High Protein Recipe

Classic Moist Lemon Pound Cake

Updated on 4 min read

Quick Description

This Classic Moist Lemon Pound Cake is rich, buttery, and bursting with bright lemon flavor. With a perfectly tender crumb and a sweet citrus glaze, it’s the ideal dessert for lemon lovers. Whether enjoyed with tea, served as a light treat, or given as a homemade gift, this cake delivers simple perfection every time.

Servings & Timing

  • Serves: 8–10 slices
  • Prep Time: 10 minutes
  • Cook Time: 50–60 minutes
  • Total Time: ~1 hour 10 minutes

Ingredients List

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup fresh lemon juice
  • 2 tbsp lemon zest
  • ½ cup whole milk (or buttermilk)
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Instructions

1. Prepare the Batter

  • In a large bowl, cream together softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in lemon zest, lemon juice, and vanilla.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Add dry ingredients to the wet mixture, alternating with milk. Mix until smooth and creamy.

2. Pour & Preheat

  • Preheat the oven to 350°F (175°C).
  • Grease and flour a loaf pan.
  • Pour the batter evenly into the pan (as shown in the image).

3. Bake

  • Bake for 50–60 minutes, or until a toothpick comes out clean.
  • Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack.

4. Add the Glaze

  • Whisk powdered sugar and lemon juice together.
  • Drizzle over the warm cake for extra moisture and shine.

Nutrition (Per Slice – Approx.)

  • Calories: 380
  • Protein: 5g
  • Carbs: 48g
  • Fat: 18g
  • Sugar: 32g
  • Fiber: 1g

Benefits

  • Rich Lemon Flavor: Fresh juice and zest enhance the aroma and taste.
  • Moist & Tender: Butter and milk create a perfect soft crumb.
  • Simple & Classic: Easy, reliable recipe for any occasion.
  • Perfect for Pairing: Great with tea, coffee, berries, or whipped cream.

Additional Notes

  • Room temperature ingredients blend better for a smoother batter.
  • Do not overmix; it keeps the cake fluffy.
  • The glaze can be doubled for extra sweetness and shine.

Dietary Info

  • Vegetarian: Yes
  • Gluten-Free Option: Use a 1:1 GF flour blend
  • Dairy-Free Option: Substitute with vegan butter + almond milk

Brief Introduction

This lemon pound cake is a timeless treat with a perfect balance of buttery richness and lemon brightness. Made with simple pantry ingredients, it gives you a moist, melt-in-your-mouth texture that’s ideal for breakfast, dessert, or afternoon tea.

Step-by-Step Cooking Guide

  1. Cream Butter & Sugar: Beat until fluffy for the perfect texture.
  2. Add Eggs & Flavor: Incorporate lemon zest, juice, and vanilla.
  3. Mix Dry Ingredients: Whisk flour, baking powder, and salt.
  4. Combine: Alternate dry ingredients with milk.
  5. Bake: Until golden and fragrant.
  6. Glaze: Pour lemon glaze over warm cake.

Ingredient Details & Substitutions

  • Butter: Creates richness—can substitute with margarine or vegan butter.
  • Milk: Buttermilk adds extra tenderness.
  • Lemon Juice: Fresh is best—bottled reduces flavor intensity.
  • Flour: All-purpose keeps structure; GF flour works too.

Recipe Variations & Serving Suggestions

  • Blueberry Lemon Pound Cake: Add 1 cup fresh blueberries.
  • Lemon Coconut Cake: Sprinkle coconut on top of glaze.
  • Glazed Lemon Loaf: Double the glaze for a Starbucks-style loaf.
  • Serve With:
    • Fresh berries
    • Whipped cream
    • Warm tea
    • Vanilla ice cream

Storage & Make-Ahead

  • Room Temp: Store in an airtight container for 3 days.
  • Fridge: Lasts up to 1 week.
  • Freeze: Wrap slices individually and freeze up to 2 months.

FAQs

1. Can I make it extra lemony?
Yes—add more zest or use lemon extract.

2. Can I use oil instead of butter?
You can, but the texture will be less dense and “pound cake–like.”

3. Can I bake this in another pan?
Yes—bundt pan or mini loaf tins also work (adjust baking time).

Optional Personal Story

I created this lemon pound cake recipe because I love simple desserts that still feel special. The glaze soaking into the warm cake became my favorite part—it adds the perfect citrus punch and keeps every slice incredibly moist.

Call-to-Action

Try this Classic Moist Lemon Pound Cake whenever you need a bright, buttery treat that melts in your mouth. It’s easy, delicious, and guaranteed to impress!

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