There’s something about the scent of fresh lemon zest and warm vanilla wafting through the kitchen that instantly lifts my mood. That’s exactly what you get when you bake this Lemon Pound Cake—a sunny, citrus-kissed dessert that’s both comforting and refreshing all at once.
It’s the kind of cake I make when I want something that feels special but doesn’t require frosting, layers, or a ton of fuss. The texture is rich and velvety, the lemon flavor is bold but not overpowering, and that golden loaf slices up into the kind of treat that works just as well with your morning coffee as it does at the end of a dinner party.
Let me show you how I make it, step-by-step, and share a few tips that guarantee perfect results every single time.
Why This Lemon Pound Cake Works
- Moist and buttery: Buttermilk and butter make for a tender, flavorful crumb.
- Bright, balanced flavor: Lemon zest and juice bring the citrus pop without overwhelming the richness.
- No fancy tools needed: Just a loaf pan, a couple of bowls, and a mixer.
- Make-ahead friendly: It stays moist for days and the flavor gets even better over time.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 15 minutes | Bake Time: 60 minutes)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk (or whole milk if preferred)
How I Make Lemon Pound Cake (Step-by-Step)
1. Preheat and Prep the Pan
I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan, dusting it lightly with flour to help the cake release easily after baking. You can also line it with parchment if you want extra insurance.
2. Combine the Dry Ingredients
In a medium bowl, I whisk together the flour, baking powder, and salt. This helps keep the batter light and evenly mixed.
3. Cream the Butter and Sugar
In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale—this usually takes 3 to 5 minutes with a hand or stand mixer. This step is key for creating that soft, even crumb.
4. Add the Eggs and Flavorings
I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract, lemon zest, and fresh lemon juice. The zest adds incredible fragrance, while the juice brightens up the whole batter.
5. Mix in the Dry Ingredients and Buttermilk
Next, I alternate adding the flour mixture and the buttermilk to the wet ingredients in three parts—starting and ending with the flour. I mix just until combined after each addition. Overmixing can lead to a dense cake, so I stop as soon as the batter is smooth.
6. Pour and Bake
I pour the batter into the prepared pan and smooth the top with a spatula. Then it goes into the oven for 55–60 minutes. I start checking around the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
7. Cool Before Serving
Once it’s out of the oven, I let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Then I let it cool completely before slicing—though I’ll be honest, sometimes I sneak a warm slice with a bit of butter.
Optional Add-Ons
This cake stands beautifully on its own, but here are a few ways I’ve dressed it up:
- Lemon glaze: Mix 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled loaf.
- Berry topping: Serve slices with fresh raspberries, strawberries, or a spoonful of lemon curd.
- Light dusting of powdered sugar: A simple finishing touch that adds a little elegance.
What I Serve It With
- Hot tea or coffee for an afternoon pick-me-up
- A dollop of whipped cream for a simple dessert
- A scoop of vanilla ice cream for a spring or summer dinner party
- Fresh mint leaves and lemon slices for a beautiful presentation
FAQs from My Kitchen
Q: Can I use bottled lemon juice?
A: I really recommend fresh—it makes a big difference in both flavor and fragrance. But if you’re in a pinch, bottled will work in a reduced amount (about 3 tablespoons total).
Q: Can I make this ahead?
A: Yes! This cake actually gets better the next day. Store it tightly wrapped at room temperature for up to 3 days.
Q: Can I freeze it?
A: Absolutely. Let it cool completely, then wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Q: What can I use instead of buttermilk?
A: You can make your own by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5–10 minutes before using.
Why This Cake Is Always a Hit
This Lemon Pound Cake is the kind of dessert that never goes out of style. It’s rich without being heavy, fresh without being tart, and simple enough to whip up on a weeknight. Whether I’m baking for a gathering or just treating myself on a Sunday afternoon, it’s a recipe I can always count on.
If you give it a try, I’d love to know how it turns out. And if you add your own twist—like blueberries, a citrus glaze, or a swirl of cream cheese—I’m all ears. That’s the beauty of a good pound cake: it’s a canvas that’s just waiting for your personal touch.
How I Bake the Perfectly Tangy Lemon Pound Cake That Never Lasts Long
Ingredients
- 2 teaspoons salt
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk (or whole milk if preferred)
- 1 cup powdered sugar with 1–2 tablespoons lemon juice for drizzle
- 1 cup milk with 1 tablespoon lemon juice or vinegar
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle the powdered sugar mixture over the top before serving.
Nutrition Information
