Ah, lemon pound cake – a classic dessert that’s sure to brighten up any day. The combination of moist, buttery cake and tangy citrus flavors is a match made in heaven. And when you add a little extra something special to the mix, like a sweet glaze or a hint of herbal flavor, it takes the dish to a whole new level.
In this article, we’re counting down our top 20 delicious lemon pound cake recipes that are sure to satisfy your cravings and impress your friends. From classic combinations to unique twists and flavors, we’ve got you covered with a wide range of ideas to try in your own kitchen.
So go ahead, get ready to indulge in some serious lemony goodness, and let’s dive into our top 20 irresistible lemon pound cake recipes!
Classic Lemon Pound Cake with Glaze
A moist and flavorful pound cake infused with the brightness of lemon zest and juice, topped with a tangy glaze perfect for springtime celebrations or everyday indulgence.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
– 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 large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
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. Add dry ingredients to wet ingredients and 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. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
8. For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons freshly squeezed lemon juice until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Lemon Blueberry Pound Cake
Brighten up your dessert table with this moist and flavorful pound cake infused with the sweetness of blueberries and the tanginess of lemon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 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.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in blueberries.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake Recipe
Brighten up your day with this refreshing lemon poppy seed pound cake, perfect for breakfast or a snack. This moist and flavorful cake is infused with the sweetness of lemons and the crunch of poppy seeds.
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 line with parchment paper.
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. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
5. Fold in poppy seeds.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Lemon Coconut Pound Cake
Lemon Coconut Pound Cake Recipe: A moist and flavorful cake infused with the brightness of lemon zest and the warmth of coconut flakes.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 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 vanilla extract.
4. Gradually add flour, coconut, 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
Lemon Lavender Pound Cake
Lemon Lavender Pound Cake: A refreshing twist on the classic pound cake, this recipe combines the brightness of lemon zest with the subtle sweetness of lavender to create a moist and flavorful 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
– 2 teaspoons dried lavender buds
– 2 1/4 cups (285g) 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, about 3 minutes.
3. Beat in eggs one at a time, then stir in lemon zest and juice.
4. In a small bowl, whisk together flour and lavender buds.
5. Add dry ingredients to the wet ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Lemon Ricotta Pound Cake
A moist and flavorful pound cake infused with the brightness of lemon zest and the creaminess of ricotta cheese, perfect for a special occasion or everyday indulgence.
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) whole milk ricotta cheese
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by lemon zest and juice.
4. Stir in ricotta cheese until well combined.
5. Add flour and baking powder; mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Almond Pound Cake
This moist and flavorful pound cake is infused with the brightness of lemon zest and the nutty goodness of almonds, making it perfect for springtime gatherings or as a sweet treat 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
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) sliced almonds
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 add flour, baking powder, and salt. Mix until just combined.
4. Fold in almonds.
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 Cream Cheese Pound Cake
Brighten up your dessert table with this tangy and sweet pound cake, infused with the zest of fresh lemons and the creaminess of cream cheese. Perfect for springtime gatherings or as a thoughtful gift.
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 (120g) cream cheese, softened
– 2 1/4 cups (280g) 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 mixing bowl, beat the 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. Add cream cheese and mix until smooth.
5. Gradually add flour and salt; mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Raspberry Swirl Pound Cake
Brighten up your day with this tangy and sweet pound cake, featuring a zesty lemon swirl and bursts of fresh raspberry flavor.
Ingredients:
– 1 cup (200g) 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 pure vanilla extract
– 2 1/4 cups (280g) all-purpose flour
– 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 mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by lemon zest and juice.
3. Whisk together flour and vanilla extract. Gradually add to the wet ingredients and mix until just combined.
4. Gently fold in raspberries.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 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: 50-60 minutes
Lemon Honey Pound Cake
Elevate your baking game with this refreshing Lemon Honey Pound Cake, featuring a perfect balance of citrusy lemon zest and sweet honey. This moist and flavorful cake is perfect for springtime gatherings or as a thoughtful gift.
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
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk together butter, eggs, lemon zest, lemon juice, honey, and vanilla extract until smooth.
4. Gradually add dry ingredients to wet ingredients, 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 comes out clean.
Cooking Time: 45-50 minutes
Lemon Thyme Pound Cake
Brighten up your dessert game with this refreshing Lemon Thyme Pound Cake, perfect for springtime gatherings or a sweet treat any time of the year. The combination of tart lemon and fragrant thyme creates a delightful flavor profile that’s sure to impress.
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 sprigs of fresh thyme, chopped
– 2 1/4 cups (280g) all-purpose flour
– 1 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 mixing 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 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 Olive Oil Pound Cake
Brighten up your day with this moist and flavorful pound cake infused with the zesty goodness of lemon and the richness of olive oil. Perfect for a springtime dessert or brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 teaspoon vanilla extract
– 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, whisk together flour, sugar, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time, followed by lemon juice, olive oil, and vanilla extract.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 50-60 minutes
Lemon Ginger Pound Cake
Brighten up your day with this refreshing and moist lemon ginger pound cake. The perfect blend of citrusy lemon zest, spicy ginger, and rich butter makes for a delightful treat.
Ingredients:
– 1 ¾ cups (210g) all-purpose flour
– 1 cup (200g) unsalted butter, softened
– 1 ¾ cups (450g) granulated sugar
– 2 large eggs
– 2 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– 1 tsp crystallized ginger, finely chopped
– 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, whisk together flour, sugar, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and ginger.
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 Chia Seed Pound Cake
This moist and flavorful pound cake combines the brightness of lemon zest with the nutty goodness of chia seeds, creating a perfect treat for any occasion.
Ingredients:
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 1 teaspoon vanilla extract
– 1/2 cup all-purpose flour
– 1/2 cup chia seeds
– 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 and vanilla extract.
4. Add flour and chia seeds; mix until just combined.
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 Yogurt Pound Cake
Brighten up your day with this moist and flavorful lemon yogurt pound cake, perfect for a springtime treat or a sweet breakfast option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain whole-milk yogurt
– 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, sugar, and salt.
3. In a large bowl, whisk together butter and eggs until smooth. Add yogurt, lemon juice, and lemon zest; mix until combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Lemon Pistachio Pound Cake
This moist and flavorful pound cake combines the brightness of lemon zest with the nutty richness of pistachios, perfect for a special occasion or everyday indulgence.
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 vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1/2 cup (60g) chopped pistachios
– 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 and salt. Set aside.
3. In a large bowl, beat butter until creamy. Gradually add sugar, beating until light and fluffy.
4. Beat in eggs one at a time, then stir in lemon zest, juice, and vanilla extract.
5. Gradually mix in flour mixture, then fold in pistachios.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Cardamom Pound Cake
This moist and aromatic pound cake combines the brightness of lemon zest with the warmth of cardamom, perfect for a springtime treat or a special occasion.
Ingredients:
– 1 cup (200g) 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 ground cardamom
– 2 1/4 cups (285g) 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. Beat butter and sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition.
4. Stir in lemon zest, lemon juice, and cardamom.
5. Gradually add flour, mixing until just combined.
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 Vanilla Bean Pound Cake
Brighten up your day with this refreshing lemon vanilla bean pound cake, infused with the warmth of real butter and the comfort of tender crumbs.
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 (120g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (60g) vanilla bean paste
– 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 large mixing bowl, cream 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. Whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
5. Stir in vanilla bean paste.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Matcha Pound Cake
Brighten up your afternoon with a moist and flavorful lemon matcha pound cake, infused with the subtle bitterness of green tea.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 2 large eggs
– 2 teaspoons matcha powder
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (280g) 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, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Add matcha powder and lemon juice; mix until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients; mix until just combined.
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 Rosemary Pound Cake
Brighten up your day with this refreshing lemon rosemary pound cake, perfect for a springtime treat or as a flavorful breakfast option. This moist and aromatic cake is infused with the subtle bitterness of rosemary and the zesty zip of lemon.
Ingredients:
– 1 cup (200g) 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 cups (250g) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 3 sprigs of fresh rosemary leaves, chopped
– 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 large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest and juice, flour, baking powder, salt, and rosemary leaves.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the tangy and sweet world of lemon pound cakes! In this collection of 20 mouth-watering recipes, you’ll discover a variety of creative twists on the classic dessert. From classic glazes to fruity combinations and nutty additions, each recipe showcases the brightness and warmth of lemon. Whether you’re looking for a simple after-dinner treat or a show-stopping centerpiece, these irresistible lemon pound cakes are sure to satisfy your sweet tooth.
