This Lemon Pound Cake Recipe is soft, moist and full of fresh lemon flavor. It is perfect for tea time, dessert or special occasions. Many people love this Lemon Pound Cake Recipe because it is simple yet very delicious.
The cake has a rich buttery texture and a bright citrus taste. The sweet lemon glaze on top makes it even better. Today, you will learn How to make Lemon Pound Cake step by step in a very easy way.
The Secret Behind This Delicious
- The secret is using fresh lemon juice and zest. This gives strong and natural flavor.
- Another secret is creaming butter and sugar well. This makes the cake soft.
- Do not overmix the batter. This keeps the cake light.
- The glaze adds extra sweetness and moisture.
Recipe Card info
- Recipe Name: Lemon Pound Cake Recipe
- Servings: 8
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Course: Dessert
- Cuisine: American
- Calories: 320 kcal per serving
Equipment List
- Loaf pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients You Need for Lemon Pound Cake Recipe
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter (softened)
- 1 cup sugar
- 2 eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven
Set oven to 180°C. Grease and line a loaf pan with parchment paper. - Mix dry ingredients
In a bowl, combine flour, baking powder and salt. Mix evenly. - Cream butter and sugar
Beat butter and sugar until light and fluffy. This helps create soft texture. - Add eggs
Add eggs one at a time. Mix well after each addition. - Add wet ingredients
Mix in milk, lemon juice, lemon zest and vanilla extract until smooth. - Combine dry and wet
Add dry ingredients gradually. Mix gently until just combined. - Pour batter
Pour batter into the prepared loaf pan and smooth the top. - Bake the cake
Bake for 45 to 50 minutes until a toothpick comes out clean. - Cool the cake
Let the cake cool in the pan for 10 minutes, then transfer to a rack. - Prepare glaze
Mix powdered sugar and lemon juice until smooth and pourable. - Add glaze
Drizzle glaze over the cooled cake and let it set. - Slice and serve
Cut into slices and enjoy soft, moist lemon cake.
Expert Tips & Variations
- Use fresh lemons for best flavor
- Do not overbake the cake
- Add yogurt for extra moisture
- Use butter at room temperature
- Add poppy seeds for texture
- Use orange instead of lemon for variation
- Let cake cool before glazing
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 15 g |
| Sugar | 28 g |
Serving Suggestions
- Serve this Lemon Pound Cake Recipe with tea or coffee.
- Add fresh berries on the side.
- It also tastes great with whipped cream.
Storage & Reheating Tips
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Reheat slightly in microwave if you like it warm.
- You can freeze it for up to 2 months.
Lemon Pound Cake Recipe – Soft Lemon Loaf with Glaze
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- ½ cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preheat the oven
- Set oven to 180°C. Grease and line a loaf pan with parchment paper.
Mix dry ingredients
- In a bowl, combine flour, baking powder and salt. Mix evenly.
Cream butter and sugar
- Beat butter and sugar until light and fluffy. This helps create soft texture.
Add eggs
- Add eggs one at a time. Mix well after each addition.
Add wet ingredients
- Mix in milk, lemon juice, lemon zest and vanilla extract until smooth.
Combine dry and wet
- Add dry ingredients gradually. Mix gently until just combined.
Pour batter
- Pour batter into the prepared loaf pan and smooth the top.
Bake the cake
- Bake for 45 to 50 minutes until a toothpick comes out clean.
Cool the cake
- Let the cake cool in the pan for 10 minutes, then transfer to a rack.
Prepare glaze
- Mix powdered sugar and lemon juice until smooth and pourable.
Add glaze
- Drizzle glaze over the cooled cake and let it set.
Slice and serve
- Cut into slices and enjoy soft, moist lemon cake.
Notes
- Use fresh lemons for best flavor
- Do not overbake the cake
- Add yogurt for extra moisture
- Use butter at room temperature
- Add poppy seeds for texture
- Use orange instead of lemon for variation
- Let cake cool before glazing
FAQs about Lemon Pound Cake Recipe
1. Why is my pound cake dry?
It may be overbaked or overmixed. Always check early and mix gently.
2. Can I use bottled lemon juice?
Fresh lemon juice is better for flavor, but bottled can be used if needed.
3. How do I make it more moist?
Add yogurt or a little extra butter for extra moisture.
4. Can I skip the glaze?
Yes, but glaze adds sweetness and enhances lemon flavor.
5. Can I make this in a different pan?
Yes, you can use a round or square pan, but baking time may change.
Conclusion
This Lemon Pound Cake Recipe is soft, moist and full of fresh lemon flavor. It is easy to make and perfect for any occasion. Now you know How to make Lemon Pound Cake step by step.
The Ingredients for Lemon Pound Cake Recipe are simple and easy to find. Try this recipe today and enjoy a delicious homemade cake with your family.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.