Lemon Pound Cake

5.0
(7)
5 Reviews

This bright and buttery lemon pound cake is the perfect anytime treat.

By
Anna Theoktisto
Photo of Anna Theoktisto
Anna Theoktisto
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.
Food & Wine's Editorial Guidelines
Updated on May 21, 2024
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
15 mins
Total Time:
3 hrs 30 mins
Servings:
8

Our lemon pound cake recipe yields a moist and tender crumb with a golden-domed crunchy crust that’s topped with a lemony glaze for an accent of sweetness. A handful of pantry staples come together to create this citrus-infused cake that's perfect for breakfast, tea, dessert, or as a snack. 

Frequently Asked Questions

  • What makes a pound cake different from a regular cake?

    Pound cake gets its name from the original recipe calling for equal weights of four ingredients: one pound each of flour, butter, sugar, and eggs. Over time, recipes have been tweaked and adapted, but pound cake is generally characterized by its fine, tight crumb. That's because it's primarily leavened by eggs and contains a generous amount of butter.

  • Can this Lemon Pound Cake recipe be customized?

    We’ve tested this cake in a loaf pan, but you can also try a bundt cake mold for a different look. And you can switch up the flavors, too. The recipe calls for regular lemon juice, but feel free to try another citrus such as orange, Meyer lemon, lime, or calamansi.

Notes from the Food & Wine Test Kitchen

Making sure you beat the butter until fluffy is essential to the crumb of the pound cake. The butter may appear broken after you add in the liquid, but that’s OK — keep going.

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Ingredients

  • Baking spray with flour

  • 1 1/2 cups granulated sugar

  • 3/4 cup (6 ounces) unsalted butter, softened

  • 3 large eggs, at room temperature

  • 1 1/2 cups (about 6 3/8 ounces) all-purpose flour, sifted

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/4 cup whole milk

  • 2 tablespoons grated lemon zest, plus 8 to 9 tablespoons fresh juice, divided (from 3 medium lemons)

  • 2 cups (about 8 ounces) powdered sugar

Directions

  1. Preheat oven to 325°F. Coat a 9- x 5-inch loaf pan with baking spray. Line loaf pan with parchment paper; coat with baking spray.

  2. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until very fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well on medium speed after each addition.

  3. Stir together sifted flour, salt, and baking powder. Gradually add flour mixture to butter mixture on low speed, alternately with milk and 1/4 cup of the lemon juice, beginning and ending with flour mixture, beating just until combined after each addition. Stir in 1 tablespoon lemon zest. Beat on high speed until fluffy, about 1 minute. Spoon batter into prepared loaf pan.

  4. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 1 hour, 5 minutes. Remove from oven and let stand for 10 minutes. Remove cake from loaf pan and let cool completely on a wire rack, about 2 hours.

  5. Place powdered sugar and remaining 1 tablespoon lemon zest in a medium bowl. Whisk in remaining 4 to 5 tablespoons lemon juice as needed to reach desired consistency until smooth. Drizzle over cooled cake.

Lemon Pound Cake

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle

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