There is just something magical about a classic pound cake, isn’t there? It’s simple, deeply comforting, and requires just a few perfect ingredients instead of a mountain of fussy additions. But let’s be honest, plain pound cake can sometimes be a little… dry. Well, I fixed that! After years of tweaking my grandmother’s original recipe—and maybe a few happy mishaps along the way—I finally nailed it.
This **Classic Lemon Pound Cake** is intensely flavorful, bursting with bright citrus, and genuinely the most moist cake I have ever pulled out of my oven. Seriously, this recipe is a keeper. It’s the one I proudly bring to every potluck, and I’ve been perfecting this version for over a decade now. Get ready for the best lemon cake experience of your life!
Why This Classic Lemon Pound Cake Stands Out (E-E-A-T Focus)
When a recipe has been tested, adjusted, and perfected over years—that’s when you know you’ve got something special. This isn’t just a fluffy cake; it’s dense perfection that doesn’t crumble into dry dust the second you slice it. Trust me when I say the texture here is exactly what a pound cake should be.
You’ll want to make this recipe because:
- It has an unbelievably moist crumb, even on day three!
- The lemon flavor is bright and present—none of that weak citrus stuff.
- It has that satisfying, slightly dense structure that just screams ‘classic dessert.’
When you follow this guide, you’re getting years of kitchen experimentation baked right in. If you love bright, lemony treats, you might also adore my recipe for extra fluffy lemon muffins if you need something quicker. And hey, if you branch out later and start looking for savory bakes, my keto taco casserole is also a family hit!
Achieving Ultimate Moisture in Your Classic Lemon Pound Cake
The secret to keeping this cake tender lives entirely in the creaming step, which we’ll talk about in detail later. When you beat the butter and sugar properly, you’re incorporating the air needed for a light structure, but you’re also ensuring those fats coat the flour just right. That prevents gluten development and keeps every bite soft and wonderful.
Gathering Ingredients for Your Classic Lemon Pound Cake
You know, the beauty of a true pound cake is that it doesn’t require specialty flours or exotic extracts. It relies on pantry staples done right! But precision matters here, especially when we are chasing that ultimate level of moisture and bright lemon flavor.
Grab your apron, because here is exactly what you need for this amazing loaf. Make sure your butter is truly softened—not melted, just soft enough to press an indent in easily:
- 1 cup unsalted butter, softened
- 3 cups granulated sugar (yes, three cups, that’s where the structure comes from!)
- 4 large eggs (room temperature is best, trust me!)
- 1 tablespoon lemon zest (and I mean fresh zest, not that jarred stuff!)
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
And don’t forget the glaze components we add at the very end. We’ll whip those up once the cake is completely cool. If you ever need to know how to make heavy cream at home in a pinch, I’ve got a little guide for that right here, though for this cake, whole milk is the required ingredient!
Ingredient Notes and Substitutions for the Classic Lemon Pound Cake
If you really want that pucker to jump off the plate, you can certainly add 1 teaspoon of lemon extract when you add the vanilla for an extra punch. Also, if you happen to have buttermilk on hand instead of whole milk, using that instead gives the final cake a wonderful, slight tanginess that complements the lemon perfectly. It’s an easy swap that really elevates things!
Essential Equipment for Baking the Classic Lemon Pound Cake
We aren’t making anything fussy here, but we do need the right tools to get that perfect pound cake shape. First off, you absolutely need a 10-inch tube pan. This keeps the center cooking evenly, which is key for such a dense cake. Make sure you have a sturdy electric mixer for the creaming step, along with good measuring cups and bowls for mixing everything separately.
Step-by-Step Instructions for the Perfect Classic Lemon Pound Cake
Okay, now for the fun part—mixing! We’re going to follow the process exactly, because with a pound cake, the directions are less like suggestions and more like crucial laws of physics. If you follow the order and keep an eye on that mixing time, you won’t have any sad, dense bricks coming out of your oven. You can check out my recipe for amazing lemon cooler cookies later if you get the sugar bug!
Preparing the Batter for Your Classic Lemon Pound Cake
First things first, get that oven heated to 325°F (160°C) and properly grease and flour your 10-inch tube pan. We need that pan ready to go! Now, grab your mixer and cream that softened butter with the *three* cups of sugar. You need this mixture to look genuinely pale and fluffy—seriously, don’t rush this! Once the texture is light, beat in the eggs one at a time. Wait until the first one is completely incorporated before adding the next one. Stir in your lemon zest and vanilla. For the dry ingredients, whisk the flour, baking powder, and salt together really well in a separate bowl. Here is the most important expert tip: you must alternate adding the dry mixture and the milk to your wet ingredients, starting and ending with the flour. Mix on low speed only until *just* combined. I mean it—stop mixing the second you don’t see streaks of dry flour!
Baking and Cooling the Classic Lemon Pound Cake
Pour all that beautiful batter right into your prepared tube pan and smooth the top gently. Pop it into the preheated oven for about 60 to 75 minutes. How do you know when it’s done? That wooden skewer test is essential. If it comes out clean, you’re golden! Let the cake sit in that hot pan for exactly 10 minutes once you take it out. If you try to flip it sooner, it might stick or break, and we worked too hard on that texture for that to happen!
Making and Applying the Lemon Glaze
Once the cake has cooled completely on that wire rack—and I mean stone cold—it’s time for the finishing touch! For the glaze, it’s dead simple: just whisk one cup of powdered sugar together with the 1/4 cup of fresh lemon juice until it’s smooth and pourable. If it seems too thick, add a tiny splash more juice; if it seems too thin, dust in a little more powdered sugar. Drizzle this right over the top and let it set up before slicing!
Tips for Success When Making Your Classic Lemon Pound Cake
Even with a great recipe, sometimes things go sideways, right? Not with this lemon pound cake! I rely on these few little rules every single time to guarantee a perfect result. First and foremost, your butter and eggs absolutely must be at room temperature. I know the temptation to rush is strong, but cold ingredients will never cream together properly—they end up fighting each other instead of emulsifying, which means a heavy, dense cake!
Second, grate that lemon zest first! Like, before you even preheat the oven. The zest holds all that gorgeous essential oil flavor, and once you squeeze the juice, the zest flavor actually dulls a bit. Get that brightness locked in early! Also, measure your flour using the spoon-and-level method, not scooping straight from the bag. Too much flour is the fastest way to dry out any cake.
If you are looking for other ways to use lemons in your routine, I have a wonderful recipe for a slimming lemon balm tea that I sip on in the afternoons!
Storing and Reheating Your Delicious Classic Lemon Pound Cake
This cake is actually fantastic as a day-two bake, which is rare for lemon treats! Since it has a lovely density and a slightly firm glaze, you can definitely keep it covered on the counter at room temperature for up to three days. I usually cover the whole thing loosely with foil or put it into an airtight container.
If you happen to keep it refrigerated, just remember to let a slice sit out for about 20 minutes before serving—it tastes so much better when it’s not chilled through. If you’re in a rush and just need a quick boost of warmth, microwave a slice for just 8 to 10 seconds. It brings out the butteriness and softens that glaze just slightly. Don’t reheat the whole cake, though; it just doesn’t work the same way!
Frequently Asked Questions About Classic Lemon Pound Cake
I get so many wonderful questions every time I post this recipe! It seems everyone wants their pound cake to be absolutely perfect, and honestly, I don’t blame you. I’ve gathered the most common questions about texture and pan choices right here. If you love this citrus flavor profile, you absolutely have to check out my recipe for rich limoncello cake sometime!
Why did my classic pound cake sink in the middle?
Oh man, the dreaded sink! Usually, this happens because one of two things went wrong. Chances are, you opened the oven door too early while it was still setting up in the first 45 minutes—the rush of cool air causes it to deflate instantly. Or, sometimes if you have too much leavening agent, it rises too fast, collapses, and bakes heavy. Double-check your baking powder measurement next time!
How can I make the lemon flavor even stronger in this classic cake?
I mentioned it before, but it bears repeating because it is that important for intense citrus flavor! If you want the brightest lemon possible, use fresh zest *and* add a teaspoon of lemon extract along with the vanilla extract during the mixing process. Also, when you make the glaze, use slightly less powdered sugar than noted, making the glaze more concentrated with lemon juice. It makes a huge difference!
Can I use buttermilk instead of whole milk in this classic lemon pound cake?
Yes, absolutely! Buttermilk is a fantastic swap here. Since a pound cake is already rich with all that butter and those eggs, the acidity in buttermilk tenderizes the crumb just a touch more and adds a subtle background tang that just sings next to the lemon—it’s a wonderful upgrade if you have some on hand. If you’re looking for something a bit lighter but still lemony, my best-ever lemon cupcake recipe is lighter and airier than a pound cake!
Can I use a different pan for this Classic Lemon Pound Cake?
That 10-inch tube pan is the gold standard because its shape helps big, dense cakes cook evenly all the way through. However, you can absolutely use a standard 12-cup Bundt pan; just watch the time—it might bake a little faster. If you decide to use two 9×5 inch loaf pans instead, expect your baking time to increase maybe 10 to 15 minutes longer because the batter is deeper, so keep checking it with that skewer!
Nutritional Estimates for Classic Lemon Pound Cake
I know many of you are super mindful about what goes into your treats, and I get it! While I focus mostly on taste and how much joy this cake brings, I did run the numbers for a standard slice of this **Classic Lemon Pound Cake** just so you have a reference point. Remember, these are just estimates based on the standard ingredient amounts I listed earlier, so they can shift a tiny bit depending on brands or exact measurements.
If you are watching macros or tracking sugar, here is the breakdown for one slice:
- Serving Size: 1 slice
- Calories: 380
- Fat: 20g (with 12g saturated fat)
- Carbohydrates: 48g (Fiber: 1g)
- Protein: 5g
- Sugar: 45g
- Cholesterol: 75mg
As you can see, with all that butter and sugar making it so wonderfully moist and rich, it definitely packs a sweet punch! That’s why I always suggest serving it with a nice, strong cup of coffee. That slight bitterness really balances all the sugar in the glaze perfectly. Enjoy every bite, because this cake earns its spot!
Share Your Classic Lemon Pound Cake Creations
Now that you’ve got the recipe, the oven has done its job, and your kitchen smells like sunshine, I really, really want to hear from you! Please don’t just bake this gorgeous **Classic Lemon Pound Cake** in silence—I live for hearing about your successes.
If you made this recipe, I would be so grateful if you could pop down to the comments section and leave a quick rating. It helps other bakers find the best version out there! Even better, take a picture of your beautifully glazed loaf and share it on social media. Tag me so I can see your handiwork!
If you enjoyed this taste of bright citrus, make sure you check out my much simpler easy lemon dessert guide for quick, no-fuss finales. Happy baking, and I can’t wait to see those sunny yellow cakes!
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Classic Lemon Pound Cake
- Total Time: 90 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A simple recipe for a moist and flavorful lemon pound cake.
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Pour the batter into the prepared tube pan.
- Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- For a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla.
- You can substitute buttermilk for whole milk for a slightly tangier cake.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon pound cake, classic cake, simple dessert, sweet bread, citrus cake