There is something undeniably uplifting about a slice of tender, luscious lemon pound cake that brightens up any day. This Lemon Pound Cake Recipe is a timeless classic with the perfect balance of tangy lemon and sweet, buttery richness. Each bite offers a moist texture and a zesty aroma that feels like sunshine on your palate—whether you’re enjoying it for breakfast, dessert, or a cozy afternoon treat. Trust me, once you make this cake, it will become a cherished favorite in your baking repertoire.
Ingredients You’ll Need
The magic of this Lemon Pound Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role in creating the perfect crumb, vibrant flavor, and delightful softness you crave in a pound cake.
- 1 1/2 cups all-purpose flour: Provides structure and tenderness to the cake.
- 1/4 teaspoon baking soda: Helps the cake rise slightly, ensuring it’s not too dense.
- 1/4 teaspoon baking powder: Adds extra lift to the batter for a soft crumb.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the cake.
- 1/2 cup unsalted butter (softened): Adds richness and moisture, creating that melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cake perfectly while helping to tenderize the crumb.
- 3 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 1 tablespoon lemon zest: Packs an intense citrus punch that brightens the entire cake.
- 2 tablespoons lemon juice: Adds fresh tartness and complements the sweetness wonderfully.
- 1 teaspoon vanilla extract: Balances the lemon flavor with a warm, aromatic depth.
- 1/3 cup Greek yogurt: Keeps the cake moist and adds slight tanginess for a complex flavor profile.
- Yellow food coloring (optional): Enhances the cake’s sunny appearance, making it visually inviting.
- 1 cup powdered sugar: Used to make a smooth glaze that adds a sweet finishing touch.
- 1 tablespoon heavy cream: Gives the glaze a creamy, luscious texture.
- 1 tablespoon lemon juice: Incorporated into the glaze for a tart contrast to the sweetness.
How to Make Lemon Pound Cake Recipe
Step 1: Prepare Your Dry Ingredients
Begin by whisking together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl. This ensures even distribution of leavening agents and seasonings, which helps the cake rise uniformly and develop a balanced flavor.
Step 2: Cream Butter and Sugar
In a separate large bowl, cream the softened unsalted butter with the granulated sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy. This step is crucial because it incorporates air that contributes to the tender, airy texture of the cake.
Step 3: Add Eggs and Flavorings
One by one, beat in the eggs, making sure each egg is fully incorporated before adding the next. Then stir in the lemon zest, lemon juice, and vanilla extract. These ingredients are the heart of our Lemon Pound Cake Recipe, imbuing it with that signature bright, fragrant flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet batter alternately with the Greek yogurt, beginning and ending with the dry ingredients. Mix gently just until combined to keep the cake tender and soft. If using, add a few drops of yellow food coloring here to give the batter a lovely, lemony glow.
Step 5: Bake the Cake
Pour the batter into a greased loaf pan, smoothing the top for an even bake. Bake in a preheated oven at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean. This step requires patience, but it’s worth the wait for that perfectly baked, golden crust and moist interior.
Step 6: Prepare the Lemon Glaze
While the cake cools, whisk together powdered sugar, heavy cream, and lemon juice until smooth and glossy. This glaze adds a beautiful sweetness and shine, as well as an extra zing of lemon that enhances every bite.
Step 7: Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze evenly over the top, letting it gently cascade down the sides. The glaze not only adds taste but also creates that irresistible, glossy finish that makes this Lemon Pound Cake Recipe so special.
How to Serve Lemon Pound Cake Recipe
Garnishes
Fresh garnishes elevate the experience of this cake beautifully. Think vibrant lemon slices, a sprinkle of powdered sugar, or even a few sprigs of fresh mint to add color and a hint of herbaceous freshness that complements the citrus.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla or lemon sorbet, or fresh berries like raspberries or blueberries. These sides add a juicy contrast that balances the cake’s sweetness and brightness.
Creative Ways to Present
For an elegant touch, serve slices on decorative plates with a drizzle of fresh berry coulis or a few edible flowers atop. Alternatively, cube the cake and serve it as part of a trifle layered with fresh fruit and custard for a delightful twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover lemon pound cake fresh by storing it in an airtight container at room temperature for up to 3 days. This helps maintain its moistness and flavor without drying out.
Freezing
This cake freezes beautifully. Wrap it tightly with plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 3 months, making sure to thaw it overnight in the refrigerator before serving to preserve its texture.
Reheating
If you’d like to enjoy a warm slice, gently reheat pieces in the microwave for about 15-20 seconds or warm the whole cake covered lightly with foil in a 300°F oven for 10-15 minutes. Warmed cake feels even more comforting and fresh.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Absolutely! Regular yogurt works fine and will still add moisture and a slight tang, though Greek yogurt contributes a bit more creaminess and a denser texture to the cake.
Is it necessary to use both baking powder and baking soda?
Yes, using both gives the cake a balanced rise. Baking powder provides a slow, steady lift, while baking soda reacts quickly with the acidic lemon juice to create a tender crumb.
Can I make this cake dairy-free?
Yes, you can substitute the butter for a dairy-free alternative and swap Greek yogurt with a nondairy version like coconut yogurt. Just be mindful the texture might vary slightly.
What is the best way to zest a lemon?
Use a microplane zester to finely grate only the colored outer layer of the lemon peel, avoiding the white pith, which is bitter. Fresh lemon zest truly makes a difference in flavor.
How long does the Lemon Pound Cake Recipe take from start to finish?
From prepping to baking, expect about an hour—roughly 10 minutes to prep and 50 minutes to bake. Add extra time for cooling and glazing, but it’s totally worth it for the incredible results.
Final Thoughts
This Lemon Pound Cake Recipe is your ticket to homemade bliss with minimal fuss and maximum flavor. It brings together simple ingredients to create a spectacularly moist and tangy treat that’s perfect for sharing with loved ones or savoring on your own. Give this recipe a try—you’ll be delighted by how easy it is and how quickly it becomes a staple in your kitchen.
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Lemon Pound Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Lemon Pound Cake combines a moist, buttery texture with a bright, tangy lemon flavor. Perfect for dessert or afternoon tea, it features a tender crumb enriched by Greek yogurt and a zesty lemon glaze that adds a delicate sweetness and vibrant finish.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup Greek yogurt
- Yellow food coloring (optional)
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. In a separate large bowl, cream the softened unsalted butter with the granulated sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract, followed by the Greek yogurt. Optionally, add a few drops of yellow food coloring to enhance the lemony hue.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture, folding gently until just combined—avoid overmixing to keep the cake tender. Pour the batter into a greased loaf pan, smoothing the top evenly. Bake in a preheated oven at 350°F (175°C) for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, heavy cream, and lemon juice until smooth and pourable. Adjust consistency by adding more lemon juice or powdered sugar if needed.
- Glaze the Cake: Once the cake is fully cooled, drizzle the lemon glaze evenly over the top, allowing it to set before slicing and serving.
Notes
- Use room temperature ingredients for better batter consistency.
- Don’t overmix the batter to avoid a dense cake.
- The lemon glaze adds extra moisture and tanginess; adjust sweetness to your preference.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute Greek yogurt and heavy cream with plant-based alternatives.
