Perfect Lemon Pound Cake
A perfectly moist and dense lemon pound cake made with simple ingredients. No icing needed-just rich, buttery flavor with a fresh lemon twist.
Recipe slightly adapted from Sally's Baking Addiction
Growing up, my mom always had a pot of coffee and some kind of baked good ready to go in case company stopped by. That was back in the day when you didn't text people to say you were coming over - you just did.
When I think of pound cake, I think of church gatherings and simple homemade desserts like my mom made, sitting on the kitchen counter waiting to be sliced.
This perfect lemon pound cake is rich, buttery, and full of bright lemon flavor. It only takes a few basic ingredients and bakes up perfectly moist and dense, just like a classic pound cake should.
The best part about this recipe is that it doesn't need any icing or glaze. It's delicious all on its own, making it perfect for everyday baking, brunches, or serving with coffee or tea.
Love lemon sweet treats? Try my lightly sweetened Lemon Poppy Seed Tea Bread, or these Lemon Zucchini Muffins with a simple lemon icing.
Ingredients You Need
- Dry ingredients - All-purpose flour, baking powder, and kosher salt
- Wet ingredients - Salted butter, granulated sugar, eggs, plain, full-fat Greek yogurt, Lemon zest and juice, vanilla extract
Lemon Pound Cake Instructions
Check out my full printable recipe card below for detailed instructions.
- Combine wet ingredients in a mixing bowl with a hand mixer. The mixture will not be completely smooth.
- Whisk dry ingredients in a separate bowl then add to the wet ingredients and combine.
- Spread batter evenly into a loaf pan. The mixture will be thick.
- Bake in the oven at 350℉ for 45-60 minutes, until puffed, golden, and cooked through in the center. Cool and slice.
Ang's Helpful Tips for the Perfect Pound Cake
- Room temperature ingredients such as butter, eggs, and Greek yogurt help the pound cake to bake evenly.
- Don't overmix the batter otherwise the cake will be tough once baked. Combine the wet and dry ingredients until it just comes together.
- Tent with foil if the cake needs more baking time so the top doesn't over-brown.
- Check the cake early rather than too late to prevent over-baking. I place a toothpick in the center and if it comes out clean with a few crumbs, it's done.
What If I Want to Add Icing?
While I find this pound cake perfect without icing, you can certainly enhance the sweetness and lemon flavor with this lemon glaze I use for my lemon zucchini muffins.
Does Pound Cake Freeze Well?
Yes! Pound cake freezes very well. Once completely cooled, wrap the cake tightly in plastic wrap, then wrap again in foil or place in a freezer-safe container. Freeze for up to 3 months.
For easy serving, you can also freeze individual slices and thaw them as needed. This is helpful for busy mornings or when you want a fuss-free snack. Let the cake thaw at room temperature before serving for the best texture, but heating gently in the microwave will also work.
Try These Baked Goods Next!
- Ultimate Chocolate Banana Bread
- Zucchini Pumpkin Bread
- Easy Fluffy Banana Muffins
- Blueberry Oatmeal Muffins
- Blueberry Buckle (with fresh or frozen blueberries)
- Harvest Pumpkin Bread
- Cinnamon Roll Breakfast Muffins
Lemon Pound Cake
Equipment
- 9×5 inch loaf pan
- small mixing bowl
- medium mixing bowl
- electric hand mixer or stand mixer
Ingredients
Dry ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
Wet ingredients
- 2 sticks salted butter, 16 tbsp, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup plain, full-fat Greek yogurt, room temperature or sour cream
- 2 teaspoon vanilla extract
- 1 large lemon, zested and juiced
Instructions
Preheat oven to 350℉. Grease a 9x5 inch loaf pan with non-stick cooking spray or butter.
- Combine dry ingredients in a small bowl using a whisk to evenly mix.
- Add softened butter to a medium bowl and using a handheld or stand mixer fitted with a whisk or paddle attachment, beat on medium speed until smooth and creamy. Pour in the sugar and beat again until well combined, about 1 minute. Use a spatula to scrape down the sides as needed. Add the eggs one at a time, mixing well after each addition. Finally, add yogurt, vanilla extract, lemon zest, and juice. Beat until well incorporated.
- Pour the dry ingredients in with the wet and mix on low speed until just combined. Don't over-mix the batter.
- The batter will be thick so use a spoon to scoop out and add to your prepared loaf pan. Make sure it's evenly spread all the way to the edges. Give the pan a little shake to settle the batter.
- Bake in the oven for 45-60 minutes or until the top is puffed, golden brown, and a toothpick inserted in the center comes out clean.
- Once cake is fully baked, cool for at least 20-minutes before slicing.
Notes
Nutrition
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