Lemon Pound Cake Recipe

Introduction

This classic Lemon Pound Cake is moist, tender, and bursting with bright citrus flavor. It’s a perfect treat for afternoon tea or a simple dessert that feels special without any fuss.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 4 tablespoons Greek yogurt (room temperature)
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 3/4 teaspoon pure vanilla extract
• 1 cup powdered sugar
• 1-2 tablespoons lemon juice
• 2 teaspoons milk

Instructions

1. Step 1: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Beat the softened butter and granulated sugar until creamy and light, about 2 minutes. Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 45-55 minutes. During the last half of baking, tent the loaf with foil to prevent over-browning. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: To make the glaze, mix the powdered sugar with 1 tablespoon lemon juice and 2 teaspoons milk. Add more lemon juice as needed to reach your desired drizzle consistency. Drizzle the glaze over the cooled cake.

Tips & Variations

• For a more intense lemon flavor, add extra lemon zest or a teaspoon of lemon extract to the batter.
• Use full-fat Greek yogurt for moisture and a slight tang that balances the sweetness.
• If you don’t have Greek yogurt, sour cream works well as a substitute.
• Add a handful of poppy seeds to the batter for a classic lemon-poppy seed variation.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving. The glaze may soften over time but still adds a lovely flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt can be used, but it may result in a slightly less dense texture. Greek yogurt is preferred for its thickness and tang.

How do I know when the pound cake is fully baked?

Insert a toothpick into the center of the cake; it should come out mostly clean with a few moist crumbs attached. If batter sticks to the toothpick, bake for a few more minutes and check again.

Lemon Pound Cake Recipe

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★★★★★

4.7 from 137 reviews

This tangy and moist Lemon Pound Cake is a delightful treat perfect for any occasion. Made with fresh lemon juice, lemon zest, and a creamy yogurt base, it offers a perfect balance of sweet and citrus flavors. The cake is baked to golden perfection and topped with a smooth lemon glaze that adds an extra burst of freshness.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 8 ounces unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 4 tablespoons Greek yogurt (room temperature)
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons lemon zest
• 3/4 teaspoon pure vanilla extract

Glaze

• 1 cup powdered sugar
• 1–2 tablespoons lemon juice
• 2 teaspoons milk

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray to prevent sticking during baking.
2. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside for later.
3. Beat butter and sugar: In a separate large mixing bowl, beat the softened unsalted butter with granulated sugar on medium speed until creamy and fluffy, about 2 minutes.
4. Add eggs and wet ingredients: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the Greek yogurt, fresh lemon juice, lemon zest, and pure vanilla extract until smooth and well incorporated.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until combined to avoid overmixing which can make the cake dense.
6. Bake the cake: Pour the batter into the prepared loaf pan. Place in the oven and bake for 45-55 minutes. Halfway through the baking, tent the cake loosely with aluminum foil to prevent over-browning. Bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer the cake to a wire rack to cool completely before glazing.
8. Prepare and apply glaze: In a small bowl, mix the powdered sugar, 1 tablespoon lemon juice, and milk. Add additional lemon juice gradually until the glaze reaches a smooth, pourable consistency. Drizzle the glaze evenly over the cooled cake.

Notes

• Room temperature ingredients help the batter mix more evenly and result in a better texture.
• Tenting with foil during baking prevents the cake from over-browning on top while allowing the inside to cook fully.
• Ensure the cake is completely cool before glazing to prevent the glaze from melting off the cake.
• You can substitute Greek yogurt with sour cream if desired for a slightly different tang.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Lemon Pound Cake, Lemon Cake, Citrus Cake, Homemade Pound Cake, Moist Cake, Lemon Glaze