This simple lemon pound cake recipe is bursting full of fresh flavors and is so easy to make. Perfect to serve as a dessert or enjoy with a hot cup of coffee.
Easy Lemon Pound Cake Recipe
Sometimes, simplicity is best when it comes to desserts, and this classic pound cake recipe hits just the right spot.
Bursting with fresh lemon flavor, this pound cake is perfectly moist and is a great go to recipe when you don’t have hours to spare.
Be sure to check out my chocolate strawberry cupcakes and devil’s food cake!
Why You’ll Love this Lemon Pound Cake:
- Quick and Easy: Pound cakes are made with just a few ingredients and are super quick to make before they get baked in the oven.
- Fresh Flavors: Bursting with lemon flavor, this is a great cake to serve for Easter and throughout the summer.
- Make Ahead: Because pound cakes are so moist, they have a long shelf life and can easily be enjoyed all week long.
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How to Make Lemon Pound Cake from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients.
- Mix together the sugar, butter and vanilla. Whisk in the eggs.
- Mix the flour into the eggs with the lemon juice and peel.
- Pour into a tin and bake.
- Top with a lemon glaze.
Recipes for pound cake date all the way back to the 1700s. These traditional recipes called for 1 pound each of sugar, flour, butter, and eggs. The ratios for modern-day pound cakes have changed a little, but it is still a very simple (and delicious!) recipe.
Once your lemon cake has fully cooled, transfer it to an airtight container. It will keep well for 3 days at room temperature and up to 1 week in the refrigerator. Because there is a high butter content in this cake, it won’t dry out as quickly.
Yes! Pound cakes freeze really well. I prefer to freeze them without the frosting for the best results. Make sure the cake is cooled completely before wrapping securely in plastic wrap or foil and placing in a Ziplock bag or airtight container. Frozen cakes are best enjoyed within 3 months, though will still be safe to eat after 4 or 5 months of being frozen. Thaw at room temperature.
Recipe Tips and Tricks
- For my glaze, I used 1 cup of powdered sugar, and 2 tablespoons of lemon juice. Whisk together and glaze before it hardens. You can use any glaze or frosting you like best.
- For quickness and ease, use a stand or electric hand mixer to make the cake batter. You can do it by hand, but make sure that everything is well combined.
- Use room temperature ingredients to make this recipe. They will combine more easily and result in a more even texture throughout the cake.
This lemon pound cake is truly bursting with vibrant flavors. It’s a great go to cake recipe with simple ingredients, and the results are seriously yummy!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Lemon Pound Cake Recipe
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- ⅔ cup butter 151 grams, room temperature (1⅓ sticks)
- 2 teaspoons pure vanilla extract 8 grams
- 3 large eggs 150 grams, room temperature and whisked
- 3 tablespoons lemon juice 42 grams
- 2 tablespoons lemon zest 12 grams
For the Glaze
- 1 cup powdered sugar 113 grams
- 2 tablespoons lemon juice 28 grams
Equipment
- 9×5-inch Loaf Pan
- Kitchen Scale (optional)
- Hand Mixer
Instructions
- Preheat oven to 325°F. Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a large mixing bowl, with a hand mixer, beat together the sugar, butter, and vanilla until creamy. Add the eggs and mix for 30-60 seconds.1 cup granulated sugar, ⅔ cup butter, 2 teaspoons pure vanilla extract, 3 large eggs
- Slowly add in the flour mixture, lemon juice, and lemon zest, mixing until well combined.3 tablespoons lemon juice, 2 tablespoons lemon zest
- Pour the batter into the prepared loaf pan and bake 60-65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Make the glaze: Stir together the powdered sugar and lemon juice until a runny glaze forms. Thin with water if needed or thicken with additional powdered sugar.1 cup powdered sugar, 2 tablespoons lemon juice
- Drizzle the cake with the glaze and let set.
Notes
- For quickness and ease, use a stand or electric hand mixer to make the cake batter. You can do it by hand, but make sure that everything is well combined.
- Use room temperature ingredients to make this recipe. They will combine more easily and result in a more even texture throughout the cake.
How do you measure the flour; do you scoop it or spoon it into the cup? Thank you.
We scoop and then level.
I Did not like this lemon pound cake recipe. This cake has TOO MANY HOLES!!!