Lemon Pound Cake Recipe
If you love lemon, you’ve gotta try this lemon pound cake recipe! Just bursting with tangy lemon flavor and so moist! Made with all butter, for a velvety texture that practically melts in your mouth.
Original publish date: March 20, 2018.
Spring cannot come soon enough for me!
I’m craving bright, sunny flavors to get me through these last few weeks of bitter cold! This lemon pound cake is just what the doctor ordered.
When I set out to make a lemon pound cake recipe, I’ve got a few things in mind. Namely, it should be:
- Moist.
- Buttery.
- Lemon-y!
That last one is a biggie! Nothing bugs me more than a dessert that lacks flavor.
Not an issue here, my friend. This lemon pound cake recipe is made with the zest and juice of two whole lemons! Plus there’s a little lemon extract in there too, just for good measure.
There’s no mistaking that this is a lemon pound cake. So bright, tangy, and sunshine-y!
And the “moist” and “buttery” are covered, too. It’s made with all butter, which makes the recipe simple and straightforward, and makes the final cake so moist and velvety!
Table of Contents
- What is lemon pound cake?
- Why this is the best lemon pound cake recipe
- Ingredients
- Tools
- How to make lemon pound cake
- How to serve
- Expert tips
- FAQS
- A few more of my best lemon recipes
What is lemon pound cake?
Lemon pound cake is a dense, moist cake typically made with butter, sugar, eggs, flour, and lemon zest or lemon extract.
The traditional recipe calls for a pound of each of these main ingredients: butter, sugar, eggs, and flour.
The lemon flavor comes from the addition of lemon zest, lemon juice, and lemon extract, giving the cake a bright, citrusy taste.
Why this is the best lemon pound cake recipe
- Flavorful: This recipe boasts a prominent lemon flavor that comes from fresh lemon zest, lemon juice, and lemon extract. You’ll taste the lemon in every bite!
- Simple: The use of simple, wholesome ingredients like butter, sugar, eggs, flour, and lemons, makes it easy to prepare and accessible to all bakers.
- Easy: This recipe requires no advanced baking skills. It’s perfect for a novice baker!
- Versatile: This recipe is highly customizable, allowing you to use it as a base and really get creative with add-ins and adornments!.
Ingredients
Butter: Provides richness and flavor to the cake, and keeps it meltingly moist. I like unsalted butter best because it allows you to control the amount of salt. Different brands can have different amounts of salt, so this way you get a consistent result. For a vegan or dairy-free lemon pound cake recipe, use a plant-based butter that can substitute for dairy butter 1:1. This recipe works best if you allow the butter to come to room temperature first. You can set it out on the counter a few hours ahead of time, or you can microwave it for 10 seconds, turn it over, and microwave it again for another 8 seconds.
Sugar: Granulated white sugar sweetens the cake but also contributes to its texture, tenderness, and browning when baked.
Eggs: Act as a leavening agent, helping the cake rise and providing structure. Eggs also contribute to the cake’s richness and moisture. Use large, whole chicken eggs, preferably at room temperature (although I don’t find this to be critical), or a plant-based 1:1 substitute.
Flour: I like cake flour in this recipe. Cake flour has a lower protein content so it gives you a more tender, delicate crumb. If you’re unfamiliar with this product, click here: What is Cake Flour? For gluten-free lemon pound cake, swap in a cup-for-cup gluten-free flour blend.
Lemon: Lemon juice and zest provide the cake with its distinctive lemon flavor. The juice adds acidity, which reacts with the leavening agents to help the cake rise, while the zest contains aromatic oils that intensify the lemon flavor. I also like to add in a splash of lemon extract to bring that flavor out even more.
Salt: I like kosher salt best because it’s cheap, easy to source, and doesn’t have any bitter-tasting additives like iodine.
Tools
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Bowl: A large mixing bowl, for mixing up the batter.
- Mixer: Either a stand mixer fitted with the paddle attachment, or a hand-held electric mixer.
- Silicone spatula: For scraping the bottom and sides of the bowl, folding in the dry ingredients, and for getting every last bit of batter out!
- Microplane: To remove the zest from the lemons.
- Juicer or reamer: For juicing the lemons.
- Pan: A 12-cup capacity bundt pan.
- Non-stick spray: For greasing the pan.
- Skewer: For testing if the cake is done baking.
- Wire rack: For cooling.
How to make lemon pound cake
This easy recipe comes together in 4 simple steps.
Step 1: Cream the butter and sugar
Place the soft butter and sugar together in your mixing bowl and whip them up until they’re very pale and fluffy.
This typically takes no less than 5 full minutes, and you don’t want to skimp because this step incorporates a lot of air and will make your cake nice and light. I set a timer!
Step 2: Add liquids
Scrape down the bottom and sides of the bowl to incorporate any stiff butter that may be clinging, then start adding the liquids.
Crack the eggs in one at a time, and stir each one in fully before adding the next. This will help avoid lumps.
The lemon zest, juice, and extract can also go in at this stage.
Step 3: Fold in dry ingredients
Add in the flour and salt, mixing in gently until just barely incorporated.
Step 4: Bake
Transfer the batter to your greased and floured cake pan, and bake it until it’s puffed and springy.
You’ll know it’s done baking when a skewer inserted in the thickest part comes out clean or with a few crumbs.
How to serve
This lovely cake can be enjoyed for dessert or as an afternoon pick-me-up. It’s really nice with a cup of coffee or tea!
I like it at room temperature but it’s also really good warm or chilled.
I’ve garnished this cake with a dusting of powdered sugar, but there are countless other ways to enjoy it:
- Whipped cream: Serve slices topped with a dollop of whipped cream.
- Fresh berries: Top slices of lemon pound cake with fresh berries such as strawberries, blueberries, or raspberries.
- Lemon glaze: Drizzle a lemon glaze (made by stirring lemon juice into powdered sugar) over the top of the cake for extra lemon flavor and a glossy finish.
- Lemon curd: A spoonful of lemon curd or homemade jam really brings something special!
- Ice cream: Top the cake with a scoop or two of ice cream or sorbet.
Expert tips
Get creative: Feel free to adjust this recipe to suit your own personal taste. Try folding in poppy seeds or berries, or a unique spice such as ginger or cardamom. The sky’s the limit!
Whip in lots of air: It’s really important to whip a lot of air into the butter and sugar mixture. This will really help your cake to rise and have a light, airy texture. I set a timer and give it no less than 5 full minutes on medium-high speed.
Don’t overmix: Once the flour’s gone in, be careful not to overwork the batter. This could activate the natural glutens and result in toughness. Give it the fewest possible number of strokes to get things combined.
Keep an eye: Flip on the oven light and peek in on your cake as it’s baking. Once the center no longer looks wet, crack the door and give it a feel. If it’s springy, slip in a skewer. If it comes out clean, the cake is done! Be careful not to overbake it or it could come out dry.
Cool completely: Once it’s cool enough to handle, flip the lemon bundt cake out onto a wire rack to finish cooling.
FAQS
Pound cakes traditionally contain equal parts (by weight) of four main ingredients: flour, sugar, butter, and eggs.
Pound cakes have a dense and moist texture, with a tight crumb, while regular cakes can vary in texture depending on the recipe.
Pound cake is made with a delicate balance of ingredients, and if the ratio of flour, sugar, butter, and eggs is off, the cake can turn out dry.
The same can be true if they are baked for too long or at too high a temperature.
It’s important to measure accurately and follow sensory cues to check for doneness, rather than just relying on the times given (which are only meant as a rough guideline).
And don’t forget about carry-over cooking! This is the idea that foods will continue to increase in temperature for several minutes after they’ve been removed from the heat source. If you bake the cake even a minute or two too long it could come out dry.
This lemon pound cake is perfect for making ahead.
It’s big and it can really serve a crowd! So it’s nice to get a head start with recipes like this if you’re entertaining.
Keep your lemon pound cake at room temperature (lightly covered or under a dome so it doesn’t dry out) for several days.
Or chill it in the fridge (tightly covered) for a week or so.
It will also freeze very well, and should last in the freezer for at least a month or two. Thaw in the fridge or at room temperature.
This cake can serve 16 people easily.
The nutritional info below is for 1/16th of the cake, and it includes the powdered sugar garnish.
A few more of my best lemon recipes
This post contains affiliate sales links.
Lemon Pound Cake Recipe
Ingredients
- 2 1/2 cups (567.5 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 6 (264 g) eggs, large
- 2 teaspoons (10 g) lemon extract
- 1/4 cup (61 g) lemon juice , (from about 2 lemons)
- 2 tablespoons (12 g) lemon zest, (from about 1 lemon)
- 3 cups (375 g) cake flour
- 2 teaspoons (12 g) kosher salt
- 1 tablespoon (8 g) powdered sugar, (optional garnish)
Instructions
- Preheat the oven to 350 degrees F, generously mist a 12-cup bundt pan with non-stick spray, and dust with flour.
- In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (at least 5 full minutes).
- Scrape the bottom and sides of the mixing bowl with a silicone spatula, then beat in the eggs, one at a time, allowing each one to become fully incorporated before adding the next.
- Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
- Add the flour and salt, mixing on medium speed until just barely incorporated.
- Transfer the batter to the prepared pan, and bake until puffed and springy in the center (approx. 75 to 85 minutes). A bamboo skewer inserted in the thickest part of the cake should come out clean or with a few moist crumbs.
- Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar for garnish.
Hi!
I am wanting to try this for a birthday cake this weekend. The person has requested a lemon cake “so lemony and tart that it will make me pucker up and close one eye” (seriously!) So, questions if I may – can this be made in a 10″ round/square pan instead of a bundt pan? Is there an adjustment of the recipe for doing so? And is it very lemony and tart to where the customer will pucker? 🙂 Thanks in advance
Hi SnackCake! You might want to check out the other comments on this post, to get an idea of what the flavor is like. A bundt pan has a 10-cup capacity, so if you want to bake it in another size pan, it should also be one with a 10-cup capacity. You may need to adjust the bake time though, since a bundt has a hole in the middle that allows heat to circulate better. Good luck!
How do you tell if it’s done? I baked it and all of my long sticks came out completely clean. But it fell while it was cooling and the inside wasn’t cooked. How can I tell so I can try this recipe again?
Hey Kim! So sorry you had difficulty. The toothpick test is usually pretty accurate, but if the top of your cake is very crusty it might have scraped off the wet batter on the way out of the cake. Next time, try giving the top of the cake a gentle press. It should feel springy. And if you really want to be sure, you can take its temperature. An instant-read thermometer should register 210 degrees F. Hope that’s helpful!
Made this Sept. 19, 2018. I followed recipe exactly. I was concerned with using cake flour and there was no other liquid in recipe other than the lemon juice. I thought cake flour would make the texture too cake-y. THIS CAKE WAS FABULOUS!!! So moist, texture was just like a pound cake should be – dense but not so dense. Lemon extract + juice + zest made it just the right lemon taste. OMG….this recipe is a keeper. THANK YOU, THANK YOU, THANK YOU!!!
So glad you were pleased with it Gina! Thank you for the positive feedback!
I made this cake, it turned out delicious, but it outside burned. Is the 350 degree temperature correct? I used oven thermometer to ensure correct temperature.
Hey Jacqueline! I’m so sorry to hear that. Are you in the US? The correct baking temp is 350 degrees Fahrenheit. That’s a pretty standard temperature for baking cakes.
I need to make a pound cake in the traditional loaf pan. Have you done that with this recipe and does it make more than one loaf?
Hey Judy! I have done it and it makes two loaves. Just keep an eye on the bake time, other than that you should be good!
Can this be Keto lemon pound cake.?
I’m not really familiar with Keto, sorry!
If you sub the flour with almond flour and the sugar with stevia, you could make it keto, however, you might need to add baking powder for rise.
Thanks so much for weighing in Ashley! Really appreciate your help with this!
I’m preparing to make this cake and I realized that I don’t have kosher salt. Is regular table salt okay? Do I need to adjust the amount ?
Hi Amia! For this small amount I don’t think it would matter too much. Hope you enjoy the lemon pound cake!
5 sticks of butter seems like a lot
It is a lot! This cake is big- it serves 16 to 24 people.
Do you have the measurements in grams?
I have a printable weight conversion chart that I offer for free to all my readers! You can find the link in the right-hand sidebar. Enjoy!
This is the first pound cake that I have ever made, probably because pound cake has always been dry and bland tasting to me…until now!! This cake is amazingly good and moist. I added fresh strawberries to the recipe as well and my entire family can’t stop raving. Thank you!!
So glad it worked well for you Amy! I love that you added strawberries, how summery! Thank you so much for reading and for the positive feedback.
I have the Nordic Ware formed aluminum bundt pan, and my whole cake stuck when I was trying to remove it. Any tricks to keeping it from sticking to the pan?
Hey Brian! I am so sorry that happened to you. I have definitely been in the same boat in the past. You really have to grease the pan liberally, and dust it with plenty of flour. It’s also a good idea to flip it out of the pan while it’s still just a little bit warm. I hope that’s helpful! And I hope you have better luck next time!
Great cake. I got a mixer and did this as my first time baking…. It turned out amazing. So moist, and tastes amazing. Great recipe. The only issue I had was my oven is apparently not even. When rising, it weren’t over on one side a bit.
Yes use Baker’s Joy it’s like magic the spray has flour in it already I love it and you will also.
I will make it. Thanks alot. But where is baking powder?
There is no baking powder in this recipe. It’s a traditional pound cake, so the lift comes from creaming the butter and sugar together until they’re very airy and light. Hope you enjoy!
Lemon desserts are my favorite – and this is so light and tender!
This weather is horrible. Nice choice of dessert. ???
I’m so over it!
Mmm this cake sounds great! I love lemon!
Me too! So happy you like it Saba!
Thank you, thank you, thank you for not using that light green print! It’s almost impossible to read. The black is so much better. I’m looking forward to trying this cake for Easter. I enjoy your recipes very much.
So happy you like it! Have a happy Easter!
Hi Allie, is cake flour regular plain flour? Thanks
Hey Petra! Here in the U.S., it’s its own thing. I’ve updated the recipe card with an Amazon link, just so you can see what it looks like. It is slightly different in that it’s milled from harder wheat, so there’s less gluten. It’s also finer and lighter, so it yields a really nice result for cakes. If you can’t find it, you can sub all-purpose (aka: plain) flour, but I really prefer cake flour. I hope that’s helpful!