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Lemon Butter Pound Cake Recipe

  • June 13, 2026
Cake Recipe

Lemon Butter Pound Cake Recipe

Rich, buttery, and bursting with fresh lemon flavor, this Lemon Butter Pound Cake is the perfect balance of sweetness and citrus. With a moist, tender crumb and a tangy lemon glaze, this cake is ideal for afternoon tea, family gatherings, dessert tables, or bakery sales.

Yield

  • 1 large loaf cake or one 8-inch round cake
  • Serves 10–12 slices

Ingredients

For the Cake

  • 250g butter, softened
  • 250g sugar
  • 5 large eggs
  • 300g all-purpose flour
  • 10g baking powder
  • 120ml milk
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Glaze

  • 150g icing sugar
  • 2–3 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 170°C (340°F).

Grease and line a loaf pan or an 8-inch round cake pan with parchment paper.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and pale in color.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition to create a smooth and airy batter.

Step 4: Add Flavorings

Mix in the lemon zest, fresh lemon juice, and vanilla extract until fully incorporated.

Step 5: Combine Dry Ingredients

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

Step 6: Make the Batter

Add the flour mixture and milk alternately to the batter, beginning and ending with the flour mixture.

Mix gently until just combined. Avoid overmixing to maintain a soft and tender texture.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together the icing sugar and fresh lemon juice until smooth and pourable.

Step 10: Glaze and Serve

Drizzle the lemon glaze over the cooled cake and allow it to set before slicing and serving.

Expert Tips for the Best Lemon Pound Cake

  • Use freshly squeezed lemon juice for the brightest flavor.
  • Ensure butter, eggs, and milk are at room temperature before mixing.
  • Avoid overmixing once the flour is added to keep the cake tender.
  • Allow the cake to cool completely before glazing for a neat finish.
  • For a stronger citrus flavor, add extra lemon zest to the batter.

Extra Lemon Boost

For an even more intense lemon flavor, brush the warm cake with a mixture of:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sugar

Allow it to soak into the cake before applying the glaze.

Why You’ll Love This Recipe

  • Rich and buttery texture
  • Fresh, natural lemon flavor
  • Moist and tender crumb
  • Easy to make with simple ingredients
  • Perfect for home baking, cafés, and bakery displays

This Lemon Butter Pound Cake is a timeless classic that pairs beautifully with tea, coffee, or fresh berries, making it a crowd-pleasing dessert for any occasion.

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