Lemon Pound Cake Recipe
Lemon pound cake is a timeless classic that combines the brightness of citrus with a buttery, tender crumb, creating a dessert that’s both refreshing and indulgent. The burst of lemon zest paired with the softness of a moist, flavorful cake makes it perfect for any occasion—whether served as a delightful end to a meal or enjoyed with a cup of tea in the afternoon. This versatile treat is not only a crowd-pleaser but also a comforting choice for quiet, personal moments of indulgence.
Ingredients Breakdown
For this lemon pound cake, the quality of ingredients is key to achieving its signature flavor. The unsalted butter, softened to room temperature, serves as the foundation, creating a rich, tender texture. Granulated sugar provides the necessary sweetness while helping to create a light and airy cake crumb. Freshly grated lemon zest and lemon juice are essential for that sharp, citrusy kick; they infuse every bite with a fresh and zesty aroma. Low-fat buttermilk adds a subtle tang and moistness, but whole milk can be used as a substitute if needed. Eggs contribute to the cake’s structure, while all-purpose flour, baking soda, and a pinch of salt balance the flavors and ensure the cake rises perfectly.
For the syrup, the combination of water, granulated sugar, and fresh lemon juice creates a sweet, tangy soak that keeps the cake moist, enhancing its lemon flavor. The glaze, made with confectioners’ sugar and fresh lemon juice, is the finishing touch, adding a glossy, tangy layer that complements the soft cake beneath. The glaze’s consistency, akin to molasses, ensures it coats the cake beautifully, offering a delightful contrast in texture.
Step-by-Step Instructions for Perfect Lemon Pound Cake
Start by preheating the oven to 350°F and positioning the rack in the center to ensure even baking. Grease two loaf pans with nonstick cooking spray and line the long sides with parchment paper to create “slings” for easy removal later. This step is crucial, as it prevents the cake from sticking and guarantees a smooth, clean release.
In a bowl, whisk together the dry ingredients: flour, baking soda, and salt. Separately, combine the buttermilk, lemon zest, and lemon juice—this mixture will enhance the cake’s tangy and fragrant profile. In a stand mixer, beat the softened butter and granulated sugar until the mixture becomes pale and fluffy. This process, which should take around 3 to 4 minutes, is essential for incorporating air into the batter. Add the eggs one at a time, ensuring each is fully mixed before adding the next.
Switch the mixer to low speed and alternate between adding portions of the dry ingredients and the buttermilk mixture. This alternating method prevents the batter from curdling and ensures a consistent texture. Divide the batter evenly between the two pans, smoothing the tops with a spatula. Bake for 55 to 65 minutes, checking for doneness by inserting a toothpick in the center—if it comes out clean, the cakes are ready.
Once baked, allow the cakes to cool in their pans on a wire rack for about 10 minutes. Carefully run a knife along the unlined edges to release the cakes before lifting them out using the parchment paper slings. Let them cool for an hour on the rack to set properly.
Recipe Tips for Success
Avoid Overmixing the Batter:
Overmixing can result in a dense cake. Mix until just combined to maintain a light, tender crumb.
Use Room Temperature Ingredients:
Ensure butter and eggs are at room temperature. This helps create a smooth batter, leading to a fluffier cake.
Accurate Measuring:
Spoon flour into the measuring cup and level off with a knife to avoid using too much, which could make the cake dry.
Prevent Sticking:
Line your pans with parchment paper and spray with nonstick cooking spray to guarantee an easy release and smooth surface.
How to Make the Lemon Syrup and Glaze
To create the lemon syrup, bring water and sugar to a boil in a small saucepan, stirring until the sugar is completely dissolved. Remove from heat and stir in freshly squeezed lemon juice for an added tang. Brush this warm syrup over the cooled cakes slowly, allowing it to seep in and keep the cakes moist and flavorful.
For the glaze, whisk together the confectioners’ sugar and lemon juice until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust the consistency by adding more sugar or lemon juice as necessary. Drizzle the glaze generously over the top of the cakes, letting it cascade down the sides for an elegant finish. Allow the glaze to set for about an hour before serving.
What to Serve With This Lemon Pound Cake
This lemon pound cake pairs beautifully with a variety of accompaniments. A dollop of freshly whipped cream or a scoop of vanilla ice cream enhances the cake’s richness, while fresh berries like raspberries or blueberries add a burst of fruity freshness that complements the lemon flavor. For a touch of elegance, try serving it with a delicate mint leaf garnish.
Pairing this cake with beverages like hot tea or coffee is a classic choice, but a chilled glass of lemonade or iced tea can also enhance its refreshing citrus notes, making it a delightful treat during warm weather.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare it a day in advance. Store it in an airtight container to maintain its freshness.
How do I store leftover cake to keep it fresh?
Wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to three days. You can also refrigerate it for up to a week or freeze it for longer storage.
What can I do if I don’t have buttermilk?
As a substitute, combine one cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes to curdle.
Can this recipe be made gluten-free or dairy-free?
Yes, you can use a gluten-free flour blend and dairy-free alternatives like almond milk mixed with lemon juice. However, the texture may vary slightly.
How do I prevent the glaze from being too runny?
If the glaze is too thin, gradually add more confectioners’ sugar until it reaches the right consistency. It should be thick but still pourable, similar to molasses.
To serve the lemon pound cake beautifully, slice it into even portions using a sharp knife for clean edges. If you’re presenting it at a gathering, arrange the slices on a platter, garnishing with thin lemon slices or edible flowers for a vibrant, decorative touch. The cake can also be dusted with a light layer of confectioners’ sugar for an extra flourish. Whether you serve it on its own or with a side of fresh fruit, this lemon pound cake is sure to impress with its zesty, refreshing flavor and soft, buttery texture.
Ingredients
For the Cake
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar
3 cups all-purpose flour, measured accurately
½ teaspoon baking soda
½ teaspoon salt
3 large eggs
2 tablespoons (packed) freshly grated lemon zest (see note)
2 tablespoons freshly squeezed lemon juice
1 cup buttermilk (low-fat is acceptable) (see note)
For the Syrup
2 tablespoons granulated sugar
2 tablespoons water
2 teaspoons freshly squeezed lemon juice
For the Glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 350°F and position the rack in the center. Lightly grease two 8½ x 4½-inch loaf pans with nonstick cooking spray. Create parchment paper “slings” by lining the longer sides of the pans, then lightly spray again for easy removal later.
In a medium mixing bowl, blend the flour, baking soda, and salt. Set this dry mixture aside for now. In a separate bowl, combine the buttermilk, lemon zest, and lemon juice, and set this aside as well.
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the butter and sugar on medium speed until they become light and fluffy, about 3 to 4 minutes. Make sure to scrape down the sides of the bowl. Beat in the eggs one by one, ensuring each egg is fully incorporated before adding the next. Scrape down the sides once again.
Switch the mixer to low speed. Begin by adding a quarter of the flour mixture, followed by a third of the buttermilk mixture. Continue alternating, adding another quarter of the flour, then another third of the buttermilk. Repeat with the next quarter of flour and the remaining buttermilk, and finish with the final portion of flour. Ensure everything is well-blended by scraping the bowl’s sides and giving a final quick mix.
Divide the thick batter evenly between the prepared loaf pans and smooth the tops with a spatula. Bake for approximately 55 to 65 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans on a wire rack for about 10 minutes. Carefully run a knife along the unlined edges to loosen the cakes. Using the parchment paper slings, lift the cakes out and place them directly on the rack, leaving the parchment paper underneath. Allow the cakes to cool completely for about an hour.
As the cakes cool, prepare the syrup. In a small saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves. Remove from heat and mix in the lemon juice.
Once the cakes are cooled, transfer them to serving plates. Gradually brush the warm lemon syrup over the cakes, ensuring to cover the sides and top, allowing the syrup to absorb as you work.
For the glaze, whisk the confectioners’ sugar and lemon juice together in a bowl until you achieve a thick yet pourable consistency, similar to molasses or honey. Adjust with more sugar or lemon juice if needed. Spoon the glaze generously over the tops of the cakes, allowing it to drip down the sides. Let the glaze set for about an hour before serving.
Lemon Pound Cake Recipe
Ingredients
For the Cake
- 2 sticks 1 cup unsalted butter, softened
- 2¼ cups granulated sugar
- 3 cups all-purpose flour measured accurately
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 2 tablespoons packed freshly grated lemon zest (see note)
- 2 tablespoons freshly squeezed lemon juice
- 1 cup buttermilk low-fat is acceptable (see note)
For the Syrup
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 2 teaspoons freshly squeezed lemon juice
For the Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F and position the rack in the center. Lightly grease two 8½ x 4½-inch loaf pans with nonstick cooking spray. Create parchment paper “slings” by lining the longer sides of the pans, then lightly spray again for easy removal later.
- In a medium mixing bowl, blend the flour, baking soda, and salt. Set this dry mixture aside for now. In a separate bowl, combine the buttermilk, lemon zest, and lemon juice, and set this aside as well.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the butter and sugar on medium speed until they become light and fluffy, about 3 to 4 minutes. Make sure to scrape down the sides of the bowl. Beat in the eggs one by one, ensuring each egg is fully incorporated before adding the next. Scrape down the sides once again.
- Switch the mixer to low speed. Begin by adding a quarter of the flour mixture, followed by a third of the buttermilk mixture. Continue alternating, adding another quarter of the flour, then another third of the buttermilk. Repeat with the next quarter of flour and the remaining buttermilk, and finish with the final portion of flour. Ensure everything is well-blended by scraping the bowl’s sides and giving a final quick mix.
- Divide the thick batter evenly between the prepared loaf pans and smooth the tops with a spatula. Bake for approximately 55 to 65 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans on a wire rack for about 10 minutes. Carefully run a knife along the unlined edges to loosen the cakes. Using the parchment paper slings, lift the cakes out and place them directly on the rack, leaving the parchment paper underneath. Allow the cakes to cool completely for about an hour.
- As the cakes cool, prepare the syrup. In a small saucepan, bring the water and sugar to a boil, stirring until the sugar dissolves. Remove from heat and mix in the lemon juice.
- Once the cakes are cooled, transfer them to serving plates. Gradually brush the warm lemon syrup over the cakes, ensuring to cover the sides and top, allowing the syrup to absorb as you work.
- For the glaze, whisk the confectioners’ sugar and lemon juice together in a bowl until you achieve a thick yet pourable consistency, similar to molasses or honey. Adjust with more sugar or lemon juice if needed. Spoon the glaze generously over the tops of the cakes, allowing it to drip down the sides. Let the glaze set for about an hour before serving.