Classic Lemon Pound Cake: A Sunshine-Soaked Slice of Comfort

There’s something magical about a Classic Lemon Pound Cake—the way its golden crust glistens with a sugary glaze, the tender crumb that melts on your tongue, and that bright, citrusy aroma that fills your kitchen like a hug from summer itself. Whether you’re serving it at a brunch, pairing it with afternoon tea, or sneaking a midnight slice (no judgment here!), this timeless dessert never fails to delight. It’s the kind of recipe that feels both fancy and familiar, like your favorite sweater but in cake form.

I’ll never forget the first time I baked this cake for my grandmother. She was a stickler for tradition, and her eyebrow arched skeptically when I mentioned adding a lemon twist to her beloved pound cake. But one bite in, she grinned and said, Well, isn’t that a little ray of sunshine? Now, it’s a staple in my home, especially on days when life feels a bit gray. The secret? Plenty of real lemon zest and a buttery batter that’s as simple to make as it is irresistible. Trust me: this is the kind of recipe you’ll pass down with pride.

Why You’ll Love This Classic Lemon Pound Cake

This isn’t just any cake—it’s a mood lifter, a crowd-pleaser, and a baking project that’s wonderfully forgiving. Here’s why it’ll become your go-to:

• Bright, balanced flavor: Fresh lemon zest and juice give it a tangy kick, while the rich butter keeps it indulgent.
• Simple ingredients: No fussy techniques or exotic pantry items—just staples like eggs, flour, and sugar.
• Versatile: Serve it plain, dusted with powdered sugar, or drizzled with a lemon glaze for extra zing.
• Freezer-friendly: Wrap slices tightly, and they’ll keep for up to 3 months (if they last that long!).

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
• ¼ 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 9×5-inch loaf pans.
2. Cream butter & sugar: In a stand mixer, beat butter and sugar on medium speed for 5 minutes until light and fluffy.
3. Add eggs: Beat in eggs one at a time, scraping the bowl after each.
4. Dry ingredients: Whisk flour, baking powder, and salt in a separate bowl. Alternately add 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 prepared pan(s).
6. Bake: 60–70 minutes for Bundt, 50–55 minutes for loaves, or until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.

Pro Tips for the Perfect Pound Cake

Want bakery-level results? Here’s what I’ve learned from (many!) trials:

• Room temp matters: Cold eggs or butter can cause curdling. Take them out 1–2 hours ahead.
• Don’t overmix: Once you add flour, mix just until combined to avoid a dense texture.
• Zest smartly: Use a Microplane for fine zest—no bitter white pith!
• Test early: Ovens vary. Start checking 5–10 minutes before the timer goes off.

Variations to Try

Love this recipe? Mix it up with these twists:

• Lemon-blueberry: Fold in 1 cup fresh blueberries (tossed in 1 tbsp flour) before baking.
• Glazed: Whisk 1 cup powdered sugar with 2 tbsp lemon juice and drizzle over cooled cake.
• Herb-infused: Add 1 tbsp finely chopped thyme or lavender for a floral note.

There you have it: a Classic Lemon Pound Cake that’s as joyful to bake as it is to eat. Whether you’re celebrating a special occasion or just treating yourself to a moment of sweetness, this cake is a reminder that sometimes, the simplest things bring the brightest joy. Now, go preheat that oven—your future self (and anyone lucky enough to snag a slice) 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 tea time or dessert. 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
• 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. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
6. Stir in lemon zest, lemon juice, and vanilla extract until just combined.
7. Pour batter into prepared pan and bake for 60-75 minutes or until a toothpick comes out clean.
8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
9. For glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
10. Sprinkle with additional lemon zest if desired before serving.

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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 made thicker or thinner by adjusting the lemon juice amount.