Lemon Pound Cake

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 15 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 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
Directions

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
I modified as well.... 2 cup flour, 2 cups sugar also 2 1/2 stick butter.Baked at 325 for 1. 15 min. my have been a little too long cause out layer dark but inside cake is moist. I glaze using real lemon zest. I'd recommend it ( A item not reviewed by moderator and published
I ADORE anything Lemon and am always looking for a great Lemon Cake. This was not the answer to my quest! I am so very disappointed with the results of this recipe! The cake turned out gummy on the inside and dark, crusty and over cooked on the outside. The flavor was just not there either! Unfortunately, I will never make this cake again, and I still need to be on the lookout for a delicious Lemon Cake Recipe! Any suggestions? item not reviewed by moderator and published
I made this cake last week after a friend bought one at a local grocery store and it was fabulous compared to the store bought one... having friends over tonight so I am aking it again!! item not reviewed by moderator and published
This is an excellent recipe!!! I doubled the ingredients and used a bundt pan. I had excess batter so I put the rest of it in a small loaf pan. (made 2 cakes. It was very moist and lemony. I did add a teaspoon of pure lemon extract to the batter and to the icing. I used 2 cups of powdered sugar and 1/3 cup of lemon juice along with the teaspoon of lemon extract for the icing. DE-LISH!!! item not reviewed by moderator and published
Question...has anyone baked this in a bundt pan? Any special directions? Does the recipe need to be doubled for a bundt pan? item not reviewed by moderator and published
I agree with the other adjustments others have suggested. In fact, I doubled the recipe to bake in a large bundt pan. I prefer the sugar be in the same ratio as the flour. Also, I added a tablespoon of lemon zest (when I doubled the recipe) and 8 oz. sour cream to the batter. I baked this at 325 for 1.5 hours. The result was a lemony and utterly moist pound cake. The glaze I used was 2 cups powdered sugar, 2-3 tablespoons of milk, 2 teaspoons of lemon juice with a teaspoon of zest. Excellent! item not reviewed by moderator and published
The only adjustments I make with this recipe are to add the zest of 1 lemon as I like the flavour that it imparts, giving the cake even more zing. I will often make this recipe for cupcakes and frost with a cream cheese and lemon frosting. I have never had any complaints - everyone wants the recipe and as long as you have your ingredients (especially eggs at room temperature, it is a no fail - no brainer! item not reviewed by moderator and published
I love Gale Gand! All her recipes I've tried have been winners. item not reviewed by moderator and published
This recipe is perfect, moist and fluffy based on a few modifications: 1. The ratio of flour to sugar should be 1:1, in this case add 1/2 cup of sugar to the batter. The consistency is much better this way plus the dough is sweeter as well. Make sure you really cream the butter and sugar together, it makes a difference! 2. Make sure your eggs are room temperature! You can speed this process up by putting four cold eggs in warm water for 10 minutes. 3. Instead of making a baker's sugar glaze try a confectioner's sugar glaze. Take 1/3 cup of freshly squeezed lemon juice and mix it with confectioner's sugar until you reach the desired consistency. I recommend a deep white/still runny consistency as the glaze will harden and make the cake so much yummier. Reminds me of "Zitronenkuchen" from Germany. Mh :) item not reviewed by moderator and published
Whatever you do, don't put 1/3 of a cup of lemon juice in the glaze. I tried to offset the tartness by adding 2 cups of sugar, but it is still really, really tart. So sad....was trying to recreate the lemon pound cake at Starbucks.... item not reviewed by moderator and published
I found the consistancy of this cake to be good, but I have to agree with the other reviewer - I think it could use some more sugar. I did NOT find it to be dry and I followed the directions to a T. My personal preference is for a more icing like drizzle over the top of the cake, but the glaze directions provided offers something that doesn't harden up with time. Next time I'll be using confectioners sugar for the 'icing', increasing the amount of sugar in the batter and keeping my cooking temp at 325 (lowered from 350 degrees due to using glass cookware). P.S. You get what you pay for - imitation vanilla is nowhere near the same as pure vanilla extract....yick! item not reviewed by moderator and published
This cake is terrible! I can't believe anyone likes it. It tastes like dry cornbread. The glaze would be good if you add more sugar. I am throwing it away. WHAT A WASTE! item not reviewed by moderator and published
It was so good! The cake was so moist and glaze really added a nice flavor. I couldn't help myself and had to have some while it was still warm! Will be making this again!!! item not reviewed by moderator and published
I've made this pound cake several times and I change it up a little bit every time. ALWAYS use fresh lemons, you can tell the difference. I also replace the vanilla with lemon extract for an extra lemony flavor. I find the cake really moist but just a little bitter, as is--even with the glaze, so I make a second glaze with 3 tbsp of fresh lemon juice and about 1/3-1/2 cup powdered sugar and I drizzle it over the cake while still warm and after the first glaze has been applied. It got a big thumbs up from everyone who had a slice. item not reviewed by moderator and published
I made this cake last night. I used powdered sugar for the glaze and it came out rather thin, but soaked in nicely to the cake and gave it a tart bite that we both really enjoyed. Next time, I will add a little more lemon juice to the batter and add blueberries as one of the other reviewers did. And I will leave off the glaze. Oh,and my cake was done in an hour, not 65 to 75 min. item not reviewed by moderator and published
This is a nice light lemony cake. I used 4 lemons to equal the juice quantities needed. I added a dusting of powdered sugar to the top before serving to improve the appearance. My husband, who professes to not like lemon, thought it was pretty good too. Overall, it is a really tasty, moist, lemon cake that I will make again. item not reviewed by moderator and published
I am a beginner as a baker and this was the second cake i made...it came out fantastic...it tastes and smells fantastic...I only have one question from professionals.... I buttered my dish and did not put wax paper in my pan and the bottom of my cake came out much darker than the top. do u guys think it is because of not using the wax paper or anything else? item not reviewed by moderator and published
I've made this several times by skipping the glaze and adding a cup of blueberries to the batter. It's excellent - definitely a keeper. item not reviewed by moderator and published
Nice and dense. beautifully buttery. Very easy to make. With about a tablespoon of lemon added it came out exactly the way I like it, with just a bit of tartness. Great recipe I've bookmarked to use over and over. Going to try it with some raspberries in the batter next. item not reviewed by moderator and published
I did't understand the concept with the glaze. I was aiming toward the bakery kinda cinnamon roll glaze. I was dissatified with the glaze but other than that the cake was excellent. It definetly had a lot of body to it. I would make this again! item not reviewed by moderator and published
Best in summer, when fresh berries are in season. item not reviewed by moderator and published
Sorry, but I thought this was awful!!! item not reviewed by moderator and published
After reading some other comments I used 1 1/2 tsp of vanilla extract and 1/2 tsp of pure lemon extract along with the zest of one lemon in the batter. The cake turned out a little lemony gem with all that delicious lemon/sugar glaze. Not too sweet and not sour. I did use a heaping scoop of sugar to avoid the sour that some others described. I served this with sliced fresh strawberries and real whip cream, sooo sooo good. Decadent! Thanks Gale Gand, your sugar cookies are also amazing! item not reviewed by moderator and published
This is the first time I have made a pound cake. It turned out very good and was very easy! I used the cake in Tyler Florence's trifle recipe!!!! Very, very good!!!!! item not reviewed by moderator and published
wonderful texture and tasty but needs more lemon. But would make it for family again. Thanks! item not reviewed by moderator and published
This cake was indeed very simple to make and it was very moist but I guess it depends how sour your lemons are because it was a bit too lemony for me. I think I will stick to my old recipe that has a more milder lemon taste but if you are a big fan of lemon then you should give this one a try! item not reviewed by moderator and published
I am not a baker but this was a hit at my friends barbeque...I made this and it turned out great. I stepped it up by making a stewed fruit to top it with along with whipped cream.."What a Hit!!!. Thank you Giada! It made my friends Birthday dinner a hit!. item not reviewed by moderator and published
THIS WAS MY FIRST TIME MAKING USING THIS RECIPE. IT WAS A LITTLE FLAT.I WANTED MORE VOLUME,I WAS GOUNG TO REMAKE IT BUT LEFT IT ALONE. I TOOK IT TO A SMALL CHURCH GATHERING NOT EXPECTING TO MANY PEOPLE. I RAN OUT OF CAKE. item not reviewed by moderator and published
I have never made a pound cake before.... this was so easy and delicious. The glaze makes for an even moister cake. I would recommend cooking for about 60 minutes rather than the recommended 75 minutes. Raspberry Sorbet or some sort of raspberry sauce is also a perfect compliment to this cake. item not reviewed by moderator and published
Made this last night. It was fantastic and so easy to make. I had all the ingredients on hand. Didn't have to bake for 65 minutes, though. It was delicious. item not reviewed by moderator and published
It is a loaf of bread and not even a very good one. The glaze is extremely sour. item not reviewed by moderator and published
I made this recipe for Mother's Day Dessert because my mother loves lemon anything. So I made this recipe (65 minutes was too long at 400 degrees) and served it with fresh strawberries and whipped cream. It was a real hit. The leftovers will be enjoyed with cream cheese and coffee in the morning. item not reviewed by moderator and published
Not too sweet / not too sour / not real heavy, like most pound cakes. I had to threaten my son so he would not eat the whole cake; in one setting. The only thing I changed was the glazed: I used 1 1/2 cup of confectioner sugar and 2 table spoons of lemon juice. Also, I made a syrup and poured it over the bottom of the cake before I removed it from the bunt cake pan - I made the syrup with a half cup of sugar and half cup of mountain dew. item not reviewed by moderator and published
I had a bunch of lemons and needed to use them up. I have never made a pound cake before and found this to be very lemony and wonderful! I added some blueberries dusted in flour but they went to the bottom of the bread. I might try that part again. I loved the added moistness that came with the glaze and next time might flip[ it over and add some to the bottom of the cake so make it even more moist. I will be making this cake again this weekend for both a brunch and an Easter party I am going to! item not reviewed by moderator and published
This was my first time making and eating pound cake and i loved it. It was easy and very lemony which i loved i used limes because i didnt have lemons and it was great very moist. item not reviewed by moderator and published
I made this cake for dinner with my soon-to-be inlaws. The cake was so easy to make. However, I only had it in the oven for 52 minutes and it was done. I also made a homemade raspberry sauce with framboise liquor to go on top in addition to the lemon glaze. I thought the cake needed another dimension of flavor. I didn't want it to be overpowered with lemon as we had lemon pasta chicken for dinner. The raspberry sauce (which can be found on this site) was a great addition to this cake! I'm very pleased with the finished product. item not reviewed by moderator and published
I have a Myers Lemon Tree and it put out between 3 and 4 hundred lemons this year. I was on the lookout for lemon use recipes. A friend gave me some lemon pound cake which I made and enjoyed but I lost the recipe. I went on line to the Food Network and down loaded Gale Band's Lemon Pound Cake in November of 2004. The tree has produced more and more lemons so I take them to Bunco and Reading Club. I have handed out the cake alsobecause people are asking me for the recipe and I'm proud to pass it along. item not reviewed by moderator and published
I made this lemon pound cake for a family function and it was a HIT!!! It was so easy to make and the glaze that seeps into the gaze made the pound cake very moist and delicious!!! I will definintly make this again and have even had requests for upcoming social events to make it. Thank you for another great recipe to add to my collection!!! item not reviewed by moderator and published
I baked this cake tonight and only had it in the oven for 60 minutes instead of the recommended 65-75. The cake was still a bit overdone and not as moist as a good ol' pound cake should be. The lemon flavor was good. To make up for the dryness I ate it with a scoop of vanilla ice cream. :) item not reviewed by moderator and published
This recipe was so well received by my family, it was requested to be baked again in the same week! Initially, I served it with fresh strawberries, everyone said it was even better alone. My husband discovered he liked it for breakfast with cantelope! I have saved this in my recipe file! item not reviewed by moderator and published
I love lemon and this was a great recipe! Very easy and quick to prepare. Loved the glaze, someone who doesn't like lemon as much could do without. The texture was like silk! Will definitely make again! item not reviewed by moderator and published
Cake was okay, not great. Not enough lemmon flavor for me...the only thing that saved it was I made a glaze of powdered sugar and lemon juice which gave it more of a lemon taste. item not reviewed by moderator and published
This recipe was terrible. I followed the directions exactly and it came out tasting like cornbread with a hint of lemon! I ended up tossing out! item not reviewed by moderator and published
Made this for my husband yesterday, omitted the glazes and just sprinkled it with powdered sugar. Thought the cake was nice and moist with a hint of the lemon, very tasty... have made other pound cakes liked this one better item not reviewed by moderator and published
I used Meyer lemons and added some very finely-grated (microplaned, actually) zest. The pound cake was just wonderful; it will be one of the standards in my repertoire. The day after I made mine, a friend who is a professional baker stopped by to give me a slice of her lemon pound cake. It was quite good, but mine was better! I give a lot of the credit to the syrup that goes on when the cake comes out of the oven. Thanks for a terrific recipe, Gale. item not reviewed by moderator and published
i try and make the pound cake at least once a year..i love it. my family loves it . i'm sure you'll love it too.. item not reviewed by moderator and published
i ADORED this pound cake. the real lemon juice really makes this cake tart and perfect for a casual dessert any time of the year. delicious. item not reviewed by moderator and published
I didn't like this recipe very much but the people I made it for loved it. After being kept in the refrigerator (I don't know that this was necessary but, why take chances?,) they said it tasted like cheesecake. item not reviewed by moderator and published
Make this pound cake and add fruit topping and whipped cream for a real delight item not reviewed by moderator and published
This was the first time I made a pound cake. I loved the texture. I added lemon zest from one lemon in the batter and used full amount of the lemon syrup on top after baking. It was delicious served with whipped cream and fresh blueberries. Next time I will serve with combo of blueberries and strawberries. YUM. item not reviewed by moderator and published
Good stuff! item not reviewed by moderator and published
Never made pound cake before but with a lemon tree in my backyard I had to try it. It was wonderfull!! item not reviewed by moderator and published
This was a very easy and delicious creation! I especially loved the lemon glaze...I could DRINK it it was so tasty. I highly recommend this recipe. item not reviewed by moderator and published
I've been looking for a great receipe for a really good pound cake for a long time...you know, the kind grandma used to make? Well I've found it! I've made many pound cakes, searching for the right one, and I've finally found it! The texture is buttery and with all that lemony goodness!!...well, what else can I say? I went a step further and made another glaze, this time with confectioners sugar and lemon juice and made it a bit thicker. And let me tell you, that on top of the lemon sugar the recipe calls for is out of this world! 10 thumbs up! item not reviewed by moderator and published
It was just completely too sour anddidn't taste as sweet as I wanted it to. item not reviewed by moderator and published
I was looking for the Starbucks recipe but I am glad this wasn't it. This tastes how lemon pound cake should taste and I realized the how dry and flavorless the Starbucks kind is. If you think it comes out too "lemony" try adding some whipped cream as a topping. item not reviewed by moderator and published
I was also looking for type of Starbucks cake. This wasn't it. It tasted ok, little too much lemon for my taste. item not reviewed by moderator and published
I made this cake with some friends for a mutual friends birthday. Besides running out of lemon juice and having to run to the store to get more, the directions were simple and easy to follow. The cake turned out great! It tasted delicious! I will definitely keep this receipe in my repetoire. :) Happy baking! item not reviewed by moderator and published
Delicious cake. Very buttery and spongy.perfect for a tea party. item not reviewed by moderator and published
This cake was incredible. I made it just like the recipe called for and it was perfect! Wouldn't change a thing. item not reviewed by moderator and published
The cake was as good as advertised. My word would be slammin'. The cake was moist and buttery and had the familiar taste of a pound cake. However, the lemon topping added a punch that sent our tastebuds over the top. I saw other reviews that said that only half of the topping was used. I recommend using it all, it gives the top of the cake a crunchy texture which is balanced by the moist interior. This is an A+++ recipe. item not reviewed by moderator and published
This is very much a favorite of mine. I like to warm it up and sip on a cup of icy milk. item not reviewed by moderator and published
i never even made it before but i am for my mom on mothers day!!! i have a feeling it will come out well!! item not reviewed by moderator and published
it added a new twist to the traditional lemon pound cake. item not reviewed by moderator and published
very good item not reviewed by moderator and published
I have never made a pound cake before and this one turned out wonderful. Just the right amount of lemon flavor within the cake. I only used a quarter of the glaze and drizzled it over the top,it gave the cake a little extra kick. item not reviewed by moderator and published
this was a easy cake that my whole family love and it was so easy that what i love about it i can make it any time company comes over they love it item not reviewed by moderator and published
Try this next time you make this: make a lemon syrup with 1/2 cup sugar and 1/2 cup lemon juice. After the cake is done, turn it upside down while still quite warm and pour the syrup over it. Then, when it's completely cool, turn it over, and make a lemon glaze (3 tablespoons lemon juice to about 2 cups powdered sugar). It's OH MY GOD lemony and yummy this way. item not reviewed by moderator and published
I tried this recipe, it was a winner in my home. I added some extra ingredients to give it a kick, which made it even more delicious. I used confectioner sugar, one squeezed lemon juice and its zest to make the glaze. item not reviewed by moderator and published
I was looking for something close to Starbucks lemon pound cake. This wasn't it. The cake itself was ok, but I think the glaze gives it a too sour taste on the outside. Maybe leave it off and make one of your own with powdered sugar, butter and lemon or pineapple juice. item not reviewed by moderator and published
I made this cake for a freind, of course I never leave well enough alone, I added the zest of one lemon to the batter a shot of lemoncello (lemon Liquor) to the syrup and it was dantastic, I am now being asked to bring it to any gathering or function we have, it was super symple to make and soooo moist and delicious. I recomend it to anyone looking for something fast and delicious. slice on a plate with some mint and some raspberries, dust with a hint of powdered sugar, and turn it to something elegant. item not reviewed by moderator and published
This pound cake is so moist with just the right amount of lemon. It's great with vanilla ice cream and a blueberry/maple syrup sauce. item not reviewed by moderator and published
Oh my goodness, this cake was so gooood it just melts in your mouth. The love of my life had mentioned to me that he loved lemon pound cake I've never made one before and so I tried this recipe to test it and much to my surprise it was great and very easy. I'm making more to send to him for Christmas and I know he will love it. Thank you for sharing this recipe. item not reviewed by moderator and published
I went to a Christmas party this past Friday, and took along this lemon pound cake. Needless to say, it was a huge hit. Very simple to make, and most of the ingredients you already have on hand. My husband and daughter had a couple of pieces before we left. I would definitely make this again. And don't skimp on the glaze. It makes all the difference in the taste of the cake. item not reviewed by moderator and published
hiya this recipe is the best because it's really good and i've tried it before and it was SOOOOOO good!!! item not reviewed by moderator and published
This recipe is perfect. Don't skimp on the glaze, as it keeps the cake moist and adds some great flavor. Add a dash of cinnamon in the glaze for an extra kick and a bit of color. item not reviewed by moderator and published
This was the best pound cake I've ever had! Very moist with just the right amount of lemon. I added blueberries (dusted with flour) which was a great addition! item not reviewed by moderator and published
I baked this cake for a lite mother's day meal ender. And it was wonderful. This cake is very moist and has the subtle taste of lemon in the cake but you get that refreshing punch of lemon from the glaze. I give this one an A+ item not reviewed by moderator and published

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