Best Lemon Pound Cake Recipe – Easy, Moist & Bursting with Fresh Lemon Flavor
Some days, you just look at that bowl of fresh lemons on the counter and think, Okay, what can I actually do with these before they turn into sad, wrinkly little things? If you’ve ever asked yourself, what to make with lemons?—this lemon pound cake is the answer.
It’s one of the best lemon desserts you can make with just a few simple ingredients, and it hits that perfect balance of sweet, buttery, and tangy. If you love easy lemon desserts, this one’s for you. No fancy techniques, no weird ingredients—just good, old-fashioned, homemade goodness.
Lemon lovers, this is your moment. Whether you’re looking for recipes to use up lemons before they go bad, lemon dessert recipes easy enough to throw together on a busy day, or just a summer lemon dessert to enjoy with your coffee, this pound cake checks all the boxes. It’s the kind of treat that works for everything—dessert, breakfast, even a little sneaky snack while you’re making dinner (because honestly, lemon recipes dinner should always include a side of cake).
So if you’re searching for things to do with lemons or things to make with lemons, this is it. Grab those fresh lemons and let’s bake a cake that’s so good, even the kids will forget about their store-bought snacks for a minute.
What You’ll Need
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened (because rock-hard butter is no one’s friend)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- Zest of 2 lemons (this is where the real lemon flavor comes from)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, but adds extra zing)
How to Make It
Step 1: Preheat & Prep
Go ahead and crank your oven up to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray—whatever you’ve got handy. If you wanna be extra sure it won’t stick, line it with parchment paper. (I never have parchment paper when I need it, so I usually just wing it.)
Step 2: Cream the Butter & Sugar
In a big ol’ mixing bowl, beat together the butter and sugar until it’s light, fluffy, and basically looks like frosting. This takes about 3-4 minutes with an electric mixer. If your toddler insists on helping, just mentally prepare for a sugar dust storm.
Step 3: Add the Eggs
Crack in the eggs one at a time, mixing well after each. This helps keep things smooth and creamy. If a little shell gets in there, just fish it out and pretend it never happened.
Step 4: Mix the Dry & Wet Ingredients
In one bowl, whisk together your flour, baking powder, and salt. In another, mix the milk, lemon juice, lemon zest, and vanilla.
Now, alternate adding the dry ingredients and the milk mixture into the butter mixture—starting and ending with the dry. Mix until just combined. Do not overmix, unless you enjoy tough cake. (No one enjoys tough cake.)
Step 5: Bake That Beauty
Pour the batter into your prepared pan, smooth out the top, and pop it in the oven. Bake for 55–65 minutes. Your house is about to smell amazing.
Check for doneness by sticking a toothpick in the middle—if it comes out clean (or with just a few crumbs), you’re good. If it comes out goopy, give it another 5-10 minutes.
Once it’s done, let it cool in the pan for 15 minutes, then transfer it to a wire rack. (Or, if you’re me, let it cool just enough to not burn your fingers before slicing into it.)
Step 6: Make the Glaze
While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. If you like extra tangy glaze, add a little more lemon juice. If you like it thicker, add more powdered sugar. There are no rules here.
Drizzle it over the cake, let it set for about 15 minutes (or don’t—who’s stopping you?), and then slice away.
FAQs – Lemon Pound Cake Edition
Can I use bottled lemon juice instead of fresh lemons?
Technically, yes. But if you want that bright, fresh, zingy lemon flavor, fresh lemons are the way to go. Bottled juice just doesn’t have the same magic. Plus, you’ll miss out on the zest, which adds a ton of flavor.
How do I make sure my pound cake stays moist?
The key is not overbaking it! Once that toothpick comes out clean (or with just a few crumbs), take it out of the oven. Also, using real butter and whole milk helps keep it rich and soft. If you really want to lock in moisture, wrap the cooled cake in plastic wrap and let it sit overnight before slicing.
Can I make this ahead of time?
Absolutely. This cake actually gets better the next day once the flavors settle in. Just store it in an airtight container at room temp for up to 3 days, or in the fridge for up to a week.
Can I freeze this cake?
Yep! Wrap it tightly in plastic wrap, then again in foil, and pop it in the freezer. It’ll keep for up to 3 months. When you’re ready to eat, let it thaw at room temp, then drizzle on fresh glaze before serving.
Can I turn this into cupcakes or a bundt cake?
You sure can! For cupcakes, reduce the baking time to around 20–25 minutes. For a bundt cake, keep the same temperature but bake for about 65–75 minutes.
Lemon Pound Cake Recipe
Lemon Pound Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Mix in eggs one at a time, making sure each is fully combined before adding the next.
- In a separate bowl, whisk flour, baking powder, and salt. In another bowl, mix milk, lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
- Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let set for 15 minutes before slicing.
Notes
- For extra lemon flavor, add an additional tablespoon of lemon zest.
- Store at room temperature for 3 days, or refrigerate for up to a week.
- Freeze for up to 3 months—just wrap tightly in plastic wrap and foil.
- Perfect served with fresh berries, whipped cream, or a scoop of vanilla ice cream!
I love that this recipe is simple enough to fall under easy dessert recipes but still tastes like something special. And let’s be real—as a mom of three, I don’t have time for complicated. If I can throw together a cake while also answering 27 questions about dinosaurs, it’s a winner in my book.
If you’ve ever wondered what to make with lemons or needed some good lemon desserts with fresh lemons, this is it. It’s the kind of lemon treat that works for everything—afternoon snack, lemon recipes dinner sidekick, or even breakfast if you don’t tell the kids it’s technically cake. And if you’re into summer lemon desserts, this one’s perfect with fresh berries and a scoop of whipped cream.
So if you’ve got a few lemons sitting on your counter, now you know things to do with lemons that don’t involve just making lemonade. Try this cake, enjoy a slice (or two), and don’t forget to save yourself the last piece before the kids get to it. Trust me on that one.
