• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fun FOOD Frolic logo
  • Recipe Index
  • Travel Journal
  • About Hina
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Travel Journal
  • About Hina
  • Subscribe
×

Home » Baking Recipes » Lemon Pound Cake Recipe

Published: Jul 22, 2021 | Modified: Jul 22, 2021 by Hina Gujral

Lemon Pound Cake Recipe

Share with your friends!
94
SHARES
TwitterFacebook94PinterestTelegramWhatsAppYummly
Jump to Recipe Print Recipe

Lemon Pound Cake is the perfect summertime teatime bake with the flavor and aroma of fresh lemons. It is super moist, lemony with delicious crumbs. This versatile pound cake batter can be baked in a loaf or bundt pan. Stir in some fresh raspberries, blueberries, or orange zest to enjoy the seasonal flavors.

Aerial shot of sliced pound cake loaf garnished with lemon. Pin

About Pound Cake

Pound Cake originated in Europe. It is traditionally made from one pound of flour, butter, eggs, and sugar. Hence, the name pound cake came into existence.

These cakes are generally baked in a loaf pan or a bundt mold. Served either dusted with powdered sugar, lemon custard, sugar glaze, with a coat of whipped cream, or just with your favorite berry sauce. 

Lemon Pound Cake is one of the most popular versions of the pound cake recipe. This idea of a moist, soft, and delicate lemon cake on a summer evening with a cup of tea is always fascinating.

A Perfect Pound Cake

A perfect pound cake has certain qualities or characteristics:

super moist

golden, soft crust

rich, buttery, delicate crumb

dense yet spongy texture

Side shot of lemon pound cake loaf.Pin

My Tried & True Tips

Ingredients: Make sure all the ingredients are at room temperature and not cold or straight out of the fridge.

Equipment: You need a stand mixer or hand mixer with a whisk attachment to make a pound cake batter especially for whipping butter, eggs, and sugar. For baking use a loaf tin or a bundt pan.

Flour: Sift. Sift. Sift. Do not miss sifting the flour with baking powder. Why? Because for that delicate texture/crumb we need super fine flour. If possible, use cake flour to make pound cake.

Butter + Eggs + Sugar: These three ingredients are the foundation of a perfect pound cake. Whisk butter and sugar till they are creamy, light, airy, and double in volume. Secondly, add eggs one at a time, and whisk each time for a minute.

Lemon Juice: Use fresh lemon juice and zest for the best flavor. 1 tablespoon of zest is sufficient for this size cake.

Cake Batter: Add sifted flour in butter mixture in small batches. Gently, cut, and fold the batter until combined using a spatula. Do not overmix (mixing for too long) the batter. It is the biggest mistake when it comes to pound cake.

Toppings: Feel free to add toppings like lemon zest, poppy seeds, or blueberries on top of the lemon pound cake before baking.

Baking: Always bake the cake in the middle rack, and halfway through cover it with an aluminum foil to avoid hard and over-brown crust.

Glazing/Dusting: Allow the pound cake to cool completely at room temperature on a wire rack before glazing with sugar syrup or any other decorative topping.

Side shot of sliced lemon pound cake loafPin

Baker’s Notes For A Failprrof Pound Cake

Measuring the ingredients correctly is the key step. If required, use a weighing scale.

Use room temperature ingredients especially eggs, milk, and butter. The best way to bring your ingredients to room temperature is by simply keeping them out of the refrigerator 1 hour before you begin the recipe. 

Use a timer while whisking the eggs (one minute after adding each egg). This way you will not end up over beating the batter and get the right structure of the cake.

Keep the speed of the hand or stand mixer between low – medium while whisking the wet ingredients.

After adding flour, do not mix the batter for too long else flour will form gluten strands resulting in a hard or tough cake.

Bake the cake in the middle rack for even cooking and browning. Halfway through the baking time, if you feel the crust is browning too much, cover the cake tin with aluminum foil.

Do not rush in glazing or slicing the cake while it is hot or warm to the touch. Allow it to cool down completely at room temperature on a wire rack. I usually, let it cool for 30 minutes to 1 hour.

Aerial shot of pound cake slices.Pin

FAQ’s Related To Pound Cake

What is the difference between a sponge cake and a pound cake?

Sponge Cake as the names say has a soft and spongy texture. They are made using sieved flour, sugar, and eggs. The egg whites and the sugar are beaten together and then the flour is folded into the whipped mixture. The pound cake is traditionally made with one pound each of flour, butter, eggs, and sugar. It is much denser and moister compared to the sponge cake.

How to bring ingredients (egg, milk, curd, etc) to room temperature for baking?

It’s very important to use ingredients at room temperature. Cold ingredients don’t bond easily resulting in a chunky cake. The best way to bring your ingredients to room temperature is by simply keeping them out of the refrigerator 1 hour before you begin the recipe. 

Well, there are always shorts cuts too, you can cut the butter into cubes and microwave them for just 2 – 4 seconds. For Eggs, just place the eggs in a bowl of warm water for 10 – 20 seconds while you prep your other ingredients. You can place milk or yogurt next to the oven or gas stove to raise the temperature. 

Is the pound cake better the next day?

When cakes are allowed to sit for a day or two their internal moisture gets evenly distributed than when they’re just out of the oven. By letting the lemon pound cake rest for a day, the flavors get more time to mature and come out strongly. 

How to store pound cake? 

You can store your lemon pound cake in an airtight container for up to three days at room temperature. If you wish to store them longer, then you can wrap them in plastic wrap, cover them with foil and refrigerate for up to one week. You can also freeze the pound cake for up to 6 months.  

Side shot of sliced pound cake loafPin

More Teatime Cake Recipes For You

Teatime Strawberry Cake

Teatime Orange Cake

Eggless Banana Bread

Eggless Peach Cake

Eggless Whole Wheat (Atta) Cake

Chai Spiced Pumpkin Cake

For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram, Youtube for all the daily updates.

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

Side shot of sliced lemon pound cake loafPin

Lemon Pound Cake Recipe

Lemon Pound Cake is the perfect summertime teatime bake with the flavor and aroma of fresh lemons. Learn how to make one of the best and easiest pound cake in a few simple steps.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 9 inch cake
Calories: 391kcal
Author: Hina Gujral
  • Mixing Bowl
  • Oven
  • Hand Mixer
Prevent your screen from going dark

Ingredients

  • 1 ½ Cup (150 Gram) all-purpose flour (maida)
  • ¾ Cup (170 Gram) unsalted butter, softened
  • ¾ Cup (150 Gram) granulated white sugar
  • 3 eggs, at room temperature
  • 3 tablespoon milk, room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ Cup lemon juice
  • 1 tablespoon lemo zest

For the glaze

  • ¼ Cup lemon juice
  • 3 tablespoon powdered white sugar

Instructions

  • In the bowl sift together the dry ingredients (flour, baking powder, and salt) and mix nicely using spatula or wire whisk. Set aside.
  • Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.
  • In a stand mixer or simple mixing bowl, combine eggs and sugar. Whisk on low to medium speed using a hand or stand mixer till the mixture is light, airy, and double in volume.
  • Next, add one egg at a time and whisk the batter each time for a minute at medium speed to aerate and develop the cake’s structure. Gradually, add all 3 eggs.
  • Add vanilla, milk, lemon juice, and zest. Whisk the batter for a minute.
  • Add the sifted flour mixture in 2 – 3 small batches. Gently, cut and fold the batter to evenly combine.
  • Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon. Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  • Remove the cake from the oven and place on a wire rack to cool.
  • For the glaze, mix in lemon and sugar and pour over the cake. Before pouring glaze over the cake poke tiny holes in the cake with a toothpick so that glaze penetrates deep inside the cake. Let it cool completely on a wire rack before cutting.

Recipe Notes:

  • Use room temperature ingredients especially eggs, milk, and butter.
  • Use a timer while whisking the eggs (one minute after adding each egg).
  • After adding flour, do not mix the batter for too long.
  • You can store your pound cake in an airtight container for up to 3 days at room temperature.
 

Nutrition

Serving: 1slice | Calories: 391kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 91mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 525IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg
For Behind The Scene updatesSubscribe to our newsletter!

You might also like:

Garam Masala Spiced Gingerbread Cake with Nolen Gur
Baked Doughnuts Recipe
Rum Bundt Cake Recipe
Eggless Rava Cake

Get an exclusive newsletter about Behind The Scene Story.

We follow a strict NO SPAM Policy

Share with your friends!
94
SHARES
TwitterFacebook94PinterestTelegramWhatsAppYummly
« Minestrone Soup Recipe
Chicken Chettinad Recipe »

Reader Interactions

Comments

  1. Vinay Prajapati says

    March 24, 2014 at 7:18 am

    Yummy!

    Reply
  2. Nithya Shrikant says

    March 24, 2014 at 9:38 am

    Hina,
    Did it take 55 minutes for the cake to bake? I followed the same recipe, but mine was ready in 40-45 minutes….

    Reply
  3. CJ - Food Stories says

    April 09, 2014 at 3:35 am

    Would love to invite you to share your food photos with us over at Food Foto Gallery . com – There’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

    Reply
  4. Priyanka says

    December 18, 2015 at 9:41 am

    Ma’am, the 1 and half cup of flour says 150 grms and so does the 3/4th cup of sugar, so are you using separate cup measures for the two?

    Reply
    • Hina Gujral says

      December 18, 2015 at 5:06 pm

      flour and sugar both have different measurements as they differ in texture.Still I would suggest you to go by cup measurement shared in the recipe.

      Reply

Leave Your Rating & Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Follow Me

  • portrait shot of Hina Gujral in her kitchen.

Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

More about me →


Reader Favourites

  • Eggless Atta Cake Recipe
  • Eggless Rava Cake
  • 30 Everyday Indian Meals
  • Eggless Orange Cake Recipe
  • Corn Salsa (Video Recipe)
  • Instant Dhokla Recipe

Footer

↑ back to top

Newsletter | Privacy Policy| About

© Copyright Fun Food Frolic 2021