Best 5 Lemon Pound Cake Loaf Recipes

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Indulge in the classic delight of lemon pound cake, a timeless treat that combines the perfect balance of sweet and tangy flavors. This delectable cake is characterized by its moist, dense crumb, and a pronounced lemon zest that tantalizes the taste buds. With its golden-brown crust and a hint of powdered sugar dusting, it's a feast for both the eyes and the palate. This versatile cake can be enjoyed on its own or paired with fresh berries, whipped cream, or a dollop of ice cream. Get ready to embark on a culinary journey as we delve into the secrets of creating this timeless classic, with variations ranging from a classic lemon pound cake to a gluten-free and vegan version, ensuring there's a perfect recipe for every palate and dietary preference.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POUND CAKE LOAVES



Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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 POUND CAKE



Lemon Pound Cake image

According to my dad, every Southern woman knows how to make a good pound cake. My version is based on my grandmother's recipe. She always added lemon, and I've followed suit with loads of bright, tart lemon in both the batter and glaze. To get the cake out of the pan, I'm sharing a trick that guarantees your loaf won't stick or break-equal parts softened butter and flour get mixed together and generously brushed in every nook and cranny before filling.

Provided by Vallery Lomas

Categories     dessert

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 11

1 1/2 cups (3 sticks/339 grams) unsalted butter, at room temperature, plus 2 tablespoons for the pan
3 cups (375 grams) all-purpose flour, plus 2 tablespoons for the pan (see Cook's Note)
One 8-ounce package (1 cup/226 grams) cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
3 cups (600 grams) granulated sugar
6 large eggs, at room temperature, lightly beaten
Finely grated zest and juice of 2 lemons (about 2 tablespoons zest and 1/4 cup juice)
Finely grated zest of 1 lemon and juice of 1 lemon (about 2 tablespoons)
1 1/2 cups (180 grams) confectioners' sugar, sifted
1 to 2 tablespoons milk, if needed

Steps:

  • For the cake: To prepare the pan, mix 2 tablespoons softened butter and 2 tablespoons flour (equal parts of each) in a small bowl until combined. Use a pastry brush to generously coat the inside of a 10-cup Bundt pan or two 9-by-5-inch loaf pans and set aside. (Alternatively, spray with nonstick baking spray with flour.) Place a rack in the middle of the oven and preheat to 325 degrees F if using a bundt pan or 350 degrees F if using loaf pans.
  • In a stand mixer fitted with the paddle attachment, beat the remaining 1 cup softened butter and the cream cheese on medium-low speed until smooth, creamy and well combined, about 1 minute. Beat in the vanilla and salt.
  • With the mixer running, pour the sugar into the bowl in a steady stream. The batter will start to take shape. Increase the speed to medium and mix until the batter becomes pale, fluffy and has lightened in color, 4 to 5 minutes.
  • Add the eggs two at a time, mixing until they are completely incorporated before adding the next, about 1 minute for each addition. Add the lemon zest and lemon juice and mix until just combined.
  • Stop the mixer and use a rubber spatula to scrape the bottom and sides of the bowl. If the batter appears broken from the addition of the final 2 eggs, don't worry-it will come together in the next step.
  • With the mixer off, add the flour all at once. Mix on low speed just until no streaks of
  • flour remain. Scrape the sides and bottom of the bowl and mix in any bits of flour that were
  • not fully incorporated. Scrape the batter into the prepared pan or pans and smooth the top.
  • Bake until a cake tester inserted deep into the center of the bundt cake or loaves comes out clean, about 1 hour 20 minutes for a bundt and 50 to 60 minutes for loaves.
  • Cool on a wire rack for 10 minutes. Use a small angled spatula or butter knife to loosen the cakes from the pans by running it around the loaves or around the inside and outside perimeters if you baked a bundt. Invert the cakes onto the rack and cool to room temperature.
  • For the lemon glaze: Whisk together the lemon zest, lemon juice and confectioners' sugar in a small bowl. If necessary, add a little milk until the glaze reaches a pourable consistency. If it is too thin, add more confectioners' sugar. Set aside.
  • Once the cake has cooled completely, drizzle the glaze all over and allow to drip down the sides.

LEMON GLAZED POUND CAKE -- LOAF SIZE!



Lemon Glazed Pound Cake -- Loaf Size! image

Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks softened at room temperature)
1 cup sugar
4 eggs
2 teaspoons pure vanilla extract
lemon zest (from 1 lemon)
1/4 cup lemon juice
lemon zest (from 1 lemon)
1 dash salt
1/3 cup lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
  • Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
  • In a medium bowl, combine the flour, baking powder and salt.
  • In a mixer cream the butter, sugar, and lemon zest.
  • 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 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), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
  • 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 wax paper.
  • Lemon Glaze:.
  • Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
  • Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
  • 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.
  • Serve at room temperature, in thin slices.

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY



Glazed Lemon Pound Cake Loaf Recipe by Tasty image

Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice

Provided by Addison Anderson

Categories     Desserts

Yield 1 serving

Number Of Ingredients 13

½ cup butter, at room temperature
1 cup white sugar
3 large eggs, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1 ½ cups all purpose flour
¼ teaspoon table salt
¼ teaspoon baking soda
¼ teaspoon baking powder
⅓ cup sour cream, removed from fridge 15 minutes before using
½ cup icing
1 tablespoon lemon juice, plus more, as needed

Steps:

  • Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
  • In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
  • In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
  • Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
  • Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
  • While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.

Tips:

  • Use room temperature ingredients: This will help the cake batter mix together more smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Do not overmix the batter: Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature: The cake will stay fresh for up to 3 days.

Conclusion:

Lemon pound cake is a classic dessert that is perfect for any occasion. It is easy to make and can be dressed up or down depending on the occasion. With its light and fluffy texture, bright lemon flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and easy dessert, give this lemon pound cake recipe a try. You won't be disappointed!

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