Easy Lemon Pound Cake
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This Lemon Pound Cake recipe is filled with bright, lemony flavors baked into a buttery, soft, and tender crumb. It’s a simple loaf cake you can make anytime you’re craving all things lemon and sweet.
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About This Lemon Pound Cake
Sometimes, simplicity is all that’s needed. This easy lemon pound cake is simply that—easy and delicious. It’s simple and straightforward, using ingredients you may already have on hand.
What you taste is simply lemon—pure and simple. The combination of freshly squeezed lemon juice and freshly grated lemon zest creates a lemony flavor that is pure and sweet enough to balance.
In fact, we don’t even add the sweet lemon syrup common to many lemon loaf recipes. We think the lemon glaze icing makes it sweet enough. Most importantly, we wanted to eliminate a couple of steps and make it live up to its name: a simple and Easy Lemon Loaf Cake.
If you love simple cakes, our almond cake recipe is a favorite with readers. It is made with equally simple ingredients and is utterly delicious, perfect for any occasion.
And if you love pound cake as much as I do, this easy vanilla pound cake recipe is topped with delicious berries for a beautiful presentation!
Lemon Pound Cake Key Ingredients
Gather these simple ingredients (exact measurements are in the recipe card at the bottom of this post):
- Butter: Use unsalted butter for better control of the overall saltiness. It adds rich flavor and a tender crumb to the cake.
- Granulated sugar: Provides sweetness and helps create a light, fluffy texture when creamed with the butter.
- Large eggs: Bring to room temperature before mixing to help the batter blend smoothly and rise evenly.
- Lemon (for zest and juice): Fresh lemon zest and juice give the loaf its bright, citrusy flavor. For best results, zest the lemon before juicing.
- Cooking Oil: A bit of neutral oil (like vegetable oil) keeps the loaf extra moist and soft.
- Plain Yogurt or Sour Cream: Both options add moisture and a slight tang that enhances the lemon flavor. Greek yogurt works great, too.
- Vanilla extract: Balances the tart lemon with warm, sweet notes. Use real vanilla extract for the best flavor.
- All-purpose flour: The base of the batter. Be sure to measure correctly—spoon and level for accuracy.
- Baking powder and salt: These help the loaf rise and stay fluffy. Check that it’s fresh for proper leavening. Just a pinch enhances all the other flavors and balances the sweetness.
How to Make Lemon Loaf Cake
Preheat the oven to 350 degrees F and grease an 8 x 4 loaf pan with nonstick spray.
Step 1: Sift dry ingredients
Sift together the flour, baking powder, and salt in a bowl and set aside.
Step 2: Combine wet ingredients
Cream the butter, sugar, and lemon zest in a large bowl or the bowl of an electric or stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, with the mixer on medium speed, followed by the oil, yogurt (or sour cream), lemon juice, and vanilla until combined.
Step 3: Mix the batter and bake
Add the flour mixture to the dry ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and bake for 45-55 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out mostly clean or with just a few crumbs.
Let the lemon loaf cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool. You can glaze the cake while it’s still warm or wait until it’s cool.
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Lemon Pound Cake Recipe
Ingredients
- 1 cup butter
- 1 ¼ cups granulated sugar
- lemon zest from 1 large lemon
- 3 large eggs
- 1/4 cup cooking oil
- 1/4 cup plain yogurt or sour cream
- 1/4 cup fresh lemon juice about 1 large lemon
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon salt
Glaze
- 1 cup confectioners sugar
- 1 – 2 tablespoons fresh lemon juice depending on how thick you want your glaze
- 1 tablespoon milk heavy cream or water
Instructions
- Preheat the oven to 350℉ and grease an 8 x 4 loaf pan with nonsticking spray.
- Sift together the flour, baking powder, and salt in a bowl and set aside.
- Cream the butter, sugar, and lemon zest in a large bowl or the bowl of an electric or stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, with the mixer on medium speed, followed by the oil, yogurt (or sour cream), lemon juice, and vanilla until combined.
- Add the flour mixture to the dry ingredients and mix until just combined. Transfer the batter to the prepared loaf pan and bake for 45-55 minutes. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out mostly clean or with just a few crumbs.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool. You can glaze the cake while still warm or wait until it's cool.
For the glaze:
- Whisk the ingredients together, adding a bit more powdered sugar or liquid to achieve desired consistency. Drizzle over the cake and serve. You can serve it warm or wait until it's completely cool for the neatest slices.
Notes
- Storing: Cover and store the cake for up to 3 days at room temperature or up to a week in the refrigerator.
- Freezing: Let the baked cake cool completely and then wrap it in a layer of plastic wrap and aluminum foil. Freeze the loaf cake for up to 3 months. Let it thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.
- Sour Cream: If you prefer, you can use plain yogurt or dairy/nondairy milk instead. If u sing milk, the pound cake won’t have as tight of a crumb but will have a lighter more cakey texture.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
how much lemon juice for the glaze?
1 to 2 tablespoons lemon juice. I didn’t make that very clear – I’ll update the recipe. Thanks!