Lemon Pound Cake

I still remember the way the afternoon sun used to hit my grandmother’s yellow fluted pan, casting long shadows across the flour-dusted counter. She always said that a house wasn’t a home without the scent of lemon and butter wafting from the oven. This recipe comes from that same place of comfort—a handwritten card, softened at the edges, that promises a slice of sunshine on even the grayest days.

this Recipe

This lemon pound cake is a true return to the classics, relying on the magic of buttermilk and a slow, careful bake to achieve that dense yet tender crumb we all crave. It is bright, buttery, and finished with a double-glaze technique that ensures every bite is infused with tangy sweetness. It is the perfect companion for your morning coffee or an afternoon tea with friends.

A Timeless Citrus Treasure

There is something deeply grounding about a cake that doesn’t need layers of frosting to shine. This recipe honors the old ways of baking, where patience yields the best results. You will love how the ten-minute creaming process creates a structure that is sturdy enough to slice beautifully but soft enough to melt in your mouth.

The real secret here is the glaze method. By pouring half of the lemon glaze over the cake while it is still warm, the flavor seeps deep into the crumb, locking in moisture. The second pour, after cooling, creates that lovely, sugary shell that cracks when you cut into it. It is simple, honest baking at its finest.

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The Pantry Gathered

To make this cake, we rely on humble staples that you likely already have in your kitchen. Quality matters here, so use the best you have on hand.

• Unsalted Butter: You will need a generous amount, softened to room temperature. This is the heart of the pound cake’s flavor.
• White Sugar: Plenty of it to aerate the butter during the creaming process.
• Eggs: Four large ones, room temperature, to bind the batter and add richness.
• Buttermilk: This brings a necessary tang and tenderizes the gluten, ensuring the cake isn’t tough.
• Lemon Extract & Zest: We use both to layer the flavor—extract for the bake and fresh zest for the bright finish.
• All-Purpose Flour: The foundation of our structure. Be sure to sift it with the baking soda and salt to prevent lumps.

How to Bake It

Step 1: Prepare the Pan and Oven

Start by gathering your ingredients and preheating your oven to 350 degrees F (175 degrees C). Grease and flour your fluted tube pan (like a Bundt pan) thoroughly. I like to use a pastry brush to get into every little crevice so the cake releases perfectly later.

Step 2: Sift the Dry Ingredients

In a medium bowl, sift together the all-purpose flour, salt, and baking soda. Sifting is an old-fashioned step that we shouldn’t skip—it aerates the flour and ensures an even rise.

Step 3: Cream the Butter and Sugar

In a large bowl with an electric mixer, beat the sugar and softened butter together. Do this for a full 10 minutes. It seems like a long time, but this incorporates air for that classic velvety texture. Add the eggs one at a time, beating well after each addition.

Step 4: Make the Batter

Add the flour mixture to the butter mixture in three batches, alternating with the buttermilk. Beat well after each addition, starting and ending with the flour. Finally, stir in the lemon extract. Pour the batter into your prepared pan, smoothing the top.

Step 5: The Two-Temp Bake

Place the pan into the oven and immediately reduce the temperature to 325 degrees F (165 degrees C). This initial heat helps set the crust, while the lower temp cooks it evenly. Bake for 60 to 75 minutes, or until a toothpick comes out clean.

Step 6: Cool and Glaze

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack set over parchment paper. While it cools, beat the confectioners’ sugar, lemon juice, 2 tablespoons of butter, and lemon zest until smooth.

Step 7: The Double Glaze

Pour about half of the glaze over the warm cake so it soaks in. Let it stand for 20 minutes, then pour the remaining glaze over the top for a beautiful finish.

Secrets from the Recipe Box

• Room Temperature is Key: Ensure your butter, eggs, and buttermilk are all at room temperature before you start. Cold ingredients can cause the batter to curdle and affect the rise.
• Don’t Rush the Creaming: That 10-minute timer isn’t a suggestion; it is the most crucial step for a lighter pound cake. It reminds me of the patience required in many of our classic recipes.
• The Cooling Flip: If you are nervous about the cake sticking, wrap a warm towel around the pan for a minute after taking it out of the oven. The steam helps release the cake from the metal.
• Storage: This cake actually tastes better the next day as the moisture redistributes. Keep it under a cake dome at room temperature for up to three days.

Make It Your Own

• Orange or Lime: You can easily swap the lemon juice and zest for orange or lime if you prefer a different citrus profile. An orange version is particularly lovely during the holidays.
• Poppy Seeds: Stir in two tablespoons of poppy seeds with the flour for a bit of crunch and a traditional look.
• Berry Fold-In: Toss a cup of fresh blueberries in a little flour and fold them gently into the batter before baking. It reminds me of our lemon rainbow cake which also plays with colorful fruit additions.
• Another Perspective: If you enjoy comparing techniques, my friend John at Preppy Kitchen has a lovely version that uses sour cream instead of buttermilk.

Tea Time Favorites

I love serving this cake on a simple white platter to let the glaze shine. It is substantial enough to be eaten by hand, napkin in lap, but elegant enough for dessert plates.

For a lovely breakfast spread, pair a slice of this with fresh fruit. If you are hosting a brunch, it sits wonderfully alongside a blueberry coffee cake to offer your guests a choice between the brightness of lemon and the deep, cozy flavor of berries and cinnamon.

The Last Crumb

There is a quiet satisfaction in baking a cake that has stood the test of time. This lemon pound cake isn’t just a dessert; it is a connection to the kitchens of the past, where time slowed down and flavor came first. Whether you bake it for a neighbor or keep it for your own family, I hope it brings a little brightness to your table.

If you enjoyed this citrus treat, you might also want to try our lemon yogurt cake for something even lighter. Happy baking, my friends.

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