Anyone who says they can’t make a mouth-watering lemon pound cake has never tried this foolproof recipe. Now, let’s not mess about—this is going to be straightforward, delicious, and perfect for every lemon lover out there. I’m not here to mollycoddle you through the basics, I’m here to show you how to whip up the best lemon pound cake recipe you’ve ever had.

Table of Contents

Recipe Overview

Course: Dessert
Cuisine: American
Total Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Kitchen Equipment Needed

Before you start, make sure you’ve got the right tools for the job. Trust me, having the right equipment can make or break a cake.

Stand mixer or electric hand mixer
Large mixing bowl
Rubber spatula
Measuring cups and spoons
Loaf pan (9×5 inch)
Parchment paper
Cooling rack

When you’re prepping to make a lemon pound cake recipe, having your gear lined up and ready is half the battle.

Ingredients

Ingredient	Quantity
All-purpose flour	1 3/4 cups
Baking powder	1 teaspoon
Salt	1/4 teaspoon
Unsalted butter, softened	1 cup (2 sticks)
Granulated sugar	1 cup
Eggs	4 large
Vanilla extract	1 teaspoon
Lemon zest	2 tablespoons
Fresh lemon juice	1/4 cup
Buttermilk	3/4 cup

Did you know? Lemon zest not only adds flavor but also packs in antioxidants that are great for your skin.

Step by Step Instructions

Step 1-Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Grease a 9×5 inch loaf pan and line it with parchment paper.

Always preheat your oven for at least 20 minutes before baking to get the right temperature.

Step 2-Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Sifting these ingredients ensures your cake comes out light and fluffy.

Step 3-Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in vanilla extract and lemon zest.

Adding eggs one at a time avoids overwhelming the batter and keeps it smooth.

Step 4-Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
Mix just until combined. Overmixing can lead to a tough cake.

Step 5-Bake

Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.

Don’t keep opening the oven door as it lets out heat and can cause the cake to bake unevenly.

Step 6-Cool

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Additional Tips

For an extra lemony kick, brush your lemon pound cake with lemon syrup just after baking.
Always use fresh lemons for the best flavor.

Pairing Suggestions

Pair this lemon pound cake with a dollop of whipped cream or a scoop of vanilla ice cream. Here are a few ideas that complement its zesty freshness:

A glass of iced tea
Fresh berries
Lemon curd

Nutritional Information

Nutrient	Amount per Serving
Calories	320
Total Fat	15g
Cholesterol	96mg
Sodium	220mg
Total Carbs	40g
Dietary Fiber	1g
Sugars	20g
Protein	5g

This is an approximate nutritional value based on standard ingredient portions.

Dietary Information

This lemon pound cake recipe is vegetarian and can easily be made gluten-free by substituting the flour for a gluten-free blend.

FAQs about Lemon Pound Cake Recipe

What’s the secret to a moist lemon pound cake?

The secret is using buttermilk and plenty of lemon zest. Buttermilk gives the cake a rich, creamy texture, while the lemon zest adds moisture and vibrant flavor.

Can I freeze lemon pound cake?

Absolutely, this cake freezes beautifully. Wrap it tightly in plastic wrap and it’ll keep for up to 3 months.

How do I prevent my lemon pound cake from drying out?

Don’t overbake it. Check the cake at the minimum baking time and every few minutes after.

What can I use if I don’t have buttermilk?

You can make a quick substitute by adding a tablespoon of lemon juice to a cup of milk and letting it sit for 5 minutes.

Can I add poppy seeds to this recipe?

Yes, you can add about 1/4 cup of poppy seeds to the batter for a nice crunch and appearance.

How do I know when the cake is perfectly baked?

A toothpick inserted into the center should come out clean or with just a few crumbs attached.

Why is my cake dense?

Make sure to cream the butter and sugar well, and do not overmix the batter once you add flour.

Conclusion

This lemon pound cake is a breeze to make and a delight to eat. It strikes the perfect balance between tart and sweet, making it ideal for any occasion or simply a quiet afternoon tea.

I’d love to hear how this lemon pound cake recipe turned out for you! Leave your comments, questions, or any feedback below.

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