Welcome to Your New Favorite Lemon Pound Cake Recipe
If you’re looking for a dessert that combines simplicity, classic flavor, and moist texture, this Lemon Pound Cake Recipe is sure to become a staple in your kitchen. Whether you’re a beginner or a seasoned baker, this easy lemon pound cake recipe offers a wonderful way to enjoy a timeless treat. Packed with fresh lemon juice and zest, it’s a bright and cheerful cake that brings warmth to any gathering or afternoon tea.
Why This Moist Lemon Pound Cake Recipe Is So Special
This isn’t just any cake it’s an old fashioned lemon pound cake that stays true to traditional baking methods but is easy enough to prepare at home from start to finish. The combination of butter, sugar, eggs, and buttermilk creates an irresistibly tender crumb that melts in your mouth. Fresh lemons give it a zesty kick, making this one of the most flavorful lemon cake recipes you’ll find. You won’t find any shortcuts here; it’s a true lemon pound cake recipe from scratch that guarantees freshness and authenticity.
The Perfect Finishing Touch: Pound Cake Glaze Recipe
To elevate the cake even more, this recipe includes a simple yet delicious pound cake glaze recipe. The glaze adds a glossy, sweet, and tangy layer that complements the moist cake perfectly. It’s easy to make with just powdered sugar and lemon juice, and it transforms this humble pound cake into a stunning dessert centerpiece.
Tips for Baking the Best Lemon Pound Cake Recipe
For the best results, use fresh lemons and room temperature ingredients. This helps the flavors blend smoothly and ensures the cake bakes evenly. Remember not to overmix the batter once you add the flour to keep your cake light and fluffy. The result is a cake that is delightfully moist and packed with lemon flavor. This recipe is ideal for celebrations, afternoon snacks, or whenever you want to indulge in something sweet and refreshing.
A Cake That’s Perfect Year-Round
Whether you’re looking for a refreshing spring dessert or a comforting treat during colder months, this moist lemon pound cake recipe fits every season. Its bright citrus notes and tender texture make it a versatile favorite that pairs well with tea, coffee, or a scoop of vanilla ice cream.
Try this recipe today and enjoy baking a classic cake that’s easy, delicious, and sure to impress your family and friends. Once you master this best lemon pound cake recipe, you’ll keep coming back for more!
Lemon Pound Cake Recipe
Description
This Lemon Pound Cake Recipe delivers a tender, buttery cake packed with fresh lemon juice and zest for bright citrus flavor. Made with simple ingredients like butter, sugar, eggs, and buttermilk, it’s easy to bake and perfect for breakfast, dessert, or celebrations. The cake pairs wonderfully with a tangy lemon glaze that adds the perfect sweet and tart finish. Whether you're a beginner or a baking pro, this recipe guarantees a moist, flavorful cake every time.
Ingredients
For the Lemon Glaze
Instructions
Prep the oven and pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan (or loaf pan), or use baking spray with flour.
Cream butter and sugar
In a large bowl, beat the butter and sugar together on medium speed until light and fluffy—about 3-5 minutes.
Add eggs
Add the eggs, one at a time, beating well after each addition.
Add lemon juice, zest, and vanilla
Mix in the lemon juice, lemon zest, and vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix dry ingredients with buttermilk
Add the dry ingredients to the batter alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined don’t overmix.
Pour and bake
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.Cool
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 454kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 13g65%
- Cholesterol 105mg35%
- Sodium 220mg10%
- Total Carbohydrate 60g20%
- Dietary Fiber 1g4%
- Sugars 38g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use fresh lemons for both juice and zest bottled juice won’t give the same bright flavor.
- Room temperature ingredients (butter, eggs, buttermilk) help the batter mix more evenly.
- Don’t overmix the batter once you add the flour it can make the cake dense.
- Grease and flour the pan well to avoid sticking, especially with bundt pans.
- Cool the cake completely before glazing, or the glaze will melt and slide off.
- Want extra lemon flavor? Add 1/2 tsp lemon extract to the batter.
- Cake stays moist for days store covered at room temp up to 3 days or refrigerate up to a week.
- Freezes well! Wrap tightly and store in the freezer for up to 2 months.
