Lemon Pound Cake Recipe: Moist & Zesty Dessert

This Lemon Pound Cake Recipe is a moist, rich dessert with 200 calories per serving. It combines buttery cake with fresh lemon juice and a sweet glaze for a bright, refreshing flavor. I made this for a spring brunch, and everyone loved the soft, tangy taste! Ready in about 1 hour 15 minutes, it’s perfect for desserts or gatherings. This oven-baked recipe delivers a classic, crowd-pleasing cake with minimal effort.

Why You’ll Love This Lemon Pound Cake Recipe

This cake is easy to prepare with a mixer and simple ingredients. It offers a tender texture with a burst of lemon flavor that feels indulgent yet light. The glaze adds a sweet, glossy finish that makes it look bakery-worthy. I love how you can adjust the lemon intensity or add toppings. It’s ideal for brunches, tea parties, or special occasions.

Health Benefits of Lemon Pound Cake

Lemons provide vitamin C for immunity and skin health. Eggs offer protein and healthy fats for energy. Butter adds small amounts of vitamin A for vision health. Flour provides carbohydrates for energy. This cake is a balanced treat when enjoyed in moderation.

Ingredients for Lemon Pound Cake

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup whole milk
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

For Garnish (Optional):

• 1 tsp lemon zest
• 1 tbsp powdered sugar (for dusting)

Substitutions: Use Greek yogurt instead of milk for a tangier flavor. Swap butter with coconut oil for a dairy-free option. Replace fresh lemon juice with bottled for convenience. Use gluten-free flour for a gluten-free version.

Notes: Use fresh lemons for the best flavor. Soften butter to room temperature for easy mixing.

How to Make Lemon Pound Cake

Prepare the Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt. This ensures an even texture in the cake.

Cream the Butter and Sugar

In a large bowl, beat softened butter and granulated sugar with a mixer for 2-3 minutes until light and fluffy. This creates a smooth, airy base for the batter.

Add Wet Ingredients

Add eggs one at a time, beating well after each; mix in lemon juice, lemon zest, and vanilla extract. Alternate adding dry ingredients and milk, mixing until just combined to avoid overmixing.

Bake the Cake

Preheat oven to 350°F; grease a 9×5-inch loaf pan and pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.

Make the Lemon Glaze

In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. This creates a sweet, tangy topping.

Glaze and Serve

Let the cake cool for 10 minutes in the pan, then transfer to a rack; drizzle with glaze while warm. Sprinkle with extra lemon zest and powdered sugar for a pretty finish, then slice and serve.

Cooking Tips

Soften butter fully for a smooth batter. This prevents lumps. I left mine out for an hour, and it mixed perfectly.

Use fresh lemon juice for a brighter, stronger flavor. Bottled juice is less vibrant. I used fresh, and it was amazing.

Don’t overmix the batter to keep the cake tender. Mix until just combined. I mixed lightly, and it was soft.

Check the cake at 50 minutes to avoid overbaking. This keeps it moist. I checked early, and it was just right.

Let the cake cool slightly before glazing to prevent runoff. This ensures an even coating. I waited 10 minutes, and it was perfect.

Grease the pan well to prevent sticking. This makes removal easy. I used butter, and it worked great.

Measure flour accurately by spooning and leveling. This prevents a dense cake. I measured carefully, and it was fluffy.

Variations and Substitutions

Swap lemon for orange juice and zest for a citrus twist. Orange adds a sweeter flavor. I tried orange, and it was delicious.

Use almond milk instead of whole milk for a nutty undertone. This keeps it creamy. I used almond milk, and it worked well.

Add 1/4 cup blueberries to the batter for a fruity burst. This adds color and texture. I added blueberries, and it was a hit.

Replace butter with applesauce for a lower-fat option. This keeps it moist. I tried applesauce, and it was still rich.

Use coconut sugar instead of granulated for a caramel-like sweetness. This changes the flavor slightly. I used coconut sugar, and it was tasty.

Add 1 tsp poppy seeds to the batter for a subtle crunch. This pairs well with lemon. I added poppy seeds, and it was great.

Make it gluten-free with a 1:1 gluten-free flour blend. This keeps the texture similar. I tried gluten-free, and it was satisfying.

Storage and Meal Prep

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; wrap tightly to maintain moisture. Freeze slices for up to 2 months, thawing at room temperature before serving.

Frequently Asked Questions About Lemon Pound Cake Recipe

Here are answers to common questions about this dessert.

1. Why is my cake dry?
   Avoid overbaking and measure flour accurately. I baked for 50 minutes, and it was moist.
2. Can I use bottled lemon juice?
   Yes, but fresh juice has a better flavor. I used fresh, but bottled worked fine.
3. How do I make it gluten-free?
   Use a 1:1 gluten-free flour blend. I tried it, and it was great.
4. Can I make it in a bundt pan?
   Yes, adjust baking time to 55-60 minutes. I used a bundt, and it was beautiful.
5. How do I increase the protein?
   Add 1/4 cup Greek yogurt to the batter. I added yogurt, and it hit 4 grams.
6. Why is my glaze too runny?
   Add more powdered sugar, 1 tbsp at a time. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with whipped cream or vanilla ice cream for a decadent dessert. Pair with fresh berries or a fruit salad for a light touch. Enjoy with coffee or tea for a relaxing treat. I served it with raspberries, and it was a perfect combo. It’s great for brunches, parties, or afternoon snacks.

Nutrition Info for Lemon Pound Cake

Per serving (1 slice, 12 servings):

• Calories: 200 kcal
• Protein: 3g
• Carbohydrates: 28g
• Fiber: 1g
• Sugars: 18g
• Fat: 9g
• Saturated Fat: 5g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Lemon Pound Cake Recipe is a moist, rich dessert with bright, refreshing flavors. Its easy prep makes it perfect for gatherings or sweet cravings. How do you like to serve your pound cake? Let us know in the comments!