This Lemon Pound Cake is moist, tender, and bursting with citrus flavor in every bite.
When it comes to desserts, one could argue that lemon pound cake takes the cake. Pardon the pun, but it’s hard to deny that lemon pound cake is one of the safest choices if you want a tasty dessert that everyone will enjoy. Pound cake has been around since at least the 1700s, but bakers have been adding lemon for generations to give it a fresh and flavorful twist. Whether served at elegant gatherings or enjoyed with a cup of coffee on a quiet afternoon, lemon pound cake is a classic that never goes out of style.
This version includes fresh lemon juice in both the cake and the glaze to ensure every slice is bursting with citrus flavor. On top of that, you also have a cake that’s moist and dense on the inside with just a little bit of a crunch on the outside. One bite and you will understand why this timeless treat is a keeper.
Is Lemon Pound Cake Healthy?
Unfortunately, lemon pound cake isn’t the most health-conscious dessert choice. There are some positive aspects, though. The Greek yogurt provides some protein and calcium, while the lemon juice provides a little vitamin C and iron. However, the butter in the cake and the powdered sugar in the glaze add significantly to the fat and calories. This is a dessert you will want to enjoy in moderation or avoid if you are trying to keep to a low-fat or low-sugar diet.
Maximize The Zing With Fresh Lemons
Fresh lemons are the secret to the bold, bright flavor that makes lemon pound cake so irresistible. While bottled lemon juice is convenient, it lacks the fresh, zesty aroma and natural oils found in real lemons. Freshly squeezed juice and finely grated zest add a sharper, more vibrant citrus flavor that takes this cake to the next level.
For the best results, wait until your cake has fully cooled before making and applying the glaze. A warm cake will absorb the glaze too quickly, which can dull the flavor. As a finishing touch, sprinkle a bit of fresh lemon zest on top after glazing. This not only adds an extra pop of citrus but also makes the cake look even more tempting.
How to make ahead and store
Lemon pound cake should be covered or stored in an airtight container. It should stay good for up to 5 days at room temperature, although storing it in the fridge can give it an extra couple of days.
Serving Suggestions
Even though the cake is already full of lemon, the best thing you can serve alongside lemon pound cake is more fruit. A simple Fruit Salad or Fruit Soup would go well with this cake and add some nutritional benefits. You might also consider drinking a Fruit Smoothie with your cake. Personally, I would go with a Blueberry Smoothie or a Blueberry Banana Smoothie to best complement the lemon flavor. Finally, if you really want to indulge yourself, you can make some homemade ice cream to go with your cake, like this Cottage Cheese Ice Cream or Cookie Dough Banana Ice Cream.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 4 tablespoons Greek yogurt room temperature
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 3/4 teaspoon pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 2 teaspoons milk
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Beat the butter and granulated sugar until creamy, about 2 minutes. Add eggs one at a time, then mix in yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes (tent the loaf with foil during the last half of baking time), or until a toothpick inserted into the center comes out mostly clean with just a few crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar, lemon juice, and milk to make the glaze. Start with 1 tablespoon of lemon juice and slowly add more until you reach your desired consistency. Drizzle over the cooled cake.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
It’s very delicious. Thank you.
Happy to hear! Thanks for reading.