Lemon-Scented Pound Cake

Name: Lemon-Scented Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 3 tablespoons fresh lemon juice

Highlighted under: Dreamy Dessert Lab

I absolutely love baking this Lemon-Scented Pound Cake! The way the fresh lemon zest and juice infuse into the buttery batter creates a deliciously fragrant and moist cake that lifts my spirits. It has quickly become a favorite in my household, perfect for afternoon tea or as a light treat after dinner. The simplicity of combining just a few pantry staples, along with the bright citrus notes, makes this cake an excellent choice for both novice bakers and seasoned pros alike. I can’t wait for you to try it!

Created by

Emma

Last updated on 2026-02-04T18:06:26.900Z

Baking this Lemon-Scented Pound Cake has become a cherished ritual for me. I love how the brightness of the lemon zest really brings out the sweetness of the cake, creating a perfect balance. During one of my baking adventures, I experimented with adding a glaze and found that it not only adds shine but also enhances the citrusy flavor that I adore.

One tip I learned is to use room temperature ingredients; it helps the cake rise beautifully and results in a tender crumb. I often serve this cake with a dollop of whipped cream or fresh berries, making it a delightful dessert for any occasion!

Why You'll Love This Recipe
Bright, refreshing lemon flavor that awakens the taste buds
Soft, moist texture with a buttery richness
Versatile enough for brunch, afternoon tea, or dessert

Understanding the Ingredients

The key to achieving the perfect Lemon-Scented Pound Cake lies in the balance of its ingredients. The unsalted butter not only adds rich flavor but also contributes to the cake's tender crumb. Make sure your butter is softened, as this helps in creating a light and airy texture when creamed with sugar. If you’re short on unsalted butter, you can use salted butter, but reduce the added salt in the recipe by half to avoid an overly salty cake.

Fresh lemon juice and zest are crucial for that vibrant lemon flavor. I highly recommend using real lemons instead of bottled juice, as it makes a noticeable difference in freshness. The zest contains essential oils that enhance the cake's aroma and taste, so grate it finely to maximize the citrus notes. If you're in a pinch, lime zest and juice can be an effective substitute, offering a different but equally delightful flavor profile.

Baking Tips for Success

When it comes to baking the cake, ensure you preheat your oven thoroughly to avoid undercooking or uneven rising. An oven thermometer can be invaluable in checking your oven’s accuracy. Pouring the batter into your prepared loaf pan should be done gently to avoid deflating the mixture; smooth the top with a spatula for even baking. Always check the cake around the 50-minute mark. It may need an extra few minutes, but avoid opening the oven door too soon to prevent collapse.

If you're concerned about the cake's doneness, the toothpick test is your best friend. Insert a toothpick into the center – it should come out clean or with just a few crumbs attached. Should the center remain wet, continue baking in 5-minute increments, keeping a close watch on it. If the top is browning too quickly, you can lightly cover it with foil during the last few minutes of baking.

Ingredients

Gather these simple ingredients to create a delightful Lemon-Scented Pound Cake.

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

For the Glaze (optional)

1 cup powdered sugar
3 tablespoons fresh lemon juice

You can adjust the lemon flavor by varying the zest and juice to your preference.

Instructions

Follow these steps to bake your Lemon-Scented Pound Cake to perfection.

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

Mix Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool for 10 minutes in the pan before transferring it to a wire rack. If using the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Enjoy your luscious Lemon-Scented Pound Cake with a cup of tea or coffee!

Pro Tips

For an even more intense lemon flavor, consider adding a few drops of lemon extract to the batter.

Glaze Variations

The optional glaze on this Lemon-Scented Pound Cake is a simple mix of powdered sugar and lemon juice. To change things up, consider adding a splash of vanilla extract or even a hint of lavender for a unique twist. If you prefer a thicker glaze, increase the amount of powdered sugar until you reach your desired consistency, or use heavy cream instead of lemon juice for a richer flavor.

For those who enjoy a bit of texture, consider adding finely chopped nuts such as pistachios or walnuts to the glaze. This not only adds crunch but also enhances the visual appeal of the cake. Sprinkle the nuts on top of the glaze while it is still wet for optimal adhesion.

Serving and Storage Tips

This Lemon-Scented Pound Cake is perfect for serving at brunch, afternoon tea, or as a delightful dessert. Pair it with fresh berries or a dollop of whipped cream to complement the citrus flavor. For an extra touch, serve it with a side of lemon curd for those who crave an intense lemon experience. You can also slice and toast the cake for a delightful breakfast treat with butter or cream cheese spread.

If you have leftover cake, it can be stored in an airtight container at room temperature for up to three days, or refrigerated for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze them for up to three months. When ready to enjoy, let it thaw in the fridge overnight, then bring it to room temperature before serving for the best texture.

Questions About Recipes

→ Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to prevent the cake from being too salty.

→ Can I use other citrus fruits?

Absolutely! This recipe works well with orange or lime juice and zest for a different flavor profile.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it.

→ Can I make this cake gluten-free?

Yes, simply substitute all-purpose flour with a gluten-free flour blend that can be used for baking.