Introduction
Lemon Pound Cake is a moist, zesty classic, perfect for afternoon tea, brunches, or gifting. This foolproof recipe delivers a tight yet tender crumb bursting with fresh lemon flavor and finished with a tangy glaze. Presented on a white ceramic stand, optionally garnished with candied lemon slices and mint, this Lemon Pound Cake offers a sunny, appetizing aesthetic that elevates any table. This recipe provides a simple oven method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to dessert that brings bright, crowd-pleasing charm to any occasion.
Ingredients
For the Lemon Pound Cake:
- 1½ cups (3 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp kosher salt
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest (from 2–3 lemons)
For the Lemon Glaze:
- 1½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Serving:
- Optional: Candied lemon slices, fresh berries, mint
- Suggested Accompaniments: Whipped cream, tea
- Suggested Pairings: Prosecco, iced tea
- Suggested Aesthetic: Serve on a white ceramic stand
- Suggested Equipment: 10–12 cup Bundt pan or two 9×5 loaf pans
Step-by-Step Process
- Preheat & Prep: Preheat oven to 325°F (165°C). Generously grease and flour the Bundt pan (or loaf pans). This prevents sticking.
- Cream Butter & Cream Cheese: In a stand mixer (or with a hand mixer), beat butter and cream cheese on medium-high 2–3 minutes until fluffy and pale. Scrape bowl once.
- Add Sugar: Gradually add sugar while beating. Cream 4–5 minutes until light and voluminous—this builds structure.
- Add Eggs: Beat in eggs one at a time, mixing well after each. Add vanilla. The batter may look slightly curdled—this is normal.
- Add Dry & Wet: On low speed, add flour and salt in three additions, alternating with lemon juice and zest. Mix just until combined—do not overmix.
- Fill Pan: Pour thick batter into prepared pan. Smooth top. Tap the pan firmly on the counter to remove air bubbles.
- Bake Low & Slow: Bake 70–80 minutes (Bundt) or 60–70 minutes (loaves) until a toothpick inserted in the center comes out clean or with moist crumbs. If the top browns too quickly, tent with foil after 50 minutes.
- Cool Properly: Cool in the pan for 15 minutes. Invert onto rack; cool completely (2–3 hours). Warm cake cracks when glazed.
- Make Glaze: Whisk powdered sugar, lemon juice, and zest until smooth and pourable. Adjust with more juice or sugar.
- Glaze & Serve: Place cooled cake on white ceramic stand. Drizzle glaze generously; let set 10 minutes. Garnish with candied lemon or berries.
Tips for Better Lemon Pound Cake
- Room-temperature ingredients—prevent curdling and ensure even mixing
- Cream butter/sugar thoroughly—light texture
- Bake at 325°F—prevents doming and cracking
- Cool completely before glazing—clean drips
- Presented on a white ceramic stand to showcase the golden crust
- Make 1–2 days ahead—flavor intensifies
- Freeze unglazed up to 3 months
- Enhance aesthetic: create glaze “drip” effect
Variations and Customization
- Lemon Blueberry: Fold in 1½ cups fresh blueberries tossed in flour.
- Poppy Seed: Add 2 tbsp poppy seeds.
- Lemon Lavender: Add 1 tsp culinary lavender to batter.
- Gluten-Free: Use 1:1 GF flour blend.
- Vegan: Use plant butter, cream cheese, flax eggs.
- Mini Bundts: Bake 25–30 min.
- Lemon Loaf: Bake in two loaf pans; same glaze.
- Limoncello Cake: Replace 2 tbsp lemon juice with limoncello.
Storage and Serving Tips
- Store unglazed at room temperature up to 4 days.
- Glazed: store in fridge up to 1 week; bring to room temp.
- Freeze slices wrapped tightly up to 3 months.
- Serve at room temperature for the best flavor and texture.
- Pair with Prosecco or hot tea to complement the brightness.
- Presented on a white ceramic stand with garnishes for an elegant, sunny charm.
Nutritional Information
Based on 16 servings:
- Calories: 460 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 180mg
- Total Carbohydrates: 58g
- Dietary Fiber: 1g
- Sugars: 42g
- Protein: 6g
- Vitamin A: 15% Daily Value
- Vitamin C: 8% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values with glaze (blueberry or mini versions vary slightly).
Conclusion
This Lemon Pound Cake recipe delivers moist, zesty perfection with bright citrus in every bite. It transforms simple ingredients into an elegant classic. Its low-and-slow bake and glossy glaze make it a go-to. The buttery crumb and tangy drizzle delight every slice. It’s sure to be a cherished recipe, loved for its sunny, crowd-pleasing charm.
Lemon Pound Cake Recipe: Moist and Zesty
Ingredients
- 1½ cups butter
- 8 oz cream cheese
- 3 cups sugar
- 6 eggs
- 3 cups flour
- ¼ cup lemon juice
- 2 tbsp zest
- Glaze: 1½ cups powdered sugar + 2–3 tbsp lemon juice
- Optional: Berries
- Suggested Pairings: Tea Prosecco
Instructions
- Cream butter, cream cheese, sugar 5–7 min.
- Add eggs one at a time.
- Mix in flour, salt, lemon juice, and zest.
- Pour into a greased Bundt pan.
- Bake at 325°F 70–80 min.
- Cool 15 min in pan; invert.
- Cool completely; drizzle glaze.
- Serve on a white ceramic stand.
Notes
- Room-temp ingredients.
- Store 4 days at room temperature or freeze 3 months.
- Try a blueberry or limoncello variation.
- Pair with fresh berries.
