Lemon pound cake is a timeless dessert that combines buttery richness with the bright, tangy flavor of fresh lemons. With its dense yet tender crumb and a sweet lemon glaze, it’s a cake that feels both comforting and refreshing. Perfect for brunch, afternoon tea, or a light dessert, this cake brings sunshine to any table.
The Essence of Lemon Pound Cake
Lemon pound cake is all about balance — the richness of butter and eggs paired with the brightness of lemon juice and zest. The result is a moist, flavorful cake that’s simple yet elegant. The glaze adds a glossy finish and an extra burst of citrus flavor, making every bite irresistible.
It’s a dessert that’s easy to make, travels well, and tastes even better the next day.
Why Lemon Pound Cake Is So Special
This cake stands out for its perfect texture and vibrant flavor. The buttery crumb melts in the mouth, while the lemon adds a refreshing tang that keeps it from being too sweet. It’s versatile enough to serve plain, glazed, or topped with berries and whipped cream.
It’s also a year-round favorite — light enough for summer and comforting enough for winter.
Ingredients and Their Roles
Butter: Adds richness and creates a tender crumb.
Sugar: Sweetens and helps create a golden crust.
Eggs: Provide structure and moisture.
Flour: Gives the cake body and stability.
Baking powder: Helps the cake rise slightly for a soft texture.
Lemon zest and juice: Provide bright, tangy flavor.
Milk or sour cream: Keeps the cake moist and soft.
Powdered sugar: Forms the base of the glaze.
Step-by-Step Recipe for Lemon Pound Cake
Ingredients
For the cake:
- 225 g (1 cup) unsalted butter, softened
- 250 g (1 1/4 cups) granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- 3 tablespoons fresh lemon juice
- 250 g (2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 120 ml (1/2 cup) milk or sour cream
- 1 teaspoon vanilla extract
For the glaze:
- 120 g (1 cup) powdered sugar
- 2–3 tablespoons fresh lemon juice
Preparation
1. Prepare the batter
- Preheat the oven to 175°C (350°F). Grease and flour a 9×5-inch (23×13 cm) loaf pan or line with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with milk or sour cream, beginning and ending with the dry ingredients. Mix until just combined.
2. Bake the cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the glaze
- In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
4. Serve
Slice and serve plain or with fresh berries and whipped cream.
Tips for Perfect Lemon Pound Cake
- Use fresh lemons: Bottled juice lacks the brightness of fresh citrus.
- Don’t overmix: Keeps the crumb tender.
- Room-temperature ingredients: Ensure even mixing and a smooth batter.
- Cool before glazing: Prevents the glaze from melting.
- Add extra zest: For a stronger lemon flavor.
Variations to Try
Lemon Blueberry Pound Cake
Fold 1 cup of fresh or frozen blueberries into the batter.
Lemon Poppy Seed Pound Cake
Add 2 tablespoons of poppy seeds for texture and visual appeal.
Meyer Lemon Pound Cake
Use Meyer lemons for a sweeter, floral flavor.
Lemon Cream Cheese Pound Cake
Add 115 g (4 oz) of softened cream cheese to the batter for extra richness.
Glazed Lemon Loaf
Bake in a loaf pan and top with a thick lemon glaze for a coffee shop-style treat.
Serving Suggestions
Lemon pound cake pairs beautifully with tea, coffee, or sparkling water. Serve it plain, with a dusting of powdered sugar, or topped with whipped cream and berries for a more elegant presentation.
It’s also perfect for brunch buffets, picnics, or as a light dessert after dinner.
Storage and Make-Ahead Tips
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
It can also be frozen (without glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.
Nutritional Information (per slice)
- Calories: 360–400 kcal
- Fat: 20 g
- Carbohydrates: 45 g
- Protein: 5 g
- Sugar: 30 g
The History and Inspiration Behind Lemon Pound Cake
Pound cake originated in Europe in the 18th century, named for its simple ratio of ingredients — a pound each of butter, sugar, eggs, and flour. The lemon variation became popular for its bright, refreshing flavor, adding a modern twist to the traditional recipe.
Today, lemon pound cake is a staple in bakeries and home kitchens alike, loved for its simplicity, versatility, and timeless appeal.
The Texture and Flavor Profile
The perfect lemon pound cake is dense yet tender, with a buttery crumb that melts in the mouth. The lemon zest and juice infuse the cake with a fresh, tangy flavor, while the glaze adds sweetness and shine.
Each bite is rich, moist, and perfectly balanced — a harmony of citrus and butter.
Troubleshooting Common Issues
Cake too dense: Overmixing or too little leavening can cause heaviness.
Cake sinking: Ensure the oven is fully preheated and avoid opening the door early.
Dry texture: Measure flour accurately and don’t overbake.
Glaze too thin: Add more powdered sugar until desired consistency.
Chef’s Tips for Professional Results
- Weigh ingredients: Ensures consistent texture and flavor.
- Use a microplane for zest: Extracts maximum flavor without bitterness.
- Brush with lemon syrup: Adds moisture and extra lemon flavor.
- Cool completely before slicing: Keeps the crumb intact.
- Decorate simply: A drizzle of glaze and lemon slices create a beautiful finish.
Pairing Ideas
- With Beverages: Pair with Earl Grey tea, coffee, or lemonade.
- With Desserts: Serve alongside lemon curd or vanilla ice cream.
- With Fruit: Fresh berries or citrus segments add brightness.
The Joy of Baking Lemon Pound Cake
Baking lemon pound cake fills the kitchen with the scent of butter and citrus — a fragrance that feels like sunshine. The process is simple yet deeply satisfying, and the result is a dessert that brings joy to every slice.
It’s a cake that celebrates balance — rich yet light, sweet yet tangy — and reminds us that the simplest ingredients can create the most delightful results.
Conclusion
Lemon pound cake is a classic dessert — buttery, moist, and bursting with fresh lemon flavor. With its tender crumb and tangy glaze, it’s a treat that’s both comforting and elegant.
Whether served at brunch, tea time, or as a sweet ending to dinner, this cake captures the essence of homemade baking — simple, bright, and full of joy.
