Easy Lemon Pound Cake

Ingredients needed

This lemon loaf has the perfect soft, tender crumb, plus sweet, slightly tart flavor from both fresh lemon juice and lemon zest. Here are the ingredients you’ll need:

• Butter. I prefer to use unsalted butter in my desserts and then add in extra salt. If you only have salted butter available, simply leave out the 1 teaspoon of salt this recipe includes.
• Sugar. Regular granulated sugar is best, so as not to overwhelm the lemon flavor.
• Eggs. You’ll need four eggs to ensure the two lemon loaves bake properly.
• Lemon zest. The lemon zest is very important to the flavoring of this pound cake, so don’t skip it. Here’s the inexpensive zester I use.
• Flour. This lemon cake calls for regular flour. For the best texture, I do not recommend using any other flour other than all-purpose flour.
• Baking essentials. We’re using baking powder, baking soda and salt to ensure this bakes up with the perfect rise and texture.
• Lemon juice. I recommend freshly squeezed lemon juice for this recipe. Lemon concentrate, is too potent and may have an overly sour taste.
• Buttermilk. Adds moisture and richness.
• Lemon extract. For even more bright lemon flavor!
• Glaze. Powdered sugar and fresh lemon juice is all you need for a bright and flavorful glaze.

How to make this recipe

This recipe makes two loaves, so it’s the perfect dessert to serve a crowd. You could also freeze the extra one for later or give it to a friend! I recommend using either a hand or stand electric mixer, so that you can beat the butter and sugar together until the mixture is light and fluffy. I love this hand mixer or this KitchenAid mixer, which is well worth the investment!

1. Prep. Start the recipe by preheating the oven and preparing your 8×4-inch loaf pans.
2. Wet ingredients. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the eggs one at a time and the lemon zest too.
3. Dry ingredients. In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt.
4. Stir together all ingredients. In another bowl, combine the lemon juice, buttermilk, and lemon extract. Gradually add the flour mixture and buttermilk mixture alternatively to the batter, stirring as you go, beginning and ending with the flour. Scrape the sides of the bowl as needed.
5. Bake. Divide and pour batter into each prepared loaf pan and bake for 45 minutes to 1 hour, until a toothpick comes out clean. My loaves were cooked completely in 50 minutes.
6. Let cool. Allow the lemon cakes to cool for at least 10 minutes and then remove them from the pans. Place them on a wire rack set over a tray or sheet pan.
7. Make the glaze. Mix the glaze and while the cakes are still slightly warm, pour glaze over the tops and allow it to drizzle down the sides. Cool completely and then slice and enjoy.

Expert tips

This lemon pound cake is really very easy to whip up, but here are a few tips to make sure your cake is perfect every time!

Buttermilk for tenderness

You can always count on me to make little improvements to any recipe, and this one is no exception. I swapped out regular milk for thick, tangy buttermilk, the cultured kind you can find in your regular grocery store. I love the stuff – it makes such a difference in so many recipes. Buttermilk is acidic, and actually tenderizes cakes, but also adds lots of flavor.

If you don’t have buttermilk, here’s how to make your own buttermilk.

• Add a tablespoon of fresh lemon juice to a cup of whole milk and another variety of milk. Let sit for 15 minutes before using. While this doesn’t result in the thick, cultured-style buttermilk you find at the grocery store, it works in a pinch.

Use a premium butter

• I highly recommend a premium, super high-quality butter, like Plugrá or Kerrygold. These are great for optimal baking performance, with the right balance of moisture and fat for fluffy rising cakes, muffins and breads.

Use room temperature ingredients

• Using room temperature dairy products and eggs when baking gives them the best texture and ensures you’ll get that light, airy, fluffy texture. The butter will also whip together with the sugar more easily.
• Sit out: Allow the butter, eggs and buttermilk to sit out on the counter for about 1-2 hours before beginning your recipe. The amount of time depends on the weather and how cool you keep your kitchen. Here’s how to soften butter quickly, if you forget to sit it out. And here’s more information on how to bring dairy to room temperature.
• Test it: To test the butter, poke it with your finger. Your finger should make an indent without sinking or sliding down into the butter. The butter should not be shiny or greasy. It will be cool to touch, not warm.

How to measure flour properly

• When measuring flour, use the “spoon & level” method. Do not scoop the flour out of the container/bag with your measuring cup. Scoop the flour and you could end up with 150% of the correct measurement. Rather, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup– both cause the flour to settle in the cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.

Use fresh baking powder & baking soda

• Shake up the baking powder and baking soda container a bit. Using a measuring spoon, lightly scoop out of the container. Use a knife to level it off. Baking powder and baking soda expire after 6 months, though I find they begin losing strength after 3 months. Write the date of opening on the container so you know when to replace.

Don’t overmix ingredients

• Once you start adding in the flour, you don’t want to overmix the batter. This may cause baked goods to become too dense and have a tough texture. Mix just until there are no more pockets of flour. And maybe a few more seconds to rid any big lumps.

Grease the pans properly

• Some people swear by a no-stick baking spray that contains flour, but I think the safest way to ensure that your pound cake will release from the pan is to very generously grease and flour the pan. Once my pound cakes cooled for 10 minutes, I ran a butter knife around the edges and then keeping one hand over the top of the cake, I turned the pan over and let the cake gently fall out into my hand. My pound cake came out of the pan without a problem.

Frequently asked questions

Storage recommendations

• Storing leftovers. Once the glaze has completely hardened, cover in plastic wrap or place in an airtight container and store for up to 3 days at room temperature or up to 1 week in the refrigerator.
• Freezing. This freezes beautifully for up to 3 months! Once it has completely cooled, wrap the entire loaf in aluminum foil and then place it in a freezer-safe baggie. When you’re ready to enjoy, allow it to thaw overnight in the refrigerator, then bring to room temperature before adding the glaze and serving.