Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1½ cups butter, room temperature; 8 ounces cream cheese, room temperature; 3 cups sugar; 6 large eggs; 3 cups all-purpose flour; ¾ cup milk; ½ teaspoon salt; 1½ teaspoons lemon zest; 1 teaspoon vanilla extract; ½ teaspoon lemon extract; 1 cup powdered sugar; 1 tablespoon lemon juice; ¼ teaspoon lemon extract; ¼ teaspoon vanilla extract

By:

Marry

Published:

February 16, 2026

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Lemon Pound Cake is one of those magical desserts that effortlessly brings joy to any gathering. Imagine walking into a room filled with the sweet, tangy aroma of freshly baked lemon goodness. It’s a treat that feels like a warm hug, served on a plate! Whether you’re celebrating a special occasion or just treating yourself to a slice of comfort after a long day, this cake never disappoints. The blend of buttery richness and a zesty lemon finish creates a delightful experience. Plus, it’s super easy to make, which is just a bonus for us busy folks.

You can enjoy it plain or jazz it up with a delicious lemon glaze. Trust me, once you take a bite, you’ll understand why this Lemon Pound Cake often finds a spot on dessert tables everywhere. So let’s roll up our sleeves, gather the ingredients, and get ready to bake something truly special. You’ll be glad you did!

Why This Recipe Works

Lemon Pound Cake relies on a few key ingredients that work together to create its beloved moistness and flavor. The combination of butter and cream cheese adds richness. Butter provides a rich, buttery flavor, while cream cheese gives that moist texture you can’t resist. The fresh lemon zest brings a pop of brightness, cutting through the sweetness perfectly.

Moreover, the balance of flavors is incredibly important. You want that sweet and tart harmony in every bite. The cream cheese also helps stabilize the cake, so it doesn’t dry out, making it a cake that stays soft even a few days after baking.

Why You’ll Love This Lemon Pound Cake

One bite of this Lemon Pound Cake and you’ll understand its charm. The texture is dense yet just moist enough to feel like a treat with every forkful. It strikes the perfect balance between sweet and tangy, making it enjoyable for everyone, whether you’re a lemon lover or just someone who enjoys a good cake.

What’s great about this recipe is its versatility. Whether it’s a birthday party, a casual afternoon gathering, or just a well-deserved treat for yourself, Lemon Pound Cake fits the bill. You can easily dress it up with toppings or serve it as is, and it’s always a crowd-pleaser.

Ingredients for Lemon Pound Cake

Here’s what you’ll need to gather before you start baking this delightful cake:

1½ cups butter, room temperature
8 ounces cream cheese, room temperature
3 cups sugar
6 large eggs
3 cups all-purpose flour
¾ cup milk
½ teaspoon salt
1½ teaspoons lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 cup powdered sugar
1 tablespoon lemon juice
¼ teaspoon lemon extract
¼ teaspoon vanilla extract

Preparing the Lemon Pound Cake

Preheat Your Oven Properly

Before you get too excited, it’s time to preheat the oven to 350°F (175°C). This step helps ensure that your cake bakes evenly.

Prepare the Bundt Cake Pan

Next, grab your 9-10 cup bundt cake pan. Grease it well and lightly flour it to prevent any sticky situations later on when trying to remove the cake.

Cream Butter, Cream Cheese, and Sugar

In a large bowl, get an electric mixer ready. Combine the butter, cream cheese, and sugar, then whip them together for about 3-5 minutes. You want the mixture to be light and fluffy—this is where the magic begins!

Incorporate the Eggs Gradually

Now, slowly add in those 6 large eggs. Mix thoroughly after each addition. Scrape down the sides of your bowl as needed. This step ensures a smooth batter that will rise beautifully.

Combine Dry Ingredients with the Batter

It’s time to bring in the flour. Gradually add in the all-purpose flour while mixing on low speed. Stop mixing when everything is almost combined; over-mixing here can lead to a dense cake.

Add Remaining Ingredients

Mix in the milk, salt, lemon zest, vanilla extract, and lemon extract. Blend until everything is well combined. You should see a beautiful batter forming.

Bake the Cake

Now pour the finished batter into your prepared bundt pan. Pop it into the preheated oven and let it bake for about 1 hour and 20 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready!

Cool the Cake

Once baked, let the cake cool in the pan for 5-10 minutes. Then carefully flip the cake onto a plate and let it cool completely.

Make the Lemon Glaze

While the cake is cooling, let’s prepare a lovely lemon glaze. In a large bowl, whisk together the powdered sugar, lemon juice, lemon extract, and vanilla extract. Adjust the glaze’s consistency with more lemon juice if it’s too thick.

Drizzle and Serve

Once your cake has cooled, drizzle the glaze over the top. Give it a moment to set before slicing. For an extra treat, serve it with a dollop of whipped cream, fresh raspberries, or even a scoop of ice cream. It will be a hit!

Serving Suggestions

Consider pairing your lemon pound cake with fresh fruit or a comforting cup of tea. The fresh bursts of fruit contrast beautifully with the cake’s sweetness. A rich vanilla ice cream pairs particularly well, complementing the lemon with its creamy goodness.

Tips for Success

To ensure your Lemon Pound Cake turns out perfectly every time, keep these tips in mind:

Make sure all your ingredients are at room temperature. This helps them mix better.
Avoid over-mixing once the flour is added; this helps retain that light and fluffy texture.

Variations

Feel free to get creative with variations! For a delightful crunch, add poppy seeds to the batter. You can also substitute some of the lemon zest with orange zest for a lovely citrus twist.

Storage Tips

If you have leftovers (though let’s be honest, that’s unlikely!), store them in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop slices in the freezer for up to 3 months. This way, you’ll always have a sweet treat on hand when cravings hit!

FAQs

Can I use unsalted butter instead of salted butter?
Yes, you can. Just adjust the salt in the recipe accordingly.
How can I make my lemon pound cake more lemony?
Boost the amount of lemon zest and consider adding more lemon juice to the glaze.
Can I replace cream cheese with another ingredient?
Yes, you can use sour cream or Greek yogurt as alternatives.
What is the best way to store my lemon pound cake?
Ideally, store it in an airtight container at room temperature.
How long can I freeze lemon pound cake?
It can be frozen for up to 3 months. Just ensure it’s well-wrapped.

This Lemon Pound Cake recipe is a gem. The rich flavor combined with a touch of citrus makes it perfect for every occasion. Bake a loaf for your friends, share it with family, or simply enjoy a piece all to yourself. Embrace the joy of baking and relish the deliciousness!

Lemon Pound Cake

Why This Recipe Works

Why You’ll Love This Lemon Pound Cake

Ingredients for Lemon Pound Cake