Best 5 Best Ever Lemon Pound Cake Recipes

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Indulge in the delectable symphony of flavors with our collection of Lemon Pound Cake recipes, a classic treat that has stood the test of time. These recipes offer a range of variations, from the traditional to the innovative, ensuring that there's something for every palate. Dive into the quintessential Lemon Pound Cake, where vibrant citrus zest and a tender, moist crumb come together in perfect harmony. For a decadent twist, try our Sour Cream Lemon Pound Cake, where tangy sour cream adds a luscious richness that elevates this classic. If you're seeking a gluten-free option, our Gluten-Free Lemon Pound Cake is a delightful alternative, offering a light and fluffy texture that rivals its traditional counterpart. Transport your taste buds to the Mediterranean with our Lemon Olive Oil Pound Cake, where fruity olive oil imparts a subtle savory note that complements the bright lemon flavor. And for a zesty twist, our Lemon Blueberry Pound Cake bursts with juicy blueberries, creating a vibrant medley of flavors in every bite.

Here are our top 5 tried and tested recipes!

LEMON POUND CAKE



Lemon Pound Cake image

This lemon pound cake is the ultimate dessert for lemon lovers.

Provided by Jennifer Segal

Categories     Desserts

Time 1h25m

Yield Two {8½ x 4½-inch|21x11-cm} loaves, about 16 servings

Number Of Ingredients 14

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (low fat is fine) (see note)
2 tablespoons (packed) grated lemon zest (see note)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar
3 large eggs
2 tablespoons water
2 tablespoons granulated sugar
2 teaspoons fresh lemon juice
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper "slings" and spray lightly with nonstick cooking spray again.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  • With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
  • Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
  • Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
  • When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  • When the cakes are cool, carefully transfer them to serving platters.
  • Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
  • To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: You'll need 4 to 5 large lemons for the entire recipe.
  • Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Nutrition Facts : ServingSize 1 slice, Calories 313, Fat 7g, Carbohydrate 59g, Protein 4g, SaturatedFat 4g, Sugar 40g, Fiber 1g, Sodium 143mg, Cholesterol 51mg

LEMON POUND CAKE



Lemon Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

Steps:

  • Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  • Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
  • Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

LEMON POUNDCAKE



Lemon Poundcake image

A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy. The two together is a sort of perfection.

Provided by Molly O'Neill

Categories     weekday, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
2 cups all-purpose flour, plus additional for pan
1 1/4 cups sugar
4 teaspoons grated lemon zest
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sour cream
1/2 cup confectioners' sugar
1/2 cup fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
  • Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
  • Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 40 grams, TransFat 0 grams

BEST EVER LEMON POUND CAKE



Best Ever Lemon Pound Cake image

The juice of two lemons, low fat buttermilk, and glaze, make this pound cake the moistest I have ever tasted!

Provided by Sugar Dumpling

Categories     Dessert

Time 1h15m

Yield 1 loaf cake, 8 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
1 cup granulated sugar
3 eggs
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup lemon juice
1 tablespoon lemon zest
1 cup powdered sugar
1/3 cup lemon juice

Steps:

  • Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. In medium bowl, sift the flour, baking powder and salt together. Set aside. In another bowl, cream butter and sugar together. Add eggs, one at a time, mixing well after each addition. Mix buttermilk and lemon juice together in another bowl. Alternately add the dry ingredients and the wet ingredients to the butter and sugar mixture. Add lemon zest and mix, just until smooth. Pour into loaf pan and bake for 55-60 minutes or until tester comes out clean. Cool cake for ten minutes. Mix the powdered sugar and 1/3 cup of lemon juice glaze together with a whisk. Make a few holes in cake with a toothpick and pour glaze over cake. Store the cake covered in the refrigerator after serving.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

Tips:

  • Use quality ingredients: The quality of your ingredients will greatly affect the final product. Use fresh lemons, unsalted butter, and all-purpose flour.
  • Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
  • Add the eggs one at a time: This will help to prevent the batter from curdling.
  • Mix the dry ingredients together before adding them to the wet ingredients: This will help to ensure that the ingredients are evenly distributed throughout the batter.
  • Do not overmix the batter: Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Allow the cake to cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This classic lemon pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and tender crumb, bright lemon flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it. Follow the tips above to make sure your lemon pound cake turns out perfect every time.

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