Zesty Lemon Pound Cake Recipe: Perfect for Any Occasion

Welcome, foodies and dessert lovers! Today, I am thrilled to share with you my latest recipe for a sweet and tangy baked delicacy: Lemon Pound Cake. Imagine taking a bite into a fluffy, moist cake that melts in your mouth with the refreshing taste of zesty lemons. The aroma and texture of this pound cake are simply irresistible.

Lemon Pound Cake is one of my all-time favorites, and I’ve been perfecting this recipe for years. This dessert is perfect for any season, and it’s great for breakfast, brunch, or an after-meal indulgence.

As a chef specializing in British cuisine, I can attest that this recipe boasts a distinctively British flavor profile that promises to win hearts at any gathering. So whether you’re hosting a tea party or serving dessert after dinner, Lemon Pound Cake is sure to impress.

With just the right amount of tangy citrus flavor mixed with rich buttery and sugary goodness, this cake is easy to make and tastes exquisite. Get ready to experience an explosion of flavors in every bite!

So let’s get started! Whether you’re a seasoned baker or new to the kitchen, this recipe is simple to follow and will yield excellent results every time. Get ready to tantalize your taste buds with my delicious Lemon Pound Cake!

Why You’ll Love This Recipe

Lemon Pound Cake
Lemon Pound Cake

Hello there, my fellow food enthusiasts! I am excited to share with you my delicious Lemon Pound Cake recipe. This cake is not only easy to make from scratch but is also incredibly moist, light and citrusy. I guarantee it will become a staple in your recipe book.

First and foremost, the beauty of this recipe lies in its simplicity. With just a few basic ingredients like flour, sugar, eggs, and lemon juice, you can whip up a cake that tastes like it came straight from grandma’s oven. You don’t need any fancy equipment or techniques to make this cake.

Secondly, this lemon pound cake has a delightful balance of sweet and tart flavors which sets it apart from other pound cakes. The addition of fresh lemon juice and zest brings an uplifting burst of citrusy goodness that will leave your taste buds dancing with joy.

Thirdly, this recipe is versatile and can be customized to fit any occasion. You can add blueberries, strawberries or even limoncello to the mix for a personalized twist. It also works well in various shapes and sizes such as mini loaves or as a bundt cake.

Lastly, this Lemon Pound Cake is not only delicious but also healthy. It includes fresh ingredients like lemon juice which are good for your health. The use of unsalted butter ensures that you control your salt intake making it ideal for those on low sodium diets.

In conclusion, with its simplicity, delightful balance of flavors, versatility, and health benefits, you should definitely give this Lemon Pound Cake Recipe a try. It’s perfect for dessert or even as a breakfast treat with coffee or tea. Don’t wait any longer – let’s get baking!

Ingredient List

 A slice of sunshine on a plate!
A slice of sunshine on a plate!

Let’s talk ingredients! Lemon Juice and Lemon Zest are the stars of this show, but don’t underestimate the importance of everything else. Here’s what you’ll need to make this delicious Lemon Pound Cake recipe:

Dry Ingredients

  • Flour (3 cups of all-purpose flour)
  • Baking Powder (1 tsp)
  • Baking Soda (½ tsp)
  • Salt (1 tsp)

Wet Ingredients

  • Unsalted Butter (1 ½ cups or 3 sticks, room temperature)
  • Granulated Sugar (2 ½ cups)
  • Sour Cream (1 cup)
  • Fresh Lemon Juice (¼ cup)
  • 4 large Eggs, at room temperature
  • Grated Lemon Zest from 2 medium-sized lemons

Optional Glaze

  • Powdered sugar
  • Fresh Lemon Juice

The Recipe How-To

 Brighten up your day with this zesty cake.
Brighten up your day with this zesty cake.

Let’s dive into the fun part: creating your own Lemon Pound Cake!

Step 1: Preheat and Grease

Preheat your oven to 325°F (160°C). Grease a 9 x 5-inch loaf pan with butter and dust it with flour.

Step 2: Mix the Dry Ingredients

In a bowl, sift 3 cups of all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon of salt.

Step 3: Mix the Wet Ingredients

In another bowl, beat 2 cups of unsalted butter, at room temperature, with an electric mixer until creamy, then add in 3 cups of granulated sugar gradually until well combined. Crack in one egg at a time, making sure to beat the mixture well after each addition. Then, stir in 1/4 cup of fresh lemon juice, and 1 tablespoon of grated lemon zest. Finally, slowly add in the dry ingredient mixture while stirring continuously.

Step 4: Bake the Cake

Pour the batter into the greased loaf pan, tap it down to remove any air pockets, and smooth out the top. Bake it for approximately 1 hour and 30 minutes until a toothpick inserted into the center comes out clean.

Step 5: Cool and Glaze

Remove from oven and let cool for about 10 minutes before transferring to a wire rack to cool completely. Once it’s completely cool make your own Lemon Glaze by whisking together 2 cups of powdered sugar with about 1/4 cup of fresh lemon juice and pour over the cooled cake.

And voilà! You now have a deliciously moist Lemon Pound Cake!

Substitutions and Variations

 Tangy flavors that will melt in your mouth.
Tangy flavors that will melt in your mouth.

If you’re feeling adventurous, there are many substitutions and variations you can make to this lemon pound cake recipe that will make it uniquely yours.

One easy substitution is to replace the sour cream with buttermilk or yogurt for a tangy twist. You could even try adding some Limoncello or lemon liqueur to the batter for an extra kick of lemon flavor.

For those looking for a healthier option, you can swap out some of the ingredients with more wholesome alternatives. Instead of using all-purpose flour, you could use almond flour or coconut flour for a gluten-free option. You could also reduce the amount of sugar and butter in the recipe without sacrificing too much on taste.

If you’re a fan of different fruits, why not try adding some blueberries, strawberries, or raspberries to the cake mix for a fruity variation? You could also experiment with adding different herbs like thyme, rosemary, or lavender for an aromatic twist.

If you want to take your lemon pound cake to the next level, try slicing it horizontally and layering it with whipped cream or cream cheese frosting. Drizzle some lemon glaze over the top and sprinkle with fresh fruit for a show-stopping dessert.

The possibilities are endless when it comes to this lemon pound cake recipe. Don’t be afraid to get creative and make it your own!

Serving and Pairing

 A perfect balance of sweet and sour.
A perfect balance of sweet and sour.

Now, before you take a bite of this delicious Lemon Pound Cake, let’s talk about serving and pairing options. This heavenly cake is perfect for any occasion, from a simple family dinner to a fancy party. It can be served as a dessert or even as breakfast or brunch. Cut the loaf cake into slices or serve it as a whole cake on a platter. Dust it with powdered sugar or drizzle it with lemon glaze. The options are endless.

For an extra twist, try serving the Lemon Pound Cake with fresh berries, such as strawberries or blueberries, and whipped cream. The tartness of the berries perfectly complements the sweetness of the cake. Another great option is to pair it with a cup of tea or coffee in the morning or afternoon. A sip of hot tea or coffee will enhance the lemony flavor and create a perfect balance.

If you want to take it up a notch, pair this classic cake with some limoncello liqueur. The bright citrus flavor will enhance and elevate the flavors in the Lemon Pound Cake. Alternatively, pair it with a scoop of vanilla ice cream for an indulgent treat.

Overall, there are no wrong ways to enjoy this delicious Lemon Pound Cake as its flavors work well with almost everything. Experiment with different pairings and presentations until you find your favorite way to serve it. Trust me; your guests will be delighted whatever presentation you choose!

Make-Ahead, Storing and Reheating

 A classic British treat with a citrus twist.
A classic British treat with a citrus twist.

After indulging in a rich and moist lemon pound cake, you might be left with leftovers. Fear not, as this cake can be easily stored and reheated for another delicious snack!

To make the most of your leftovers, it is important to store your cake properly. First, let the cake cool completely on a wire rack. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil and then place it in an airtight container. The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

To reheat your lemon pound cake, follow these easy steps. First, remove the wrapping and container from the cake and allow it to come to room temperature for at least 30 minutes. Then, cut yourself a desired slice(s) and toast it in a toaster oven on low heat for about 5 minutes or heat it in the microwave on medium power for 15-20 seconds per slice.

If you are looking to make this cake ahead of time for an upcoming event or party, simply follow all of the recipe instructions up until baking. Cover tightly with plastic wrap or aluminum foil and refrigerate for up to two days before baking. When ready to bake, let the batter sit at room temperature for about 30 minutes before placing it in the oven.

Nothing beats homemade treats that can be enjoyed any time of day!

Tips for Perfect Results

 Dessert that's pretty as a picture.
Dessert that’s pretty as a picture.

Creating the perfect lemon pound cake can be quite challenging, but with a few tips and tricks, you’ll be on your way to making a deliciously moist and flavorful cake. Here are some expert tips to help ensure perfect results every time.

Firstly, make sure all of your ingredients are at room temperature before beginning the recipe. This will help them blend together more easily, resulting in a smoother batter. Additionally, room temperature ingredients will help the cake bake more evenly and rise properly.

Another important tip is to measure out all of your ingredients accurately. Baking is a science, so even small differences in measurements can affect the outcome of your cake. Use a kitchen scale if possible, but if not, use measuring cups and spoons precisely.

When adding dry ingredients to wet mixture, sift them to remove any lumps and ensure they blend evenly. This will make your batter smoother, resulting in an even-textured cake.

To bring out the flavors of the lemon even more, use fresh lemon juice and zest instead of bottled juice. The difference in taste is noticeable and worth the extra effort.

Finally, resist the temptation to open the oven door while your cake is baking. The rush of cool air can cause it to sink in the middle or not rise properly. Wait until near the end of baking time to check on it through the oven window.

With these simple tips and tricks in mind, you’ll have no trouble making a perfect lemon pound cake every time!

Bottom Line

I hope this recipe has inspired you to try your hand at making a delicious and moist Lemon Pound Cake. By using the freshest ingredients and following the recipe carefully, you too can recreate this classic British dessert in your very own kitchen.

So go ahead and indulge in some homemade goodness with this easy lemon pound cake recipe that will delight your taste buds with each bite! Remember, there’s no need to rush – take your time, follow each step as instructed, and enjoy the process!

And don’t forget to share this recipe with your family and friends so they can enjoy the best of British cuisine as well. Because nothing beats a slice of warm and fragrant lemon pound cake shared with loved ones on a cozy afternoon.

Until next time, happy baking!

Lemon Pound Cake

Lemon Pound Cake Recipe

A tangy treat.
Course Dessert
Cuisine American
Keyword < 60 Mins, Dessert, Oven
Prep Time 20 minutes
Cook Time 35 minutes
Calories 286.9kcal


  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 1/2 cup sour cream
  • 2 1/4 cups flour
  • 1 cup powdered sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 egg whites


  • Preheat oven to 350°F.
  • Cream butter.
  • Add granulated sugar, and beat until light and fluffy.
  • Add lemon zest, lemon juice, and sour cream.
  • Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt.
  • Beat egg whites until stiff peaks form.
  • Add flour mixture to butter mixture in increments until combined.
  • Fold in eggwhites.
  • Spread into lightly greased loaf pan.
  • Bake in preheated oven for 55 minutes.
  • Cool on a wire rack.


Serving: 90g | Calories: 286.9kcal | Carbohydrates: 45.5g | Protein: 4.6g | Fat: 9.9g | Saturated Fat: 6.2g | Cholesterol: 24.6mg | Sodium: 319.6mg | Fiber: 0.7g | Sugar: 26.8g

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