This old-fashioned lemon pound cake is lemony, sweet, and buttery, all in one bite. It’s a dense cake with a velvety crumb and bright, tart flavors with the lemon glaze.
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For this recipe, you won’t need a cake mix. It’s all about using simple ingredients and the right technique to achieve that dense yet tender texture that makes this classic lemon pound cake so irresistible.
Love pound cakes? You should also try my chocolate pound cake or this classic pound cake recipe that has everything you’d want in a pound cake.
This is my family recipe that has been passed down for generations. I took the base recipe and added the lemon flavor and glaze giving the original recipe a delicious tart edition.
Why I Love This Recipe
- Classic Flavors: This recipe sticks to the classic combination of butter, sugar, and lemon to give you the time-tested, old-fashioned flavor of a traditional pound cake.
- Old Fashioned: This is an old-fashioned recipe that has been tried and tested over the years. It’s a classic for a reason and gives foolproof results!
- Perfect Texture: The precise measurements and mixing techniques result in a pound cake with a moist, dense crumb, which is just the way it should be.
- Family Favorite: This is the kind of cake that brings the family together. It’s a timeless dessert that’ll work great for any gathering.
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Key Ingredients
- Butter: Butter is the base of this pound cake, giving it a rich, buttery flavor and a moist, tender crumb.
- Granulated Sugar: This sweetens the cake and also helps to give it a golden brown crust.
- Eggs: Eggs act as a binding agent in the cake, holding all the ingredients together and giving the cake structure.
- All-Purpose Flour: This is the main dry ingredient in the cake, providing the bulk of the structure.
- Lemon Zest: The zest of the lemon adds a bright, citrusy flavor and aroma to the cake.
- Lemon Juice: The lemon juice also adds a tangy, citrusy flavor to the cake and helps to activate the baking powder, ensuring a good rise.
- Powdered Sugar: This is used to make a simple icing for the cake, adding a sweet and tangy glaze that complements the lemon flavor.
Equipment
- Stand Mixer: You’ll need this to cream the butter and sugar, as well as to beat in the eggs and mix the batter. It’s essential for achieving the right texture in your pound cake.
How to Make Old Fashioned Lemon Pound Cake
Preparation
To begin, preheat your oven to 350˚ F and prepare your bundt pan by greasing and flouring it. This will prevent the cake from sticking to the pan and make it easier to remove after baking.
Step 1 – Cream the Butter and Sugar
In a stand mixer, cream together the softened butter and granulated sugar. This is the first step to make your cake moist and sweet.
Step 2 – Add Eggs and Mix
Once the butter and sugar are well combined, add the eggs one at a time, beating each one for 3 minutes. This will make your cake light and fluffy.
Step 3 – Add Flour, Lemon Zest, and Juice
Next, add the all-purpose flour, lemon zest, and freshly squeezed lemon juice to the mixture and gently combine. This will give your cake a delicious lemon flavor.
Step 4 – Pour the Batter and Bake
Pour the cake batter into your prepared bundt pan and place it in the preheated oven. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 5 – Cool and Remove from Pan
Once the cake is baked, let it cool in the pan for 30 minutes before carefully removing it. Allow the cake to cool completely before moving on to the final step.
Step 6 – Add Lemon Glaze
After the cake has cooled, make the lemon glaze and drizzle over the top of the cake. This will give your cake a tart, decorative finish. Your old-fashioned lemon pound cake is now ready to serve.
Expert Tip
To make the best old fashioned lemon pound cake, make sure to beat each egg for the full 3 minutes as directed. This process adds air to the recipe, which is crucial for giving this dense cake its perfect lift.
Recipe Variations
- More Lemon: If you’re a lemon lover, feel free to add more lemon zest and juice to the batter. This will give your pound cake a stronger, more vibrant lemon flavor.
- Lemon Extract: In addition to the lemon zest and juice, you can also add a teaspoon of lemon extract to the batter. This will enhance the lemon flavor and give your cake a deliciously citrusy aroma.
- Powdered Sugar: Instead of icing, you can simply sprinkle your lemon pound cake with powdered sugar for a more subtle sweetness. This is a great option if you prefer a less sweet dessert.
What to Serve With
- This old fashioned lemon pound cake is a classic dessert that pairs well with a cup of afternoon tea or coffee. The light and zesty flavor of the cake compliments the bitterness of the coffee or tea.
- If you’re serving this cake for dessert, consider adding a scoop of vanilla ice cream or a dollop of whipped cream. The creamy, sweet flavors of the ice cream or whipped cream contrast beautifully.
- For a fun and unique serving idea, try turning this cake into a trifle. Simply cube the cake and layer it with some homemade lemon curds and whipped cream in a glass. It’ll look pretty and taste amazing!
Make Ahead Instructions
This pound cake freezes beautifully, so you can make it ahead of time and simply freeze it for up to 3 months. Allow it to thaw when ready to enjoy.
Recipe FAQs
Pound cakes are known for their dense and rich texture, which is achieved by using a high ratio of fat to flour. In this recipe, the 1 cup of butter and 5 eggs contribute to the dense, yet moist, texture of the cake.
While fresh lemon juice is always the best option for a bright and zesty flavor, you can use bottled lemon juice if that’s all you have on hand. Just make sure it’s 100% real lemon juice to get the best flavor for your pound cake.
Make sure to grease and flour your bundt pan generously before adding the cake batter. After the cake is done, let it cool in the pan for 30 minutes before carefully removing. This allows the cake to shrink slightly, making it easier to come out cleanly.
Storing and Reheating
- Storing: You can store any leftovers in the refrigerator in an airtight container for up to 3 days.
- Freezing: If you want to store your pound cake for longer, it freezes beautifully. Once it has completely cooled, you can double-wrap it in plastic wrap and then in foil. It can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen pound cake, let it thaw overnight in the refrigerator.
More Lemon Recipes You’ll Enjoy
Serving Size
- What to Expect: This lemon pound cake recipe yields a deliciously moist pound cake that can serve up to 12 people.
- How to Scale: If you’re planning to serve more than 12 people, you can easily double the recipe and follow the instructions as directed. You may need to use a larger mixing bowl to accommodate the increased batter and two bundt pans instead of one.
Lemon Pound Cake
Equipment
- stand mixer
- bundt pan
Ingredients
Pound Cake
- 1 cup butter softened
- 1 2/3 Cup granulated sugar
- 5 large eggs room temperature
- 2 Cups all-purpose flour
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
Lemon Glaze
- ¾ Cup Powdered Sugar
- 1 Tablespoon Lemon Juice
Instructions
Pound Cake
- Preheat oven to 350˚ F. Grease and flour a bundt pan.
- Cream the butter in a stand mixer. Add sugar and cream together for 2 minutes on medium speed. Scrape the sides of the bowl halfway through. (#4 speed on Kitchen Aid mixer)
- Beat in eggs one at a time, beating each one for 3 minutes. (#4 speed on Kitchen Aid mixer)
- Add flour, lemon zest, and lemon juice and gently mix in. (#2 speed on Kitchen Aid mixer)
- Pour the cake batter into a greased and floured bundt pan. Bake in preheated oven at 350˚ F for 45 minutes or until a toothpick comes out clean.
- Let cool in pan for 30 minutes and then carefully remove. Let cool completely before adding the glaze.
Lemon Glaze
- In a small bowl mix together the powdered sugar and lemon juice. Drizzle over the pound cake and serve.
I was wondering if at all you have any dessert recipe for 50-60 people all Seniors for I am the Event Coordinator in a Senior Center and boy the love desserts with Social Events that I put together I am running out of ideas. I like them to be simple
Thank you
Lil
Here are a few ideas. Of course, any cookies work but they take longer to make in my opinion when you factor in the baking time.
Salted Peanut Chews (You would need a few pans of these, but they’re rich in flavor and thick so you don’t need to cut them very large.)
Below are ideas of desserts that are made in a jelly roll pan you can technically get 40-48 pieces if you cut them smaller. Make two if you know they love a big piece. Pair with ice cream to stretch.
Cranberry Bars
Cookie Bars
Texas Brownies
Hope that helps!