Heavenly Lemon Pound Cake Recipe That Melts in Your Mouth

Baking a delightful lemon pound cake brings sunshine to your kitchen with its vibrant, zesty flavors.

This classic lemon pound cake recipe promises a moist, tender crumb that melts in your mouth.

Rich butter and fresh lemon zest create a perfect balance of sweetness and tanginess.

Each slice delivers a burst of citrusy brightness that awakens your senses.

The simple yet elegant dessert works wonderfully for afternoon tea or as a delectable ending to any meal.

Whip up this crowd-pleasing treat and watch faces light up with the first delicious bite.

The Bright Appeal of Lemon Pound Cake

• Bake with Festive Cheer: These St. Patrick’s Day cookies bring holiday spirit right to your kitchen with their delightful green color and minty flavor.
• Quick and Simple Preparation: Minimal ingredients and straightforward steps make these cookies perfect for bakers of all skill levels, from beginners to experienced home cooks.
• Crowd-Pleasing Dessert: Mini chocolate chips and a double powdered sugar coating create an irresistible treat that both kids and adults will absolutely love.
• Versatile Celebration Treat: Ideal for St. Patrick’s Day parties, family gatherings, or just a special sweet moment that adds a touch of seasonal fun to your day.

Ingredients That Bring Lemon Pound Cake to Life

• All-Purpose Flour: The primary base that provides structure and texture to the pound cake.
• Baking Soda: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Butter: Adds rich flavor and creates a tender, moist crumb in the pound cake.
• Sugar: Provides sweetness and helps to create a golden-brown crust.
• Eggs: Bind the ingredients together and contribute to the cake’s structure and richness.
• Buttermilk: Adds moisture and tanginess, helping to tenderize the cake.

• Lemon Zest, Lemon Juice: Bring bright, citrusy flavor and aromatic notes to the pound cake.
• Confectioners Sugar: Creates a smooth, sweet glaze that adds an extra layer of sweetness.
• Water: Used to create a simple syrup that adds moisture and intensifies the lemon flavor.

Stepwise Baking Guide for Lemon Pound Cake

Step 1: Prepare the Baking Station

Warm up your oven to a cozy 350°F. Grab two loaf pans and give them a friendly coating of grease.

Create parchment paper slings to make cake removal a breeze.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Step 3: Combine Wet Ingredients

• Buttermilk
• Fresh lemon zest
• Freshly squeezed lemon juice

Step 4: Cream Butter and Sugar

Fire up your stand mixer and beat butter and sugar until they transform into a light, fluffy cloud of deliciousness.

This takes about 3-4 minutes of mixing magic.

Step 5: Add Eggs

Introduce eggs one by one, giving each a good beating after they join the party.

Step 6: Blend Batters

On low speed, gently alternate between adding flour mixture and buttermilk mixture. Start and end with flour.

Scrape down the sides to ensure everything gets mixed perfectly.

Step 7: Pour and Bake

Divide the batter evenly between your prepared pans.

Slide them into the preheated oven and bake for 55-65 minutes. You’ll know they’re done when they turn golden and a toothpick comes out clean.

Step 8: Cool the Cakes

Let the cakes rest in their pans for 10 minutes, then transfer to a cooling rack for a complete cool-down.

Step 9: Create Lemon Syrup

In a saucepan, boil water and sugar together.

Stir in lemon juice to create a bright, tangy syrup.

Step 10: Soak and Glaze

Brush the warm syrup over the cakes, letting it soak in completely.

Mix confectioners sugar and lemon juice to create a thick, pourable glaze. Spoon this over the cakes and let it set for an hour before serving.

Insider Tips for Perfect Lemon Pound Cake Every Time

• Add extra lemon zest for a more intense citrusy punch that’ll make your taste buds dance.
• Toss flour-coated dry ingredients to ensure even distribution and stop the cake from becoming dense in the middle.
• Don’t overbake – check the cake a few minutes early to keep it wonderfully tender and avoid a dry texture.
• Let the lemon syrup cool slightly before brushing to help the cake absorb maximum flavor without losing moisture.
• Use a serrated knife and wipe between cuts for clean, beautiful cake slices that look bakery-perfect.

Flavorful Twists to Refresh Lemon Pound Cake

• Gluten-Free Lemon Pound Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains rich lemon flavor.
• Vegan Citrus Cake: Swap eggs with applesauce or flax eggs, use plant-based butter, and coconut milk instead of buttermilk to create a dairy-free alternative.
• Olive Oil Lemon Cake: Substitute butter with extra virgin olive oil for a Mediterranean-inspired lighter texture and subtle earthy undertones.
• Low-Sugar Zesty Cake: Use monk fruit sweetener or stevia instead of sugar, reducing overall calories while preserving the bright lemon essence.

Delicious Pairings That Complement Lemon Pound Cake

• Pair with Refreshing Tea Blends: Steep Earl Grey or chamomile tea to complement the cake’s bright lemon flavor and provide a soothing contrast.
• Enhance with Creamy Accompaniments: Serve alongside a dollop of lavender-infused whipped cream or vanilla bean ice cream to balance the cake’s tangy citrus notes.
• Match with Sweet Wine Selection: Pour a chilled glass of Moscato d’Asti or late-harvest Riesling, whose subtle sweetness harmonizes perfectly with the lemon pound cake’s zesty profile.
• Create Textural Contrast: Add candied lemon peel or toasted almond slivers as a garnish to introduce a delightful crunch and elevate the dessert’s sensory experience.

Smart Storage Tips for Keeping Lemon Pound Cake Fresh

• Store wrapped tightly in plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep cake at room temperature for best texture.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Place in a sealed container with a tight-fitting lid. Consume within 2-3 days for optimal freshness and flavor.
• Warm individual slices in microwave for 10-15 seconds on low power. Alternatively, warm in oven at 300F for 5-7 minutes to restore softness and prevent drying out.

FAQs

• What’s the role of buttermilk in this lemon pound cake?

Buttermilk helps create a tender, moist texture and adds a subtle tangy flavor that complements the lemon, while also helping to activate the baking soda for better rise and lighter crumb.

• Why do I need to add eggs one at a time?

Adding eggs individually helps them incorporate more evenly into the batter, preventing lumps and ensuring a smoother, more consistent cake texture with better volume and structure.

• How do I know when the cake is fully baked?

Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The cake should also be golden brown and slightly pulling away from the pan edges.

Lemon Pound Cake Recipe

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4.8 from 15 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Silky-smooth lemon pound cake brings zesty Mediterranean sunshine to your dessert table. Buttery crumb and tangy lemon glaze create an irresistible slice you’ll crave with afternoon tea or coffee.

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Ingredients

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Main Ingredients:

• 1 cup unsalted butter (softened)
• 214 cups granulated sugar
• 3 large eggs
• 3 cups all-purpose flour

Liquid Ingredients:

• 1 cup buttermilk (low-fat is fine)
• 2 tablespoons fresh lemon juice

Flavoring and Leavening Ingredients:

• 2 tablespoons grated lemon zest (packed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare oven at 350°F (175°C) with rack positioned in center.
2. Coat two 8½ x 4½-inch loaf pans with cooking spray, then line with parchment paper slings for easy removal.
3. Whisk dry ingredients (flour, baking soda, salt) in a medium bowl until thoroughly combined.
4. In a separate bowl, blend buttermilk, fragrant lemon zest, and tangy lemon juice.
5. Using stand mixer, cream butter and sugar on medium speed for 3-4 minutes until mixture becomes pale and fluffy.
6. Incorporate eggs individually, ensuring complete integration after each addition.
7. Reduce mixer speed to low, gradually alternate adding flour mixture and buttermilk mixture, beginning and concluding with flour blend.
8. Pause mixer to scrape down bowl sides, then mix until batter appears smooth and homogeneous.
9. Distribute batter evenly between prepared pans, smoothing surfaces with spatula.
10. Bake 55-65 minutes until golden brown and center passes toothpick test.
11. Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling rack.
12. Craft lemon syrup by simmering water and sugar, then stirring in lemon juice until dissolved.
13. Generously brush warm syrup over cake surfaces, allowing liquid to penetrate.
14. Prepare glaze by whisking confectioners sugar with lemon juice until reaching drizzling consistency.
15. Elegantly spoon glaze over cooled cakes, permitting it to set for 1 hour before serving.

Notes

• Ensure butter and eggs are at room temperature for smoother batter and even mixing.
• Use fresh, high-quality lemons for the most vibrant zest and juice flavor.
• Avoid overmixing the batter to prevent a tough, dense cake texture.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 316
• Sugar: 19 g
• Sodium: 314 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg