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Lemon Pound Cake Recipe

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This classic lemon pound cake delivers a tender, buttery crumb with bright citrus flavor in every bite. Dense yet moist, with a golden crust and that perfect balance of sweet and tart, it’s an elegant dessert that’s surprisingly simple to make.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks/226g) unsalted butter, softened to room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • Zest of 2-3 large lemons (about 2-3 tablespoons)
  • 1/4 cup (60ml) fresh lemon juice (from about 1-2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) heavy cream or sour cream, room temperature

For Optional Lemon Glaze:

  • 1 1/2 cups (180g) powdered sugar
  • 3-4 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Prepare your oven and pan. Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly with butter, then line it with parchment paper, leaving overhang on the long sides for easy removal. Grease the parchment as well. For bundt pans, grease every nook and cranny thoroughly.
  2. Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside—you’ll add it later.
  3. Cream butter and sugar. In your stand mixer fitted with the paddle attachment (or large bowl with hand mixer), beat the softened butter on medium speed for about 2 minutes until smooth and creamy. Add the lemon zest to the sugar, rubbing it between your fingers to release the oils, then add this mixture to the butter. Beat on medium-high speed for 4-5 minutes until the mixture is light, fluffy, and pale yellow. This step is crucial—don’t rush it! Scrape down the bowl halfway through.
  4. Add eggs one at a time. Reduce mixer speed to medium-low. Add eggs one at a time, beating well after each addition (about 30 seconds per egg) and scraping down the bowl as needed. The mixture might look slightly curdled—this is normal and will come together.
  5. Mix in lemon juice and vanilla. With mixer on low, add the lemon juice and vanilla extract. Mix just until combined. The batter may look slightly separated—don’t worry!
  6. Alternate dry ingredients and cream. With mixer on low speed, add the flour mixture in three additions, alternating with the heavy cream in two additions, beginning and ending with flour. Mix each addition just until no streaks remain—typically 10-15 seconds. Do not overmix or your cake will be tough! Use a spatula to finish incorporating any flour at the bottom of the bowl.
  7. Pour and smooth. Pour the thick batter into your prepared pan. Use your spatula to smooth the top and make sure batter reaches all corners. Tap the pan gently on the counter 2-3 times to release any large air bubbles.
  8. Bake low and slow. Bake for 65-75 minutes (loaf pan) or 55-65 minutes (bundt pan) until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should reach 200-205°F. If the top is browning too quickly, tent loosely with aluminum foil after 45 minutes.
  9. Cool properly. Let the cake cool in the pan on a wire rack for 20-25 minutes. The cake needs to set but should still be slightly warm for easy removal. Run a knife around the edges if needed, then use the parchment overhang to lift the cake out. Cool completely on the wire rack before glazing or slicing—this takes about 2 hours.
  10. Make optional glaze. Whisk together powdered sugar, lemon juice, and zest until smooth. Adjust consistency with more juice (thinner) or sugar (thicker). Pour over cooled cake, letting it drip down the sides naturally.

Notes

  • Room temperature ingredients are essential for proper emulsification and even mixing. Cold eggs can cause the batter to separate.
  • Don’t overmix once you add the flour, or you’ll develop too much gluten and end up with a tough cake.
  • Oven temperature matters. The lower temperature (325°F) ensures even baking without over-browning the exterior before the center is done.
  • The crack on top is normal and desirable for pound cakes—it’s part of their rustic charm!
  • Wait to slice. Let the cake cool completely for the cleanest slices. For even cleaner cuts, chill the cake and use a serrated knife.
  • Flour measuring tip: Fluff the flour, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag or you’ll pack in too much flour.

Nutrition

Find it online: https://focialy.com/lemon-pound-cake-recipe/