Lemon pound cake is rich and moist with a bright and refreshing lemon flavor.
Moist on the inside, with a golden outer crust with a crisp texture.
Lemon pound cake is a classic cake perfect for any occasion, from afternoon tea to an elegant dinner.
However, as the word “pound” describes, the four main ingredients are all added to one pound. Essential ingredients that are easily found in your pantry.
The France cousin, we call it a “quatre-quarts” or four quarters.
To determine the amount of butter, milk, flour, and sugar needed, weigh the eggs first to determine how much of the other ingredients you will need.
Using the above method, I have been making pound cakes all my life.
In this Article
- What is a pound cake?
- What is the secret to a good pound cake?
- Here are a few helpful tips for the ingredients needed to make this Lemon Pound Cake Recipe
- Equipment needed for your lemon pound cake
- Recipe variations
- Baking tips and step-by-step instructions to make this delicious Lemon Pound Cake
- Pro Tips
- What to eat with
- If you enjoy this delicious lemon pound cake recipe, look at my other recipes.
- Lemon Pound Cake
What is a pound cake?
A pound cake is a type of cake that is made traditionally with a pound of each of flour, butter, eggs, and sugar.
Generally bakes in a loaf pan.
The pound cake dates back to the 1700s.
The pound cake is also known by many names such as Madeira Cake, Yellow Cake, or simply Loaf Cake.
What is the secret to a good pound cake?
Although a straightforward recipe, here are a few essential tips to achieve the perfect pound cake.
Use an equal amount for all your ingredients.
Start with the weight of the eggs, which determines the weight of the following ingredients. Remember, four equal parts.
The eggs and butter should be at room temperature as well. This will allow for properly creaming the ingredients together until light a fluffy. Cream like and tastes so good.
Do not overmix your batter, as it is one of the leading causes for the cake to become tough and dry.
Bake your cake at the right temperature, which is most important.
Not all ovens are the same. Therefore, the amount of baking varies from oven to oven and for high temperatures. You know your oven best, therefore use my time as a guide.
To determine if your lemon pound cake recipe is done, insert a knife or long wooden stick in the center, and if it comes out clear, it is done.
Here are a few helpful tips for the ingredients needed to make this Lemon Pound Cake Recipe
This is a quick introduction. Please read the recipe for complete instructions.
Unsalted butter: gives you complete control of the overall flavor of your recipe, allowing the natural taste of your food to come through.
Granulated sugar: provided sweetness to your baking cake
Eggs: large eggs and brought to room temperature
Lemon zest: gives your lemon pound cake a fresh flavor
All-purpose flour: suitable for all types of baking goods.
Baking soda: provides the leavening necessary for your dough to rise
Whole milk: you need the richness of the milk to bring moisture to your pound cake
Equipment needed for your lemon pound cake
We only recommend products that we love and use ourselves in our kitchen.
Stand-alone mixer with the paddle attachment: Beats the butter and the sugar to a beautiful creamy fluff cream
Medium bow: mix all your dry ingredients
10-cup Bundt pan: My choice is to use any pan at home. I love the presentation, as well as the ridges of the one on the photograph, as it is easier to slice and serve.
Baking spray with flour: I cannot live without it. Easy to spray and does not leave a film or an aftertaste to your cake. Yet, your cake comes out clean out of the form.
Cooling wire rack: A must with all baking as it assists all your baking creations by allowing the air to circulate all around as well as underneath the dessert, which in return will cool off faster
Change the flavors around by adding the following:
- lemon zest and juice
- dry fruits
Baking tips and step-by-step instructions to make this delicious Lemon Pound Cake
- Bring the eggs and butter to room temperature before starting the process.
- Preheat the oven as it has to be ready when you finish your cake.
- Start by fast beating the butter, sugar, and lemon zest. Scrape the sides as you go along. It should be creamy.
- Add one egg at a time and whisk well after each egg has been added.
- Lower the speed and add the flour gradually to the egg mixture. Lowering the speed will prevent the flour from spreading all over your counter.
- Well, spray or butter and flour the mold. Be generous.
- Bake for about one hour before inserting your toothpick to test if ready.
When adding eggs to any of your cooking, make sure that you break the egg in a different container before adding it to your ingredients.
This method will prevent any eggshell from landing in your cooking.
What to eat with
A very versatile cake that goes well with tea and coffee.
Of course, you always enjoy fresh fruits with chantilly or chantilly by itself.
Fresh berries mix is fantastic alongside, as well.
Ice cream of your choice is a great companion to this straightforward yet very delicious dessert.
Before wrapping it with clear plastic or putting it under a cake stand cloche, ensure your dessert is completely cooled off.
It will last a few days at room temperature or in the refrigerator.
If you enjoy this delicious lemon pound cake recipe, look at my other recipes.
Products and Equipment used to make this recipe:
Lemon Pound Cake
- 1 ½ cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup whole milk, at room temperature
- Preheat the oven to 350F.
- In a bowl of a standing mixer fitted with the paddle attachment, beat butter, lemon zest, and sugar at medium speed until fluffy. About 5 minutes, stopping as scraping the sides of the bowl once in a while. Add eggs, one at a time beating well after each addition.
- In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter egg mixture alternating with milk, beginning and ending with flour mixture. Beat well in between each addition.
- Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on the counter to settle any bubbles that may have formed.
- Bake until a toothpick is inserted and comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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Originally published on July 20, 2020. Updated on May 14, 2023.