Classic Lemon Pound Cake: A Sunshine-Soaked Dessert for Every Occasion

There’s something magical about a Classic Lemon Pound Cake—the way its golden crust gives way to a tender, buttery crumb, infused with just the right amount of zesty lemon. Whether you’re serving it at a spring brunch, pairing it with afternoon tea, or sneaking a slice as a midnight treat, this cake is a timeless crowd-pleaser. It’s the kind of recipe that feels like a hug from your grandma, if your grandma happened to be a pastry chef with a penchant for citrus.

I first fell in love with pound cake as a kid, when my mom would bake it on lazy Sundays. The aroma of butter and vanilla would fill the house, and by the time the cake cooled (or, let’s be honest, *mostly* cooled), we’d all be hovering around the kitchen counter. This lemon version is a happy twist on that childhood favorite—bright, tangy, and just sweet enough. Plus, it’s surprisingly simple to make, even if you’re not a baking pro. Trust me, if I can do it without setting off the smoke alarm, so can you!

Why You’ll Love This Classic Lemon Pound Cake

This isn’t just any pound cake. Here’s what makes it special:

• Bright, balanced flavor: Fresh lemon zest and juice give it a vibrant kick without overpowering the rich butteriness.
• Perfect texture: Dense yet moist, with a delicate crumb that holds up to glazes or a dusting of powdered sugar.
• Versatile: Serve it plain, with berries, or toasted and slathered with lemon curd (here’s my easy lemon curd recipe for inspiration).
• Freezer-friendly: Bake ahead and freeze slices for impromptu cravings or last-minute guests.

How to Make Classic Lemon Pound Cake

Ingredients You’ll Need

• 1 ½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two loaf pans.
2. Cream butter and sugar: In a stand mixer, beat butter and sugar for 5 minutes until light and fluffy. Scrape the bowl occasionally.
3. Add eggs: Beat in eggs one at a time, mixing well after each.
4. Dry ingredients: Whisk flour, baking powder, and salt in a separate bowl. Alternate adding the flour mixture and milk to the batter, starting and ending with flour.
5. Flavor it: Stir in lemon zest, juice, and vanilla. Pour batter into the prepared pan(s).
6. Bake: Bake for 60–70 minutes (or 45–55 for loaves) until a toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.

Pro Tips for the Best Pound Cake

• Room-temperature ingredients are key for even mixing. Cold eggs or butter can cause curdling.
• Don’t overmix after adding flour—gluten development can make the cake tough.
• Use fresh lemons for zest and juice; bottled juice lacks brightness.
• Try a lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice) for extra zing!

FAQs About Classic Lemon Pound Cake

There you have it—a Classic Lemon Pound Cake that’s as dependable as it is delicious. Whether you’re baking it for a special occasion or just because, this recipe is bound to become a staple. And if you’re like me, you’ll soon find excuses to make it year-round (because who says lemon is just for summer?). For more citrusy inspiration, check out my roundup of sunny citrus desserts or this guide to pound cake science from Serious Eats. Now, go preheat that oven—your future self (and anyone within sniffing distance) will thank you!

Classic Lemon Pound Cake

• Author: Baking Enthusiast

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Description

A moist and tender lemon pound cake with a bright citrus flavor, perfect for any occasion. This classic recipe features a buttery crumb and a sweet lemon glaze for extra zing.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the cake:
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, room temperature
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. 2. In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
3. 3. Add eggs one at a time, beating well after each addition.
4. 4. In a separate bowl, whisk together flour, baking powder, and salt.
5. 5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
6. 6. Stir in lemon zest, lemon juice, and vanilla extract until just combined.
7. 7. Pour batter into prepared pan and bake for 60-75 minutes or until a toothpick comes out clean.
8. 8. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
9. 9. For the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
10. 10. Optional: Sprinkle with additional lemon zest for garnish.

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Notes

For best results, use room temperature ingredients. Cake can be stored at room temperature for 3 days or frozen for up to 3 months. The glaze can be adjusted for thickness by adding more lemon juice (thinner) or powdered sugar (thicker).