Old Fashioned Lemon Pound Cake
This Old Fashioned Lemon Pound Cake is rich, buttery, and packed with fresh lemon flavor in every bite. Finished with a simple lemon glaze, it has the perfect balance of sweetness and citrus, creating a classic dessert that feels right at home with a cup of coffee or tea.
There is something timeless about a homemade pound cake cooling on the counter. Whether you're baking for guests, bringing dessert to a gathering, or simply looking for a reason to use up a few fresh lemons, this recipe delivers a soft crumb, bright lemon flavor, and a beautiful glazed finish that never goes out of style.
If you enjoy our Strawberry Rhubarb Coffee Cake and Blueberry Coffee Cake, this offers that same homemade comfort with a bright citrus twist.
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Ingredients
This recipe relies on a handful of classic baking ingredients that work together to create a moist, flavorful cake.
See the recipe card below for the exact quantities of each ingredient.
- Butter: Room temperature butter creams beautifully with the sugar and helps create the cake's tender texture.
- Fresh Lemon Juice and Lemon Zest: Using both gives the cake a brighter and more natural lemon flavor than relying on extracts alone. Fresh lemons make a noticeable difference, but you can use whatever you have.
- Eggs: Room temperature eggs incorporate more evenly into the batter and help create a smooth, consistent crumb.
- Whole Milk: Adds moisture without making the batter too heavy.
- Powdered Sugar: Used to create the simple lemon icing.
To make this recipe easier to make, grab your 9x5 loaf pan, measuring cups and spoons, mixing bowls and a hand mixer.
Variations
- Add Sour Cream: Substitute a portion of the milk with sour cream for an even richer texture and slightly denser crumb.
- Make It a Bundt Cake: This batter can be baked in a small Bundt pan, though baking times will need to be adjusted.
- Try a Lemon Blueberry Version: Fold fresh blueberries into the batter for a delicious variation. Toss them in some flour first to prevent them from sinking to the bottom.
- Skip the Glaze: The cake is delicious on its own if you prefer a less sweet finish.
How to Make Old Fashioned Lemon Poundcake
This pound cake comes together using a traditional creaming method that helps create a soft, tender crumb.
Preheat oven 350F and line a 9x5 loan pan with parchment paper.
Whisk together dry ingredients in a medium bowl
In a large bowl, with a hand mixer, beat butter and sugar together until fluffy.
Add the eggs in, one at a time, and beat well between each egg.
Transfer the dry ingredients and milk, interchangeably and mix until combined.
Stir in the lemon juice, zest and vanilla extract, then pour the batter into the prepared pan. Smooth out the top of the loaf and bake for about 50-60 minutes; the cake should lightly crack along the top, and a toothpick come out with moist crumbs when inserted into the center.
Allow the cake to cool for 15 minutes before removing from the pan to cool completely on a wire rack.
In a small mixing bowl make the glaze by whisking together the powdered sugar and lemon juice until desired consistency, then drizzle all over the cake.
Hint: Use room temperature ingredients, it will blend together much more smoothly and help create the best texture.
Recipe Tips
- Don't Overmix: Once the dry ingredients are added, mix only until combined to keep the cake tender.
- Measure the Lemon Zest First: It's much easier to zest fresh lemons before juicing them.
- Let the Cake Cool Completely: The lemon glaze spreads more evenly and sets better on a fully cooled cake.
- Line the Loaf Pan: Parchment paper makes removing the cake from the pan much easier.
If you are a fan of citrus desserts, you will love our soft and chewy Lemon Blueberry Cookies.
More Desserts
Storage Instructions
- Countertop: I store covered, at room temperature, for up to 3 days out of direct sunlight.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: We often freeze individual slices so they're easy to pull out whenever a lemon craving hits. Just allow them to thaw at room temperature before serving. Freeze for up to 3 months.
Serving Suggestions
- More Lemon Desserts: Lemon Blueberry Dump Cake, Lemon Blueberry Scones and Lemon Cranberry Muffins.
- Sweet Brunch Favorites: Apple Coffee Cake, Crispy Fluffy Pancakes, Cinnamon Coffee Cake or Buttermilk Waffles.
Lemon Pound Cake Recipe FAQs
The two are very similar, but a pound cake typically contains more butter and has a richer texture than many quick breads or lemon loaf cake recipes.
You can, but we strongly recommend fresh lemon juice for the best flavor. The combination of fresh juice and lemon zest creates a much brighter result.
A crack along the top is completely normal and often expected with pound cake. It's actually one of the signs that the cake has risen properly.
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Old Fashioned Lemon Pound Cake
Equipment
- 9x5 Loaf Pan
- Measuring Cups and Spoons
- Mixing Bowls
- Hand Mixer
Ingredients
LEMON POUND CAKE:
- 2 sticks butter unsalted and softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 250 grams all-purpose flour about 2 cups
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 lemon zest
- ¼ cup lemon juice freshly squeezed
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
LEMON GLAZE:
- 120 grams powdered sugar about 1 cup
- 2-3 tablespoon lemon juice freshly squeezed
Instructions
- Preheat oven 350F and line a 9x5 loan pan with parchment paper.
- Whisk together dry ingredients in a medium bowl
- In a large bowl, with a hand mixer, beat butter and sugar together until fluffy.
- Add the eggs in, one at a time, and beat well between each egg.
- Transfer the dry ingredients and milk, interchangeably and mix until combined.
- Stir in the lemon juice, zest and vanilla extract, then pour the batter into the prepared pan. Smooth out the top of the loaf and bake for about 50-60 minutes; the cake should lightly crack along the top, and a toothpick come out with moist crumbs when inserted into the center.
- Allow the cake to cool for 15 minutes before removing from the pan to cool completely on a wire rack.
- In a small mixing bowl make the glaze by whisking together the powdered sugar and lemon juice until desired consistency, then drizzle all over the cake.
Notes
- Don't Overmix: Once the dry ingredients are added, mix only until combined to keep the cake tender.
- Measure the Lemon Zest First: It's much easier to zest fresh lemons before juicing them.
- Let the Cake Cool Completely: The lemon glaze spreads more evenly and sets better on a fully cooled cake.
- Line the Loaf Pan: Parchment paper makes removing the cake from the pan much easier.
- Use Room Temperature Ingredients: They blend much more smoothly and help create the best texture.
- Countertop: I store covered, at room temperature, for up to 3 days out of direct sunlight.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: We often freeze individual slices so they're easy to pull out whenever a lemon craving hits. Just allow them to thaw at room temperature before serving. Freeze for up to 3 months.
Nutrition
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