Easy Lemon Pound Cake – Buttery & Citrusy Delight
A Classic Cake with a Refreshing Twist
When it comes to timeless desserts, the lemon pound cake is a standout. But this isn’t just any lemon cake — this is your new go-to recipe for a moist, buttery lemon pound cake with just the right balance of citrus and sweetness. Whether you’re hosting an afternoon tea or looking for a comforting treat, this recipe delivers perfect results every time.
A Slice of Sunshine – The Story Behind the Bake
There’s something undeniably comforting about baking a classic cake from scratch. The scent of lemon zest, the golden hue of a buttery crumb, the soft crack of glaze under a knife — it all evokes a sense of home and joy. This moist lemon pound cake isn’t just a dessert; it’s a slice of sunshine that brings warmth to your kitchen. Whether you’re making it for your family, gifting it to a neighbor, or preparing it for a spring table, this cake has the power to turn any moment into a celebration.
Table of Contents
Why You’ll Love This Recipe
- Incredibly moist, thanks to yogurt and butter
- Easy to prepare – no advanced skills required
- Perfect for any occasion – from brunch to dessert
- Freezer-friendly – ideal for batch baking
- Affiliate potential – highlight bakeware and tools
Key Takeaways
- Bright Citrus Flavor: Fresh lemon juice and zest bring a natural, tangy flavor that balances the buttery richness perfectly.
- Ultra-Buttery Texture: Made with real butter for a moist, melt-in-your-mouth crumb.
- Foolproof & Easy: Simple ingredients and clear steps make this recipe ideal for beginners.
- Perfect Anytime Treat: Great for brunch, tea time, or as a light dessert after dinner.
- Versatile Recipe: Easily adaptable—add a glaze, berries, or even swap citrus flavors.
Ingredients for Perfect Lemon Pound Cake
Cake Batter:
- 200 g all-purpose flour, sifted
- 200 g granulated sugar
- 120 g unsalted butter, softened
- 3 eggs (medium, at room temperature)
- 100 g plain yogurt (Greek or regular)
- Zest of 2 lemons (preferably organic)
- Juice of 1 lemon (freshly squeezed)
- 8 g baking powder (about 2 tsp)
- 1 pinch of salt
- 1 tsp vanilla extract (optional)
Glaze:
- 100 g powdered sugar
- 1–2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 180°C (350°F), convection mode. Grease and flour a loaf pan or line it with baking paper.
- Cream the butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in yogurt, lemon zest, juice, and vanilla.
- Sift dry ingredients and fold into wet mixture.
- Pour into pan, bake for 45–50 min. Check with a skewer.
- Cool 10 min in pan, then transfer to a wire rack.
For the Glaze
Mix the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Nutrition Information for (per 100 g)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Fat | 15 g |
| Carbohydrates | 45 g |
| Sugar | 28 g |
| Protein | 5 g |
| Fiber | 1 g |
Suggested Pairings
| Beverage | Toppings & Sides |
| Earl Grey or chamomile tea | Fresh raspberries or blueberries |
| Lemon verbena infusion | Raspberry or blueberry coulis |
| Prosecco or citrus spritz | Whipped cream with lemon zest |
| Black tea with honey | Vanilla or lemon sorbet |
When to Serve This Cake
Perfect for:
- Springtime brunch or Easter lunch
- Afternoon tea or elegant gatherings
- Food gifts (wrapped in parchment)
- Light dessert after seafood or salad
- Bake sales or potlucks (slices well)
Expert Tips for Success
- Use room-temp ingredients for even mixing
- Zest first, then juice your lemons
- Do not overmix once flour is added
- Glaze only after cake is fully cool
- Store wrapped to keep moisture intact
Recommended Tools for Lemon Pound Cake Recipe
| Tool | Why It’s Essential |
| Non-stick loaf pan | Ensures even baking and easy release |
| Microplane zester | Extracts fine, fragrant zest without bitterness |
| Digital kitchen scale | Guarantees precision in measuring ingredients |
| Silicone spatula | Folds batter gently, avoiding overmixing |
Common Mistakes to Avoid
| Mistake | How to Avoid |
| Overmixing the batter | Mix only until combined to avoid a dense, chewy cake. |
| Using cold ingredients | Bring eggs, butter, and yogurt to room temp for better texture. |
| Skipping the glaze | The glaze adds flavor and visual appeal — don’t omit it. |
| Opening the oven too soon | Wait at least 40 minutes before checking to prevent sinking. |
| Using bottled lemon juice | Use fresh lemons for best taste and proper acidity. |
Flavor Variations and Add-Ins
| Variation | How to Add It |
| Blueberry Lemon | Fold 100 g fresh or frozen blueberries into the batter. |
| Almond-Lemon | Add 1/2 tsp almond extract and top with slivered almonds. |
| Limoncello Glaze | Replace lemon juice in the glaze with 1 tbsp Limoncello. |
| Lemon Poppy Seed | Stir in 1 tbsp poppy seeds for crunch and contrast. |
| Lavender-Lemon | Infuse glaze with dried edible lavender (1/4 tsp steeped in juice). |
Frequently Asked Questions
| Question | Answer |
| Can I use bottled lemon juice? | Fresh juice is better for flavor and acidity. |
| Why is my cake dry? | Most likely overbaked or overmixed. Use room-temperature ingredients. |
| Can I make it vegan? | Yes, use plant-based dairy and applesauce (3 tbsp per egg). |
| Can I double the recipe? | Yes, bake in a bundt or two loaf pans. Extend bake time 10–15 min. |
| Can I add lemon curd? | Absolutely. Swirl 3 tbsp into the batter before baking. |
| Can I use orange or lime instead? | Yes. Adjust sugar slightly to match the fruit’s tartness. |
| Can I make this gluten-free? | Yes. Use a 1:1 gluten-free mix. Add 1 tsp xanthan gum if needed. |
| Can I use honey instead of sugar? | Not recommended; it alters moisture and density. |
| How do I store leftovers? | Keep covered at room temp for 3 days or refrigerate for 5–6 days. |
| Can I freeze it? | Yes. Wrap slices and freeze up to 1 month. Defrost at room temperature. |
If there’s one cake to keep in your rotation year-round, it’s this moist lemon pound cake. It checks every box: simple, versatile, crowd-pleasing, and rich with flavor. Whether served casually with tea or dressed up with berries and glaze, it never fails to impress.
Ready to bake? Explore our Best Kitchen Tools section to find the exact tools and utensils we use — tested for your convenience.