Homemade Lemon Butter Pound Cake recipe

If you’ve been searching for a show-stopping dessert that’s both irresistibly moist and bursting with bright citrus flavor, you’ve just found it. This Homemade Lemon Butter Pound Cake recipe is a total game changer, marrying the rich velvet of butter with the zesty freshness of lemon in every single bite. Whether you’re baking for a special occasion or just craving something sweet and comforting, this cake promises a tender crumb and a glaze that adds just the right amount of tang to keep you coming back for more.

Ingredients You’ll Need

Gathering these simple but essential ingredients is the first step to baking a pound cake that’s bursting with flavor and just the right texture. Each one plays a unique role, from the buttery richness to the bright zing of lemon that lifts the whole cake.

• 1 cup unsalted butter, softened: The key to that tender, moist crumb and buttery flavor that pounds the cake into perfection.
• 2 cups granulated sugar: Sweetens the cake perfectly and helps create a light, fluffy texture when creamed with butter.
• 4 large eggs, room temperature: Add structure and help bind all those delicious flavors together beautifully.
• 3 cups all-purpose flour: The sturdy base that gives this cake its classic pound cake density with just enough softness.
• 1 teaspoon baking powder: A gentle lift to keep the cake from being too dense while staying true to the pound cake style.
• ½ teaspoon salt: Balances sweetness and enhances all the cake’s flavors.
• 1 cup whole milk (or buttermilk): Adds moisture and richness; buttermilk will give an extra tender crumb.
• ¼ cup fresh lemon juice: Brings that fresh citrus burst that brightens every forkful.
• 1 tablespoon lemon zest: The secret to amplifying lemon flavor with fragrant oils that dance on your palate.
• 1 teaspoon pure vanilla extract: Adds warmth and depth to complement the lemon’s vibrancy.

For the glaze:

• 1 cup powdered sugar: Forms the sweet, smooth base for the tangy lemon glaze.
• 2–3 tablespoons fresh lemon juice: Gives the glaze its zesty punch and perfect drizzle consistency.
• 1 teaspoon lemon zest (optional): For an extra decorative pop of citrus aroma.
• 1 tablespoon melted butter (optional): Adds a touch of richness for a luscious, glossy finish.

How to Make Homemade Lemon Butter Pound Cake recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 325°F (163°C) to ensure a slow, even bake for the most tender cake. Grease and flour a 10-inch bundt or loaf pan thoroughly—this step ensures your cake releases effortlessly with a beautiful shape that’s just begging to be sliced.

Step 2: Cream Butter and Sugar

Beat the softened butter and granulated sugar together until the mixture is light, creamy, and fluffy—about 3 to 5 minutes. This crucial step incorporates air, which means your pound cake won’t be dense or heavy, but perfectly tender and airy.

Step 3: Add the Eggs One at a Time

Mix in four large eggs, making sure to add them one by one. Beat well after each addition to keep the batter smooth and well combined, which helps the cake develop beautiful structure and moisture.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures every bit of dry ingredient is evenly distributed throughout the batter — no pockets of baking powder or uneven salty surprises.

Step 5: Mix Wet Ingredients Separately

In another bowl, blend the milk (or buttermilk), fresh lemon juice, lemon zest, and pure vanilla extract. This mixture infuses wet ingredients with fresh lemon brightness and aromatic vanilla, making every bite lively.

Step 6: Alternate Adding Dry and Wet to Butter Mixture

Now for the magic: add the dry ingredients and wet ingredients alternately into the butter mixture, beginning and ending with the flour mixture. This technique keeps the batter tender and evenly textured, while making sure every ingredient is perfectly incorporated.

Step 7: Bake to Perfection

Pour your batter into the prepared pan, smoothing the top gently with a spatula. Bake for 60 to 70 minutes, or until a toothpick poked into the center comes out clean. The slow baking temperature allows the cake to cook through gently, creating that signature buttery crumb while locking in the citrusy flavor.

Step 8: Cool and Glaze

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together powdered sugar, fresh lemon juice, lemon zest, and optional melted butter to make a smooth glaze. Drizzle generously over the cooled cake for a luscious tangy finish that’s simply irresistible.

How to Serve Homemade Lemon Butter Pound Cake recipe

Garnishes

Add a fresh touch by garnishing with extra lemon zest, a few edible flowers, or thin slices of lemon arranged artfully on top. These simple layers of beauty make your cake look as gorgeous as it tastes, perfect for impressing guests.

Side Dishes

This pound cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries like blueberries and raspberries. These additions bring an extra level of freshness and creaminess that complement the lemon’s brightness perfectly.

Creative Ways to Present

Turn your cake into a dessert centerpiece by serving slices with a drizzle of honey lavender syrup or alongside a cup of Earl Grey tea. For a brunch twist, try small cubes on a skewer with citrus-scented yogurt for a light, delicious treat. The possibilities to elevate your Homemade Lemon Butter Pound Cake recipe are endless!

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store leftover pound cake in an airtight container at room temperature for up to 3 days to maintain its moist texture. Keeping it away from direct light prevents the glaze from discoloring and the cake from drying out.

Freezing

If you’d like to save your cake for longer, wrap it tightly in plastic wrap and then in foil before freezing. It can last up to two months this way. When you’re ready, thaw overnight in the fridge or at room temperature for a few hours—just enough time to enjoy fresh-flavored lemon goodness later on.

Reheating

To enjoy your pound cake warm, pop individual slices into a toaster oven on low heat for a few minutes or microwave briefly, but be careful not to overheat as this can dry it out. A warm slice brings out the buttery notes and gives the glaze a soft, irresistible sheen.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

For best flavor, fresh lemon juice is highly recommended as it provides a bright, natural citrus punch that bottled juice often lacks. However, in a pinch, bottled lemon juice can work, though the flavor may be less vibrant.

Is it possible to substitute the flour with gluten-free alternatives?

Yes! You can substitute the all-purpose flour with a gluten-free blend that includes xanthan gum or another binder. Just make sure to check the blend’s instructions—some require slight adjustments in liquid ingredients for optimal texture.

Can I make this cake dairy-free?

Absolutely! Swap out butter for a dairy-free margarine or coconut oil, and use a plant-based milk like almond or oat milk. These changes might subtly alter the texture and flavor, but you’ll still get a delightful lemon pound cake.

Why does the recipe bake at 325°F instead of higher temperatures?

Baking at 325°F allows the cake to cook slowly and evenly, preventing the edges from becoming too brown or dry while giving the center enough time to set perfectly. Pound cakes especially benefit from this gentle baking.

How can I tell when the pound cake is fully baked?

The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, your cake is done. Also, the cake will start to pull away slightly from the sides of the pan when fully baked.

Final Thoughts

There’s something deeply satisfying about sharing a slice of this Homemade Lemon Butter Pound Cake recipe with those you love. The balance of buttery richness and fresh lemon zest creates a cake that’s both classic and completely unique. Give it a try—you might just discover your new favorite go-to cake for every season and celebration.