Cookies & Bars
Perfect Lemon Pound Cake Loaf - Moist & Buttery Recipe
My favorite lemon pound cake loaf recipe! Incredibly moist, buttery, and bursting with fresh lemon flavor. Perfect for any occasion.
Moist, Buttery, and Bursting with Lemon
I have been perfecting this lemon pound cake loaf for years, and it has become one of my most requested desserts. The combination of rich, buttery pound cake with bright lemon flavor is simply magical. Fresh lemon juice and zest in both the cake and the glaze give you layer upon layer of citrus, and the crumb stays incredibly moist for days.
Baker’s Tips
- All ingredients must be at room temperature before you begin. Cold butter, eggs, or milk will not incorporate properly and lead to a dense, lumpy cake.
- Cream the butter and sugar for a full 3-4 minutes until light and fluffy. This is the most important step for a tender crumb — do not rush it.
- When alternating dry ingredients and milk, always start and end with the flour mixture, and mix just until combined. Overmixing develops gluten and makes the cake tough.
- Let the cake cool completely before glazing. If the cake is warm, the glaze melts and runs off instead of setting into that beautiful glossy finish.
Variations
- Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a classic twist with a delightful crunch.
- Lemon Blueberry: Fold in half a cup of fresh blueberries tossed in flour — they burst during baking and create gorgeous pockets of sweet-tart flavor.
- Orange Pound Cake: Substitute orange juice and zest for the lemon for a warmer, sweeter citrus variation.
This cake actually improves after a day or two as the flavors meld, making it perfect for baking ahead.
Ingredients
Cake
Lemon Glaze
Instructions
- 1
Prepare Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and dust with flour, tapping out excess. You can also line with parchment paper for easy removal.
- 2
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy. This step is crucial for a tender pound cake.
- 3
Add Eggs and Flavorings
Beat in eggs one at a time, mixing well after each addition. Add fresh lemon juice, lemon zest, and vanilla extract, mixing until just combined. Don't worry if the mixture looks slightly curdled.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour mixture. Mix just until combined - don't overmix.
- 5
Bake the Cake
Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs. The top should be golden brown.
- 6
Cool and Make Glaze
Cool cake in pan for 10 minutes, then turn out onto a wire rack. While cooling, whisk together powdered sugar, lemon juice, and zest for the glaze. Adjust consistency with more juice or sugar as needed.
- 7
Glaze and Serve
Once cake is completely cool, drizzle with lemon glaze. Let glaze set for 15 minutes before slicing. Store covered at room temperature for up to 4 days.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 285 calories |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 44g |
| Sugar | 32g |
| Protein | 4g |
| Sodium | 180mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I make this lemon pound cake loaf without a mixer?
Yes! You can make this by hand, though it requires more effort. Cream the butter and sugar vigorously with a wooden spoon for about 8-10 minutes until light and fluffy, then continue with the recipe as written.
How do I store leftover lemon pound cake loaf?
Store the glazed cake covered at room temperature for up to 4 days, or wrap tightly and freeze for up to 3 months. The cake actually gets more moist after a day or two!
Can I use bottled lemon juice instead of fresh?
I really recommend using fresh lemon juice and zest for the best flavor. Fresh lemons give a brighter, more vibrant taste that makes this cake special. Bottled juice can work in a pinch but won't be quite as delicious.
Reader Reviews
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