From the moist cake to the decadent glaze, this Lemon Pound Cake Recipe does not disappoint. Each bite is delicious and full of lemon flavor.
I’m a huge fan of Lemon Desserts. There is something so amazing about the sweet and tangy lemon flavor that makes this lemon pound cake so tasty.
Not only does it taste great, but it looks so pretty too. You can serve this for dessert or with brunch. I think it would look so pretty served at a bridal shower or luncheon.
Anything lemon around here is always a favorite Spring Dessert. We love this easy Lemonade Pie , Lemon Cake and Lemon Cake Mix Cookies just to name a few.
Lemon flavored dessert is always a family favorite. We also make Lemon Lush Dessert. Chocolate fans might like Chocolate Pound Cake.
Table of contents
Why We Love This Recipe
- Classic Lemon Dessert – Lemon is the perfect spring and summer dessert. It is full of lemon flavor and the glaze is a must to this lemon loaf recipe.
- Many Ways to Serve – You can easily serve this cake as it is or with a side of fresh berries. I like to make an extra serving of lemon glaze to serve over the top of the fruit.
- Lemon Lovers – If you love lemon then you must make this pound cake. It is bright, citrus and the best lemon dessert.
Ingredients
For the Cake
- Flour. Plain all-purpose flour.
- Baking Soda. You can use one of the Best Baking Soda Substitutes if you run out.
- Butter. Make sure to use unsalted butter.
- Eggs. I use large eggs in this cake.
- Lemon Juice and Lemon Zest. This really heightens the flavor.
- Milk. I prefer to use whole milk because its so rich.
For the Glaze
- Powdered sugar. Sift the powdered sugar to remove lumps.
- Lemon Juice. Use fresh lemon juice. I would not substitute lemon extract for fresh lemon juice flavor.
Find the complete list of ingredients at the bottom of the page.
How to Make Lemon Pound Cake
- Step 1 – Heat oven and prepare pans – First, go ahead and preheat the oven. I also like to line the loaf pan with parchment paper or spray non-stick cooking spray. This makes getting the loaf out of the pan much easier.
Step 2. Second, use a small bowl and stir together the milk and lemon juice. Just set that aside because you will need that later.
Step 3. Next, in a medium bowl, combine the butter and sugar together. You want the mixture to be fluffy. You can use a stand mixer with paddle attachment or a hand mixer.
Step 4. Add the eggs into the mixture one at a time. Make sure to mix everything between each one.
Step 5. Once, this is mixed together, add the lemon zest.
Step 6. Now it is time to mix together the dry ingredients- flour, salt and baking soda.
Step 7. You will need to add the flour mixture and milk mixtures into the butter mixture.
Step 8. Finally, grab your loaf pan and pour this cake batter mixture into it and bake. You should be able to insert a toothpick into the center and come out clean or just with tender crumb.
Step 9. Make sure to let this cool completely before putting the glaze on top. Go ahead and put it on a wire rack to cool.
Step 10. Let’s make the icing while the pound cake cools. Whisk together the powdered sugar and lemon juice.
Step 11. Pour the glaze over the top of the cooled cake.
Pro Tips
- Prepare Baking Pans – We recommend lining the loaf pans with parchment paper or cooking spray. This helps to remove the lemon loaf from the pan.
- Mixing Ingredients – Mix ingredients thoroughly until the ingredients are combined. You can mix ingredients by hand or with an electric mixer.
- Room Temperature Ingredients – We recommend before mixing ingredients that they are at room temperature. They blend better and keeps the mixture from being lumpy.
- Frosting Lemon Loaf – Make sure when frosting the lemon loaf that it has cooled to room temperature.
- Cooking Lemon Loaf – To check if the lemon loaf is done, we recommend sticking a toothpick in the center. If it comes out clean the lemon loaf is done.
- Pan Size – We used a loaf pan but you can use a Bundt cake pan to make this recipe.
- Try making mini loaves – This would be adorable for gift giving. You can wrap each loaf in cellophane and tie with ribbon. It would make a great gift for friends, neighbors, coworkers and more.
- It is important to adjust the glaze accordingly – You may need to add more milk or powdered sugar to get to the consistency you prefer.
- Make sure to not let the top brown – You don’t want the top of the lemon loaf to get too brown while it bakes. Check on it periodically and if it is starting to brown, cover it with foil.
Frequently Asked Questions
Just wrap it in cling plastic wrap and place in a freezer bag. Allow it to thaw on the counter until you are ready to serve.
Another idea is to freeze in slices instead of the entire loaf. This is perfect so that you can grab a slice whenever you want one and not the entire loaf.
You might want to double the recipe like we do so you can have one now and one for later. It really isn’t any more work to make extra and you can stock your freezer.
Get more tips and learn Can You Freeze Pound Cake.
We used all-purpose flour to make this lemon pound cake. But you can use cake flour instead. Some recipes indicate that the cake is moister when you use cake flour.
This lemon loaf can easily stored at room temperature. Make sure to place in an airtight container and it will last about a week.
Try More Easy Lemon Desserts
- Lemon Cake Recipe
- Copycat Starbucks Lemon Loaf Recipe
- Easy Lemon Poke Cake Recipe
- Lemon Cheesecake Bars Recipe
- 2 Ingredient Lemon Bar Recipe
- Lemon Icebox Pie Recipe
More Easy Cake Recipes
- Easy Pound Cake Recipe
- Chocolate Cherry Dump Cake Recipe
- 7 Up Cake Recipe
- Chocolate Depression Cake
- Chocolate Bundt Cake Recipe
It is the perfect recipe for anyone that loves pound cake and lemon. Try it today and leave a comment and star rating.
Lemon Pound Cake Recipe
Ingredients
- FOR THE CAKE:
- 1 1/2 cup Flour
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/2 cup Butter softened at room temperature
- 1 cup Sugar
- 2 Large Eggs
- 3 Tbsp Lemon Juice
- 1 Tablespoon Lemon Zest approximately from 3 lemons
- 1/2 cup Milk
- FOR THE GLAZE:
- 1 cup Powder sugar
- 2 Tbsp Lemon Juice
Instructions
- Preheat the oven to 350 degrees F and line a 9 in loaf pan with parchment paper or spray with a non-stick cooking spray.
- In a small bowl, stir together the milk and lemon juice. Then set aside.
- In a large bowl, cream together the butter and sugar together with a hand held or stand up mixer until the mixture is light and fluffy.
- Slowly add in the eggs into the mixture one of time mixing in between each egg. Then stir in the lemon zest.
- In a separate bowl, combine the flour, salt and baking soda.
- Then add the flour and milk mixtures alternatively into the butter and sugar mixture stirring as you go.
- Pour the mixture into the loaf pan and bake uncovered for 50-60 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Let the cake cool for 10-15 minutes in the pan and then move to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice in a medium size bowl.
- Once the cake has cooled, pour the glaze over the top, slice and enjoy!
Can I use almond flour???
I haven’t tried that before so I’m not sure. Generally almond flour needs more binding (like more eggs) so I would definitely want to test that out before suggesting it. If you are looking to make the recipe gluten free, I would substitute 1:1 gluten free flour for the regular flour in this recipe. Thank you!