Lemon Pound Cake

The kitchen was quiet that Sunday morning when I first attempted this lemon pound cake. I had bought a bag of lemons on impulse and needed something to do with them before they went bad. The way the entire house filled with that bright citrus scent as the cake baked felt like discovering something I should have known all along.

My grandmother used to say that pound cakes were the true test of a baker. Something about how simple ingredients leave nowhere to hide. The first time I served this, my friend Sarah took one bite and immediately asked for the recipe, which is basically the highest compliment I know.

Ingredients

• Unsalted butter: Room temperature butter creates the perfect tender crumb and helps the cake rise properly
• Granulated sugar: Creaming this with the butter creates air pockets that make the cake lighter than you would expect
• Large eggs: Room temperature eggs incorporate better and prevent the batter from curdling
• Whole milk: The fat content keeps the cake moist and gives it a rich mouthfeel
• Fresh lemon juice: This cuts through the butter and sugar with bright acidity that balances everything
• Lemon zest: The oils in the zest contain all the intense lemon flavor that juice alone cannot provide
• All-purpose flour: The structure-holding protein that gives pound cake its signature dense texture
• Baking powder: Just enough lift to prevent the cake from becoming too heavy
• Salt: Enhances all the other flavors and keeps the cake from tasting flat
• Powdered sugar: Creates a smooth glaze that drips beautifully down the sides

Instructions

Get your oven ready:

Preheat to 350°F and prepare your loaf pan with grease and flour or parchment paper

Cream the butter and sugar:

Beat them together for 3 to 4 minutes until the mixture looks pale and fluffy

Add the eggs:

Incorporate them one at a time, making sure each egg is fully blended before adding the next

Mix the liquids:

Combine the milk, lemon juice, and lemon zest in a small bowl

Whisk the dry ingredients:

Stir together the flour, baking powder, and salt in a separate bowl

Combine everything:

Add the flour mixture in three parts, alternating with the milk mixture, starting and ending with flour

Bake:

Pour the batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out clean

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack

Make the glaze:

Whisk the powdered sugar with enough lemon juice to reach a pourable consistency

Finish it:

Drizzle the glaze over the cooled cake and let it set before slicing

Save

There is something deeply satisfying about a loaf cake sitting on the counter. My family started calling this Sunday cake because I would make it on weekends and we would nibble on it all week long with coffee in the mornings.

Getting the Most Lemon Flavor

Rolling the lemons on the counter before zesting helps release more of the aromatic oils from the skin. I also learned to zest the lemons before juicing them, which seems obvious but I definitely messed that up once.

Storage and Serving

The cake actually tastes better on day two when the flavors have had time to settle and meld together. Wrap it tightly in plastic and it will stay perfectly moist for several days at room temperature.

Making It Your Own

Sometimes I add poppy seeds for texture or substitute orange zest for part of the lemon to change things up. The base recipe is forgiving enough to handle small tweaks without failing. A teaspoon of vanilla extract also rounds out the citrus nicely.

• Add a tablespoon of poppy seeds to the batter for a lemon poppy seed variation
• Try mixing in some fresh blueberries for a summer version
• Brush the warm cake with extra lemon juice before glazing for even more flavor

Save

This lemon pound cake has become my go-to for bringing to gatherings and giving as gifts. There is something about homemade cake that makes people feel truly remembered.

Recipe FAQs

→ How do I know when the cake is done baking?

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

→ Can I make this cake ahead of time?

Yes, this cake actually improves with a day of resting. Wrap it tightly and store at room temperature for up to 3 days. The flavors develop and the texture becomes even more moist.

→ Why did my cake sink in the middle?

Sinking usually means the cake was underbaked or too much leavening was used. Ensure your oven temperature is accurate with an oven thermometer and bake for the full 50-55 minutes until fully set.

→ Can I freeze this pound cake?

Absolutely. Wrap the cooled cake (without glaze) tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature and add glaze before serving.

→ What's the best way to get the most lemon flavor?

Use freshly grated lemon zest from organic lemons, as the oils contain the most intense flavor. You can also add 1/2 teaspoon of lemon extract to amplify the citrus notes without adding extra liquid.

→ Why do I need to alternate wet and dry ingredients?

This technique ensures proper gluten development without overmixing. Starting and ending with flour helps structure the cake while preventing curdling from the acidic lemon juice meeting the butter and eggs.