This lemon pound cake is so easy to make! It’s a good cake to make for parties or the holidays. This recipe yields two loaf cakes which will make up to 20 slices! You can also bake the batter in a bundt pan!
Happy Good Friday, guys! I love this time of the year. Easter is a season that reminds me so much of the beauty of redemption. I love reflecting on what Christ did for me on the cross. I also love making good food to enjoy with friends and family. Like this Lemon Pound Cake which is citrusy, moist, sweet, good enough for breakfast, dessert or pairing with afternoon tea!
Just like my Plain Cake, this Lemon Pound Cake is easy enough for beginner bakers to bake. You mix the cake batter with a decent amount of lemon juice and lemon zest (the grated skin of lemon). That’s what gives the cake its lemony flavor.
Some people add lemon extract to the cake for extra lemony taste but I omit it. If you like try adding a teaspoon of lemon extract to your cake and let me know how you like it.
Also, some people add a little yellow food coloring to their Lemon Pound Cake to give it a little yellow hue. Again, I omit that. Food coloring is not really my thing.
I once omitted the red food coloring while making a red velvet cake and tried to make my own natural food coloring with beets. It turned out a “brown velvet cake”. Ha. This information is not relevant to this recipe but just thought I should let you know.
My family loves smearing some sour cream over our pound cake slices to enjoy. I mean, Lemon Pound Cake is great on its own but that smear of sour cream makes it fancy plus it elevates the taste to me.
If you like, make a glaze to pour over your Lemon Pound Cake. This is a good no-fuss recipe, perfect for making ahead, for potlucks, parties, and so on. If you make it please leave me a review below.
Happy Easter, friends! Off to breastfeed baby girl!
Easy Pound Cake Recipe made with fresh lemon juice and lemon zest. Such a great tasting and easy cake!
- 3 1/4 cups flour (about 416g) or 1 pound
- 2 cups butter - softened at room temperature (454g) or 1 pound
- 8 large eggs
- 2 cups sugar (402g) or 1 pound
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of one lemon You get the zest by grating the back of the lemon. Avoid grating the white part as that is bitter.
- 2-3 tablespoons freshly squeezed lemon juice from 1 lemon
- 1/2 cup whole milk
Preheat oven to 350 degrees Fahrenheit (180 degrees C).
Rub two 5 by 9-inch loaf pans with butter. Place a tablespoon of flour in each pan then swirl around so the flour coats the pan. Discard the excess flour.
Place sugar and butter in a bowl then cream together using a hand mixer until light and fluffy.
Add eggs one at a time to butter and sugar, mixing each time you add until all the eggs are incorporated.
Add the milk, lemon juice, and lemon zest then mix until just incorporated.
Add half of the flour with the salt and baking soda. Mix well until just combined. Add the remaining flour and mix until just combined.
Divide batter evenly between the prepared pans. Level the top.
Bake in preheated oven for 1 hour 10 minutes until a toothpick inserted in the middle of both cakes comes out clean.
1. Be careful not to overmix your batter. Once you add the flour, mix until just combined.
2. To store this cake let it cool completely then tightly wrap with plastic wrap. Store at room temperature for up to 2 days, in the fridge for 1 week and in the freezer for 3 months.
3. You can bake this Lemon Pound Cake in a 12 cup bundt pan. Note that this will take more time than baking in the loaf pans. I recommend that you start checking the cake around 1 hour. If it is browning quickly without being done inside, loosely cover it with aluminum foil.
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