Traditional Lemon Pound Cake

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 12
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If you're a fan of citrusy desserts, this Traditional Lemon Pound Cake is going to be your new favorite treat. With its moist, tender crumb and a burst of zesty lemon flavor, it's perfect for any occasion, from casual afternoon tea to special celebrations.

Ingredients for Traditional Lemon Pound Cake

Butter: Provides the rich, creamy foundation for the cake's texture. Make sure it's at room temperature for easy creaming.

Granulated sugar: Sweetens the cake and helps achieve that light, fluffy texture when creamed with butter.

Eggs: Add structure and richness. Be sure to add them one at a time for a smooth batter.

Lemon zest and juice: These are the stars of the show, giving the cake its vibrant lemony punch.

All-purpose flour: The base of the cake, providing structure. Measure carefully to avoid a dense cake.

Baking soda: Helps the cake rise beautifully, working in tandem with the acidic lemon juice and buttermilk.

Salt: Enhances all the flavors, balancing sweetness and acidity.

Buttermilk: Keeps the cake moist and tender, adding a subtle tang that complements the lemon.

Vanilla extract: Adds depth and rounds out the lemon flavor.

Lemon extract: Intensifies the lemon flavor without adding extra acidity.

Tips & Tricks

  • Room temperature ingredients blend more thoroughly, ensuring a smooth batter and even baking.
  • If you don't have buttermilk, make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk.
  • For an extra lemony kick, drizzle a simple lemon glaze over the cooled cake.

Serving Suggestions

This lemon pound cake is delightful on its own, but for a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of Earl Grey tea for a wonderfully refreshing afternoon snack.

Frequently Asked Questions

Can I use a different type of pan?
A bundt pan works best for this recipe, but you can use two loaf pans if needed. Just adjust the baking time accordingly.
How should I store the cake?
Keep the cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly and freeze.
Can I substitute the lemon with another citrus?
Yes, you can try orange or lime for a different but equally delicious flavor.

Traditional Lemon Pound Cake Recipe Walkthrough

First things first, preheat your oven to 325°F (163°C). You'll want your cake to bake evenly, and a well-heated oven is key. Grease a 10-inch bundt pan thoroughly to prevent sticking — nothing's worse than a beautiful cake that won't release!

In a large mixing bowl, cream your butter and granulated sugar together until they are light and fluffy. This step is crucial; it creates the cake's soft, airy texture. Add the eggs one at a time, making sure each one is fully incorporated before adding the next. This ensures a smooth, cohesive batter.

Next, stir in the lemon zest and lemon juice. This is where the magic begins — you'll start to smell that lovely citrus aroma that makes this cake so irresistible.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your butter mixture, alternating with the buttermilk. Start and end with the flour mixture. This alternating method prevents the batter from becoming too heavy.

Finally, stir in the vanilla and lemon extracts. These enhance the cake's flavor profile, giving it a well-rounded lemon taste. Pour the batter into your prepared pan, smoothing the top with a spatula.

Bake for 60 to 70 minutes. You'll know it's done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfectly balanced lemon flavor that's not too overpowering.
  • Moist and tender texture thanks to the buttermilk.
  • Simple, straightforward ingredients you probably already have.
  • Great make-ahead dessert that stays delicious for days.

Ingredients

1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon extract

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Add the dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
7. Stir in vanilla and lemon extracts.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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