This lemon pound cake recipe offers the perfect balance of richness and refreshing citrus flavor, making it a delightful addition to your baking repertoire. With its moist texture and the zing of fresh lemon zest and juice, this lemon pound cake recipe is ideal for a variety of occasions. Whether you’re serving it for a weekend brunch, a light dessert after dinner, or simply as a midday treat alongside your tea, this lemon pound cake recipe never fails to impress. The tangy glaze on top provides an extra layer of lemony goodness, elevating every bite.

Ingredients Breakdown: What You’ll Need

To create this lemon pound cake recipe, you’ll need a combination of pantry staples and a few key ingredients that give it its unique flavor. Cake flour, for instance, is crucial as it lends a finer, more delicate crumb to the cake, ensuring it’s soft yet sturdy. The addition of unsalted butter brings richness, while sugar adds sweetness, ensuring a tender texture.

Fresh lemon zest and juice are the stars of the show, adding an aromatic brightness that permeates every slice. Buttermilk is another essential ingredient, contributing a slight tanginess that complements the citrus notes and ensures the cake remains moist. A touch of baking powder helps the cake rise perfectly, while eggs provide structure and a subtle richness that rounds out the flavor.

Step-by-Step Instructions: Baking the Perfect Lemon Pound Cake Recipe

Begin by preparing your pan and preheating the oven to 325°F. In a separate bowl, whisk the cake flour, salt, and baking powder together to ensure they are well-combined, which will prevent any lumps in the final batter. Creaming the butter and sugar until light and fluffy is crucial, as this step incorporates air, giving the cake a soft and airy texture.

Once your eggs are added, one at a time, you’ll begin to alternate the flour mixture with the buttermilk and lemon mixture. Be cautious not to overmix stop as soon as the ingredients are just combined to avoid a dense texture. Pour the batter into the prepared pan, smoothing the top for an even bake.

As the cake bakes, keep an eye on the browning. If the top starts to darken too quickly, a loose foil tent will help. The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs clinging to it. Allow the cake to cool in the pan for 10 minutes before turning it out onto a serving platter.

Recipe Tips: How to Nail This Lemon Pound Cake Recipe Every Time

Always use room-temperature ingredients for better mixing.
Sift the powdered sugar for a smoother glaze.
Adjust the glaze thickness based on how you want to apply it. For a thicker glaze that stays in place, use less liquid. For a drizzle effect, add more milk gradually.
Check for doneness by inserting a toothpick; if it comes out clean or with minimal crumbs, your cake is ready.
Store the cake properly by wrapping it in plastic wrap or placing it in an airtight container to maintain freshness.

For the Lemon Glaze: Achieving the Perfect Finish

To create the lemon glaze, start by sifting your powdered sugar to eliminate any lumps. Mix in the lemon extract or juice along with a pinch of salt to balance the sweetness. Gradually add milk, a teaspoon at a time, until you reach your desired consistency. A thicker glaze is perfect for spreading over the top of the cake, while a thinner glaze works beautifully when drizzled or poured for a more delicate finish.

Whether you choose to drizzle or spread the glaze, the tangy sweetness will beautifully complement the buttery richness of the cake. For those seeking extra decoration, consider adding lemon slices or zest on top for an added burst of citrus appeal.

What to Serve With This Recipe: Elevate Your Lemon Pound Cake Recipe Experience

Pairing this lemon pound cake recipe with the right accompaniments can elevate the dessert to new heights. For a casual afternoon treat, enjoy it with a cup of hot tea, coffee, or even a refreshing glass of iced tea or lemonade to echo the citrus notes. For a more indulgent dessert, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream, which adds creaminess that complements the tangy lemon glaze.

Fresh berries, such as raspberries or blueberries, make for a fantastic addition, as their sweetness and tartness contrast beautifully with the cake’s rich, buttery flavor. For a more refined presentation, drizzle the cake with extra lemon curd or even a hint of honey.

Frequently Asked Questions: All Your Lemon Pound Cake Queries Answered

Why is my pound cake dense? This is likely due to overmixing the batter. Mix until just combined to avoid this issue.
How do I prevent the top from browning too quickly? If the cake begins to darken too much, loosely cover it with foil during the final stages of baking.
Can I substitute all-purpose flour for cake flour? While it’s possible, the cake will be slightly denser as all-purpose flour has a higher protein content.
Can I freeze the lemon pound cake? Absolutely! Wrap it tightly in plastic wrap and place it in an airtight container. It should keep for up to three months. Thaw at room temperature before serving.
How can I make this recipe gluten-free or dairy-free? You can replace the cake flour with a gluten-free flour blend and use dairy-free butter and buttermilk alternatives.

Final Touches: Garnishing and Presentation

To give your lemon pound cake recipe an elegant finish, garnish with fresh lemon slices or a light dusting of powdered sugar. For a more decorative touch, consider adding a few sprigs of fresh mint or even edible flowers for a pop of color. When serving, slice the cake carefully to reveal its tender, golden crumb, and arrange it on a beautiful platter. Whether for a special gathering or a casual afternoon snack, this lemon pound cake is sure to impress with its stunning appearance and zesty, sweet flavor.

Lemon Pound Cake Recipe

This moist, tender Lemon Pound Cake has a velvety soft texture, fine crumb, and great lemon flavor!

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1 5

Servings:

Author: Jessica Harmon

Ingredients

3 cups 342g cake flour (not self-rising)
½ teaspoon baking powder
½ teaspoon salt
3 sticks 339g unsalted butter, softened
3 cups 600g sugar
5 large eggs room temperature (If in a hurry, place in warm water to speed up the process)
Zest of 2 lemons approximately 2 tablespoons
2 ½ teaspoons lemon extract We used McCormick – see notes below
3 tablespoons 42g freshly squeezed lemon juice (approx. 1 lemon)
1 cup 235g buttermilk

For the Lemon Glaze

2 cups powdered sugar sifted
½ teaspoon lemon extract or lemon juice
Pinch of salt
Milk as needed to reach the desired consistency (Start with 1-2 teaspoons, adding more gradually as needed)

Garnish

Lemon slices

Instructions

Preheat your oven to 325°F (163°C) and generously grease and flour either a tube pan or bundt pan.
In a medium bowl, whisk together the cake flour, salt, and baking powder for about 30 seconds to fully combine the dry ingredients. Set this mixture aside.
In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth. Slowly add in the sugar and continue mixing until the mixture turns light and fluffy, which should take about 3 to 5 minutes.
Next, incorporate the eggs one by one, ensuring each yolk is fully mixed in before adding the next.
In a separate bowl or measuring cup, combine the buttermilk, lemon juice, lemon zest, and lemon extract.
Reduce the mixer to low speed, and alternate between adding the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. It’s best to add the flour in three portions and the buttermilk mixture in two. Be careful not to overmix; stop as soon as everything is blended.
Carefully spoon the batter into the prepared pan, smoothing the top with the back of a spoon or spatula to ensure an even surface.
Bake the cake at 325°F for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Start checking around the one-hour mark. If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil.
Once baked, allow the cake to cool in the pan for about 10 minutes before turning it out onto a serving plate.

For the Easy Lemon Glaze

In a medium bowl, combine the sifted powdered sugar, lemon extract (or juice), and salt. Stir until smooth. If necessary, add milk, a teaspoon at a time, until you reach your preferred consistency. For a thicker glaze suitable for stenciling, aim for a spreadable texture. For a drizzle or drip effect, use a slightly thinner glaze.