There’s a certain joy that comes with baking a lemon pound cake, and it’s not just the golden crust or the enticing aroma that fills the kitchen. As I mixed the buttery batter, memories flooded in—spring picnics with friends, lazy weekend brunches, and cozy afternoons with family, all sweetened by the brightness of citrus. This Easy & Moist Lemon Pound Cake captures the essence of those moments, bringing a delightful balance of sweet and tangy that directly echoes the beloved Starbucks lemon loaf we all cherish.
What makes this cake truly special is its incredible versatility. Whether you’re looking to impress at a brunch gathering or simply need a tasty treat to elevate your afternoon tea, this recipe is your go-to for deliciousness. And let’s not forget the heavenly 2-ingredient lemon glaze that adds an irresistible finish, transforming this humble cake into a standout delight. Ready to fill your home with warmth and flavor? Let’s dive into the refreshing world of lemon pound cake!
Why is Lemon Pound Cake a Must-Bake?
Deliciously Tangy: The blend of fresh lemon juice and zest infuses this cake with a citrusy brightness that’s simply irresistible.
Moist and Tender: With the addition of buttermilk, your cake will emerge from the oven perfectly moist, ensuring every bite melts in your mouth.
Quick and Easy: This recipe is straightforward, making it the ideal choice for both novice and experienced bakers alike.
Versatile Delight: Serve it for brunch, dessert, or even as a sweet snack—this cake shines in any setting!
Crowd-Pleasing: With its delightful flavor and appealing glaze, this lemon pound cake is sure to impress family and friends. For even more tasty treats, check out my easy baking recipes!
Lemon Pound Cake Ingredients
For the Batter
• Cooking Spray – Prevents the cake from sticking to the pan, ensuring a smooth release.
• Butter (1 stick, softened) – Adds richness and moisture for a tender crumb.
• Granulated Sugar (1 cup) – Provides sweetness that perfectly complements the lemon flavor.
• Lemon Zest (1 tbsp, plus more for garnish) – Enhances lemon flavor and aroma; fresh zest is key for brightness.
• Large Eggs (3) – Acts as a binder and provides structure to the cake.
• Pure Vanilla Extract (1 tsp) – Adds depth of flavor, making the cake even more delightful.
• All-Purpose Flour (2 cups) – Creates the basic structure; be sure to measure accurately to avoid a dense cake.
• Baking Powder (1 tsp) – Acts as a leavening agent, providing lift to your lemon pound cake.
• Baking Soda (1/2 tsp) – Works together with baking powder for perfect rising.
• Kosher Salt (1/2 tsp) – Balances sweetness and enhances all flavors in the cake.
• Buttermilk (3/4 cup) – Adds moisture and tanginess, keeping the cake wonderfully soft.
For the Glaze
• Powdered Sugar (1/2 cup) – The base for the glaze; gives it that sweet, creamy texture.
• Lemon Juice (1 tbsp) – Provides acidity that brightens the glaze; fresh juice enhances the flavor.
This easy and delightful Lemon Pound Cake is all about capturing those cherished moments while delivering a burst of zesty goodness!
How to Make Lemon Pound Cake
Prep: Preheat your oven to 350°F (175°C) and grease a 9″x5″ loaf pan with cooking spray. This prevents any sticky trouble later, ensuring your cake releases beautifully.
Cream Butter & Sugar: In a mixing bowl, combine softened butter, granulated sugar, and lemon zest. Blend until light and fluffy, about 3-4 minutes. This step makes for an airy texture!
Add Eggs & Vanilla: Crack in the large eggs one at a time, mixing well after each addition. Then, add the pure vanilla extract, allowing the flavors to dance together harmoniously.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. This ensures even distribution of ingredients for flawless rising.
Mix Together: Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Mix until just combined; be careful not to overmix for a tender crumb!
Bake: Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for about 55 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Cool & Glaze: Let the cake cool in the pan for about 10 minutes. Then, invert it onto a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice, and drizzle over the cooled cake. Garnish with extra lemon zest for that perfect touch!
Optional: Add poppy seeds to the batter for a delightful lemon-poppy seed variation.
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Pound Cake?
Indulging in a slice of lemon pound cake can be a moment of joy, especially when complemented by the right pairings that elevate your experience.
Fresh Berries: Their natural sweetness and tartness enhance the cake’s lemony flavor while adding a vibrant pop of color to your plate.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy balance to the tangy cake, making each bite feel luxurious.
Tea: A warm cup of herbal tea, like chamomile or lemon balm, perfectly complements the cake’s citrus notes, creating a comforting afternoon break.
Iced Coffee: Its bold flavors contrast beautifully with the cake, making every sip and bite an exciting combination worth savoring.
Vanilla Ice Cream: The creamy, rich texture of vanilla ice cream melts into the moist cake, creating a delightful fusion of temperatures and tastes.
Lemon Sorbet: For a refreshing twist, serve lemon sorbet alongside the cake, allowing for an invigorating and chilled citrus experience.
Cream Cheese Frosting: Pipe a little cream cheese frosting on the side to add a tangy sweetness that complements the lemon’s brightness.
Chocolate Sauce: Drizzling a light chocolate sauce over your slice introduces a sweet and slightly bitter contrast that’s simply divine.
Prosecco: Toasting with this bubbly beverage adds a touch of celebration, perfectly harmonizing with the cake’s zesty essence.
Each of these pairings brings a unique flavor and texture that enhances the delightful experience of enjoying lemon pound cake.
Expert Tips for Lemon Pound Cake
• Measure Correctly: Use the spoon-and-level method for flour to prevent a dry cake. Too much flour can lead to density.
• Don’t Overmix: Mix until just combined when adding dry to wet ingredients. Overmixing can toughen the cake, making it less tender.
• Check for Doneness: Keep an eye on the baking time, and test with a toothpick for moist crumbs. This ensures a perfectly baked lemon pound cake.
• Add Flavor Variations: For a zestier cake, enhance it with extra lemon juice in the batter or try adding poppy seeds for a fun twist!
• Storage Tips: Wrap leftovers tightly and store at room temperature for up to 3 days, or in the fridge for up to a week, to maintain moisture.
How to Store and Freeze Lemon Pound Cake
Room Temperature: Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh; it can last up to 3 days.
Fridge: For longer storage, place the wrapped cake in an airtight container. This will keep it moist for up to 1 week.
Freezer: To freeze, slice the cake and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. Enjoy them for up to 3 months!
Reheating: To warm slices, microwave for 10-15 seconds or toast lightly in a toaster oven for a freshly baked experience.
Make Ahead Options
These Lemon Pound Cakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix it, cover the bowl tightly, and refrigerate. For even greater convenience, the baked cake can be wrapped in plastic and stored at room temperature for up to 3 days or in the refrigerator for up to a week. When you’re ready to enjoy, just glaze and serve the cake straight from the fridge or let it come to room temperature for that ideal texture. By prepping ahead, you’ll have a deliciously tangy treat ready at a moment’s notice, making it easier to delight friends and family on busy days!
Lemon Pound Cake Variations
Feel free to get creative and customize your cake with these delightful twists!
Extra Zesty: Add 1 extra tablespoon of lemon juice to the batter for a brighter flavor. The tartness will really elevate every bite!
Low-Calorie Switch: Substitute monk fruit sugar for granulated sugar for a guilt-free version. Enjoy the same sweetness without the calories!
Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans for added texture. The nuts provide a lovely crunch that beautifully complements the soft cake.
Poppy Seeds: Add 1/4 cup of poppy seeds to the batter for a classic lemon-poppy seed cake. This variation is both pretty and delicious!
Berry Burst: Mix in 1 cup of fresh or frozen blueberries or raspberries for a fruity twist that adds natural sweetness and color. Picture those juicy berries mingling with tangy lemon!
Lemon-Lavender: Incorporate 1 teaspoon of culinary lavender into the batter. This uniquely fragrant addition will transport your cake to a whole new aromatic level.
Glaze Upgrade: Enhance your glaze by adding a splash of limoncello for an adult twist. It gives the glaze a delightful, sophisticated flavor!
Spicy Kick: Mix in a pinch of cayenne pepper or a dash of ground ginger for a surprising heat. The spice beautifully balances the sweetness and citrus.
Lemon Pound Cake Recipe FAQs
What are the best lemons to use for this recipe?
Absolutely! For the most vibrant flavor, I recommend using fresh, bright yellow lemons. Look for ones that are firm with smooth skin. Avoid lemons with dark spots or blemishes, as they may be overripe.
How should I store leftover Lemon Pound Cake?
To keep your delicious lemon pound cake fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you want to extend its shelf life, place the wrapped cake in an airtight container in the fridge, where it will stay moist for up to 1 week.
Can I freeze Lemon Pound Cake?
Very! Freezing lemon pound cake is a wonderful way to enjoy it later. Slice the cake and wrap each piece individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to enjoy, simply thaw at room temperature or microwave for 10-15 seconds for a warm treat!
What should I do if my cake is too dense?
If your lemon pound cake turns out dense, it’s likely due to overmixing the batter or using too much flour. Always measure flour using the spoon-and-level method—spoon flour into the measuring cup and level it off with a knife. Once you combine wet and dry ingredients, mix just until incorporated for a tender crumb.
Are there any dietary concerns I should think about?
Absolutely! For those with gluten sensitivities, you can use gluten-free flour as a substitute for all-purpose flour, but the results may vary slightly in texture. I also recommend using unsalted butter for better control over salt content. Additionally, if you’re making this for a gathering, it’s always good to ask about allergies, especially with ingredients like eggs and dairy.
Can I adjust the sweetness level of the cake?
Yes, for sure! If you prefer a less sweet cake, you can reduce the granulated sugar in the batter by up to 1/4 cup. For the glaze, consider omitting it entirely, or use less powdered sugar to keep things lighter while still enjoying that tangy lemon flavor!
Moist Lemon Pound Cake That Tastes Just Like Starbucks
Equipment
- - Mixing bowl
- Loaf pan
- Whisk
- Spatula
Ingredients
For the Batter
- 1 can Cooking Spray Prevents the cake from sticking
- 1 stick Butter Softened, for richness
- 1 cup Granulated Sugar Provides sweetness
- 1 tbsp Lemon Zest Plus more for garnish
- 3 large Eggs For binding and structure
- 1 tsp Pure Vanilla Extract Adds flavor depth
- 2 cups All-Purpose Flour For structure
- 1 tsp Baking Powder Leavening agent
- 1/2 tsp Baking Soda For rising
- 1/2 tsp Kosher Salt Balances sweetness
- 3/4 cup Buttermilk Adds moisture
For the Glaze
- 1/2 cup Powdered Sugar Base for the glaze
- 1 tbsp Lemon Juice Brightens glaze
Instructions
Basic Instructions
- Preheat your oven to 350°F (175°C) and grease a 9"x5" loaf pan with cooking spray.
- In a mixing bowl, cream together butter, granulated sugar, and lemon zest until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk.
- Pour the batter into the prepared loaf pan and bake for about 55 minutes.
- Cool in the pan for about 10 minutes before inverting onto a wire rack. Prepare the glaze and drizzle over the cooled cake.