Spring is in the air, and that means it’s lemon season! There’s something about that bright, citrusy flavor that just feels like sunshine in dessert form. And when it comes to spring baking, few things are as classic—or as comforting—as a homemade lemon pound cake.
Moist, buttery, and bursting with fresh lemon flavor, this cake is the perfect balance of sweet and tangy. It’s a go-to for Easter, Mother’s Day, afternoon tea, or just because you’re in the mood for something delicious. Whether you serve it plain, dusted with powdered sugar, or drizzled with a sweet glaze, this cake never disappoints.
So, if you’re ready to bake up something simple, nostalgic, and absolutely irresistible, let’s talk about why lemon pound cake deserves a spot in your kitchen this season.
Why Lemon Pound Cake is a Springtime Favorite
🍋 Bright, Fresh Flavor – Lemon adds a refreshing burst of citrus that pairs beautifully with the rich, buttery cake.
🍋 Perfectly Moist – Thanks to the combination of butter, sugar, and eggs, this pound cake has a dense yet tender crumb that melts in your mouth.
🍋 Versatile – Enjoy it as a morning treat with coffee, an elegant dessert with whipped cream and berries, or as a simple afternoon snack.
🍋 Easy to Make – Pound cake is forgiving and doesn’t require any fancy ingredients or complicated steps.
Tips for the Perfect Lemon Pound Cake
- Use Fresh Lemons – Bottled lemon juice just doesn’t compare. Fresh lemon zest and juice make all the difference.
- Room Temperature Ingredients – Bring your eggs, butter, and milk to room temp before mixing to ensure a smooth batter.
- Don’t Overmix – Overbeating the batter can make the cake dense and tough. Mix until just combined.
- Bake Low and Slow – Pound cakes bake best at a lower temperature (usually 325°F) to ensure even baking without a dry exterior.
- Let it Cool Completely – It’s tempting to slice right in, but letting the cake cool enhances the flavor and texture.
If you’re looking for a simple but elegant dessert to brighten your spring days, this lemon pound cake is a must-bake. It’s one of those timeless recipes that never goes out of style, and the flavor? Absolutely unforgettable.
So go ahead—whip up a loaf, pour yourself a cup of tea, and enjoy a little taste of sunshine.
Lemon Pound Cake
Print RecipeIngredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Glaze (Optional but Highly Recommended!)
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat the Oven & Prep the PanPreheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
- Cream the Butter & SugarIn a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes). This step is key to creating a tender cake!
- Add the EggsBeat in the eggs, one at a time, mixing well after each addition.
- Mix Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate Mixing Wet & Dry IngredientsSlowly add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined. Stir in the lemon juice, zest, and vanilla extract.
- BakePour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool CompletelyLet the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Lemon GlazeWhisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
- Enjoy!Slice, serve, and enjoy the perfect taste of spring!
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Yum! I love a lemon dessert for spring! I have not tried making a pound cake prior
I love this cake but I have never made it before thanks for sharing this recipe.
Lemon is one of my favorite spring flavors! This looks absolutely delicious. I really need to try making it!
I love lemon pound cake, it’s my favorite.
My husband is the baker in our family, and he loves lemon anything. He buys the lemon flavored Oreos. He does think that the Clover Leaf brand from Dollar General taste better.
I love this! We made lemon & blueberries muffins last week and they were to die for. We are trying this recipe next! Thanks, Rita! 🙂
OH my gosh this looks amazing! Lemon is my favorite go to.
This looks amazing! Thanks for the recipe.
Oh my! It looks so yummy.
Looks so good! Must try to make one.
Also, scrub your lemons really well (even if they’re home-grown) before zesting for maximum flavor!