Classic Lemon Pound Cake: A Slice of Sunshine in Every Bite

There’s something magical about a Classic Lemon Pound Cake—the way its golden crust gives way to a moist, buttery crumb, infused with just the right amount of zesty lemon. It’s the kind of dessert that feels like a hug from your grandmother, comforting yet bright enough to lift your spirits on even the cloudiest days. 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.

I first fell in love with pound cake as a kid, watching my mom bake it in her well-loved Bundt pan. The aroma of butter and vanilla would fill the house, and by the time the cake cooled, I’d already be hovering with a fork. Years later, I added a lemon twist to her recipe, and now it’s my go-to when I need a dessert that’s simple but special. The secret? Fresh lemon zest and a tangy glaze that soaks into every nook. Trust me, one bite and you’ll understand why this Classic Lemon Pound Cake deserves a permanent spot in your recipe box.

Why You’ll Love This Classic Lemon Pound Cake

This isn’t just any pound cake—it’s a balance of rich, citrusy, and melt-in-your-mouth goodness. Here’s why it stands out:

• Bright yet comforting: The lemon adds freshness without overpowering the buttery base.
• Easy to make: No fancy techniques—just a bowl, a whisk, and patience while it bakes.
• Versatile: Serve it plain, with berries, or toasted with a dollop of whipped cream.
• Crowd-friendly: Equally at home at a picnic or a dinner party.

How to Make Classic Lemon Pound Cake

Ingredients You’ll Need

• 1½ cups (3 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 teaspoon 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: Beat butter and sugar for 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each.
3. Dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.
4. Combine: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Stir in lemon zest, juice, and vanilla.
5. Bake: Pour batter into pan(s) and bake for 60–70 minutes, or until a toothpick comes out clean.
6. Glaze (optional): Mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over cooled cake.

Tips for the Perfect Pound Cake

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

• Room-temperature ingredients are key for even mixing.
• Don’t overmix after adding flour—stop as soon as it’s incorporated.
• Let it cool in the pan for 15 minutes before turning it out to prevent crumbling.
• Wrap leftovers in parchment paper to keep them moist (if they last that long!).

For more baking inspiration, try my Easy Blueberry Muffins or this Decadent Vanilla Bean Cheesecake.

Variations to Try

Love this recipe? Mix it up with these twists:

• Lemon-blueberry: Fold in 1 cup fresh blueberries with the flour.
• Citrus blend: Swap half the lemon zest for orange or lime.
• Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill).

There you have it—a Classic Lemon Pound Cake that’s as joyful to make as it is to eat. Whether you’re baking it for a special occasion or just because, this recipe is a little reminder that sometimes the simplest things bring the most happiness. Now, go preheat that oven and let the citrusy magic begin!

Classic Lemon Pound Cake

• Author: Baking Enthusiast

Print Recipe

Pin Recipe

---

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 zesty lemon glaze for extra sweetness.

---

Ingredients

Scale 1x2x3x

For the Crust:

• For the cake:
• 1 1/2 cups 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

---

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. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with flour mixture.
6. Stir in lemon zest, lemon juice, and vanilla extract until fully combined.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 60-75 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10. For the glaze: Whisk powdered sugar, lemon juice, milk, and vanilla until smooth. Drizzle over cooled cake.

---

Notes

For extra lemon flavor, poke small holes in the warm cake and brush with a lemon syrup (equal parts lemon juice and sugar, heated until dissolved). Store covered at room temperature for up to 3 days.