There's something wonderfully timeless about a perfectly baked lemon pound cake. This classic dessert combines rich, buttery flavor with bright citrus notes that dance on your palate with every bite. Whether you're planning a weekend brunch, searching for the perfect afternoon tea companion, or looking for a thoughtful homemade gift, this moist pound cake delivers on all fronts.
What makes this lemon cake truly special is its simplicity. Unlike complicated layer cakes or fussy pastries, this easy loaf cake comes together with straightforward techniques and wholesome ingredients. The result is a tender crumb that's neither too dense nor too light, with a golden crust that adds textural contrast to each slice. The natural oils from fresh lemon zest infuse every bite with aromatic citrus flavor, while real butter provides that signature richness pound cakes are known for.
This recipe embraces nutrient-dense ingredients without sacrificing the indulgent experience you expect from a classic dessert. We're using real eggs for protein and structure, fresh lemons for vitamin C and natural flavor, and quality butter for healthy fats. The addition of Greek yogurt keeps the cake incredibly moist while adding a protein boost and subtle tang that complements the lemon beautifully.
Why This Lemon Pound Cake Works
The magic of this citrus dessert lies in proper technique and ingredient balance. Traditional pound cakes get their name from the original formula: a pound each of butter, sugar, eggs, and flour. While we've refined those proportions for modern tastes and better nutrition, the fundamental principles remain.
Creaming butter and sugar thoroughly creates tiny air pockets that give the cake its characteristic fine texture. The eggs add structure and richness, while the Greek yogurt contributes moisture and helps create that coveted tender crumb. Fresh lemon zest contains essential oils that provide far more flavor than juice alone, making it an irreplaceable ingredient in this recipe.
The key to a moist pound cake is not overbaking. This recipe includes visual and tactile cues to help you determine perfect doneness, ensuring your cake stays tender and flavorful for days.
Ingredients You'll Need
For the Cake:
- 1 1/2 cups all-purpose flour (or substitute half with whole wheat pastry flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 1/4 cups organic cane sugar
- 4 large eggs, room temperature
- 1/2 cup plain Greek yogurt
- Zest of 3 large lemons
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Ingredient Notes and Substitutions
Butter: Use high-quality unsalted butter for best flavor. The butter should be soft enough to leave an indent when pressed but not melted or greasy.
Greek Yogurt: This ingredient is key to moisture and adds protein. You can substitute with full-fat sour cream if needed, though Greek yogurt provides better nutritional value with less saturated fat.
Lemons: Always use fresh lemons, never bottled juice. Organic lemons are preferable since you're using the zest. Meyer lemons work beautifully when in season, offering a slightly sweeter, more floral flavor.
Flour: All-purpose flour provides the classic texture, but you can replace up to half with whole wheat pastry flour for added fiber and nutrients without compromising tenderness.
Sugar: Organic cane sugar works perfectly. For a less refined option, you can use coconut sugar, though it will darken the color and add subtle caramel notes.
Step-by-Step Instructions
Preparation:
Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan thoroughly with butter or coconut oil, then dust lightly with flour, tapping out the excess. This ensures easy release after baking.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium-high speed for 4-5 minutes. The mixture should become pale, fluffy, and significantly increased in volume. This step is crucial for creating the cake's tender texture, so don't rush it.
Add Eggs:
Reduce mixer speed to medium. Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed. The mixture should look smooth and emulsified.
Incorporate Wet Ingredients:
Beat in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until just combined. The mixture may look slightly curdled due to the acidic lemon juice, but this is normal and won't affect the final result.
Combine Wet and Dry:
With the mixer on low speed, gradually add the flour mixture in three additions, mixing just until no flour streaks remain. Avoid overmixing, which can lead to a tough cake. The batter should be thick, smooth, and pale yellow.
Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 60-70 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Cool:
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
Make the Glaze:
While the cake cools, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more juice for a thinner glaze or more sugar for a thicker one.
Glaze and Serve:
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides naturally. Let the glaze set for 10-15 minutes before slicing.
Serving Suggestions
This versatile lemon pound cake shines in numerous serving scenarios. For a simple afternoon treat, serve slices alongside hot tea or coffee. The citrus notes pair beautifully with Earl Grey or chamomile tea.
For brunch, toast slices lightly and serve with fresh berries and a dollop of Greek yogurt. The slight caramelization from toasting adds wonderful depth to the buttery crumb.
Make it dessert-worthy by serving warm slices with a scoop of vanilla bean ice cream or coconut whipped cream. Fresh blueberries or strawberries make excellent companions, their natural sweetness complementing the lemon's brightness.
This cake also makes a thoughtful gift. Wrap cooled, unglazed slices individually in parchment paper and tie with kitchen twine. Include the glaze in a small jar with instructions for warming and drizzling before serving.
Variations to Try
Lemon Blueberry Pound Cake: Gently fold 1 cup of fresh blueberries tossed in 1 tablespoon flour into the finished batter before baking. The berries add antioxidants and beautiful color.
Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for classic flavor and a pleasant crunch. Poppy seeds provide calcium, fiber, and healthy fats.
Lemon Lavender: Add 1 teaspoon of culinary lavender to the sugar before creaming with butter. The floral notes create an elegant, sophisticated flavor profile.
Whole Grain Version: Replace half the all-purpose flour with whole wheat pastry flour or spelt flour for added fiber and minerals without sacrificing tenderness.
Coconut Lemon: Replace half the butter with coconut oil and add 1/2 cup of unsweetened shredded coconut to the batter for tropical flair.
Storage and Make-Ahead Tips
Proper storage keeps this moist pound cake fresh for days. Once completely cooled and glazed (if using), wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. The high butter content helps maintain moisture.
For longer storage, wrap the unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze before serving.
You can also freeze individual slices wrapped separately for quick single servings. This makes the perfect grab-and-go breakfast or snack.
The cake actually improves slightly after a day, as the flavors meld and the crumb becomes even more tender. Make it a day ahead for special occasions.
Nutritional Highlights
While this is certainly a treat, this lemon cake includes several nutritious components. Fresh lemon zest provides vitamin C and beneficial plant compounds called flavonoids, which have antioxidant properties. The Greek yogurt adds protein and probiotics that support digestive health.
Eggs contribute high-quality protein, vitamin D, and choline, important for brain health. Using real butter instead of margarine provides vitamin A and K2, plus conjugated linoleic acid (CLA) when you choose butter from grass-fed cows.
For a lighter version with fewer refined carbohydrates, you can reduce the sugar by up to 1/4 cup without significantly affecting texture, though the cake will be less sweet.
Troubleshooting Common Issues
Cake is Dense: This usually results from overmixing the batter after adding flour, or from butter that wasn't properly softened. Ensure butter is at room temperature and mix flour just until combined.
Dry Texture: Overbaking is the most common culprit. Start checking at 60 minutes, and remember the cake continues cooking slightly as it cools. Using Greek yogurt as directed helps prevent dryness.
Cake Sticks to Pan: Always grease and flour your pan thoroughly, or use parchment paper. Let the cake cool for the full 15 minutes before attempting to remove it.
Glaze is Too Thick/Thin: Adjust consistency with small amounts of lemon juice or powdered sugar until you achieve your desired thickness.
Cracked Top: Some cracking is normal and traditional for pound cakes. Excessive cracking can result from oven temperature that's too high. Use an oven thermometer to verify accuracy.
Tips for Perfect Results
Use room temperature ingredients for better emulsification and a more uniform texture. Take eggs and yogurt out of the refrigerator 30-60 minutes before baking.
Measure flour correctly by spooning it into measuring cups and leveling off, rather than scooping directly from the bag, which compresses the flour and leads to dry cake.
Don't skip the creaming step or rush it. Those 4-5 minutes of beating butter and sugar create the foundation for the cake's texture.
Rotate the pan halfway through baking for even browning, especially if your oven has hot spots.
Let the cake cool completely before glazing. Warm cake will cause the glaze to become too thin and soak in rather than creating a beautiful coating.
Why Homemade Beats Store-Bought
Making this easy loaf cake from scratch gives you complete control over ingredients. You avoid preservatives, artificial flavors, and excessive amounts of refined sugar found in many commercial versions. The fresh lemon flavor is incomparably bright and natural compared to artificial lemon flavoring.
Homemade also means you can customize to your preferences and dietary needs, adjusting sweetness, adding whole grains, or incorporating your favorite variations.
Plus, there's something deeply satisfying about the aroma of lemon pound cake baking in your kitchen. That scent alone makes the effort worthwhile, creating a warm, welcoming atmosphere that no store-bought cake can replicate.
This lemon pound cake represents the perfect intersection of classic comfort and wholesome ingredients. With its bright citrus flavor, tender crumb, and versatile serving options, it's a recipe you'll return to again and again. Whether you're new to baking or an experienced home cook, this straightforward recipe delivers consistent, delicious results that will make you proud to serve and share.
Lemon Pound Cake Recipe: Moist and Buttery
A classic lemon pound cake with bright citrus flavor and a tender crumb, great for brunch, dessert, or gifting.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the glaze: 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan or spray with baking spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
- Let glaze set before slicing and serving.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Spatula
Notes
- Bring eggs and butter to room temperature for best results.
- Do not overmix the batter to ensure a tender crumb.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Cake can be frozen without glaze for up to 3 months.
- For extra lemon flavor, poke holes in warm cake and brush with lemon syrup before glazing.