Lemon Pound Cake

This lemon pound cake is simple to make and delivers a light, zesty flavor in every bite. Perfect for any occasion, it's sure to impress friends and family alike.

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Whether you serve it on its own or with a dollop of whipped cream, this easy lemon pound cake is guaranteed to impress. This cake recipe is simple, fun, and packed with flavor.

Follow the step-by-step guide below for detailed photos and easy-to-understand directions. We’ve included expert tips and helpful tricks to ensure perfect results every time—plus answers to the most frequently asked questions to make your baking experience even smoother.

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If you're searching for the best lemon pound cake, this recipe is a must-try! It delivers a bright, zesty lemon flavor with a moist, buttery texture that’s absolutely irresistible. Perfectly balanced and easy to make, this lemon pound cake is a standout at parties, potlucks, brunches, and holiday dinners.

Whether you're entertaining guests or baking a treat for the family, this simple yet flavorful dessert is sure to become your go-to lemon cake recipe.

Ingredients

What you'll need to make this recipe for lemon pound cake:

For The Lemon Cake:

• 1½ cups + 1 tablespoon of all-purpose flour, spooned and leveled
• 3 teaspoons of baking powder
• 1 cup of granulated sugar
• 1 tablespoon of fresh lemon zest
• ½ cup of salted sweet cream butter, softened
• ¼ cup of vegetable oil 
• ¼ cup of sour cream, room temperature
• ¼ cup of freshly squeezed lemon juice
• 1½ teaspoons of pure lemon extract 
• 1 teaspoon of pure vanilla extract
• 3 extra-large eggs, room temperature
• 2-3 drops of yellow gel food color

For The Glaze:

• 1 tablespoon of fresh lemon zest
• 1 cup of powdered sugar, sifted
• 2½ tablespoons of freshly squeezed lemon juice

LEMON JUICE: You can swap bottled lemon juice for fresh lemon juice in this cake, but fresh always gives a better flavor.

SOUR CREAM: Plain Greek yogurt makes a great substitute for sour cream in this pound cake recipe.

VANILLA EXTRACT: While vanilla extract is a classic, try experimenting with other extracts for a fun twist. Almond extract adds a nutty aroma, and coconut extract brings a tropical vibe.

Follow along with our step-by-step instructions and pictures for a smooth baking experience. Check out the tips and tricks below for extra help. Let’s get started!

FIRST STEP: Preheat the oven to 325°F. Line an 8½ x 4½-inch loaf pan with a parchment paper sling. Spray the loaf pan with baker’s spray (Baker’s Joy or a generic version). Set it aside.

SECOND STEP: Add the flour and baking powder to a medium bowl. Whisk to combine. Set it aside.

THIRD STEP: Add the granulated sugar and fresh lemon zest to a small mixing bowl. Stir to combine. Set it aside.

FOURTH STEP: Using a stand mixer or a large bowl and a hand mixer on medium-high speed, beat the softened butter, vegetable oil, and sour cream for 1 to 1½ minutes until smooth.

FIFTH STEP: Add the granulated sugar and lemon zest mixture, freshly squeezed lemon juice, lemon extract, and vanilla extract, and continue mixing until well combined.

SIXTH STEP: Add the eggs one at a time, mixing well after each egg until no yellow streaks remain.

SEVENTH STEP: Add the flour mixture and mix just until incorporated. 

EIGHTH STEP: Add 2 to 3 drops of the yellow gel food color and mix just until it is uniform in color. Pour batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted comes away clean. Check the cake at 50 minutes, depending on how quickly your oven bakes. 

NINTH STEP: Remove the loaf pan from the oven and allow the cake to rest for 5 minutes. 

TENTH STEP: Line a baking sheet with parchment paper. Place a cooling rack on top of the prepared baking sheet. 

ELEVENTH STEP: Use the parchment paper sling to remove the cake from the pan and transfer it to a cooling rack. Allow the cake to cool completely. While the cake is cooling, make the simple glaze.

TWELFTH STEP: Add the sifted powdered sugar to a medium-sized mixing bowl. Whisk in the fresh lemon zest and the freshly squeezed lemon juice. Continue whisking until the mixture is completely smooth. Drizzle the glaze over the top of the cake. Allow the glaze to dry for 10 to 15 minutes before slicing and serving.

This moist lemon pound cake is perfect for all kinds of occasions. It's great for spring and summer gatherings, and both kids and adults love it! Let’s look at different ways to serve this cake.

• For a Spring Party: This cake adds a refreshing touch to any spring party. Serve it with a scoop of peach ice cream for extra indulgence, or pair it with fresh strawberry fluff.
• For a Summer BBQ: Lemon pound cake pairs perfectly with a chilled glass of lemonade at your next BBQ. Top it with whipped cream and a side of ambrosia salad to make it even more festive. You could also serve it alongside some creamy strawberry mousse.
• For a Cozy Family Dinner: Serve your pound cake as a sweet end to a family dinner. Add a dusting of powdered sugar or a light glaze for a treat everyone will enjoy. Complement it with a rich hot fudge sundae cake for a delightful dessert duo.

Homemade lemon pound cake has become a reader favorite because it's simple, refreshing, and always a hit at any gathering.

Here are the reasons why this recipe stands out:

• Light and Refreshing: The bright lemon flavor makes it a refreshing treat, especially in warmer months.
• Versatile: Enjoy it on its own, or top it with whipped cream or fresh berries for extra flair.
• Perfect for Any Occasion: Whether it's a family dinner or a party, this cake fits every celebration.
• Loved by All Ages: Both kids and adults enjoy this cake, making it a family favorite.

Lemon pound cake is a simple, delicious treat that's sure to become a favorite in your home.

What kind of pan should I use for this lemon pound cake?
A 8.5x4.5-inch loaf pan works best for this lemon pound cake. You can also use a bundt pan if preferred.

How do I know when my lemon pound cake is fully baked?
To check if your pound cake is done, insert a toothpick into the center. It should come out clean.

Can I make the glaze ahead of time?
Yes, you can make the glaze ahead of time. Just store it in the fridge and drizzle over the cake when ready.

Do I need to sift the dry ingredients for this recipe?
Sifting the dry ingredients is not absolutely necessary, but it helps ensure an even texture in your cake. If your dry ingredients are lumpy, sifting will definitely be a good idea!

How thick should the glaze be for this lemon pound cake?
The glaze should be smooth but thick enough to drizzle over the cake without running off too quickly.

What’s the best way to serve lemon pound cake at a party?
Slice the lemon pound cake into thick, generous slices. Arrange them on a platter and garnish with lemon zest.

Can I serve lemon pound cake with whipped cream?
Yes! A dollop of whipped cream pairs perfectly with lemon pound cake for a creamy, light contrast.

What are some complementary fruits to serve with lemon pound cake?
Fresh berries, such as strawberries or blueberries, make a delicious topping.

How should I present lemon pound cake for a special occasion?
Present the cake on a decorative platter or cake stand. Add a drizzle of glaze and fresh mint leaves.

Can I serve lemon pound cake for breakfast?
Absolutely! This cake works well as a light breakfast or brunch treat with a cup of tea or coffee.

To store pound lemon cake properly, follow these tips and tricks for the best results. Make sure to keep the cake in an airtight container to maintain its freshness.

Can I store lemon pound cake at room temperature?
Yes, you can store your lemon cake at room temperature in an airtight container for up to four days. Make sure it is completely cool before covering to prevent moisture buildup. Refrigerate for extended freshness.

Can I freeze lemon pound cake?
Yes, you can freeze the entire cake in a freezer safe bag for up to one month.

How do I thaw frozen lemon pound cake?
To thaw frozen pound cake, place it in the fridge overnight or leave it at room temperature for a few hours.

Can I store lemon pound cake slices separately?
Yes, storing individual slices in airtight containers or wrapped in plastic helps maintain their freshness. Store them at room temperature or in the fridge.

Can I freeze the lemon glaze separately?
Yes, you can freeze the glaze. Store it in a sealed container and reheat it gently when you're ready to use it again.

Lemon Pound Cake

This lemon pound cake is simple to make and delivers a light, zesty flavor in every bite. Perfect for any occasion, it's sure to impress friends and family alike.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 294 kcal

Ingredients

  

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Lemon Pound Cake Batter

• 1½ cups all-purpose flour (spooned and leveled)
• 1 tablespoon all-purpose flour (spooned and leveled)
• 3 teaspoons baking powder
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest
• ½ cup salted sweet cream butter (softened)
• ¼ cup vegetable oil
• ¼ cup sour cream (room temperature)
• ¼ cup freshly squeezed lemon juice
• 1½ teaspoons pure lemon extract
• 1 teaspoon pure vanilla extract
• 3 extra large eggs (room temperature)
• 2 to 3 drops yellow gel food color

Glaze

• 1 cup powdered sugar (sifted)
• 2½ tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh lemon zest

DIRECTIONS

 

• Preheat the oven to 325°F. Line an 8½ x 4½-inch loaf pan with a parchment paper sling. Spray the loaf pan with baker’s spray (Baker’s Joy or a generic version). Set it aside.
• Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.
• Add the granulated sugar and fresh lemon zest to a small mixing bowl. Stir to combine. Set it aside.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, vegetable oil, and sour cream for 1 to 1½ minutes until smooth.
• Add the granulated sugar and lemon zest mixture, freshly squeezed lemon juice, lemon extract, and vanilla extract, and continue mixing until well combined.
• Add the eggs one at a time, mixing well after each egg until no yellow streaks remain.
• Add the flour mixture and mix just until incorporated.
• Add 2 to 3 drops of the yellow gel food color and mix just until it is uniform in color. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted comes away clean. Check the lemon pound cake at 50 minutes, depending on how quickly your oven bakes.
• Remove the loaf pan from the oven and allow the lemon pound cake to rest for 5 minutes.
• Line a baking sheet with parchment paper. Place a cooling rack on top of the prepared baking sheet.
• Use the parchment paper sling to remove the lemon pound cake from the pan and transfer it to a cooling rack. Allow the cake to cool completely. While the cake is cooling, make the lemon glaze.
• Add the sifted powdered sugar to a medium-sized mixing bowl. Whisk in the fresh lemon zest and the freshly squeezed lemon juice. Continue whisking until the mixture is completely smooth. Drizzle the glaze over the top of the lemon pound cake. Allow the glaze to dry for 10 to 15 minutes before slicing and serving.

Notes

• Remember to zest the lemons before slicing the lemons in half for juicing.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• Placing the wire rack on top of a parchment paper-lined baking sheet makes cleaning up after you glaze the lemon pound cake much easier.

Nutrition

Calories: 294kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 85mg | Potassium: 153mg | Fiber: 1g | Sugar: 27g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg

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