Easy Lemon Pound Cake—a delightful dessert that’s bursting with citrus goodness and perfect for any occasion. Picture this: a moist and tender pound cake infused with fresh lemon zest and juice, topped with a tangy lemon glaze that adds an extra layer of sweetness and tartness. It’s a slice of sunshine that’s sure to brighten your day!

Crafting this cake is a breeze, thanks to simple ingredients and straightforward instructions. Whether you’re hosting a brunch, tea party, or simply craving a taste of summer, our Easy Lemon Pound Cake is sure to hit the spot. So preheat your oven, grab your mixing bowls, and get ready to bake up a batch of lemony bliss!

Resume of the recipe in Todd Wilbur’s Writing Style

Prepare to delight your taste buds with our Easy Lemon Pound Cake—a classic dessert that captures the bright and zesty flavors of summer in every bite. This irresistible cake features a moist and tender crumb, infused with the fresh tanginess of lemon zest and juice, and topped with a sweet and tangy lemon glaze—a true taste sensation that’s as refreshing as it is indulgent.

What sets this cake apart is its simplicity and versatility. With just a few basic ingredients and easy-to-follow instructions, you can create a bakery-worthy treat that’s perfect for any occasion. Plus, it’s a crowd-pleaser that’s sure to earn you rave reviews from family and friends alike.

A Tale of Citrus Bliss

In our household, desserts are a cherished tradition, and our Easy Lemon Pound Cake is always a hit. I still remember the first time I made it—the aroma of fresh lemon filling the kitchen, the anticipation as the cake baked to golden perfection, the smiles of satisfaction as my family took their first bites. Since then, it has become a beloved favorite, a dessert that brings a taste of summer to our table no matter the season.

Why This ‘Easy Lemon Pound Cake’

Bright Flavor: Experience the vibrant taste of fresh lemon in every bite, from the zesty cake to the tangy glaze.
Simple Ingredients: With just a handful of pantry staples and easy-to-find ingredients, you can create a bakery-worthy cake that’s bursting with flavor.
Versatile: Enjoy this cake as a dessert for special occasions, a sweet treat for brunch, or a delightful snack any time of day—it’s perfect for any moment you’re craving a taste of citrus bliss.
Make-Ahead Option: This cake keeps well for several days, making it a great make-ahead option for entertaining or gifting.

What i need to make Easy Lemon Pound Cake

For the Lemon Pound Cake:

1 cup (2 sticks) unsalted butter, softened
1 and 1/2 cups granulated sugar
4 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 lemons
Juice of 1 lemon
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract

For the Lemon Glaze:

1 and 1/2 cups powdered sugar
Juice of 1 lemon
Zest of 1 lemon

How to Make Easy Lemon Pound Cake

Prepare the Lemon Pound Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Add Eggs: Beat in the eggs, one at a time, until well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add Lemon Zest and Juice: Stir the lemon zest and juice into the sour cream until smooth.
Alternate Adding Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Add Vanilla Extract: Stir in the vanilla extract until evenly distributed throughout the batter.
Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake: Transfer the pan to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Prepare the Lemon Glaze:

Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Glaze Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
Slice and Serve: Slice the cake and serve it with a glass of iced tea or your favorite hot beverage. Enjoy every sunny bite!

Tips For Easy Lemon Pound Cake

Room Temperature Ingredients: To ensure a smooth and evenly textured cake, make sure your butter, eggs, and sour cream are all at room temperature before beginning.
Zest Before Juicing: Be sure to zest the lemons before juicing them to make the process easier.
Adjust Lemon Flavor: For a stronger lemon flavor, you can add more lemon zest or juice to both the cake batter and the glaze, according to your taste preferences.

Substitutions and Variations For Easy Lemon Pound Cake

Lemon Extract: If you prefer a more intense lemon flavor, you can add a teaspoon of lemon extract to the cake batter along with the vanilla extract.
Greek Yogurt: Substitute Greek yogurt for the sour cream for a tangy twist and added protein.
Lemon Curd Filling: For an extra burst of lemon flavor, spread a layer of lemon curd between slices of the cake before serving.

Make a Healthier Version For Easy Lemon Pound Cake

Reduced Fat: Use a combination of unsalted butter and Greek yogurt in place of the full amount of butter for a lighter version of the cake.
Whole Wheat Flour: Substitute whole wheat flour for all or part of the all-purpose flour for added fiber and nutrients.
Natural Sweeteners: Use a combination of honey or maple syrup in place of some of the granulated sugar for a less refined sweetener option.

“And there you have it—a slice of sunshine with our Easy Lemon Pound Cake. From the zesty cake to the tangy glaze, every bite is a burst of citrus goodness that’s sure to brighten your day. Whether served as a dessert for special occasions or enjoyed as a sweet treat any time of day, this cake is sure to become a new favorite in your recipe collection.”

Frequently Asked Questions For Easy Lemon Pound Cake:

Can I freeze leftover cake?

Yes, you can freeze leftover slices of cake in an airtight container for up to 3 months. Thaw slices in the refrigerator overnight before serving.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, you can use bottled lemon juice as a substitute if needed. Just be sure to use 100% pure lemon juice without any added sweeteners or preservatives.

Can I omit the glaze?

If you prefer a less sweet cake, you can omit the glaze altogether or simply dust the cake with powdered sugar before serving for a decorative touch.

Can I use this recipe to make muffins instead of a loaf cake?

Yes, you can use this batter to make lemon muffins instead of a loaf cake. Simply divide the batter evenly among lined muffin tins and adjust the baking time accordingly, baking until a toothpick inserted into the center of a muffin comes out clean.

Lemon Pound Cake

Recipe by CutsfoodCourse: All Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Unsalted Butter, softened: 1 cup (2 sticks)
Granulated Sugar: 2 cups
Large Eggs: 4
All-Purpose Flour: 3 cups
Baking Powder: 1 teaspoon
Salt: 1/2 teaspoon
Whole Milk: 1/2 cup
Fresh Lemon Juice: 1/4 cup
Lemon Zest: Zest of 3 lemons
Vanilla Extract: 1 teaspoon
For the Lemon Glaze:
Powdered Sugar: 1 cup
Fresh Lemon Juice: 2 tablespoons
Lemon Zest: Zest of 1 lemon

Directions

Begin your citrusy adventure by preheating your oven to 350°F (175°C).
Grease and flour a standard loaf pan. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Stir in fresh lemon juice, lemon zest, and vanilla extract.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by whisking together powdered sugar, fresh lemon juice, and lemon zest until smooth.
Once the cake is done, allow it to cool in the pan for 15 minutes, then transfer it to a wire rack. While the cake is still warm, drizzle the lemon glaze over the top.
Let the cake cool completely before slicing. Each slice of our Lemon Pound Cake is a taste of citrus perfection.

Easy Lemon Pound Cake