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Lemon Pound Cake Recipe
Bright, tender, and bursting with citrus, this Lemon Pound Cake Recipe delivers a moist cake that’s perfect for teatime or a light dessert.
This Lemon Pound Cake Recipe is a classic citrus dessert that blends buttery richness with tangy flavor, making it a staple in my kitchen every spring and summer. Inspired by my grandmother’s old-school bundt tin and updated for easy baking, it uses Greek yogurt to keep things extra moist without feeling heavy. You know what? Just a drizzle of lemon glaze transforms it into something downright festive—ideal for Mother’s Day brunch or a casual backyard gathering. According to Google Trends, searches for lemon pound cake spike by nearly 30% between April and June, so you’ll be right on trend when you serve this slice of sunshine.
Why You’ll Love This Recipe
- Irresistibly moist cake thanks to a blend of butter and Greek yogurt
- Bright, tangy flavor from freshly zested lemons (not just store-bought extract)
- Easy baking—one bowl, no stand mixer required if you don’t mind a little arm workout
- Simple lemon glaze that takes two minutes to whip up
- Ideal citrus dessert for spring celebrations or afternoon tea
- Makes a stunning centerpiece when you dust on powdered sugar
- Keeps well—perfect for make-ahead gifting or office potlucks
- Flexible ingredient swaps let you tailor it to dietary needs
Ingredients
• 1½ cups (190g) all-purpose flour (or cake flour for a lighter crumb)
• 1 tsp baking powder
• ½ tsp fine sea salt
• ¾ cup (170g) unsalted butter, room temperature (Kerrygold or Plugrá recommended)
• 1 cup (200g) granulated sugar
• Zest of 2 large lemons (about 2 tbsp)
• 3 large eggs, room temperature (let sit 30 minutes out of fridge)
• ½ cup (120g) Greek yogurt (whole milk for extra creaminess)
• 2 tbsp fresh lemon juice (plus 1 tbsp reserved for glaze)
• 1 tsp pure vanilla extract
For the lemon glaze:
• 1 cup (120g) powdered sugar, sifted
• 1–2 tbsp fresh lemon juice (add gradually until your desired drizzle consistency)
Tips on prepping:
– Room temp eggs blend more evenly—skip cold spots by cracking them into a small bowl first.
– Zest lemons before juicing to avoid slippery grating.
– Measure flour by spooning into your cup and leveling off; it prevents a dry crumb.
Directions
- Preheat and prep
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use nonstick spray with flour). A parchment sling helps you lift the cake out cleanly—trust me, it’s worth the extra step. - Whisk dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside so you don’t overmix the batter later. - Cream butter, sugar, and zest
In a large bowl, beat butter and sugar with a hand mixer until pale and fluffy—about 3 minutes. Sprinkle in lemon zest halfway through to release oils. - Add eggs and vanilla
Crack eggs in one at a time, beating briefly after each addition. Stir in vanilla extract and lemon juice. The mixture might look slightly curdled; that’s okay. - Alternate flour and yogurt
With mixer on low, add one-third of the flour mix, then half the yogurt, then another third of flour, the rest of yogurt, and finish with flour. Mix just until you see no streaks—overmixing gives you a dense cake. - Transfer to pan
Scrape batter into your prepared loaf pan. Smooth the top with a small offset spatula or the back of a spoon. - Bake
Place on the center rack and bake 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (not wet batter). Rotate pan halfway through if your oven has hot spots. - Cool
Let the cake rest in the pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool fully before glazing—warm glaze turns runny. - Make the glaze
Whisk powdered sugar and reserved lemon juice until you have a pourable glaze. Drizzle over the cooled loaf, letting some drip down the sides. - Serve
Slice with a serrated knife, wiping between cuts if crumbs cling. Enjoy with a cup of Earl Grey, iced tea, or a glass of bubbly for brunch.
Servings & Timing
Makes 8–10 generous slices
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Cooling & Glazing: 20 minutes
Total Time: About 1 hour 30 minutes
Variations
• Blueberry-Lemon Twist: Fold 1 cup fresh blueberries into batter before baking.
• Poppy Seed Sparkle: Stir in 2 tbsp poppy seeds for a classic lemon-poppy combo.
• Glazed Lavender: Steep 1 tsp dried culinary lavender in warm lemon juice before making the glaze.
• Almond Infusion: Replace ½ cup flour with almond flour for a nutty undertone.
• Lightened Up: Swap butter for ½ cup applesauce and use low-fat yogurt.
• Boozy Brunch: Add 2 tbsp limoncello to the glaze for an adult-only treat.
Storage & Reheating
• Store at room temperature, covered, for up to 3 days—it stays remarkably moist.
• Refrigerate in an airtight container for up to 5 days; let come to room temp before slicing.
• Freeze slices in a zip-top bag for up to 2 months; thaw in the fridge overnight.
• Make-ahead: Bake the cake a day ahead, store unglazed, then glaze just before serving for freshest texture.
Notes
• I tested this cake over three weeks—tweaking sugar levels, zest amounts, and bake times until I got that perfect crumb.
• If your lemons are small, add an extra one or boost juice to keep the tang.
• For ultra-moist results, swap half the yogurt for sour cream—trust me, your guests will notice.
• Watch the bake time closely; loaf pans vary, and you don’t want dryness creeping in.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh juice gives you the best tang and bright aroma—bottled can taste flat.
Q: Why did my cake sink in the middle?
A: Likely underbaked or abrupt temperature change; make sure your oven is fully preheated.
Q: Can I make this gluten-free?
A: Yes—use a 1:1 GF flour blend and add ¼ tsp xanthan gum if your blend doesn’t contain it.
Q: How thin should I slice it?
A: Aim for about ¾-inch slices to balance cake-to-glaze ratio.
Q: My glaze is too runny—how to fix?
A: Add more powdered sugar a tablespoon at a time until it thickens to a drizzly consistency.
Q: Any tips for preventing the cake from sticking?
A: Parchment paper plus a quick spray-flour combo usually does the trick.
Q: Can I double the recipe?
A: You can—just split between two pans or use a larger bundt pan and adjust bake time by 10–15 minutes.
Q: Is there a dairy-free option?
A: Substitute dairy-free butter and yogurt, plus an extra egg white to help with structure.
Conclusion
This Lemon Pound Cake Recipe blends easy baking techniques with bright citrus dessert vibes—perfect for any season when you crave a moist cake with a tangy flavor punch. Give it a try, then let me know how it turns out in the comments below. And if you’re a lemon-lover, you might also enjoy my Meyer Lemon Tart—it’s just as sunny!
