Lemon-Scented Pound Cake

Name: Lemon-Scented Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; Zest of 2 large lemons; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Baking & Desserts

I absolutely love how the bright flavor of lemon can transform a classic pound cake into something extraordinary. This Lemon-Scented Pound Cake is my go-to recipe whenever I want to impress guests or treat myself to a delightful dessert. The cake is dense yet incredibly moist, and the fresh lemon zest brings a refreshing zing that perfectly balances the richness. It’s easy to make and pairs beautifully with a cup of tea or coffee, making it an ideal choice for any occasion.

Created by

Anna

Last updated on 2026-02-04T16:53:28.266Z

When I was experimenting in the kitchen, I decided to add a twist to a traditional pound cake recipe. By infusing fresh lemon zest and juice, the outcome was nothing short of magical. The citrus aroma filled the kitchen and hinted at the delicious treat waiting to be savored. This method not only elevates the flavor but also keeps the cake beautifully moist.

Another tip I discovered while refining this recipe is to let the cake cool in the pan for a while before transferring it to a rack. This helps maintain its shape and prevents any crumbly edges. Each slice is bursting with flavor, and I can’t wait for you to try it!

Why You Will Love This Recipe
Bright, zesty lemon flavor that invigorates the palate
Moist and dense texture that holds up beautifully
Perfect for any occasion, from casual gatherings to elegant celebrations

Understanding the Ingredients

The key to a successful Lemon-Scented Pound Cake lies in the quality of its ingredients. Using high-quality unsalted butter contributes to a rich flavor and moist texture, while the fresh eggs help provide structure and stability to the cake. Opting for whole milk instead of low-fat or skim milk ensures a creamier batter, resulting in a denser cake that retains moisture better during baking.

Fresh lemon juice and zest are imperative for achieving the vibrant lemon flavor that defines this cake. The zest contains essential oils that provide a burst of aromatic citrus, while the juice adds acidity, balancing sweetness and enhancing other flavors. For the best taste, use organic lemons and finely zest them to maximize the flavor infusion.

Perfecting the Baking Technique

When creaming the butter and sugar, aim for a light and fluffy consistency, which usually takes about 3-5 minutes on medium speed. This aeration is crucial as it helps the cake rise during baking, contributing to its light interior. Be careful not to overbeat after adding the eggs; this prevents the structure from becoming too dense.

Baking at the correct temperature is essential. Make sure your oven is preheated to 350°F (175°C) for even baking. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with just a few crumbs attached. If the cake is browning too quickly, you can cover the top loosely with aluminum foil for the last 15-20 minutes.

Ingredients

For the Pound Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
Zest of 2 large lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs

Add the eggs one at a time, beating well after each addition.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and end with flour. Stir in lemon zest and juice, and vanilla extract.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

Pro Tips

For an extra zing, try adding a pinch of lemon extract to the batter. This will enhance the lemon flavor even further!

Storing and Serving Your Cake

Once cooled, your Lemon-Scented Pound Cake can be stored at room temperature in an airtight container for up to 3 days. If you prefer, wrap it tightly in plastic wrap and refrigerate, which can extend its freshness for up to a week. For longer storage, consider slicing the cake and freezing individual pieces wrapped in plastic and then aluminum foil; this will keep it fresh for up to 3 months.

When serving, consider adding a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside to enhance the cake's lemony flavor. Pair it with a hot cup of tea or coffee, as the citrus notes from the cake complement the warmth of these beverages beautifully.

Variations and Customizations

You can easily customize this Lemon-Scented Pound Cake by adding poppy seeds for a delightful crunch and texture contrast. Just incorporate 2-3 tablespoons of poppy seeds to the batter along with the lemon zest. Alternatively, consider mixing in some fresh blueberries or raspberries for a fruity twist that brightens the flavor even further.

If you're looking for a lower-sugar version, you can substitute up to half of the granulated sugar with a stevia or monk fruit sweetener, adjusting to your taste preference. Remember that this may slightly alter the cake's texture, but it will still result in a delicious treat!

Questions About Recipes

→ Can I use almond flour instead of all-purpose flour?

Yes, but the texture will be different, and you may need to adjust the liquid ingredients.

→ How can I store the lemon-scented pound cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the pound cake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last up to 3 months.

→ What can I serve with the pound cake?

It pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream.