Lemon Pound Cake

Lemon Pound Cake:

Welcome to the delightful world of baking, where the aroma of freshly baked goods fills the air and the taste of homemade treats warms the heart. Today, we’ll embark on a culinary journey to create a classic and scrumptious Lemon Pound Cake. Bursting with citrusy goodness, this cake is a perfect balance of sweet and tangy flavors, making it an ideal choice for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, follow these simple steps and indulge in the joy of baking your own Lemon Pound Cake.

Lemon Pound Cake:



  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract


  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C). Grease and flour a standard-sized bundt pan or use a non-stick baking spray.
  2. Cream the Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take 3-5 minutes with an electric mixer.
  3. Add Eggs:
    • Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Alternate Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the butter and sugar mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Add Lemon Flavor:
    • Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until the batter is smooth and well combined.
  7. Bake:
    • Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool:
    • Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  9. Serve:
    • Once cooled, slice and serve your delectable Lemon Pound Cake. You can dust it with powdered sugar or drizzle with a simple lemon glaze for an extra touch of sweetness.

Table Details:

Step Task Time Duration
1 Preheat the Oven 10 minutes
2 Cream Butter and Sugar 5 minutes
3 Add Eggs 5 minutes
4 Combine Dry Ingredients 3 minutes
5 Alternate Wet and Dry Ingredients 5 minutes
6 Add Lemon Flavor 2 minutes
7 Bake 60-70 minutes
8 Cool 15 minutes
9 Serve


Q: Can I use salted butter instead of unsalted? A: It’s recommended to use unsalted butter to control the salt content in the recipe, but if you only have salted butter, reduce the additional salt in the recipe.

Q: Can I substitute buttermilk with regular milk? A: Buttermilk adds a specific tangy flavor. You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Q: How do I store leftovers? A: Store the Lemon Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a longer shelf life.

Enjoy baking your Lemon Pound Cake and savor the delightful results!

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