Lemon Pound Cake is a sweet and buttery treat with tart and zesty lemon flavor in every bite and a glaze topping.
This Cake Recipe is the perfect dessert for lemon lovers. For more delicious lemony recipes, try Lemon Cupcakes, Blueberry Lemon Loaf, and Creamy Lemon Bars.
Sabrina’s Lemon Pound Cake Recipe
If you’re looking for a springtime dessert, this Lemon Pound Cake is the ideal choice. The cake is perfectly flavored with bright and sunny lemon juice and lemon zest, then topped off with a sweet and tangy lemon glaze. You can place it on a raised cake stand as the perfect centerpiece for Easter, or another special occasion. Serve the cake slices with a scoop of rich Vanilla Ice Cream. If your pound cake is turning out dry, read my tip below on how to solve that problem.
Recipe Card
Ingredients
Lemon Pound Cake:
- 1 1/2 cups unsalted butter , softened
- 2 cups sugar
- 1 tablespoon vanilla extract
- 8 large eggs
- 1/2 cup whole milk
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Lemon Icing:
- 3 cups powdered sugar
- 2 tablespoons whole milk
- 1 tablespoon lemon juice
Instructions
Lemon Pound Cake:
- Preheat the oven to 350 degrees and flour and butter a 10 cup bundt pan.
- To a stand mixer add the butter and sugar on high speed and beat until light and fluffy, about 2-3 minutes.
- On medium speed add in the vanilla and the eggs one at a time, then the milk, lemon juice and lemon zest until fully combined.
- Add in the flour, baking powder and salt until just combined then pour into the loaf pan and bake for 60 minutes.
- Let cool completely before icing.
Lemon Icing:
- Add the powdered sugar to a medium bowl.
- Whisk in the milk, lemon juice and lemon zest until smooth.
- If too thick to pour, microwave for 10 seconds before pouring.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
If your pound cake is turning out dry, it could be because your ratio of flour to butter is off, or because you’re overcooking it. To ensure you aren’t adding too much flour, sift the flour ahead of time. Then scoop the flour with a large mound over the cup. Use a butter knife to scrape the excess evenly off the top. This makes a precise measurement without compressing the flour. If the cake is still dry, use an oven thermometer to ensure your oven temperature isn’t running hot. You can also remove the cake a couple minutes early. To save a dense pound cake after baking, you can brush it with a simple syrup glaze. Let the glaze seep in before adding the lemon glaze.
How to Store
- Serve: Let the icing harden before slicing and serving fresh Lemon Pound Cake. To keep the recipe fresh, you shouldn’t leave the cake uncovered at room temperature for more than 2 hours.
- Store: To keep the leftover cake, you can cover the cake with foil or plastic wrap, or store slices in an airtight container to keep it fresh. The cake can stay good at room temperature for 3-4 days or in the fridge for 5-7 days.
- Freeze: You can also wrap the cake in plastic wrap and place it in a freezer bag to keep it frozen. To maintain the best texture and flavor, don’t freeze the lemon cake for more than 3 months. Transfer the frozen cake to the fridge 8 hours before you plan to serve it so that it can thaw.
FAQs
Butter cakes have a more fluffy texture and rise higher than pound cakes. Pound cakes are dense and buttery, with a tighter moist crumbs. Because of its dense texture, pound cake is typically topped with a light glaze or icing rather than buttercream or other heavier frosting that you’d add to butter cakes.
Pound cakes turn out best baked in a loaf pan or bundt pan. This cake s large enough; you’ll want to use a bundt pan. The distinctive donut shape is about more than appearance. Using a bundt pan is important because the circle at the center of the pan makes it, so more of the cake batter comes in contact with the pan edges. The cake is then cooked evenly on all sides and all the way to the center. If you cooked this recipe in a regular cake pan, the dense texture would make it so that the edges burn before the center of the cake is cooked.
