lemon pound cake recipe. You know the feeling—your sweet tooth suddenly bangs on the door, maybe you just tasted a dry, bland slice somewhere that totally disappointed you, and now you’re on the hunt for the real deal. Not the crumbly mess your aunt brought last summer. Nope, you want the kind that grabs you with fresh flavor and straight-up comfort. If you’re curious about other tasty twists (like this awesome keto lemon pound cake with cream cheese recipe or even the old-fashioned lemon blueberry pound cake), stick around, but today? We’re going classic and easy.
Table of Contents
How to Make Lemon Pound Cake
Let’s get into it. Honestly, this lemon pound cake recipe is way easier than it looks. Trust me, you don’t need a fancy mixer or some magic wand for bakery results. (Though, if you have a good spatula, that’s a start.)
So first, get your stuff out ahead of time. It’s what folks always say, and it actually helps. Eggs and butter mix way better when they’re at room temp. If you skip this and end up with weird chunks—yep, I’ve been there too. You want your zest and juice fresh, not some dusty bottle from 2009.
For me, the biggest deal is creaming that butter and sugar until fluffy. Don’t rush it. Your cake will thank you (and so will anyone who eats it). Mixing the eggs in, one at a time, is another thing that sounds fussy but matters. Trust me, it gives you that soft, rich structure pound cake is famous for.
Before you dump everything together, remember to alternate adding flour and buttermilk. It makes the batter smooth and light. I learned that the hard way when I once dumped in the flour all at once—ended up with a brick. Never again.
If you can, use a loaf pan lined with parchment paper. Way easier to remove. Greased pans are fine too. Pour in your silky batter, smooth the top, and into the oven it goes.
I swear, the hardest part is waiting while it bakes because the kitchen starts smelling like sunshine and happiness.
“I made this lemon pound cake for a family picnic and it disappeared before I could even get a second slice. Simple, fresh, and ridiculously good!”
— Mark H.
Best Ingredients to Use & Why
Let’s be real, not all pantry goodies are created equal. The flavor of your lemon pound cake really swings on the quality of what you use.
Use real butter. Not margarine, not “buttery spread.” Straight up, real-deal butter. It gives the pound cake that classic texture that just melts in your mouth. I’m picky about this, so, yes, splurge on butter.
Eggs, fresh if you can get ‘em. Room temperature eggs blend in smoothly and make the batter fluffier—fresher yolks are creamier. Flour? All-purpose works solid every time. Self-rising is a no-go here. For sugar, plain white does the trick. Try not to use super coarse sugar because it won’t dissolve right, and you’ll end up with gritty cake.
Let’s talk about lemons. If you ask me, those massive lemons at the store with thick, dimpled skin have the best zest, which is where all the fragrant flavor hides out. The juice? Please, freshly squeezed only. Trust me, the flavor is zesty and bright, way better than bottled.
Don’t skip real vanilla extract. Cheap imitation stuff tastes weird (like plastic-y almost), and you can taste it in the final slice.
And buttermilk. If you’re out, you can cheat with milk and a squeeze of lemon, but if you have the real stuff, use it—it gives a soft, tender crumb that most bakery cakes wish they had.
If you’re ever in a pinch for a different sweet treat, the apple cake recipe is a fun switch-up.
Step-by-Step Instructions
Alright, here’s how I do it. (Take it from someone who’s botched their fair share of pound cakes over the years.)
Preheat your oven to 350°F. If you forget and start mixing first—oops—it’s fine, but preheated is better.
Grease and line your loaf pan with parchment paper. Or, use spray if you’re in a rush.
In a big bowl, beat together 1 cup of softened butter and 2 cups of sugar until it’s pale and fluffy. At least three minutes if you want that dreamy texture.
Crack in four eggs, one at a time, beating well after each. This makes it silky (and not lumpy).
In a different bowl, stir together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
With the mixer on low, add the dry mixture to the butter-sugar-egg bowl in thirds, alternating with 1 cup buttermilk. Start and finish with flour, mixing just until it barely comes together—no over-beating.
Fold in the zest of 2 lemons, around 3 tablespoons of fresh juice, and a tablespoon of good vanilla.
Pour into the lined loaf pan, spreading evenly.
Bake for 55-65 minutes. Start checking at 50. A toothpick should come out mostly clean with a few crumbs.
Cool in the pan for 15 minutes, then lift onto a rack to finish cooling.
Totally fine to sneak a warm slice—nobody’s judging.
Helpful Tips, Tricks, and Equipment
Over the years, I’ve learned some hacks (call them survival tips if you want perfect lemon pound cake). These will make your kitchen time smoother, promise.
First, zest your lemons before juicing them. Obvious, but I still forget sometimes. You can freeze lemon zest if you overdo it.
If you want max lemon flavor, rub the zest into the sugar before creaming. Sounds weird, works magic—releases the oils.
A sturdy rubber spatula makes mixing the last bit of flour way easier, and you’ll scrape every bit out of the bowl.
Do not open the oven in the first 45 minutes unless you’re playing with disaster. Collapsed cake centers are tragic.
Need to save leftovers? Tightly wrap and freeze slices individually. Pop in the toaster for a quick treat.
I love using a metal loaf pan, but any oven-safe pan works—just keep an eye out since some dark pans bake faster at the edges.
By the way, you might also want to try a banana cake recipe for a total crowd-pleaser on another day.
Serving Suggestions
- Drizzle with lemon glaze or dust with powdered sugar—whichever you fancy.
- Pile on fresh berries for a brunch showstopper, or make it part of a blueberry dump cake recipe.
- Serve a thick slice with vanilla ice cream—seriously, next-level.
- Works as a midnight snack too, just don’t blame me when it’s gone by morning.
Lemon Simple Syrup Option
Now, let’s be extra. After baking, you can brush the cake with a lemon simple syrup. It soaks in, giving a punch of lemon flavor and keeping things perfectly moist. If you’ve ever had dry pound cake, you know why this is huge.
Just mix 1/2 cup sugar with 1/2 cup fresh lemon juice in a saucepan. Heat gently until the sugar dissolves—no need for a boil, honestly. Once the cake’s out and cooling (but still warm), poke holes all over with a skewer and spoon or brush the syrup on slowly so it soaks in.
The cake will glisten, smell amazing, and, heads up, will probably disappear faster than normal.
Common Questions
Q: Can I double the lemon pound cake recipe for a big batch?
A: You sure can, just use two loaf pans and swap racks in the oven halfway if you need even baking.
Q: My cake sinks in the middle—what’s up?
A: Probably underbaked or too much batter in one pan. Stick to the middle rack and don’t open the door too soon.
Q: Any gluten-free options for this lemon pound cake recipe?
A: Try a quality gluten-free flour blend, 1-to-1 swap. But texture is a bit different—still tasty!
Q: How long does it keep?
A: Wrapped up, a few days at room temp. Freeze slices if you want longer.
Q: Can I swap out the lemon for another flavor?
A: Sure thing, try orange zest and juice or check out this lemon balm recipe for an herbal version.
Don’t Miss This Cake
If you’re still reading, let me tell you—homemade lemon pound cake is a game-changer. It’s one of those bakes that makes you look like you belong on a cooking show, even if your kitchen is chaos. Start with good ingredients, follow the tips, and you’ll get a result even picky eaters love. For even more citrusy ideas or to compare with other fab recipes, check out guides like The BEST Lemon Pound Cake (Easy + Homemade) • FIVEheartHOME, Iced Lemon Pound Cake – Sally’s Baking, or Best Lemon Pound Cake Recipe – Moist & Buttery. You’ve got this—and you’re about to become the hero of snack time.
Lemon Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use real butter for best texture.
- 2 cups granulated sugar Avoid super coarse sugar.
- 4 large eggs, room temperature Fresh eggs blend better.
- 3 cups all-purpose flour Do not use self-rising flour.
- 1 teaspoon baking powder To help the cake rise.
- ½ teaspoon salt Balances sweetness.
- 1 cup buttermilk For a tender crumb.
- 2 lemons zest and juice Use fresh lemons for best flavor.
- 1 tablespoon vanilla extract Real vanilla extract is preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and line your loaf pan with parchment paper.
- In a big bowl, beat together the softened butter and sugar until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- With the mixer on low, alternate adding the dry mixture and buttermilk to the butter mixture, starting and finishing with the flour. Mix just until combined.
- Fold in the lemon zest, lemon juice, and vanilla.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving
- Drizzle with lemon glaze or dust with powdered sugar before serving.
- Pair with fresh berries or a scoop of vanilla ice cream.
