Lemon Pound Cake

Elevate Your Baking Game with Luscious Lemon Pound Cake: A Zesty Delight

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Get ready to tantalize your taste buds with our irresistible Lemon Pound Cake recipe. Bursting with citrusy flavor and boasting a tender crumb, this cake is a true delight for lemon lovers everywhere. Whether you’re indulging in a slice for dessert, pairing it with your morning coffee, or serving it as the star of your next gathering, this recipe is sure to impress. So, let’s dive into the world of lemony goodness and bake up a treat that’s as delightful to make as it is to eat!

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For the Cake:

  • 1 cup unsalted butter, softened (plus a bit more for greasing the pan)
  • 2 cups all-purpose flour (a little extra for the pan, too!)
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


  1. Preheat the Oven:
    • Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
  2. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Add the Eggs:
    • Add the eggs, one at a time, beating well after each addition.
  4. Incorporate the Lemon Juice and Zest:
    • Mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
  5. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Mix the Batter:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Transfer to the Loaf Pan:
    • Pour the batter into the prepared loaf pan, spreading it out evenly.
  8. Bake:
    • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool:
    • Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
  10. Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  11. Glaze the Cake:
    • Once the cake has cooled, drizzle the lemon glaze over the top.
  12. Slice and Serve:
    • Slice the cake and serve it on its own or with a dollop of whipped cream or vanilla ice cream, if desired.

Cook Notes and Variations:

  • Add Poppy Seeds: For a delightful twist, add 2 tablespoons of poppy seeds to the batter along with the dry ingredients.
  • Make it Boozy: Add a tablespoon of limoncello or lemon-flavored liqueur to the glaze for an extra burst of flavor.
  • Try Different Citrus: Experiment with other citrus fruits such as oranges or limes for a variation on the classic lemon pound cake.
  • Add Cream Cheese: For an extra creamy texture, replace 1/4 cup of the butter with 4 ounces of softened cream cheese.

Keto and Low-Carb Versions:

  • Keto-Friendly: To make a keto-friendly version of this cake, substitute almond flour for the all-purpose flour and use a sugar-free sweetener such as erythritol or stevia in place of granulated sugar. You can also replace the lemon juice with lemon extract to reduce the carb content.
  • Low-Carb Option: For a lower-carb option, reduce the amount of sugar used in the cake and glaze, or use a sugar-free sweetener. You can also use a combination of almond flour and coconut flour for the cake batter to further reduce the carb content.

Frequently Asked Questions (FAQs):

Q: Can I use bottled lemon juice instead of fresh? A: While fresh lemon juice provides the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. However, adjust the quantity to taste as the flavor may vary.

Q: Can I make this cake in advance? A: Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to 2 days. Glaze the cake just before serving for the best results.

Q: Can I freeze leftover cake? A: Yes, you can freeze leftover cake slices for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Q: Can I use salted butter instead of unsalted? A: Yes, you can use salted butter, but adjust the amount of salt added to the batter accordingly to avoid over-seasoning.

Q: Can I omit the lemon zest from the cake batter? A: The lemon zest adds a bright citrus flavor to the cake, but you can omit it if you prefer a milder lemon flavor.

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In conclusion, Lemon Pound Cake is a timeless classic that never fails to delight with its vibrant citrus flavor and tender texture. Whether enjoyed as a dessert, snack, or indulgent treat, this cake is sure to brighten your day with its sunny disposition. With simple ingredients and easy preparation, it’s a recipe that’s perfect for both novice and experienced bakers alike. So, gather your ingredients and let the aroma of lemony goodness fill your kitchen as you bake up a batch of this delightful cake. Enjoy every zesty bite and savor the simple joys of life!

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