Lemon Pound Cake

Total Time:
1 hr 50 min
20 min
15 min
1 hr 15 min

8 to 10 servings

  • 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

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.

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4.2 88
Tasty Cake I made this as my 13 year old son liked Starbucks but commented that it was rather bland and only the "topping" was lemony. I added grated lemon rind to the batter, used parchment paper, and it was a traditional pound cake, only with a lemon flavor. I also did a glaze with confectioners sugar rather than granulated as I felt it would make the cake sticky on the outside, and rather messy. I worked out great - I will make it again as my son liked it. You just have to really like lemon to like it. item not reviewed by moderator and published
I have never made a pound cake before, but the husband requested it for his birthday. This was amazingly good. The only thing I changed was the glaze. I added some confectioner's sugar to the mix to make it a little more noticeable. I also did't add the glaze util it was almost cool then let sit a little longer. Made some macerated strawberries to put on top. YUM!! item not reviewed by moderator and published
I tried this recipe first time... I was looking for more of a lemony, sweeter cake. I followed the directions perfectly. It tastes more like a butter lemon cake and after a while I enjoyed the taste but would not recomend this to someone as a very lemony sweet cake. I prefer a confections glaze to the one recomended. item not reviewed by moderator and published
Great recipe and super easy to follow. The outcome was delicious. The only think my husband said was that it lacked the real buttery-ness that pound cakes are supposed to have. I added some lemon zest into the mix and topped with lemon curd instead of the glaze. item not reviewed by moderator and published
this is a good recipe but too sour and salty. i would probably water down the lemon juice a little and that would also probably make it a little lighter too. it doesn't even near compare to star buck's, but its still good. i probably wouldn't recommend it but its not bad at all. item not reviewed by moderator and published
It was good but very dense. My son loves the lemon pound cake from Starbucks but $3 per slice, once a week adds up! I wanted to make it at home to save some money. I'm not sure how they get it so light at Starbucks, but I guess that is why they charge so much! This was good but if you're looking for Starbucks' lemon pound cake...this isn't it! item not reviewed by moderator and published
just wonderful!!! but i would recommend not using too much lemon or else its tooooo sour. it was light but dense, but try, somehow, to get the lemon to go to the bottom of the cake aswell. I would definetly recommend this to one of my friends and I would recommend this to you, and don't forget any ingredients, and add them in at the last minute. it does not taste as good as if you added it a head of time. ;D item not reviewed by moderator and published
If you like lemon this is the cake for you. Very easy to make. If you like things a little less tart you might want a light dusting of powder sugar although I did not chose to do this. I also added lemon zest to both the batter and the glaze. item not reviewed by moderator and published
Best cake ever. I have a friend who has made this cake for years, but would not give anyone the recipe! Now I have it!!! Thank you!! item not reviewed by moderator and published
I always like Gale Grand's recipes, but, having made this once before, I made a few changes after reading the reviews. I too added 8 ounces sour cream, an extra 1/2 cup sugar, and the zest of 1 lemon to the batter. I also added 3 Tablespoons poppy seeds. Yummy. As suggested by another review, I also lowered the oven temp to 325 F and baked it for 90 minutes, making this pound cake moist, delicious and a keeper! As for the GLAZE: 1 cup POWDERED sugar + 2 to 3 Tablespoons lemon juice is much better. Thanks for all the hints. item not reviewed by moderator and published

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