Lemon pound cake

Lemon pound cake is a timeless classic with a rich, buttery texture and a burst of citrus flavor. This recipe combines the tangy brightness of fresh lemons with the indulgence of cream cheese and buttermilk, creating a moist and flavorful cake perfect for any occasion. Whether served as a dessert or with a cup of coffee, this lemon pound cake will quickly become a household favorite.

Ingredients

  • 6 eggs
  • 3 sticks of unsalted butter
  • 1 8oz package of cream cheese
  • 3c sugar
  • 3c flour
  • 1c buttermilk
  • 1/3c sour cream
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon each of vanilla and lemon extract
  • The juice and zest of 2 small lemons
  • Glaze lemon juice and zest
  • Powdered sugar
  • Heavy Cream

Instructions


Preheat your oven to 325°F and grease a bundt or loaf pan. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extract, followed by the lemon juice and zest. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Mix until just combined. Pour the batter into the prepared pan and bake for approximately 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before applying the glaze.

Making the Glaze
For a luscious lemon glaze, whisk together powdered sugar, lemon juice, lemon zest, and heavy cream until smooth. Drizzle over the cooled cake, allowing it to set before slicing.

Serving and Storage Tips

Serving Suggestions
For the best flavor, allow the lemon pound cake to cool completely before slicing. Serve at room temperature or slightly warmed for a soft, melt-in-your-mouth texture. Pair it with a cup of tea, coffee, or a scoop of vanilla ice cream for an extra indulgent treat. For a decorative touch, dust the top with powdered sugar or garnish with fresh lemon slices.

Storage Tips
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, ensuring it is wrapped tightly in plastic wrap or placed in an airtight container to prevent it from drying out. If you want to store it for an extended period, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to three months. When ready to enjoy, let it thaw at room temperature or warm it slightly in the microwave for a fresh-from-the-oven taste.

Variations

Lemon Blueberry Pound Cake
Add one cup of fresh or frozen blueberries to the batter for a fruity twist. Toss the blueberries in a little flour before folding them in to prevent sinking.

Lemon Poppy Seed Pound Cake
Mix in two tablespoons of poppy seeds for a nutty crunch and enhanced texture. This variation pairs well with a light vanilla glaze.

Glazed Lemon Coconut Pound Cake
Stir in half a cup of shredded coconut for a tropical flavor boost. Top with a coconut-lemon glaze for an extra touch of sweetness.

Lemon Almond Pound Cake
Replace the vanilla extract with almond extract and add a quarter cup of sliced almonds to the batter for a subtle nutty flavor. Garnish with toasted almonds on top.

Lemon Raspberry Swirl Pound Cake
Swirl in half a cup of raspberry jam before baking for a tart and sweet contrast. Fresh raspberries can also be gently folded into the batter.

Lemon Cream Cheese Filled Pound Cake
Create a rich cream cheese center by mixing one package of softened cream cheese with a quarter cup of sugar and one egg, then layering it between the cake batter before baking.

Lemon Orange Pound Cake
Combine the zest and juice of one orange with the lemon for a bright, citrus-packed flavor. Drizzle with an orange-lemon glaze for a refreshing finish.

Chocolate Chip Lemon Pound Cake
Add three-fourths cup of white or dark chocolate chips to the batter for a decadent treat that balances the tartness of the lemon with rich chocolate notes.

These variations allow you to customize the classic lemon pound cake to suit different tastes and occasions while keeping the base recipe moist and flavorful.

FAQs

1. Can I use salted butter instead of unsalted butter?
While it’s best to use unsalted butter to control the amount of salt in your recipe, you can substitute salted butter if that’s all you have. Just omit the additional salt in the recipe to maintain balance.

2. Can I substitute regular milk for buttermilk?
If you don’t have buttermilk, you can substitute it with a mixture of 1 cup of regular milk and 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using it in your recipe.

3. Can I make this cake ahead of time?
Yes, lemon pound cake can be made ahead of time and stored. It stays fresh for up to three days at room temperature or up to a week when refrigerated. It can also be frozen for up to three months.

4. How can I make the cake more lemony?
For a more intense lemon flavor, increase the amount of lemon zest and juice in the cake batter. You can also add lemon extract or a few more drops of lemon juice to the glaze.

5. Can I use a different type of flour?
For the best results, it’s recommended to use all-purpose flour. However, you can try cake flour for a lighter texture, or gluten-free flour for a gluten-free version. Make sure to use a 1:1 substitution if you’re using gluten-free flour.

6. How do I prevent the blueberries or other fruit from sinking to the bottom of the cake?
Toss your fruit in a small amount of flour before adding it to the batter. This helps suspend the fruit evenly throughout the cake during baking.

7. Can I make this recipe into cupcakes instead of a bundt cake?
Yes, you can! If you want to make lemon pound cake into cupcakes, fill a cupcake tin about 2/3 full and bake for 20-25 minutes, or until a toothpick comes out clean.

8. What is the best way to glaze the pound cake?
For a smooth glaze, drizzle it over the cooled cake using a spoon or pour it into a squeeze bottle for more control. Make sure the cake is completely cooled to prevent the glaze from melting into the cake.

9. Can I make this cake without cream cheese?
While the cream cheese adds a rich, moist texture, you can substitute it with an equal amount of sour cream or replace it with more buttermilk for a slightly different texture.

10. How can I fix a dense or heavy pound cake?
If your pound cake turns out dense, it may be due to overmixing the batter or not properly measuring the ingredients. To avoid this, mix the batter just until combined, and make sure to spoon and level your flour for accuracy.

These FAQs should help guide you through making your perfect lemon pound cake while addressing common concerns and substitutions.

This lemon pound cake is the perfect balance of rich, buttery goodness and zesty citrus flavor. Its moist texture and tangy glaze make it a standout dessert for any occasion. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is sure to impress. Try this recipe today and experience the delightful taste of homemade lemon pound cake.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon pound cake


  • Author: Lusine Svetlana

Description

 

Lemon pound cake is a timeless classic with a rich, buttery texture and a burst of citrus flavor. This recipe combines the tangy brightness of fresh lemons with the indulgence of cream cheese and buttermilk, creating a moist and flavorful cake perfect for any occasion. Whether served as a dessert or with a cup of coffee, this lemon pound cake will quickly become a household favorite.


Ingredients

6 eggs

3 sticks of unsalted butter

1 8oz package of cream cheese

3c sugar

3c flour

1c buttermilk

1/3c sour cream

1 teaspoon of baking soda

1/2 teaspoon of salt

1 teaspoon each of vanilla and lemon extract

The juice and zest of 2 small lemons

Glaze lemon juice and zest

Powdered sugar

Heavy Cream


Instructions

Preheat your oven to 325°F and grease a bundt or loaf pan. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extract, followed by the lemon juice and zest. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Mix until just combined. Pour the batter into the prepared pan and bake for approximately 75 to 85 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before applying the glaze.

Making the Glaze
For a luscious lemon glaze, whisk together powdered sugar, lemon juice, lemon zest, and heavy cream until smooth. Drizzle over the cooled cake, allowing it to set before slicing.

Notes

Serving Suggestions
For the best flavor, allow the lemon pound cake to cool completely before slicing. Serve at room temperature or slightly warmed for a soft, melt-in-your-mouth texture. Pair it with a cup of tea, coffee, or a scoop of vanilla ice cream for an extra indulgent treat. For a decorative touch, dust the top with powdered sugar or garnish with fresh lemon slices.

Storage Tips
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, ensuring it is wrapped tightly in plastic wrap or placed in an airtight container to prevent it from drying out. If you want to store it for an extended period, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cake can be frozen for up to three months. When ready to enjoy, let it thaw at room temperature or warm it slightly in the microwave for a fresh-from-the-oven taste.