I remember sneaking slices of my grandmother’s lemon cake as a kid, the tangy citrus a delightful contrast to the buttery crumb. It was pure sunshine on a plate, a memory I wanted to recreate, but needed it to be simple and reliable. This Moist Lemon Pound Cake has become my go-to, perfectly capturing that nostalgic flavor with a foolproof recipe that yields a consistently tender and flavorful cake.
The aroma alone, filling the kitchen with bright lemon zest, is enough to lift your spirits. It’s a delightful treat to serve with afternoon tea, enjoy after dinner, or bring a little sunshine to potlucks and gatherings. It’s a classic for the most discerning foodie. This lemon pound cake is sure to become a family favorite.
Why You’ll Love This Recipe
- Ready in under 1.3 hours.
- Unbelievably moist and tender thanks to a simple technique.
- Bursting with bright, refreshing lemon flavor, making it an instant mood booster.
- Perfect for any occasion, from casual brunches to elegant desserts.
- Uses simple ingredients you likely already have in your pantry.
- Freezes beautifully, so you can enjoy it anytime.
Ingredients Breakdown
- All-Purpose Flour: Forms the structure of the cake. Make sure to measure correctly (a spoon and a level are recommended) to avoid a dry cake. For a lighter texture, you can substitute some of the all-purpose flour with cake flour (use about ¼ cup cake flour for every cup of all-purpose flour).
- Granulated Sugar: Sweetens the cake and contributes to its tenderness.
- Salt: Balances the sweetness and enhances the other flavors.
- Baking Powder: The leavening agent that makes the cake rise. Make sure it’s fresh for the best results.
- Unsalted Butter: Adds richness and flavor. It’s crucial to use room-temperature butter for proper creaming, which incorporates air into the batter for a light and fluffy cake.
- Eggs: Provide structure, richness, and moisture. Use large, room-temperature eggs for best results.
- Lemon Zest: Adds intense lemon flavor and aroma. Use a microplane or fine grater to zest the lemon, being careful to avoid the white pith underneath.
- Lemon Juice: Adds tanginess and moisture. Freshly squeezed lemon juice is always preferred for the best flavor. Bottled juice can also be used, but the flavor will be slightly different.
- Vanilla Extract: Enhances the other flavors and adds a touch of warmth. Use pure vanilla extract for the best flavor. Imitation vanilla can also be used, but it won’t have the same depth of flavor.
Kitchen Tools Needed
Before you start baking this lemon pound cake, gather your tools.
- Loaf pan (9×5 inch)
- Mixing bowls
- Electric mixer (stand or hand)
- Zester or Microplane
- Lemon juicer
- Whisk
- Spatula
- Durable Design: Our stainless steel lemon squeezer is crafted for long-lasting use, offering excellent corrosion resista…
- Effortless Juice Extraction: Easily extract every drop from lemons, limes, and other citrus fruits with our lemon lime s…
- Easy to Use: Our stainless steel citrus juicer manual is designed for convenience. It features a threaded groove that se…
If you don’t have an electric mixer, a sturdy whisk and some elbow grease will do the trick, but it will involve more time and effort.
How To Make Lemon Pound Cake
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan. This ensures the baked lemon pound cake releases easily.
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder. This ensures even distribution of the dry ingredients.
- In a separate large bowl, cream together the room temperature butter and sugar until light and fluffy. This crucial step incorporates air into the batter, resulting in a tender cake.
- Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract. Make sure each egg is fully incorporated before adding the next. Avoid overmixing at this stage.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, beginning and ending with the dry ingredients. Mix until just combined. A few streaks of flour are okay – you’ll complete the incorporation in the next step.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Visual cues: golden brown on top and edges pulling away slightly from the pan. Check after 65 minutes; oven temperatures vary.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Resist the urge to slice it while it’s still warm! This helps the lemon pound cake firm up without crumbling.
Pro Tips For Success
- Room Temperature Ingredients are Key: Using room temperature butter and eggs ensures they emulsify properly, creating a smooth batter and a tender cake.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Measure Flour Accurately: Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can lead to a dry cake.
- Lemon Zest is Your Friend: Don’t skimp on the lemon zest! It provides the most intense lemon flavor.
- For Extra Moisture: Brush the cooled cake with a simple lemon syrup (equal parts lemon juice and sugar, heated until the sugar dissolves).
Variations & Dietary Swaps
- Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose baking blend. Be sure to include xanthan gum if your blend doesn’t already contain it.
- Poppy Seed Lemon: Add 2-3 tablespoons of poppy seeds to the batter for a slight nutty flavor and added texture. You can also add orange zest with lemon.
- Lemon Glaze: Whisk powdered sugar with a bit of lemon juice for a simple glaze to drizzle over the lemon pound cake.
- Dairy-Free: Use a plant-based butter substitute and a plant-based milk alternative to ensure a delicious, moist lemon pound cake.
Serving Suggestions
- Dust with powdered sugar for a simple and elegant presentation.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with fresh berries for a bright and flavorful dessert.
- Enjoy with a cup of hot tea or coffee. This cake also makes a fantastic base for strawberry shortcake!
Storage & Reheating
Store the cooled lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake, tightly wrapped in plastic wrap and aluminum foil, for up to 2 months. Thaw overnight in the refrigerator. While it won’t exactly be like just baked, it will still be delicious!
Frequently Asked Questions
This Moist Lemon Pound Cake recipe is a guaranteed crowd-pleaser, delivering sunshine in every slice. It’s a testament to how simple ingredients, when combined with care, can create something truly extraordinary. Feel free to experiment with the variations – a little poppy seed addition will enhance the flavour!
Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your creations on social media.
Related Recipes
- Lemon Poppy Seed Muffins: For a quick and easy breakfast treat or a light snack.
- Lemon Bars: Another classic lemon dessert with a buttery shortbread crust and a tangy filling.
- Blueberry Lemon Scones: Perfect for a weekend brunch, the juicy blueberries complement the bright lemon flavor.
Moist Lemon Pound Cake
Bake a perfectly moist lemon pound cake with bright citrus flavor. This easy recipe creates a tender, buttery cake that's perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tablespoons lemon zest
- ½ cup lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 65-75 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.
Notes
Nutrition: Nutrition information will vary based on specific ingredients and brands used.
Notes: For extra moisture, brush the cooled cake with a simple lemon syrup.