Lemon Pound Cake That’s Buttery Perfection
There’s something so delightfully old-school about a good pound cake—like a sweet hug from your grandma’s kitchen. I’ll never forget the afternoons spent watching the summer sun filter through lace curtains while that unmistakable lemony aroma filled the house. This lemon pound cake recipe takes that timeless classic and kicks it up a notch with extra buttery richness and zesty brightness. It’s the kind of cake that’s dense yet tender, with a golden crust that crackles just right. Whether you’re slicing it up for tea or dessert, you’ll get that perfect balance of sweet, tangy, and buttery in every bite.
Quick Facts
- Yield: Serves 8-10
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 15 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated lemon zest (from about 2 lemons)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
How I Make It
Step 1:
First, preheat your oven to 350°F and grease a 9×5-inch loaf pan well with butter or non-stick spray. This cake loves a good crust, so don’t skip the greasing step to get that perfect golden exterior. Then, in a large bowl, cream together your softened butter and sugar until the mixture is fluffy and pale, about 3-5 minutes. This is where you start building that irresistible buttery base.
Step 2:
Next, add the eggs one at a time, mixing well after each addition so everything blends smoothly. Then, stir in the vanilla extract and lemon zest—this zest is the secret to that bright, fresh lemon punch.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. Now here’s a tip: to keep your cake tender, alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix each addition gently until just combined—overmixing is the enemy of a fluffy crumb!
Step 4:
Finally, pour in the fresh lemon juice and fold it gently to incorporate. The batter should be thick yet smooth, with little pops of lemon zest throughout.
Step 5:
Pour your batter into the prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for about 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. If the top starts browning too fast, tent lightly with foil halfway through baking.
Step 6:
Once baked, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. Resist the urge to slice immediately—this gives those buttery flavors time to settle and the cake to firm up just right.
Variations & Tips
- For a glossy lemon glaze, whisk together powdered sugar and fresh lemon juice, then drizzle over the cooled cake.
- Substitute half the all-purpose flour with cake flour for an even lighter crumb.
- Add a tablespoon of poppy seeds for a classic lemon-poppy twist.
- Use yogurt instead of milk for a tangier, moister cake.
- To store, wrap tightly in plastic wrap and keep at room temperature up to 3 days or freeze for up to 2 months.
How I Like to Serve It
I love a thick slice of this lemon pound cake alongside a hot cup of tea on a breezy spring afternoon. It also pairs wonderfully with fresh berries and whipped cream for a simple, elegant dessert at brunch or a casual dinner party. And honestly, it’s just as delicious served plain, straight from the cutting board, when you need a little citrusy comfort.
Notes
- If your butter isn’t softened enough, the creaming step will be tough—microwave it for 10 seconds if needed, but don’t melt it!
- This cake improves in flavor a day or two after baking, so making it ahead is a smart move.
Closing: This lemon pound cake is the kind of reliable, buttery treat that always delivers warmth and sunshine in every bite—perfect whenever you need that little pick-me-up.