Introduction
Classic Moist Lemon Pound Cake is a timeless dessert celebrated for its dense yet tender crumb and bright citrus flavor. Infused with fresh lemon zest and juice, this cake strikes a perfect balance between rich buttery comfort and refreshing tang, making it ideal for afternoon tea, celebrations, or everyday indulgence.
Origin
Pound cake dates back to 18th-century Europe, originally made with equal “pound” measures of butter, sugar, eggs, and flour. As baking techniques evolved, lemon was added to lighten the flavor and enhance freshness. The lemon pound cake became especially popular in American home baking, valued for its simplicity and long-lasting moisture.
Cultural Significance
This cake is a staple in family kitchens, bakeries, and church gatherings. Often associated with hospitality and homemade comfort, lemon pound cake symbolizes tradition, warmth, and the joy of sharing simple pleasures across generations.
Ingredients & Quantities (Serves 10–12)
Cake:
1 cup (225 g) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Zest of 2 lemons
¼ cup fresh lemon juice
½ cup whole milk or sour cream
1 teaspoon vanilla extract
Lemon Glaze (Optional):
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Optional Additions
Poppy seeds for texture
Blueberries or raspberries
Lemon extract for extra citrus depth
Cream cheese glaze instead of lemon glaze
Tips for Success
Use room-temperature ingredients for smooth batter
Do not overmix once flour is added
Fresh lemon juice and zest provide the best flavor
Let cake cool completely before glazing
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients, alternating with milk or sour cream.
Mix in lemon zest, lemon juice, and vanilla.
Pour batter into prepared pan and smooth top.
Bake 50–60 minutes, until a toothpick comes out clean.
Cool for 15 minutes, then remove from pan.
Drizzle with lemon glaze once fully cooled.
Description
This lemon pound cake is moist, buttery, and delicately tangy. The fine crumb melts in the mouth, while the lemon glaze adds a sweet-tart finish that enhances every slice.
Nutritional Information (Approx. per slice)
Calories: 380–420 kcal
Protein: 6 g
Fat: 20 g
Carbohydrates: 46 g
Sugar: 28 g
Conclusion
Classic Moist Lemon Pound Cake remains a beloved dessert for good reason—it’s simple, reliable, and bursting with flavor. Its bright citrus notes and comforting texture make it a timeless favorite.
Recommendation
Serve with fresh berries, whipped cream, or a cup of tea or coffee. For a special touch, lightly toast slices and serve with a dollop of lemon curd.
Embracing Healthful Indulgence
Enjoy this cake in moderation by pairing it with fruit and using natural ingredients like fresh lemons and real butter. You can also substitute part of the butter with Greek yogurt for a lighter variation without sacrificing moisture.
