old fashioned lemon pound cake recipe

Written ByJenny Smyth Posted on
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The Best old fashioned lemon pound cake recipe

I have been making this old fashioned lemon pound cake for years, and it is one of those recipes that never fails. The flavor is bright and tangy from fresh lemon juice and zest, and the texture is dense and moist. It is a simple cake that feels special enough for a holiday brunch but easy enough to whip up on a random Tuesday. My kids love it because it is not too sweet, and I love that it uses basic ingredients I usually have on hand.

This cake is perfect for any occasion. I have brought it to potlucks, served it at birthday parties, and even packed slices for school lunches. The lemon gives it a freshness that cuts through the richness of the butter and eggs. It is a classic pound cake that stays true to the original formula of a pound of each main ingredient, but with the addition of lemon for a modern twist.

The crumb is tender and the top gets a nice golden crust. There are some health benefits to this recipe too. Lemons are packed with vitamin C and antioxidants, which support the immune system. The eggs provide protein and healthy fats, and the butter, while indulgent, is a natural fat.

I use whole milk yogurt in place of some of the butter to lighten it up a bit without losing moisture. This cake is not health food, but it is a treat you can feel good about sharing. The key technique for this pound cake is creaming the butter and sugar until light and fluffy. This step adds air to the batter and gives the cake its tender crumb.

I also recommend using room temperature eggs and yogurt so everything blends smoothly. Do not overmix once you add the flour, or the cake will be tough. Bake until a toothpick inserted in the center comes out clean, and let it cool completely before glazing.

Old Fashioned Lemon Pound Cake

4.8 from 1159 votes

This dense and moist lemon pound cake is bursting with fresh lemon flavor. It is a simple, classic recipe that works for any occasion, from breakfast to dessert.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1/3 cup plain whole milk yogurt, room temperature
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

👨‍🍳Directions

1Preheat your oven to 325 degrees Fahrenheit.
2Grease and flour a 10 cup bundt pan or a 9×5 inch loaf pan.
3Set it aside.
4In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
5The mixture should look pale and airy.
6Add the eggs one at a time, beating well after each addition.
7Then mix in the yogurt, lemon juice, lemon zest, and vanilla extract until just combined.
8The batter may look slightly curdled, which is fine.
9In a separate bowl, whisk together the flour, baking powder, and salt.
10Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
11Do not overmix, or the cake will be tough.
12Pour the batter into the prepared pan and smooth the top.
13Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
14The top should be golden brown and the cake should pull away from the sides of the pan.
15Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
16For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
17Drizzle the glaze over the warm cake.

🔧Equipment

10 cup bundt pan or 9×5 inch loaf pan
Electric mixer
Mixing bowls
Zester
Toothpick
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 115mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

You can substitute the yogurt with sour cream for a slightly tangier flavor. For a dairy free version, use vegan butter and a plant based yogurt. Store the cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Old Fashioned Lemon Pound Cake Works

This old fashioned lemon pound cake is a recipe I turn to again and again because it is so reliable. It keeps well for several days, so you can make it ahead of time for a party or just to have on hand for snacks.

I like to store it in an airtight container at room temperature, and it stays moist and tender. For serving, a slice of this cake is perfect on its own, but you can also warm it up in the microwave for 10 seconds.

It goes beautifully with a cup of coffee or tea. If you have leftovers, you can toast slices in a skillet with a little butter for a crunchy exterior.

This cake is always a hit at family gatherings, and I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Old Fashioned Lemon Pound Cake

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

Fresh lemon juice is best for this recipe because it has a brighter, more natural flavor. Bottled juice often contains preservatives and can taste flat. For the best results, use fresh lemons.

2. Why did my pound cake turn out dry?

A dry pound cake is usually caused by overbaking or overmixing the batter. Make sure to check the cake at the 50 minute mark and remove it from the oven as soon as a toothpick comes out clean. Also, be gentle when mixing the flour in, and stop as soon as it is combined.

3. Can I make this cake gluten free?

Yes, you can substitute the all purpose flour with a 1 to 1 gluten free baking flour blend. The texture may be slightly more crumbly, but the flavor will still be delicious. Add 1/4 teaspoon of xanthan gum if your blend does not already include it.

4. How should I store leftover lemon pound cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you live in a humid climate, you can refrigerate it to prevent mold. The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.

5. Can I add poppy seeds to this recipe?

Absolutely. Poppy seeds pair wonderfully with lemon. Add 2 tablespoons of poppy seeds to the batter along with the dry ingredients. This will give the cake a nice texture and a classic lemon poppy seed flavor.

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