Easy and Delicious Lemon Pound Cake Recipe

It’s no secret that lemon pound cake is an all-time favourite comfort food for many of us. With its tangy-sweet, moist interior and a lightly crispy exterior, nothing quite hits the spot like a perfectly baked lemon pound cake. But what makes this classic dessert even better? A recipe that produces a light and fluffy texture that can melt in your mouth, leaving you craving more.

That’s why I present to you my recipe for the Light and Fluffy Lemon Pound Cake. This recipe is easy to follow and calls for standard pantry ingredients that you’re likely to have on hand, such as flour, sugar, butter, buttermilk, eggs, and fresh lemon zest.

The secret to achieving a light and fluffy texture lies in using the right ingredients and techniques. The use of buttermilk in this recipe adds a slight tanginess to the cake while also tenderizing the crumb. Additionally, a proper amount of baking powder helps with the rise in the oven.

Not only is this recipe easy to make, but it’s also perfect for various occasions: served solo for breakfast or with tea or coffee in the afternoon. It is also a great base for incorporating variations such as blueberries or raspberries.

So roll up your sleeves, preheat your oven to 350°F (175°C), grab your mixing bowls and spatulas, and let’s get baking some delicious Light Fluffy Lemon Pound Cake!

Why You’ll Love This Recipe

Light and Fluffy Lemon Pound Cake
Light and Fluffy Lemon Pound Cake

Picture this – a light and fluffy pound cake with a bright lemony flavor that leaves your taste buds dancing. Sound irresistible? That’s because it is! This lemon pound cake recipe will steal your heart with its perfect texture, moist crumb, and tart citrus undertones.

But why else will you love it? Let me count the ways:

Firstly, the ingredients – this recipe commands a list of basic yet essential cake ingredients, such as flour, butter, eggs, sugar, buttermilk. However, it’s the use of fresh lemon zest and juice that sets this cake apart from the others. The acidity of lemon balances the sweetness of the sugar beautifully.

Secondly, the baking process – Creaming softened butter and sugar yields a gloriously creamy batter that becomes even airier when eggs are added. The addition of buttermilk helps to make this cake moist and tender while baking soda reacts with acidic lemon juice to make it rise.

Lastly, the serving options – Serve individual slices unadorned or add a dollop of whipped cream for an elegant touch; maybe even drizzle some homemade lemon syrup over each slice for an extra zingy kick.

Whether you need something to nibble on during afternoon tea or want something special to impress your guests at your next dinner party, this light and flavorful lemon pound cake recipe is sure to leave everyone raving about your baking skills!

Ingredient List

 Zesty lemon slices add the perfect pop of color to this fluffy pound cake
Zesty lemon slices add the perfect pop of color to this fluffy pound cake

Here is everything you need to make the best lemon pound cake:

Cake Ingredients:

  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • Grated zest of 2 fresh lemons

Lemon Syrup Ingredients (optional):

  • Juice of 2 fresh lemons
  • 1/2 cup granulated sugar

Cream Cheese Glaze Ingredients (optional):

  • 8 ounces cream cheese, softened at room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

You may also need extra butter and flour for preparing your baking pan.

The Recipe How-To

 A slice of this tangy treat will transport you straight to the streets of London
A slice of this tangy treat will transport you straight to the streets of London

Now that you have all the ingredients ready, it’s time to move on to the most exciting part- baking the Light and Fluffy Lemon Pound Cake. This lemon pound cake recipe is really simple and straightforward. Here are step-by-step instructions to help you make the perfect lemony cake.

Step 1: Prep your Equipment

Before we start, make sure your oven is preheated to 325°F and that you’ve lined a 9 x 5- inch loaf pan with parchment paper. Lining the pan will make it easier for you to remove the pound cake, and parchment paper ensures that the cake doesn’t stick.

Step 2: Mix the Dry Ingredients

Start by whisking together 3 cups of all-purpose flour, 1 tsp of baking powder and 1/2 tsp of baking soda in a large bowl. Don’t forget to add a pinch of salt!

Step 3: Mix the Wet Ingredients

In a separate bowl, beat together 1/2 cup of unsalted butter softened, using either a stand mixer or hand-held electric mixer, until creamy. Now add in 1½ cups granulated sugar slowly while continuously beating until light and fluffy. Add in 4 large eggs one at a time, making sure each egg is well incorporated before adding the next.

Step 4: Combine the Wet and Dry Ingredients

Slowly mix in half of your dry mix into your butter mixture. Scrape down the sides then add in 1/2 cup of buttermilk, lemon zest (from two lemons), 2 Tbsp fresh lemon juice and stir well. Then mix in the remaining flour mixture.

Step 5: Bake Your Pound Cake

Pour your cake batter into your loaf pan and spread it out evenly with a spatula. Bake for approximately an hour or until a toothpick comes out clean when inserted in the center. Allow the cake to cool in the loaf pan for 10 minutes, then remove it and allow it to cool completely on a wire rack.

Step 6: Finish with Lemon Syrup and Glaze

For added moisture and flavor, you can brush the cooled pound cake with a light lemon syrup. Simply mix together 1/2 cup granulated sugar and 1/2 cup fresh lemon juice, pouring over the cooled cake. Allow it to soak in for 30 minutes.

Finally, you can top your Light and Fluffy Lemon Pound Cake with a simple lemon glaze made by whisking together 1 cup powdered sugar and 2 Tbsp fresh lemon juice until smooth. Drizzle the glaze over the pound cake, slice up, and enjoy!

Substitutions and Variations

 The secret to this light and airy cake? Plenty of lemon zest
The secret to this light and airy cake? Plenty of lemon zest

You like to live on the edge, huh? Well, then let’s try some substitutions and variations for this light and fluffy lemon pound cake recipe. Don’t worry, I won’t lead you astray.

First up, let’s talk about the butter. You can swap out the unsalted butter for salted butter if that’s all you have in your fridge. Just keep in mind that the cake might turn out a bit saltier than usual. If you’re feeling daring, you can also try using coconut oil instead of butter for a more tropical vibe.

Buttermilk is another ingredient that can be easily swapped out. If you don’t have any buttermilk on hand, simply mix together one cup of milk with one tablespoon of fresh lemon juice or white vinegar. Let it sit for five minutes until it thickens and curdles, and voila! You have a makeshift buttermilk substitute.

Now onto some fun variations. Love blueberries? Add a cup of fresh blueberries to the batter before pouring into the pan for a burst of fruity flavor. Or try switching up the citrus and make a lime or orange pound cake instead.

Feeling adventurous? How about making a lemon cream cheese glaze to pour over the top of the cake? Simply mix four ounces of softened cream cheese with 1/2 cup powdered sugar, 1 tbsp fresh lemon juice, and a teaspoon of grated lemon zest until smooth and creamy.

For those who are vegan, fear not! You can easily swap out the eggs for flax eggs (one tablespoon ground flaxseed mixed with three tablespoons water per egg) and use vegan butter or coconut oil instead of regular butter to make this recipe vegan-friendly.

The possibilities are endless with this recipe, so go ahead and get creative with your own substitutions and variations. Just remember to keep track of what you add so you can replicate your masterpiece again and again.

Serving and Pairing

 No need for fancy toppings with a cake this delicious – it speaks for itself!
No need for fancy toppings with a cake this delicious – it speaks for itself!

I don’t know about you, but there’s nothing better than a slice of cake with a hot cup of tea or coffee. This light and fluffy lemon pound cake would be perfect for such an occasion!

Dress it up with some fresh berries, whipped cream or a dusting of powdered sugar to impress your guests. Or simply serve it on its own as the perfect afternoon snack.

One thing to keep in mind is that the lemon flavor of this cake pairs well with a wide range of flavors. It would be lovely served alongside a scoop of vanilla ice cream, or even topped with some lemon curd for an extra tangy twist.

If you’re feeling fancy, why not try pairing this cake with a glass of bubbly Prosecco or Champagne? The light and buttery texture of this pound cake pairs perfectly with the effervescence of champagne.

Overall, this lemon pound cake is extremely versatile and can be paired with a variety of desserts and drinks.

Make-Ahead, Storing and Reheating

 The perfect morning treat with a hot cup of tea
The perfect morning treat with a hot cup of tea

When it comes to making-ahead and storing this lemon pound cake, you’ll be pleased to know that it holds up surprisingly well. In fact, it’s actually a great recipe to make a day or two in advance – doing so will allow the flavours to develop even further, leaving you with an even more satisfying slice.

To make this light and fluffy lemon pound cake ahead of time, allow it to cool completely before wrapping tightly with cling film or placing in an airtight container. You can store the cake at room temperature for up to 3 days, or in the fridge for up to 1 week.

If you’re short on time, reheating your pre-baked lemon pound cake is also quick and easy. Simply preheat your oven to 350°F (180°C), place your cake slices onto an oven-proof dish and heat for 5-8 minutes or until warmed through. Alternatively, you can pop them into the microwave for 20-30 seconds if desired.

For those who want an extra citrusy kick, try brushing some lemon syrup over the top of each slice before reheating. This will keep the cake moist and leave an incredible burst of flavour in every bite.

When it comes to storing leftover lemon pound cake, it’s important to keep any slices wrapped tightly in cling film or foil in order to prevent them from drying out. For best results, consume within 3-4 days of baking.

Tips for Perfect Results

 Brighten up your day with a slice of this lemony goodness
Brighten up your day with a slice of this lemony goodness

If you want to make the best lemon pound cake recipe, then take a look at these tips for perfect results. Making a light, fluffy and moist lemon pound cake may sound challenging, but with the right techniques and ingredients, it is possible to bake a cake that melts in your mouth.

Firstly, make sure all your ingredients are at room temperature before you start baking. Having butter, eggs and cream cheese at room temperature will ensure that they blend smoothly and result in a better texture. The ingredients should be taken out of the fridge at least an hour before using them.

Secondly, use fresh lemon juice and grated lemon zest to add more flavor to your batter. It is recommended to use fresh lemon juice rather than bottled one since it has a more intense taste than the latter.

Thirdly, measure the ingredients correctly using a kitchen scale or measuring cups. Baking is all about precision, so make sure you measure accurately.

Fourthly, sift the dry ingredients like flour, baking powder, and salt. This will ensure that there are no lumps in the batter and give your cake a nice texture.

Fifthly, do not overmix the batter as it may result in a dense cake. Mix until just combined and avoid overbeating.

Sixthly, adding buttermilk to the batter can create a tangy and tender crumb texture that’s simply irresistible. If you don’t have buttermilk on hand, mix regular milk with 1 tablespoon of vinegar or lemon juice instead.

Seventhly, do not open the oven door during baking as this may cause the cake to sink or not rise properly. The cake should be cooked until golden brown on top and a toothpick inserted into the center comes out clean.

Lastly, after taking out the cake from the oven, let it cool down completely before applying any sort of glaze or frosting. This ensures that the glaze doesn’t melt away and gives you the best consistency of frosting.

By following these tips, you can be sure to bake the perfect lemon pound cake that will have everyone asking for seconds.


As a seasoned chef, I have had the privilege of making this lemon pound cake countless times. Over the years, I have received many questions from fellow chefs and home bakers alike about ingredients, techniques, and troubleshooting. In this section, I will answer some of the most commonly asked questions to help ensure that your light and fluffy lemon pound cake comes out perfectly every time.

Why is my pound cake light and fluffy?

When it comes to making pound cake, using older eggs can make a noticeable difference in the texture and overall quality. The reason for this is that older eggs are easier to mix into the batter, resulting in a lighter and more delicate crumb. Additionally, since fresh eggs are heavier than older ones, it’s important to use the correct amount of eggs to achieve the desired consistency.

How do I make my pound cake less dense?

If you’re aiming for a perfectly light and fluffy cake, it’s best to use cake flour instead of all-purpose flour. Another key ingredient to incorporate is sour cream, as it adds both moisture and a tangy flavor. When using butter, be sure to let it come to room temperature and avoid over-creaming it. A touch of baking powder or baking soda can help with leavening, and adding oil can improve the texture. Avoid over-mixing the batter and take care not to over-bake the cake. Finally, to keep your cake extra moist, brush it with some simple syrup or any other liquid of your choice.

What does baking soda do to a pound cake?

When dealing with cake recipes, it’s important to understand the benefits of using both baking soda and baking powder as leavening agents. Baking soda immediately reacts to acidic components, resulting in an instant rise in the batter. On the other hand, baking powder continues to react with heat while the baked goods are in the oven. Combining both agents can produce the optimal leavening effect for most cake recipes.

Why does my lemon cake not taste like lemon?

A lemon cake can lack the desired lemon flavor if one doesn’t add sufficient lemon to it. To achieve the perfect lemony taste, I recommend using a recipe that incorporates at least 8 whole lemons. The recipe should entail including both the juice and zest of the lemons into the batter, brushing on a lemon syrup with limoncello when the cake is still warm, and topping off with lemon icing.

Bottom Line

What are you waiting for? Go ahead and try out this incredibly delicious light and fluffy lemon pound cake recipe today! Whether you’re a fan of traditional classic pound cakes or you’re looking to try something new and exciting, this recipe is sure to blow your taste buds away.

With its irresistible moist lemon flavor, airy texture, and simple ingredient list, this cake is exactly what your next special occasion calls for. Whether it’s a birthday party, office gathering or weekend brunch with the family, this lemon pound cake is guaranteed to impress even the pickiest of eaters.

So roll up your sleeves, dust off your aprons, and get ready to bake the best lemon pound cake you’ve ever tasted. Trust me; once you take that first bite, there’ll be no going back.

Light and Fluffy Lemon Pound Cake

Light and Fluffy Lemon Pound Cake Recipe

I know that the description is a bit of a misnomer, but that is what it is. This cake has a light taste. It is not too sweet, but it has plenty of sugar. It is not as dense as most pound cakes.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups, Sweet
Prep Time 15 minutes
Cook Time 50 minutes
Servings 2 loaves
Calories 416.7kcal


  • 1 cup butter or 1 cup Crisco
  • 3 cups sugar
  • 1 (8 ounce) package cream cheese
  • 1/8 teaspoon salt
  • 6 eggs
  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon lemon extract
  • 1 teaspoon orange extract
  • 1 cup buttermilk


  • Pre-heat oven to 350 degrees.
  • Sift together the flour and baking soda in a small bowl.
  • In a large bowl, cream butter, sugar, cream cheese, and salt together.
  • Beat in each egg one at a time. Add the flavors.
  • Combine the flour mixture to the wet mixture.
  • Finally add the buttermilk.
  • Bake in a loaf pan for 50 minutes.


Serving: 99g | Calories: 416.7kcal | Carbohydrates: 56.7g | Protein: 6.5g | Fat: 18.7g | Saturated Fat: 11.1g | Cholesterol: 126mg | Sodium: 204.3mg | Fiber: 0.6g | Sugar: 38.5g

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