Home » Dessert » Easy Lemon Pound Cake
| | | | | | | | |

Easy Lemon Pound Cake

This post may contain affiliate links. Please read our disclosure policy.

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.

Sliced lemon loaf cake with icing sits elegantly on a marble board. Two whole lemons and a teacup grace the background, alongside a potted plant. A yellow and white cloth adds a hint of warmth to the scene.

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

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 namea 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 flourThe 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.

A loaf pan filled with smooth, creamy lemon batter ready for baking rests on a wooden surface. A white cloth is partially visible on the side. The batter has a glossy texture and is evenly spread in the pan.
A golden brown loaf of freshly baked cornbread sits in a rectangular metal pan on a white cloth. With its slightly cracked top indicating softness, this treat could easily be mistaken for its sweet cousin, the lemon loaf.

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.

A lemon loaf, glazed to perfection, sits on a marble board with two slices cut. Nearby, two whole lemons rest beside a teacup filled with steaming tea. A yellow-and-white striped cloth and a bouquet of vibrant yellow flowers complete the charming scene.

More Recipes You May Also Enjoy

If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on FacebookPinterestInstagram, and YouTube!

A lemon loaf cake partially sliced on a marble surface. Two slices, with visible glaze, are in the foreground. A striped yellow and white towel is on the left, while a teacup brimming with tea sits in the background.

Lemon Pound Cake Recipe

This easy Lemon Loaf Cake is soft, moist, and full of bright lemon flavor—just like your favorite coffee shop treat. Simple ingredients and perfect for brunch, dessert, or afternoon tea.
Print Pin Rate Text
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings

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

  1. Storing: Cover and store the cake for up to 3 days at room temperature or up to a week in the refrigerator.
  2. 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.
  3. 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

Serving: 1g | Calories: 335kcal | Carbohydrates: 34g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 290mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.

2 Comments

    1. 1 to 2 tablespoons lemon juice. I didn’t make that very clear – I’ll update the recipe. Thanks!

5 from 2 votes (2 ratings without comment)

Leave a Reply

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

Recipe Rating