Easy Bursting Lemon Pound Cake

Our Lemon Pound Cake is even better than the famous Starbucks lemon loaf. This moist lemon pound cake recipe bursts with citrus flavor and makes a fabulously tender loaf. It’s sure to be one of your favorite lemon desserts or snacks! 

Lemon Pound Cake Recipe

Looking to make a fabulous summer treat for your next picnic, potluck, or get-together? This recipe for moist lemon pound cake is exactly what you need to make!!

If you think Starbucks lemon loaf is good, just wait until you try our version. This sweet loaf is beyond simple to make, and it’s bursting with lemony flavor — plus a little punch of something special.

A slice is extra delicious with fresh blueberries or my homemade blueberry syrup. It’s one of my favorite flavor combos, which is why it’s in recipes for cheesecake and Saturday morning pancakes too.

Raspberry lemonade is a close second, so try a bundt cake, cupcakes, or ice pops next!

Lemon lovers will agree that this is the best lemon pound cake — and such an easy recipe to make. You’ll be obsessed with the fresh citrus flavor!

Ingredient Notes and Substitutions

• Lemons – I use a combination of fresh lemon juice and zest to create a vibrant citrus flavor.
  
• Whole Milk – When the acids in lemon juice come into contact with milk, a chemical reaction causes the dairy to curdle. 
  
  The sour-flavored milk acts and tastes just like buttermilk, but it’s less expensive than buying a carton of the stuff!
  
  Unfortunately, it’s difficult to create buttermilk with low-fat milk, so substituting those won’t give you the same result.
  
• Unsalted Butter – Use a little to grease your loaf pan, then cream the rest for the batter. If you need to use salted butter, reduce the kosher salt in the batter by half.
  
• Sugar – You’ll need granulated sugar for the batter and powdered sugar for dusting on top of the baked loaf.
  
  I also like to dust my greased pan with a little powdered sugar! It creates a sweet crust on the outside of the loaf and prevents sticking, but it won’t dry out the cake like flour sometimes does.
  
• Flour & Baking Soda – The base for our lemon pound cake batter! Regular all-purpose flour is perfect for this recipe.
  
• Eggs – For moisture and richness. Bring them to room temperature first for easier mixing.
  
• Almond Extract – This adds a touch of warmth, boosting and complementing the lemon flavor perfectly!
  
  If you don’t care for almond, or if you have a nut allergy, feel free to leave it out or use vanilla extract instead.

Tips and Tricks to Make the Best Lemon Pound Cake

• Use room temperature ingredients. 

Place the eggs and butter on the counter for 20-30 minutes before getting started.

This really makes a difference when incorporating everything together. And less mixing means a more tender and moist lemon pound cake recipe!

• Don’t overbake.

This applies to time and temperature! You’ll notice that we’re baking at 325°F instead of the typical 350°F for baked goods. 

A lower temperature allows the lemon pound cake to rise a bit more slowly, creating that signature dense crumb.

You also don’t want to leave it in for too long. Bake just until a toothpick comes out clean with a few moist crumbs when inserted into the center. 

It will finish baking that last little bit as it cools.

• Add a topping. 

A light dusting of powdered sugar is all you really need to make the best lemon pound cake. 

However, you can add a simple icing on top to make it similar to the Starbucks lemon loaf! Use the same recipe as my lemon ricotta cookies as a base, but only make a third of the amount. 

Omit the zest if you’d like, and add a splash or two of milk to make it a bit creamier.

Prep Ahead

• Bring eggs and butter to room temp
• Zest and juice lemons
• Grease loaf pan

Kitchen Tools You Will Need

• 9×5 Bread Pan – Use metal, ceramic, or glass to make this lemon pound cake recipe.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier. You’ll need a Zester too, or you can use the small holes on a Box Grater.
• Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions

Most pound cakes are delicious topped with some ice cream! I suggest a scoop (or three) of homemade vanilla bean ice cream or something bright and refreshing like raspberry or lime sherbet.

A raspberry lemonade cocktail would be a cool and refreshing pairing for this lemon pound cake, though I’m partial to a slice alongside my morning latte.

Moist Lemon Pound Cake Recipe FAQ

Storing and Freezing Lemon Pound Cake

As long as you store it in an airtight container, your cake should stay fresh and perfectly moist for 4 to 5 days at room temperature.

For longer storage, wrap each loaf tightly in plastic wrap, then add another layer of freezer paper or aluminum foil to keep it safe from freezer burn.

Pop those loaves in the freezer, where they’ll keep for 3 months or more.

I like to make a few loaves at a time and freeze them for the holidays. This recipe for moist lemon pound cake makes a fantastic party hostess gift!!

Enjoy!

With love, from our simple kitchen to yours.

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Other Simple Lemon Desserts

Originally published July 2013. Updated and republished July 2025

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