When it comes to baking, few things evoke the feeling of sunshine and warmth like a classic lemon pound cake. The combination of tender, moist cake and bright, citrusy flavor is a match made in heaven. And with the many variations on this theme, there’s something for every taste and occasion.
Whether you’re looking for a simple, yet impressive dessert to serve at a dinner party or a sweet treat to brighten up your morning, lemon pound cake is the perfect choice. In this article, we’ll explore 20 delicious lemon pound cake recipes that are sure to please even the most discerning palates. From classic glaze-topped cakes to creative flavor combinations like lemon blueberry and lemon pistachio, there’s something for everyone.
Classic Lemon Pound Cake with Glaze
This moist and flavorful pound cake is infused with the brightness of lemon zest and juice, topped with a sweet and tangy glaze. Perfect for springtime gatherings or as a snack any time of year.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (285g) all-purpose flour
– Salt to taste
– Confectioners’ sugar for glaze
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by lemon zest and juice.
4. In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to wire rack to cool completely.
8. Whisk together confectioners’ sugar and enough lemon juice to form a thick glaze. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Lemon Blueberry Pound Cake
Brighten up your dessert table with this refreshing Lemon Blueberry Pound Cake, infused with the sweetness of blueberries and the tanginess of lemon.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) fresh or frozen blueberries
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest and juice.
4. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Lemon Poppy Seed Pound Cake
This moist and flavorful pound cake is infused with the brightness of lemon zest and the crunch of poppy seeds, making it a perfect dessert for any occasion.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by lemon zest and juice.
4. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
5. Fold in poppy seeds. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
Cooking Time: 55-60 minutes
Lemon Coconut Pound Cake
Moist and flavorful, this Lemon Coconut Pound Cake is a perfect blend of citrusy zing and creamy richness. Perfect for breakfast or as a sweet treat any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup shredded coconut
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest, juice, and coconut.
4. Gradually add flour, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 45-50 minutes
Lemon Lavender Pound Cake
Elevate your dessert game with this refreshing and aromatic lemon lavender pound cake, perfect for springtime gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 ½ cups (190g) unsalted butter, softened
– 1 ¾ cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup (120g) all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 cup (240ml) whole milk
– 1 tablespoon dried lavender buds
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in lemon zest and juice.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to wet ingredients and mix until just combined.
6. Stir in milk and lavender buds.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Cooking Time: 55-60 minutes
Lemon Ricotta Pound Cake
Lemon Ricotta Pound Cake Recipe
Brighten up your dessert table with this moist and flavorful Lemon Ricotta Pound Cake, infused with the sweetness of lemon zest and the richness of ricotta cheese.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 cup ricotta cheese
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter and milk. Beat until smooth, then add eggs one at a time, beating well after each addition.
4. Add ricotta cheese, lemon juice, and lemon zest. Mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Lemon Almond Pound Cake
Brighten up your day with this refreshing Lemon Almond Pound Cake, infused with the warmth of almonds and the brightness of lemon zest. Perfect for a springtime dessert or afternoon tea.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) unsalted butter, softened
– 3/4 cup (150g) granulated sugar
– 2 large eggs
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (60g) sliced almonds
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, salt, and lemon zest. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add the flour mixture to the wet ingredients, beating until just combined. Stir in lemon juice and almonds.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Lemon Yogurt Pound Cake
A moist and flavorful pound cake infused with the brightness of lemon and the creaminess of yogurt, perfect for a sweet treat or dessert.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup (240ml) plain whole-milk yogurt
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by lemon zest and juice.
4. Stir in yogurt and flour mixture until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Lemon Chia Seed Pound Cake
Brighten up your day with this refreshing pound cake infused with the citrusy zest of lemon and the nutty flavor of chia seeds. This moist and flavorful dessert is perfect for a weekend brunch or a special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup chia seeds
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, chia seeds, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon juice and zest to the wet ingredients and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 50-60 minutes
Lemon Ginger Pound Cake
Brighten up your day with a moist and flavorful Lemon Ginger Pound Cake, perfect for a springtime treat or a sweet surprise any time of the year.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated fresh ginger
– 2 tablespoons freshly squeezed lemon juice
– 2 3/4 cups (320g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together butter, sugar, eggs, ginger, and lemon juice until smooth.
3. Add flour, baking powder, and salt; mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-65 minutes
Lemon Honey Pound Cake
Brighten up your day with this sweet and tangy Lemon Honey Pound Cake, perfect for a morning treat or afternoon pick-me-up.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (115g) unsalted butter, softened
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest and juice, then honey.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Olive Oil Pound Cake
Brighten up your day with this moist and flavorful lemon olive oil pound cake, perfect for breakfast or a snack.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (60ml) extra-virgin olive oil
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together butter, sugar, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
4. Pour in olive oil and mix until batter is smooth.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Lemon Thyme Pound Cake
This classic pound cake gets a refreshing twist with the addition of lemon zest, juice, and thyme. The result is a moist and flavorful dessert perfect for springtime gatherings or a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried thyme
– 2 3/4 cups (315g) all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest, juice, and thyme.
4. Gradually add flour, beating until just combined. Season with salt to taste.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Lemon Raspberry Pound Cake
Brighten up your day with this moist and flavorful lemon raspberry pound cake, perfect for brunch or a sweet treat any time of the day.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups (250g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest and juice, then gradually add flour mixture.
4. Gently fold in raspberries.
5. Pour batter into prepared pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 55-60 minutes
Lemon Cream Cheese Pound Cake
This moist and flavorful pound cake combines the brightness of lemon with the tanginess of cream cheese, perfect for a springtime treat or brunch gathering.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 8 ounces (225g) cream cheese, softened
– 2 cups (250g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in lemon zest and juice.
4. In a separate bowl, whisk together flour and baking powder.
5. Gradually add dry ingredients to wet ingredients, beating just until combined.
6. Stir in cream cheese until smooth.
7. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Lemon Pistachio Pound Cake
Lemon Pistachio Pound Cake: A refreshing twist on the classic pound cake, this recipe combines the brightness of lemon zest with the nutty flavor of pistachios for a delightful dessert.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1/2 cup chopped pistachios
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, followed by lemon juice and zest.
5. Gradually mix in the flour mixture until just combined, then stir in pistachios.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-55 minutes
Lemon Cardamom Pound Cake
A moist and aromatic pound cake infused with the brightness of lemon zest and the warm, spicy flavor of cardamom.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon ground cardamom
– 2 1/4 cups (285g) all-purpose flour
– 1/2 teaspoon baking powder
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest, juice, and cardamom.
4. Add flour and baking powder; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Vanilla Bean Pound Cake
Brighten up your day with this moist and flavorful pound cake infused with the sweetness of vanilla beans and the zing of lemon zest. Perfect for a special occasion or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) whole milk, at room temperature
– 1/2 cup (60g) vanilla bean paste or extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by lemon zest and juice.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
6. Stir in vanilla bean paste or extract.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Lemon Matcha Pound Cake
Brighten up your day with this refreshing Lemon Matcha Pound Cake, infused with the subtle bitterness of matcha green tea and the tanginess of lemon. This moist and flavorful cake is perfect for a springtime dessert or afternoon pick-me-up.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons matcha powder
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
Instructions:
1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and matcha powder.
3. In a large bowl, whisk eggs until frothy. Add lemon juice and whisk until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour in the softened butter and mix until smooth.
6. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Rosemary Pound Cake
Moist and flavorful, this lemon rosemary pound cake is perfect for springtime gatherings or as a sweet treat any time of the year.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 sprigs of fresh rosemary, chopped
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in lemon zest and juice.
4. Add flour, chopped rosemary, and salt; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Summary
Lemon lovers rejoice! This collection of 20 delicious lemon pound cake recipes has something for every occasion. From classic combinations like lemon and blueberry to unique twists like lemon and chia seed, these mouthwatering treats are sure to impress. Whether you’re looking for a sweet and tangy dessert to serve at a dinner party or a simple yet impressive breakfast option, these recipes have got you covered. So go ahead, get baking, and let the bright and citrusy flavors of lemons shine!