Lemon Pound Cake

The first time I made lemon pound cake, I was trying to recreate something my grandmother used to keep wrapped in wax paper on her counter. It was always there, that dense yellow brick with the sweet tangy glaze, ready for afternoon visitors or midnight snacks. I realized later that the secret wasnt just lemons—it was the patience of creaming butter and sugar until the kitchen filled with that particular perfume that makes people stop and ask what youre baking.

I once brought this cake to a book club meeting and watched it disappear within fifteen minutes, even though nobody had mentioned dessert. Three people asked for the recipe, and someone actually texted me the next day saying her family had finished half the loaf before dinner. Thats the thing about lemon pound cake—it manages to feel fancy enough for company but casual enough to eat standing up in your kitchen.

Ingredients

• Unsalted butter: Softening it to room temperature is nonnegotiable for that fluffy creamed base that gives pound cake its signature texture
• Granulated sugar: Creaming this thoroughly with the butter creates tiny air pockets that make the cake tender rather than heavy
• Large eggs: Using room temperature eggs prevents them from shocking the batter and helps everything emulsify beautifully
• Whole milk: The fat content keeps the crumb moist while adding just enough richness without overwhelming the lemon
• Fresh lemon juice: Bottled juice simply cannot replicate the bright complex acidity that fresh lemons provide
• Lemon zest: The oils in the zest carry the true lemon flavor more intensely than juice alone, so do not skip this step
• All-purpose flour: Providing structure while still yielding a tender crumb, this is the workhorse of the cake
• Baking powder: Just enough lift to prevent the cake from being too dense, keeping it light but still substantial
• Salt: Enhances all the other flavors and keeps the sweetness from becoming cloying
• Powdered sugar: Creates a smooth pourable glaze that sets into a sweet tangy finish on top of the cake

Instructions

Get your oven and pan ready:

Preheat to 350°F and prepare your loaf pan with grease and flour or parchment, making sure to get into all the corners so the cake releases easily later.

Cream the butter and sugar:

Beat them together for a full three to four minutes until the mixture turns pale and fluffy, scraping down the bowl to ensure everything is evenly incorporated.

Add the eggs one by one:

Beat well after each addition, letting the egg fully disappear before adding the next one, which keeps the batter emulsified and smooth.

Mix your liquids and zest:

Combine the milk, fresh lemon juice, and finely grated lemon zest in a small bowl so the flavors can meld before they hit the batter.

Whisk the dry ingredients:

In a separate bowl, combine the flour, baking powder, and salt so they are evenly distributed and ready to incorporate.

Combine everything gradually:

Add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour, mixing just until the streaks disappear.

Bake to golden perfection:

Pour the batter into your prepared pan, smooth the top, and bake for fifty to fifty-five minutes until a toothpick comes out clean.

Let it cool properly:

Give the cake ten minutes in the pan before turning it out onto a wire rack to cool completely—this prevents it from breaking apart while still warm.

Make the glaze:

Whisk the powdered sugar with fresh lemon juice until smooth and pourable, then drizzle it over the cooled cake and let it set before slicing.

Bookmark

My sister once called me from her kitchen at eleven pm, halfway through making this cake for her daughter's birthday, because she was convinced something had gone wrong when the batter looked curdled after adding the lemon juice. I talked her through the rest of the steps, and the next morning she sent me a photo of the most beautiful golden loaf with perfect glaze drips. Sometimes the process looks questionable before it turns into something wonderful.

Getting The Most Lemon Flavor

I learned to zest my lemons before juicing them, because trying to zest a squeezed lemon is frustrating and inefficient. Rolling the lemon on the counter before cutting helps release more juice, and zesting just the yellow outer layer—avoiding the white pith—prevents bitterness. Those tiny flecks of yellow zest throughout the batter are where the real lemon magic lives.

Perfecting The Texture

The creaming step is where pound cake earns its name and reputation. When I first started baking, I would rush this part, but those extra minutes of beating butter and sugar until they are pale and airy make all the difference between a heavy brick and a tender crumb. The sound of the mixer changes as it incorporates more air, almost becoming quieter and softer.

Storage And Serving Ideas

This cake actually improves slightly on the second day as the flavors settle and the moisture distributes evenly throughout. Wrap it tightly in plastic once it is completely cooled, and it will stay fresh on the counter for three days—though I have never seen it last that long in my house. The glaze does soften slightly after wrapping, but the flavor remains just as bright.

• Try toasting slices and serving with a dollop of crème fraîche for an elegant dessert
• Fresh blueberries or raspberries alongside each slice add color and complement the lemon beautifully
• A cup of earl grey tea or black coffee is the perfect partner to cut through the richness

Bookmark

There is something deeply comforting about having a homemade pound cake on the counter, ready for any moment that calls for something sweet. This recipe has become my go-to for bringing to new neighbors or leaving on a friends porch, because everyone deserves a little slice of bright buttery sunshine.

Recipe Questions

→ How should I store the cake?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The glaze may soften slightly but remains delicious.

→ Can I freeze this loaf?

Yes, wrap the unglazed cake tightly in plastic and foil for up to 3 months. Thaw at room temperature and add glaze before serving.

→ How do I know when it's done baking?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The top should be golden brown.

→ Can I use bottled lemon juice?

Fresh lemon juice provides the best flavor, but bottled juice works in a pinch. The zest is essential for that bright citrus aroma, so don't skip it.

→ Why did my cake sink in the middle?

This usually means the cake was underbaked or the oven temperature was too low. Always check with a toothpick and ensure your oven is properly calibrated.