Lemon Pound Cake: A Bright and Buttery Classic

Lemon Pound Cake is a timeless dessert that perfectly balances rich, buttery flavors with the bright, refreshing notes of lemon. This cake is ideal for breakfast, brunch, afternoon tea, or as a light dessert, and it pairs beautifully with a hot cup of tea or coffee. The dense yet tender texture of a traditional pound cake is complemented by the subtle tang of fresh lemon juice and the aromatic zest, creating a moist, flavorful cake that melts in your mouth. The optional lemon icing adds a sweet and tangy glaze, giving each slice a beautiful shine and enhancing the citrus flavor. Easy to prepare with simple ingredients, this cake is a classic crowd-pleaser that is perfect for both everyday enjoyment and special occasions.

Ingredients

Pound Cake
• 3 cups All-purpose flour, spooned and leveled off
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 1 cup Buttermilk
• 2 tbsp Grated lemon zest
• 3 tbsp Fresh lemon juice
• 3 Large eggs

Lemon Icing
• 1 cup Powdered sugar
• 2 tbsp Fresh lemon juice

Method

Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Properly preparing the pan ensures the cake releases easily after baking and prevents sticking.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. Sifting or whisking the flour mixture ensures even distribution of the leavening agents and avoids lumps.

Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3–5 minutes. Properly creamed butter and sugar incorporate air, which contributes to the cake’s tender texture.

Step 4: Add Eggs and Lemon Flavor
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the grated lemon zest and lemon juice, mixing until smooth. The fresh zest and juice provide vibrant citrus flavor throughout the cake.

Step 5: Incorporate Dry Ingredients Alternately with Buttermilk
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients, mixing gently after each addition until just combined. Overmixing can make the cake dense, so stir until incorporated.

Step 6: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so start checking at 55 minutes. The cake should have a golden crust and a firm, tender interior.

Step 7: Prepare Lemon Icing
While the cake is baking, whisk together powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding a little more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.

Step 8: Cool and Glaze
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack. Drizzle the lemon icing over the slightly warm cake, allowing it to seep into the cracks and edges for added flavor. Let the cake cool completely before slicing.

Tips for Perfect Lemon Pound Cake

1. Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for smooth mixing and even baking.
2. Zest Carefully: Only zest the yellow part of the lemon to avoid bitterness from the white pith.
3. Don’t Overmix: Mix until ingredients are just combined to maintain a tender crumb.
4. Check for Doneness: Use a toothpick or skewer in the center; it should come out clean or with a few moist crumbs.
5. Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Health and Flavor Notes

While indulgent, this lemon pound cake provides a bright and refreshing dessert option. The lemon juice and zest offer a natural citrus aroma and flavor without the need for artificial flavorings. The use of buttermilk contributes to a tender crumb while adding subtle tang. This cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream for a special treat. The dense yet tender texture ensures it slices beautifully, making it suitable for gifting or serving at gatherings.

Frequently Asked Questions

Q: Can I make this cake dairy-free?
A: Yes, substitute butter with a vegan butter or coconut oil and use a plant-based milk mixed with 1 tsp vinegar or lemon juice to mimic buttermilk.

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is preferred for flavor, but bottled juice can be used in a pinch. The flavor may be slightly less vibrant.

Q: Can I bake this in a different pan?
A: Yes, a 9×9-inch square pan or a bundt pan can be used. Adjust baking time accordingly; check for doneness with a toothpick.

Q: Can I add a glaze flavor twist?
A: Yes, add a teaspoon of vanilla or almond extract to the icing for a subtle flavor variation.

Q: How do I keep the cake moist?
A: Don’t overbake and let the cake cool in the pan for a few minutes before transferring to a wire rack. Cover with foil if storing to prevent drying out.

Q: Can I make mini loaf versions?
A: Yes, use mini loaf pans and reduce baking time to 30–40 minutes. Monitor closely to prevent overbaking.

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Conclusion

Lemon Pound Cake is a bright, buttery, and indulgent dessert that is simple to make yet impressive in flavor and presentation. The tender crumb, combined with the refreshing tang of lemon and optional icing, creates a dessert that is both comforting and elegant. Perfect for brunch, dessert tables, or gifting, this cake captures the timeless appeal of a classic pound cake with the uplifting flavor of citrus. With tips for preparation, storage, and flavor variations, this lemon pound cake is a versatile and crowd-pleasing addition to your baking repertoire.