Lemon Pound Cake

I still remember the soft, yellow light in my grandmother’s kitchen in Virginia, where the smell of lemon zest and butter meant something truly special was happening. She taught me that a true pound cake isn’t just about the ingredients you toss in a bowl—it’s about the patience to let the butter and sugar dance until they are pale, fluffy, and full of air. This lemon pound cake captures that nostalgia perfectly, offering a slice of sunshine that feels like a warm hug on a plate. It is the kind of recipe that doesn’t just feed a crowd; it brings them together.

this Recipe

This recipe marries the comforting density of a classic Southern pound cake with the bright, awakening zest of fresh lemon and the tang of buttermilk. It delivers that signature golden dome and a tender, moist crumb that melts on your tongue, never feeling heavy or dry. Whether you are baking for a Sunday church potluck, a family reunion, or just a quiet afternoon tea, this cake is a reliable showstopper that proves love really is the most important ingredient.

A Perfect Treat for Any Occasion

This lemon pound cake sits right at the intersection of comfort food and culinary precision. Unlike lighter sponge cakes, this recipe leans into the traditional pound cake texture—tight, dense, and incredibly velvety—while the buttermilk works its magic to keep every crumb tender. The acidity breaks down the gluten just enough to prevent toughness, resulting in a slice that holds its shape but dissolves beautifully when you take a bite.

You will also appreciate the depth of flavor here. We aren’t just relying on sugar; we are building layers of citrus notes using both lemon extract in the batter and fresh lemon juice in the glaze. The technique of dropping the oven temperature immediately after putting the cake in allows the interior to cook evenly without scorching the beautiful exterior, giving you that professional bakery finish right at home.

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The Foundation

To achieve that perfect crumb, we rely on a few pantry staples that need to be treated with care. Here is what you will need to gather before you start:

• Unsalted Butter: You will need 1 ½ cups (3 sticks), and it must be softened to room temperature. This is the backbone of flavor and structure. We use unsalted so we can control the salt level ourselves.
• White Sugar: 2 ½ cups might seem like a lot, but it is necessary to aerate the butter during the creaming process and to tenderize the gluten structure.
• Eggs: Four large eggs, also at room temperature. Cold eggs will shock the butter and break your emulsion, leading to a heavy cake.
• Buttermilk: This is the Southern baker’s secret weapon. The acid reacts with the baking soda and tenderizes the protein in the flour for a moist texture.
• Lemon Extract: We use extract in the batter for a concentrated flavor that doesn’t add too much liquid, which could throw off the ratio.
• All-Purpose Flour: 3 ½ cups, sifted. Sifting is crucial here to prevent lumps and ensure the flour incorporates evenly without overmixing.
• Glaze Ingredients: Confectioners’ sugar, fresh lemon juice, a little butter, and lemon zest create a sweet-tart finish that locks in moisture.

How to Make It

Step 1: Prep Your Station

Gather all your ingredients first—mise en place makes baking stress-free. Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour a fluted tube pan (like a Bundt pan). Don’t skip the flouring step; these cakes love to stick if the pan isn’t properly coated.

Step 2: Sift Dry Ingredients

In a medium bowl, sift together the all-purpose flour, salt, and baking soda. Sifting not only removes lumps but also aerates the flour, which helps in creating a lighter cake. Set this mixture aside.

Step 3: The Creaming Method

In a large bowl, beat the softened butter and white sugar with an electric mixer. You want to beat this for a full 10 minutes. This might feel like a long time, but you are mechanically forcing air into the butter, which is the primary leavening agent for a classic pound cake. The mixture should look pale yellow and fluffy, like a cloud.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before cracking the next one. This maintains the emulsion you worked so hard to create in step three.

Step 5: Alternate Wet and Dry

Reduce your mixer speed to low. Add the flour mixture in three batches, alternating with the buttermilk. Begin and end with the flour mixture. Beat well after each addition, but be careful not to overwork the batter once the flour is in, or the cake could become tough. Gently stir in the lemon extract at the end.

Step 6: Bake with the Temperature Drop

Pour the batter into your prepared pan and smooth the top. Place the pan into the preheated oven and immediately reduce the temperature to 325 degrees F (165 degrees C). This initial heat gives the cake a lift, while the lower temperature allows it to bake thoroughly without burning. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Release

Remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Tap the pan firmly on the counter a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert it to release the cake. Let it cool completely on the rack over a sheet of parchment paper.

Step 8: Glaze and Serve

While the cake cools, beat the confectioners’ sugar, lemon juice, softened butter (2 tablespoons), and lemon zest until smooth. Pour about half of the glaze over the cake while it is still slightly warm to let it soak in. Let it cool for another 20 minutes, then pour the remaining glaze over the top for a beautiful finish.

Jesse’s Secrets to Success

• Room Temperature is King: I cannot stress this enough—your butter and eggs must be at room temperature. If they are cold, the batter will curdle/separate, and you won’t get that high rise or velvety texture we are looking for. Master these basics with our foundational recipes to see how temperature affects crumb.
• The 10-Minute Rule: When the recipe says cream for 10 minutes, set a timer. Most home bakers stop at 3 or 4 minutes. Going the full distance creates millions of tiny air bubbles that expand in the oven, giving the cake its lift and lightness.
• Pan Preparation: Bundt pans can be tricky. I prefer using a baking spray that contains flour, or using melted shortening brushed into every crevice followed by a dusting of flour. If you miss a spot, the cake will tell on you.
• Don’t Peek: Resist the urge to open the oven door during the first 45 minutes. The rush of cool air can cause your beautiful cake to collapse.

Make It Your Own

• Lemon-Blueberry: Toss 1 cup of fresh blueberries in a tablespoon of flour (to prevent sinking) and fold them gently into the batter just before pouring it into the pan. This adds a burst of fruitiness that pairs lovely with the lemon.
• Citrus Medley: Swap half the lemon extract for orange extract and use orange juice in the glaze for a sunny citrus blend.
• Poppy Seed Twist: Add 2 tablespoons of poppy seeds during the final mixing step for a classic flavor combination and a lovely speckled look. If you enjoy incorporating fresh ingredients, read our guide on fresh fruit baking for more tips on keeping fruit suspended in batter.

How to Serve

This lemon pound cake is versatile enough for a fancy dinner party or a casual kitchen snack. For a summer gathering, I love slicing it thick and serving it with macerated strawberries and a dollop of fresh whipped cream. The tartness of the lemon plays beautifully against the sweet berries.

If you are serving this for brunch, it goes wonderfully with a dark roast coffee to balance the sweetness. For those who prefer a lighter option in the morning, our lemon yogurt cake is another fantastic choice, but for a true celebration of texture, this pound cake stands alone.

The Final Slice

There is something deeply satisfying about pulling a perfect pound cake out of the oven. It connects us to generations of bakers who knew that simple ingredients, treated with respect and patience, yield the most delicious results. I hope this lemon pound cake becomes a new tradition in your kitchen, bringing family and friends to the table to share a slice.

For another colorful celebration option, you might want to try our lemon rainbow cake next. We also love seeing how different bakers approach lemon desserts, like this lovely version from Preppy Kitchen, though we think the buttermilk in our recipe gives it that special Southern soul. Happy baking, y’all!

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