The Best Lemon Pound Cake: Dense, Tender, and Bright
Storing and Serving
Store the glazed cake in an airtight container at room temperature for up to 3 days. If you're making it ahead, skip the glaze, wrap the cooled cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then glaze before serving. Slice with a serrated knife using a gentle sawing motion to avoid crushing the crumb.
Takeaway
A great lemon pound cake doesn't need fussy ingredients or complicated steps. It needs attention to temperature, a proper creaming method, and an understanding of how the acid and fat work together. When you get that crack on top and the glaze sets into a shiny shell, you'll know it was worth every minute. Serve it with a cup of black tea or a dollop of whipped cream—or just eat it standing at the counter, still warm from the oven. That's the real test.
Frequently Asked Questions
Why is my lemon pound cake dry?
The most common cause is overbaking. Check the cake at 50 minutes; the internal temperature should be about 210°F (99°C) when done. Also, ensure your butter and eggs are at room temperature—cold ingredients don't emulsify properly, leading to a dry crumb.
Can I use lemon extract instead of fresh lemon juice?
I don't recommend it. Fresh lemon juice provides acidity that reacts with the baking powder for lift, plus a bright, clean flavor. Lemon extract can taste artificial. If you must substitute, use 1 teaspoon of lemon extract and reduce the vanilla to ½ teaspoon, but the texture will be slightly different.
How do I get a crack on top of my pound cake?
That signature crack comes from the batter rising quickly and the top setting. Using a 325°F (163°C) oven and creaming the butter and sugar thoroughly encourages a good crack. If you don't get one, the cake is still fine—just not as picturesque.
Can I make this into a bundt cake?
Yes. Grease and flour a 10-cup bundt pan. Bake at 325°F (163°C) for 45-55 minutes. The glaze may need to be doubled to cover the larger surface area. Check for doneness with a toothpick as above.
Recipe: Lemon Pound Cake
Equipment
- 9x5-inch loaf pan
- stand mixer or hand mixer
- mixing bowls
- spatula
- wire rack
- zester
- small saucepan
Ingredients
- 1 ½ cups 190g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup 2 sticks, 226g unsalted butter, softened to room temperature
- 1 cup 200g granulated sugar
- 3 large eggs (at room temperature)
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract
- ¼ cup 60ml fresh lemon juice (from about 1 ½ lemons)
- ½ cup 120ml buttermilk, at room temperature
- For the Glaze:
- 1 cup 120g powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9x5-inch loaf pan thoroughly with butter or non-stick spray, then dust with flour, tapping out the excess. This ensures the cake releases cleanly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar on medium speed for 4-5 minutes, until light and fluffy. Scrape down the bowl once. This is the creaming step—don't rush it; it builds the cake's structure.
- Add the eggs one at a time, beating well after each addition (about 30 seconds each). Then beat in the lemon zest and vanilla extract until combined.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk and fresh lemon juice. Start and end with the flour. Mix just until the flour disappears—overmixing will make the cake tough. The batter will be thick and slightly glossy.
- Pour the batter into the prepared pan and spread it even. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and cracked. If the top browns too quickly (after 40 minutes), loosely tent with foil.
- Let the cake cool in the pan on a wire rack for 15 minutes. Then run a knife around the edges and turn the cake out onto the rack to cool completely, about 1 hour. Do not glaze while warm—the glaze will melt and soak in.
- For the glaze: whisk together powdered sugar and 2 tablespoons of lemon juice until smooth. Add more juice if needed for a pourable consistency. Stir in lemon zest if desired. Drizzle over the cooled cake. Let the glaze set for at least 15 minutes before slicing.