Thursday, May 19, 2022

Bursting Lemon Pound Cake Recipe

Our Lemon Pound Cake recipe is even better than that famous coffee house lemon loaf. This simple dessert recipe makes a fabulously moist and tender loaf cake that is absolutely bursting with citrus flavor! This one is a family favorite, and a perfect treat, anytime of the year!

I am such a lemon fanatic, I really should own a citrus company. Looking to make a fabulous summer treat for your next picnic, potluck, or get together? This lemon loaf cake is exactly what you need to make!!  

Lemon Pound Cake Recipe

If you think Starbucks lemon loaf is good, just wait until you try our super moist lemon loaf cake. The cake is beyond simple to make and it's bursting with lemon flavor, plus a little punch of something special.

Ingredient Notes

  • Lemon - This pound cake is loaded with lemon flavor from lemon juice and lemon zest
  • Almond extract - This adds a boost of brightness and it compliments the lemon flavor perfectly! 

When I make a lemon loaf, it disappears before I can hide some for later. It doesn't bother me, I just make another one. Take it from me - Save yourself the trouble and make a double batch of lemon loaf cake so you don't have to make more right away!

    Kitchen Tools for the Lemon Pound Cake Recipe

    • Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
    • Electric Mixer 
    • Loaf Pan - You'll need a standard size pan that measures 9 x 4 x 3-inches

    With love from our simple kitchen to yours. 

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    Other Simple Lemon Desserts 

    Yield: 12

    Bursting Lemon Pound Cake Recipe

    Our Lemon Pound Cake recipe is better than a coffee house lemon loaf! Make this recipe for a moist and tender cake that bursts with flavor!

    Prep Time: 10 mins   Cook Time: 1 hour   Total Time: 1 hour 10 mins


    • 9 tablespoons unsalted butter, room temperature (divided)
    • 4 tablespoons powdered sugar, divided
    • 2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice)
    • 1/2 cup whole milk
    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 1/2 cups granulated sugar
    • 3 large eggs, room temperature
    • 1 teaspoon pure almond extract


    1. Preheat oven to 325°F.
    2. Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.
    3. Combine lemon and milk in a small bowl. I like to use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside.
    4. Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.
    5. In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.
    6. With the electric mixer on low, add flour and mix until combined. Do not overmix.
    7. Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).
    8. Sprinkle with the remaining 2 tablespoons of powdered sugar.
    9. Serve and enjoy!

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    Originally published September 2017; last updated May 2022


    1. I made this for guests over the 4th of July weekend, and it was a huge hit. This is very likely the best pound cake recipe I've ever made or even tasted. I followed the instructions exactly, including combining the lemon juice and milk and letting it stand for a few minutes, despite my reservations about that.

    2. Just wanted to drop aline and say I made this last night for the first time. We have our first crop of meyer lemons ready, so I was eager to make something with them. Ohhhh what a wonderful pound cake it turned out to be! Not overly powerful and not too understated on the lemony part, actually quite refreshing on the pallet. An easy cake to make with little fuss. I will certainly be making this one again. Many thanks for sharing this recipe.

    3. Hands down the BEST lemon pound cake recipe!!!! Light, flavorful, with a perfect lemon taste! Just follow the instructions precisely and the lemon zest is a must!!! Yummy good!!

      Question for those of you who have baked this little gem...What what type of loaf pans you guys are using (light or dark) can anyone tell me which is best for this recipe?

    4. This lemon pound cake is just as described: the best lemon burst pound cake EVER. The whole loaf went poof! by my guests who raved as they gobbled it up. My husband said, hands down, the best lemon cake I ever made. I wondered about mixing the lemon juice with the milk and letting it sit, but no harm to the finished product. This is a really outstanding, moist, beautiful, and absolutely delicious lemon treat.

    5. Can u make this into a layer cake?

    6. just found this recipe but in viewing the pic, seems the cake is a little more than moist, a little pasty. interested in making this for breakfast and wonder if it is heavy for early morning.


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