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Lemon Zest Pound Cake (20 Minutes)

Okay, can I just say how much I *love* the smell of fresh lemon zest in the kitchen? It’s like sunshine in your baking pan! This lemon zest pound cake is my absolute go-to when I want something sweet, simple, and bursting with bright citrus flavor — and the best part? You can whip it up in about 20 minutes flat. No long waits, no complicated steps, just pure, buttery goodness with a zingy lemon twist. Plus, that golden crust and tender crumb make every bite feel like a little celebration. Trust me, once you try making this, you’ll wonder why you ever settled for boring old pound cake.

Quick Facts

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 tbsp fresh lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
½ cup whole milk
1 tsp vanilla extract

How I Make It

Step 1:

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. In a large bowl, cream together the softened butter and sugar with a hand or stand mixer until it’s fluffy and pale — this usually takes about 3-4 minutes and is key to that tender crumb.

Step 2:

Add the eggs one at a time, beating well after each addition so everything emulsifies nicely. Then stir in the fresh lemon zest and vanilla extract — this is when the kitchen starts smelling amazing!

Step 3:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk and lemon juice. Start and end with the dry ingredients, mixing until just combined — don’t overmix, or your cake might get dense.

Step 4:

Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for about 40 minutes, or until a toothpick inserted comes out clean.

Step 5:

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. The aroma as it cools is next-level!

Variations & Tips

Swap lemon zest for orange or lime zest for a twist on flavor.
If you don’t have whole milk, buttermilk or even sour cream works for an extra moist crumb.
For a sweeter glaze, mix powdered sugar with a bit of lemon juice and drizzle it over the cooled cake.
Feeling fancy? Add a handful of fresh blueberries or poppy seeds into the batter for bursts of texture.
Make sure your butter is truly softened to room temp for a smooth batter and better rise.

How I Like to Serve It

This pound cake shines as a light afternoon snack with a cup of tea or coffee. During spring or summer, I love pairing it with fresh berries and a dollop of whipped cream for that perfect, breezy dessert. It’s also fantastic sliced and toasted for breakfast with a smear of butter.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze slices individually wrapped for up to 1 month.
To reheat, just pop a slice in the microwave for 10-15 seconds to revive that soft, fresh-from-the-oven feel.

Closing: This lemon zest pound cake always brings a fresh, comforting joy to my kitchen—and I’m pretty sure it’ll do the same to yours!