The Easiest Lemon Pound Cake That Always Steals the Show

Even better…it’s the absolute easiest cake to make. I always whip up this cake for special occasions, and it’s a crowd favorite every time.

I bet you have everything you need in your pantry right now, so you’ve got no reason not to make it! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

“This recipe is perfect…So simple and delicious. The larger portions of butter in this recipe make it heavenly!

Easy recipe for Lemon Pound Cake

This classic dessert is baked in a loaf pan and is bursting with refreshing citrus notes that cut through the buttery sweetness of the cake. This recipe is also one of my favorite ways to use up extra lemons, as the batter and glaze are loaded with lemon juice and zest!

Seriously, this cake is gorgeous, and the flavors are zippy and balanced. It’s the perfect easy dessert recipe for a casual dinner or a fancy get-together (or if you’re in the mood for cake that isn’t too sweet.) I just love it!

Recipe Success Tips

• Use the full amount of butter. Yes, this recipe uses 1 cup (220g) of salted butter, which makes it rich and moist. Make sure the butter has been taken out of the fridge at least 1 hour before baking this pound cake so it has time to soften.
• Use an 8½ X 4½ loaf pan. The loaf pan should hold around 6 cups of batter. Make sure you fill it about ¾ of the way full.
• Sift the powdered sugar. This will ensure there are no lumps in the glaze.
• Reduce the risk of a dry cake. Test for doneness 5-10 minutes before the suggested bake time, so the cake doesn’t overbake, and use the spoon and level method to accurately measure the flour.
• Room temperature lemons. Room temperature lemons are easier to juice, so take them out of the fridge when you remove the butter. Make sure to zest them before juicing them.
• Do not overmix. Overmixing can lead to a denser cake, so mix just until the ingredients are combined.

Ingredients

• 1 cup (220 g) salted butter (room temperature, plus more for greasing, $1.98)
• 1½ cups (210 g) all-purpose flour* (plus more for dusting, $0.25*)
• 1 cup (220 g) granulated sugar ($0.96)
• ¼ cup (60 ml) buttermilk ($0.13**)
• 1 cup (g) powdered sugar* ($0.30)

Instructions

• Place an oven rack in the center of your oven and preheat the oven to 350°F / 180C / 160C fan or Gas Mark 4. Grease an 8.5×4.5-inch (1.5 qt) loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.

How to Make Lemon Pound Cake Step-by-Step photos

Prep the loaf pan: Preheat your oven to 350°F and place an oven rack in the center.

Next, grease an 8.5×4.5-inch (1.5 qt) loaf pan with butter and then line the pan with parchment paper. Butter the parchment and then dust it with flour, shaking off any excess flour.

Make the cake: In a medium-sized bowl, mix 1½ cups of all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. In a separate large bowl, mix 1 cup room-temperature salted butter and 1 cup granulated sugar until light and fluffy. Add 4 beaten large eggs, ¼ cup buttermilk, ¼ cup lemon juice, and 1 tbsp zest.

Mix until well incorporated. Add the flour mixture to the butter and egg mixture, adding one-third at a time, mixing after each addition and scraping down the sides of the bowl before the next addition.

Do not overmix. Mix until the ingredients are just combined.

Pour into the loaf pan: Add the batter to your prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center.

You can also check the doneness by inserting a toothpick into the center; if it comes out clean, it’s done. Cool: Remove the pound cake from the oven and let it cool in the pan for ten minutes.

After 10 minutes, lift it out of the pan using the parchment paper and place it on a cooling rack. Make the glaze: Mix 1 cup powdered sugar with 2 tbsp lemon juice and 1½ tsp lemon zest. Glaze the pound cake: Drizzle the glaze on the cooled pound cake.

Serve: Slice the pound cake, serve, and enjoy. serving suggestions

This cake is fantastic, still warm from the oven or served at room temperature. I think it pairs beautifully with a scoop of no-churn strawberry ice cream. If I’m not in the mood for ice cream, I’ll top it with a dollop of fresh homemade whipped cream.

Sometimes I’ll even double down on the lemon flavor and serve each slice with a spoonful of homemade lemon curd.

Storage and Reheating

Place leftovers in an airtight container and store at room temperature for up to 3 days.

You can also wrap leftovers tightly in a layer of parchment paper and a second layer of aluminum foil, then freeze for up to 3 months. While you can refrigerate pound cake, it dulls the flavors and changes the texture.

If you choose to refrigerate or freeze it, try warming it in a 350°F oven with a touch of butter brushed on each slice. I don’t know if you’ve ever tried frozen cake, but it’s delightful straight out of the freezer as well.

The crumb stays soft, and it’s a perfect treat for a hot summer day.