your kitchen right now.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of buttery richness and bright citrus flavor. Our ingredient list features common pantry staples that work together to produce an incredibly moist and flavorful pound cake.
For the Cake
- 1 cup unsalted butter, softened to room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup whole milk, room temperature
- ¼ cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 tablespoon unsalted butter, melted
Equipment Needed
We recommend gathering these essential tools before starting our lemon pound cake recipe to ensure smooth preparation and professional results.
Mixing Bowls serve as our foundation for combining ingredients. We need at least two bowls to keep wet and dry ingredients separate until the proper mixing stage.
Measuring Cups and Spoons guarantee accuracy in our recipe. Precise measurements create the perfect texture balance between our butter base and citrus elements.
Electric Mixer (Stand or Hand) transforms our butter and sugar into the light fluffy consistency that defines exceptional pound cake. Stand mixers offer convenience for extended mixing times while hand mixers provide flexibility for smaller batches.
9×5-inch Loaf Pan or Bundt Pan shapes our finished cake beautifully. Loaf pans create classic rectangular slices perfect for serving while bundt pans add elegant presentation appeal for special occasions.
Oven maintains consistent temperature throughout our baking process. We set it to 325°F for loaf pans or 350°F for bundt pans to achieve even browning and proper rise.
Additional tools enhance our baking experience though they remain optional. Wire cooling racks promote even cooling and prevent soggy bottoms. Rubber spatulas help us fold ingredients gently without overmixing. Parchment paper simplifies pan release for picture perfect slices.
Our equipment list focuses on accessibility since most home kitchens already contain these basic tools. Quality matters more than quantity when selecting our mixing equipment as proper creaming techniques directly impact our final texture.
Instructions
Follow these step-by-step instructions to create a perfectly moist and flavorful lemon pound cake. Each stage builds upon the previous one to ensure our cake achieves that coveted bakery-quality texture and bright citrus flavor.
Prep the Pan and Oven
We need to start by preheating our oven to 325°F (165°C) for optimal baking temperature. Thoroughly grease our 12-cup bundt pan or 9×5-inch loaf pan with butter or cooking spray. Lightly dust the greased pan with flour, tapping out any excess to ensure easy cake removal after baking. This preparation step prevents sticking and creates a beautiful finished cake.
Mix the Dry Ingredients
Combine 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium mixing bowl. Whisk these dry ingredients together until evenly distributed throughout the mixture. Set this bowl aside as we’ll incorporate these ingredients later in the process. Proper mixing of dry ingredients ensures consistent texture throughout our pound cake.
Cream Butter and Sugar
Place 1 cup softened unsalted butter and 1 3/4 cups granulated sugar in our large mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes until the mixture becomes light and fluffy in texture. The mixture should appear pale yellow and noticeably increased in volume. This creaming process incorporates air into our batter for a tender crumb structure.
Add Eggs and Flavorings
Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add 2 tablespoons fresh lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract to the mixture. Mix on medium speed until all flavorings are evenly distributed. Room temperature eggs blend more easily and create a smoother batter consistency.
Combine Wet and Dry Ingredients
Reduce mixer speed to low and add the flour mixture in three additions, alternating with 1/2 cup whole milk in two additions. Begin and end with the flour mixture, mixing just until ingredients are combined. Avoid overmixing at this stage to maintain our cake’s tender texture. The batter should be smooth and well-combined without being overworked.
Bake the Cake
Pour the prepared batter into our greased and floured pan, smoothing the top with a rubber spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back lightly when touched and pull slightly away from the pan edges. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely.
Make the Lemon Glaze
Now we create the finishing touch that transforms our pound cake into an irresistible dessert. The lemon glaze adds an extra layer of citrus brightness while providing a beautiful presentation.
We start by sifting 1 cup of powdered sugar into a medium mixing bowl to eliminate any lumps. Fresh lemon juice works best for this glaze, so we squeeze 2 tablespoons from our remaining lemons. The ratio of sugar to juice creates the perfect consistency that coats the cake without being too thick or runny.
Whisking the powdered sugar and lemon juice together forms our base glaze. We continue mixing until the mixture becomes completely smooth and free of lumps. The glaze should flow easily from a spoon but maintain enough body to cling to the cake surface.
Testing the consistency helps us achieve the ideal texture. If the glaze appears too thick, we add lemon juice one teaspoon at a time until it reaches the desired flow. Conversely, if the mixture seems too thin, we incorporate additional powdered sugar in small amounts.
We wait for our pound cake to cool completely before applying the glaze. Pouring glaze over a warm cake causes it to absorb too quickly and lose its glossy finish. The cooled cake provides the perfect surface for the glaze to set properly.
Starting from the center of the cake, we pour the glaze in a steady stream, allowing it to naturally cascade down the sides. This technique ensures even coverage while creating an appealing drizzled appearance. The glaze sets within 10 to 15 minutes, creating a beautiful finish that enhances both flavor and visual appeal.
Finishing Touches
Now that our lemon pound cake has baked to perfection we focus on the final steps that transform it into a bakery-worthy dessert. These finishing touches ensure optimal texture and enhance the bright citrus flavor.
Cool and Glaze
We allow the lemon pound cake to cool in the pan for about 15 minutes before transferring it to a cooling rack. This cooling period prevents the cake from breaking apart while ensuring it maintains its structure during removal.
Once the cake cools completely we prepare our glaze by mixing powdered sugar with fresh lemon juice until smooth. The combination provides a sweet and tangy finish that complements the cake’s citrus notes perfectly. We can substitute heavy cream or half-and-half for the lemon juice to create a creamier glaze texture if desired.
Rubbing lemon zest into the sugar before adding liquid helps release fragrant oils that enhance the overall lemon flavor throughout the glaze. We apply the glaze evenly over the cooled cake allowing it to drip down the sides for an attractive presentation.
Slice and Serve
After the glaze sets we slice the cake into thick portions using a sharp knife for clean cuts. The dense yet tender texture holds its shape beautifully when sliced making each piece visually appealing.
We serve lemon pound cake at room temperature to showcase its optimal flavor and texture. The cake pairs wonderfully with coffee or tea creating a delightful dessert or afternoon snack experience. For special occasions we can garnish individual slices with candied lemons or fresh berries to elevate the presentation further.
Storage Tips
We want to ensure our beautiful lemon pound cake maintains its fresh taste and moist texture for as long as possible. Proper storage techniques make all the difference in preserving the cake’s bakery-quality results.
Room Temperature Storage
Our freshly baked lemon pound cake stays perfectly fresh at room temperature for up to 3 days. We recommend wrapping the completely cooled cake in plastic wrap to lock in moisture and prevent it from drying out. The key is making sure the cake has cooled entirely before wrapping to avoid condensation buildup.
Refrigerated Storage
When we need to keep our cake fresh beyond 3 to 5 days, refrigeration becomes our best option. We store the cake in an airtight container to maintain its texture and prevent it from absorbing other flavors. Before serving refrigerated cake, we let it sit at room temperature for 20 to 30 minutes to restore its ideal texture and flavor profile.
Freezing for Long Term Storage
For extended storage up to 3 months, we can freeze our lemon pound cake with excellent results. We wrap the cooled cake tightly in plastic wrap, then add a layer of aluminum foil for extra protection. Placing the wrapped cake in an airtight container or ziplock bag provides the ultimate barrier against freezer burn. We thaw frozen cake overnight in the refrigerator before bringing it to room temperature for serving.
| Storage Method | Duration | Temperature | Container |
|---|---|---|---|
| Room Temperature | Up to 3 days | 68-72°F | Plastic wrap |
| Refrigerated | 3-5 days | 35-40°F | Airtight container |
| Frozen | Up to 3 months | 0°F | Plastic wrap + foil + container |
Transportation Guidelines
When we need to transport our glazed lemon pound cake, we use a secure container like Tupperware to prevent damage during travel. The lemon syrup and glaze make the cake more delicate, so proper containment becomes essential. Cardboard bread loaf boxes or decorative packaging also work well for gifting our homemade creation.
We always ensure complete cooling before any storage or transportation to maintain the cake’s structural integrity and prevent condensation issues.
Conclusion
We’ve shared everything you need to create a stunning lemon pound cake that rivals any bakery’s finest offerings. This recipe delivers the perfect combination of buttery richness and bright citrus flavor that’ll have your kitchen smelling absolutely divine.
The beauty of this lemon pound cake lies in its versatility and reliability. Whether you’re hosting a spring brunch or simply craving a sweet treat with your afternoon coffee we’re confident this recipe will become a staple in your baking repertoire.
With proper storage techniques you can enjoy this moist and flavorful cake for days to come. We hope you’ll give this recipe a try and experience the joy of homemade lemon pound cake that’s sure to impress family and friends alike.
Frequently Asked Questions
What makes this lemon pound cake so moist and flavorful?
The secret lies in using fresh lemon juice and zest, which provide bright citrus flavor while maintaining tender texture. The recipe carefully balances butter, eggs, and milk to create the perfect moisture level, resulting in a dense yet tender cake that rivals bakery-quality desserts.
What ingredients do I need for the lemon pound cake and glaze?
For the cake: unsalted butter, granulated sugar, eggs, all-purpose flour, baking powder, salt, whole milk, fresh lemon juice, lemon zest, and vanilla extract. For the glaze: powdered sugar, lemon juice, lemon zest, and melted butter. Most ingredients are common kitchen staples.
What equipment is essential for making this pound cake?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer, and a 9×5-inch loaf pan or bundt pan. Optional helpful tools include wire cooling racks and rubber spatulas. Most home kitchens already contain these basic baking tools.
What’s the proper baking temperature and method?
Preheat your oven to 325°F (165°C). Cream butter and sugar, add eggs and flavorings, then alternate adding dry ingredients and milk. This technique ensures tender texture. Bake until a toothpick inserted in center comes out clean.
How should I apply the lemon glaze for best results?
Allow the cake to cool for 15 minutes in the pan, then transfer to a cooling rack. Mix powdered sugar with fresh lemon juice (or heavy cream for creamier texture). Rub lemon zest into sugar for enhanced flavor, then evenly apply over the completely cooled cake.
How long can I store the lemon pound cake?
Store at room temperature wrapped in plastic wrap for up to 3 days, or refrigerate in an airtight container for 3-5 days. For long-term storage, freeze for up to 3 months wrapped tightly in plastic wrap and aluminum foil.
What’s the best way to serve this lemon pound cake?
Serve at room temperature sliced into thick portions to showcase the dense yet tender texture. It pairs wonderfully with coffee or tea. For special occasions, garnish with candied lemons or fresh berries to elevate the presentation.
Can I transport this cake safely to events?
Yes, use secure containers to prevent damage during travel. Ensure the cake is completely cooled and the glaze has set before storage or transport. This maintains the cake’s structural integrity and prevents messy situations during transportation.
