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 gives way to a tender, citrus-kissed crumb, the buttery aroma that fills your kitchen as it bakes, and the sheer joy of that first tangy-sweet bite. Whether you’re serving it at a spring brunch, pairing it with afternoon tea, or sneaking a midnight slice (no judgment here!), 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 zesty flavors.

I’ll admit: I’ve burned my fair share of pound cakes over the years. (One particularly tragic attempt involved forgetting the timer and a smoke alarm duet.) But this recipe? It’s foolproof. With simple ingredients and a method that’s as straightforward as it is satisfying, you’ll wonder why you ever bothered with boxed mixes. Plus, it’s versatile—swap the lemon for orange or lime, add a handful of blueberries, or drizzle it with lavender glaze for a twist. But today, we’re keeping it classic, because some things just don’t need improving.

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, while the rich butter and sugar keep it indulgent.
• Perfect texture: Dense yet moist, with that signature crackly top every pound cake lover craves.
• Easy to customize: Top with a simple glaze, dust with powdered sugar, or serve with fresh berries and whipped cream.
• 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. Grease and flour a 10-inch Bundt pan or two 9×5-inch 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 often.
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.
5. Combine: Alternately add dry ingredients and milk to the batter, starting and ending with flour. Mix until just combined.
6. Flavor it: Stir in lemon zest, juice, and vanilla.
7. Bake: Pour batter into prepared pan(s). Bake for 60–75 minutes (less for loaves) until a toothpick comes out clean.
8. Cool: Let cool in the pan for 15 minutes, then transfer to a wire rack.

Pro Tips for Pound Cake Perfection

Want bakery-level results? Here’s what I’ve learned:

• Room temp matters: Cold ingredients don’t emulsify as well, leading to a denser cake.
• Don’t overmix: Once you add the flour, mix until just combined to avoid toughness.
• Zest smartly: Use a microplane to avoid bitter white pith. For extra flavor, rub the zest into the sugar before creaming.
• Test early: Ovens vary—start checking at 55 minutes to prevent overbaking.

Serving Suggestions

This cake shines on its own, but here are a few ways to dress it up:

• Drizzle with a simple lemon glaze (just powdered sugar + lemon juice).
• Serve with macerated strawberries or blueberry compote.
• Toast slices and top with vanilla ice cream for a decadent dessert.
• Pair with Earl Grey tea or a cloud of whipped cream.

There you have it—the Classic Lemon Pound Cake of your dreams. Whether you’re baking it for a special occasion or just because Tuesdays deserve dessert, this recipe is a keeper. The beauty of pound cake is its simplicity, its reliability, and the way it seems to make everything feel a little sweeter. So go ahead: preheat that oven, zest those lemons, and get ready to fall in love with every buttery, citrusy bite. And if you’re looking for more comforting classics, try our Vanilla Bean Pound Cake next—it’s another reader favorite!

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 tablespoons fresh lemon juice
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

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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 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 the glaze: Whisk all ingredients until smooth. Drizzle over cooled cake.

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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. For extra lemon flavor, poke holes in warm cake and brush with lemon syrup before glazing.