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    Easter Cakes, Lemon Pound Cake

    Lemon Pound Cake

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    This simple lemon pound cake is the ideal springtime dessert with a sweet tangy flavor and a moist disposition that would make grandma proud.

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    Lemon pound cake is one of my all-time favorite fruit cake recipes and once you try it, I just know you’re going to love it too. I keep it with my Easter dessert recipes because it’s one of the most beautiful and refreshing cake recipes I have. Gorgeous, sweet, and simple Easter recipes aren’t always easy to come by.

    If you’re a lover of all things lemon like me, you can always make Easter lemon bars or lemon coconut bars. They’re a fantastic warm-weather treat with a burst of citrus flavor. I’ve even made lemon brownies before. Tangy lemon undertones are a yummy backdrop for rich sweet chocolate.

    Back to the pound cake. You don’t want to miss this!

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    Why It’s Great!
    Recipe Notes
    Recipe Variations
    Similar Recipes

    Lemon Pound Cake with fresh lemon on the side

    What I Love About This Recipe

    • Polished presentation
    • Sweet lemon glaze
    • Insanely delicious

    How To Make Lemon Pound Cake Recipe

    This addictingly delicious lemon pound cake only takes about 10 minutes to throw together. Most of the listed time here is in the oven. Simply combine the cake batter ingredients systematically and toss it in the oven in a Bundt pan.

    Make lemon glaze on the stovetop and pour over inverted pound cake. Enjoy, then enjoy some more!

    Lemon Cakes Recipe Notes

    This intensely satisfying lemon pound cake is one of the best lemon cakes I’ve ever tasted, and I want yours to be just as delicious. It’s a simple recipe but you do want to sift the dry ingredients together twice.

    This aerates the ingredients and disperses them evenly to give you a lighter more balanced finished product.

    Lemon Cake Ingredient Notes

    When making a lemon cake, a lemon pound cake, and a lot of other cakes it helps to start with room temperature ingredients. It helps with the creaming and emulsification process. In cooking, room temperature is between 65- and 70-degrees Fahrenheit.

    Got yogurt? – …but, no milk? No problem! I’d just replace milk with yogurt in my best easy lemon pound cake recipe ever!

    Storing Tips

    Storing your pound cake is as easy as putting it in a cake saver on the counter. Once you slice it, you should cover the open area with cling wrap to keep it moist.

    If your kitchen gets hot or you’re not going to serve it for a couple of days, you may want to put your cake in the fridge.

    Can You Freeze This?

    Absolutely!! This cake freezes nicely. Just wrap it well in cling wrap or foil before placing it in a freezer bag. Simply thaw on the counter for about an hour.

    Sometimes, I like to cut mine before I freeze it so I can just pull out a piece or two at a time.

    Make Ahead Tips

    This cake stays fresh and yummy when stored properly so you can always make it beforehand and have it ready when you need it. Keep in mind, there’s only a ten-minute prep time involved to make it fresh.

    How Long Can You Keep This In The Fridge?

    You can keep your cake totally crave-worthy and irresistible for up to a week in the fridge if it’s wrapped well and protected from air and moisture.

    Besides, you don’t want it to pick up other flavors from the fridge but I’m tellin’ ya’ it’s gonna’ get gobbled up so much faster than that!

    Recipe Variations

    There are tons of different things you can do with this moist sweet lemon pound cake to change things up a little, but it tastes pretty fantastic just like it is. Here are some simple suggestions.

    • You can add blueberries!! Lemon blueberry pound cake is a thing of beauty but you can just make a regular lemon blueberry cake. This scrumptious flavor combination also makes fantastic lemon blueberry bars.
    • Whether you just love berries or you want to take a break from lemon, I’ve got you covered. I mean, we can’t just live on cake no matter how delicious it is! You can through together a berry cobbler or a refreshing triple berry icebox cake. There’s also a gorgeous berry chantilly cake for those special occasions.
    • Why not raspberries? The lemon raspberry cake is pretty awesome so go ahead and try adding raspberries to your cake. If its raspberry season, try making a raspberry cobbler or raspberry coffee cake. Talk about a little slice of heaven!
    • Moist sweet lemon pound cake is only the beginning, so you don’t want to get me started on other lemon cakes! Remember, lemon lover here. You can make lemon poke cake, lemon pudding cake, lemon drizzle cake…..Shall I go on?

     

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    Lemon Pound Cake with fresh lemon on the side
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    Lemon Pound Cake

    This simple lemon pound cake is the ideal springtime dessert with a sweet tangy flavor and a moist disposition that would make grandma proud.
    Prep Time10 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 40 mins
    Servings: 6 -8 servings
    Author: Kathleen

    Ingredients

    • 2 ¾ cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 sticks unsalted butter at room temperature
    • 2 ¼ cups sugar divided
    • 6 eggs large
    • 1 cup buttermilk
    • 1 ½ tablespoons fresh lemon zest
    • 1 teaspoon lemon extract
    • 1/2 cup fresh lemon juice

    Instructions

    • Preheat oven to 300°F.
    •  Butter and flour a 12 cup Bundt pan.
    •  Sift the flour, baking powder, and salt together twice.
    • Cream the butter and 1 ¾ cups sugar until pale and fluffy about 4 minutes.   Add the eggs, one at a time, beating well after each addition. Reduce the speed and add the flour mixture, alternating with the milk, beginning and ending with the flour. Stir in the lemon zest and lemon extract.
    •  Pour the batter into the prepared pan and bake for 1 ½ hours, or until a knife inserted in the middle comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer
    • Meanwhile, bring the lemon juice and remaining sugar to a boil over medium-high heat in a small saucepan, stirring until the sugar is dissolved.
    • Invert the cake onto a rack, position over a baking sheet and slowly pour the syrup over the cake, it will seep through the holes and into the cake. Let cool to room temp.

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    Nutrition

    Serving: 1/6 of the recipe | Calories: 997kcal | Carbohydrates: 122g | Protein: 13g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 289mg | Sodium: 210mg | Potassium: 244mg | Fiber: 1g | Sugar: 77g | Vitamin A: 1715IU | Vitamin C: 9.8mg | Calcium: 109mg | Iron: 3.5mg
    DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!
    © Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

    More Pound Cake Recipes

    If a pound cake is your jam, then we must have been partners in another life. Here are some other awesome pound cake recipes you can try.

    • Sour Cream Pound Cake – So moist and decadent.
    • Red Velvet Pound Cake – Its deliciousness on steroids.
    • Cream Cheese Pound Cake – Sweet creamy dreamy bliss.
    • Lemon Cream Cheese Pound Cake – Dreamy and tangy with subtle lemon undertones.
    • Chocolate Pound Cake – Rich, sweet, and oh so good.

    Conclusion

    Lemon pound cake is the ideal springtime and Easter dessert. Its simple to throw together, you can make it ahead of time and its insanely delicious. This dessert, my friends, is truly a diamond in the rough!

     

    Source:  Adapted From Lori Longbotham

    Reader Interactions

    Comments

    16. Bo says

      Lemon is my favorite dessert flavor…besides coconut…I saw you had a recipe on here for lemon cocnut bars…I will be making those!

      Reply

    18. Rosabela says

      This looks awesome! I love the fact that it uses less sugar unlike other pound cake recipes I've read. One questions though: What is the weight or measurement for a stick of butter? They don't sell butter here like they do in the US. It is 250g=8oz=1cup. I would really love to make this cake. Thanks!

      Reply

    26. Gina says

      The cake sounds, and looks, WONDERFUL!! I think lemon pound cake is one of the few cakes I would eat that doesn't have chocolate 🙂

      Thanks for stopping by my blog! (The Candid RD)

      Reply

    38. Barbara says

      This is an amazingly beautiful cake, Kathleen! I love the lemon syrup soaking in all over! Lemon is a favorite and always makes me feel summery!

      Reply

    42. Kim says

      Yes!! Aren't lemon desserts the best? I need to get my hands on a large bundt pan so that I can make this one – love it! And, yes…I would definitely convince myself that it was perfectly healthy to eat this for breakfast;D

      Reply

    43. LDH says

      Pretty cake that sounds delicious! So nice stopping by your sweet place here!

      Thanks for visiting my blog and leaving your comment!

      Kindly, ldh

      Reply

    48. Chef E says

      I knew I heard my name calling over hear- 'sour puss', lol, no citrus anything is my FAVORITE!

      I love the swirl from the pan, that makes this even more enticing…

      Reply

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