Simple Lemon Pound Cake | Cookies and Cups

This Lemon Pound Cake recipe is bursting with the flavour of actual recent lemons. Topped with a simple lemon glaze whipped up with limoncello liqueur and swirled with lemon curd this extremely moist cake is scrumptious!

When you love this recipe for selfmade pound cake with a citrus twist, give my Orange Pound Cake a strive, too!

Lemon pound cake topped with lemon glaze on a cutting board, next to a jar of lemon curd and lemon wedges.

Moist Lemon Pound Cake With Lemon Glaze

My lemon pound cake is moist and tangy, with all of the candy flavors of a Starbucks lemon loaf, solely higher. This simple lemon cake recipe is swirled with selfmade lemon curd all through and bursting with the flavour of actual lemon zest.

In true pound cake style, this cake is wealthy and dense, but completely balanced with the brightness of the citrus. I prime my moist lemon loaf with creamy limoncello glaze. It’s considered one of my favourite treats to get pleasure from within the afternoon with espresso or tea, or for dessert (and let’s be trustworthy, generally each).  

A slice of glazed lemon pound cake on a white plate next to a fork.

Why You’ll Love This Pound Cake Recipe

When you love lemon desserts as a lot as I do, put together to be hooked by this luscious lemon pound cake! Listed below are only a few causes to find it irresistible:

  • Selfmade lemon curd. This pound cake is swirled with ribbons of my selfmade lemon curd recipe all through a comfortable, buttery lemon crumb. It’s surprisingly simple to make your individual lemon curd from scratch!
  • Limoncello glaze. I make an excellent easy lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a scrumptious, grownup twist with a great deal of candy, lemony taste. After all, you may choose to make a lemon glaze sans alcohol if you happen to favor. 
  • Good for brunch or dessert. This pound cake is flexible sufficient to make for a light-weight afternoon deal with, a candy addition at brunch, or a simple dessert to take alongside to any event. 

Why Is It Referred to as Pound Cake?

Pound Cake dates again to the early 1700s and it’s named after how the recipe was initially made: with one pound every of flour, butter, sugar, and eggs. Historically, pound muffins are baked in both a loaf pan, like on this recipe, or in a bundt pan, like my 7UP Pound Cake.

Individuals generally confuse pound cake with sponge cake. And it’s true, each recipes have many substances in widespread. One predominant distinction is that sponge muffins name for whipping the eggs within the recipe individually, ensuing within the cake’s “spongy” texture.

The ingredients for lemon pound cake.

What You’ll Want

I buck custom with this lemon pound cake recipe. Quite than add a full pound of every ingredient, I’ve tailored issues a bit of, with superior outcomes (if I do say so myself). Beneath is a brief overview of the substances you’ll want, with the complete recipe particulars out there within the recipe card.

  • Eggs: For construction and richness within the cake.
  • Milk: You should use complete milk or 2% milk on this recipe, both one is okay.
  • Sugar: For essentially the most constant outcomes, use common granulated sugar.
  • Lemon Zest: Recent lemon zest is a should! You’ll get the perfect taste from lemons after they’re in season.
  • Vanilla: Skip utilizing imitation vanilla and use actual vanilla extract. The flavour is so a lot better!
  • Oil: I add liquid coconut oil to my cake batter, although one other kind of oil, like vegetable oil, will even work. Including oil instead of butter yields a lighter, extra tender cake crumb.
  • Baking Powder and Salt: For leavening and to stability the sweetness.
  • Flour: I like to recommend utilizing all-purpose flour.
  • Lemon Curd: I exploit my recipe for simple Selfmade Lemon Curd and swirl all of it all through the pound cake. So dreamy! When you’re pressed for time, you can even use your favourite model of store-bought lemon curd.
  • Powdered Sugar: You’ll whip collectively a simple glaze utilizing powdered sugar, additionally known as confectioner’s sugar, mixed with lemon liqueur.
  • Limoncello: That is an Italian lemon liqueur constructed from lemon zest and sugar with a candy, intense lemon taste. You’ll discover Limoncello in most liquor shops all through the US. When you don’t have it or aren’t a fan, use a little bit of recent lemon juice and/or zest as an alternative to amp up the lemon taste within the glaze.

Find out how to Make Lemon Pound Cake

Whereas the oven preheats to 350ºF, grease and line your loaf pan. I like to recommend lining it with a bit of parchment paper reduce to suit into the underside of the pan, lengthy sufficient in order that the sides grasp over every finish. This makes it simple to raise the pound cake from the pan as soon as it’s baked. Subsequent, you’ll whip up the straightforward lemon pound cake batter:

  • Mix the Elements: First, whisk collectively the eggs, milk, sugar, lemon zest, and vanilla right into a clean batter. Subsequent, stream within the coconut oil whereas persevering with to whisk, adopted by the baking powder and salt. Lastly, stir in your flour. It’s positive in case your batter seems a bit lumpy, watch out that you simply don’t overmix!
  • Fill the Pan: Add about 3/4 of the cake batter to your ready pan, drizzle the highest with half of your lemon curd, after which add the remaining batter and one other drizzle of curd. Take care that the curd doesn’t contact the sides of the pan, because the sugar will burn if it bakes in opposition to the recent sides. 
  • Swirl and Bake: Use a butter knife to swirl the lemon curd calmly by way of the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then depart it to chill within the pan for 10 minutes. Afterward, raise the cake out of the pan and place it on a wire rack.
  • Put together the Glaze: Make a fast lemon glaze by combining powdered sugar with a few spoonfuls of limoncello. Whisk till you attain a clean consistency.
  • Glaze and Cool: Lastly, pour the glaze over the pound cake whereas the cake remains to be barely heat. Let the cake end cooling earlier than slicing and serving. See under for a few of my favourite serving concepts.
Lemon pound cake topped with lemon glaze on a cutting board, next to a jar of lemon curd and lemon wedges.

Ideas for the Greatest Pound Cake

Comply with these closing suggestions for the perfect selfmade lemon pound cake:

  • You may make this pound cake in a bundt pan. Make sure to generously grease and flour the pan in order that your lemon bundt cake pops out simply.
  • Use recent lemon juice. I’m speaking freshly squeezed. Don’t use bottled lemon juice as the flavour simply received’t be the identical. And whilst you’re at it, don’t skip the lemon zest!
  • Maintain the curd away from the sides of the pan. I point out it earlier, however strive your greatest to not let the lemon curd contact the perimeters of the pan whenever you’re swirling it in. This fashion the sugars received’t burn.
  • If the lemon glaze on your pound cake is simply too skinny, whisk in extra powdered sugar a bit of at a time to thicken it. If it’s too thick, add extra Limoncello to get it to a pourable consistency.
  • Pound cake is supposed to be a bit of dense. Nevertheless, it shouldn’t be dry or heavy. In case your pound cake is dry, this may very well be the results of overbaking, or since you added an excessive amount of flour. 
  • On that notice, be certain that to measure the substances accurately. When you don’t have a kitchen scale, I like to recommend the spoon-and-sweep methodology the place you spoon substances like flour into your measuring cup and use the again of a knife to degree it off.
Overhead view of a lemon pound cake topped with lemon glaze.

Variation Concepts

Trying to change issues up along with your lemon pound cake? Attempt these simple recipe variations:

  • Substitute the Lemon Curd: When you’re seeking to substitute the lemon curd on this recipe, strive lemon pie filling or lemon marmalade as an alternative.
  • Completely different Fruit Preserves: It’s also possible to change the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
  • Add Berries: For much more summery vibes, add recent seasonal blueberries for a simple lemon blueberry pound cake. Tossing your berries in flour earlier than folding them into the batter will assist to maintain them from settling on the backside of the cake. 
  • Add Poppy Seeds: Stir in poppy seeds for a variation of my Lemon Poppy Seed Pound Cake.
  • Skip the Glaze: When you’d favor to depart your pound cake unglazed, you may at all times mud the highest with powdered sugar as an alternative.
Overhead view of slices cut from a glazed lemon pound cake.

Serving Solutions

It is a enjoyable and straightforward cake recipe to make for brunch or as a light-weight dessert. We’ll get pleasure from a slice of zesty lemon pound cake within the summertime with a scoop of vanilla ice cream. So scrumptious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the right summer time dessert to deliver to Fourth of July BBQs and picnics. 

Serve your lemon pound cake for Easter brunch alongside different selfmade treats like Cinnamon Rolls and Scorching Cross Buns. Or, do as I do, and easily tuck right into a slice whereas passing by way of the kitchen. It’s actually the perfect dessert for any event!

Overhead view of a slice of glazed lemon pound cake on a white plate next to a fork.

Find out how to Retailer Lemon Pound Cake

Maintain your lemon pound cake hermetic at room temperature for as much as 4 days. Pound cake tends to dry out when saved within the fridge.

Can I Freeze Pound Cake?

Sure, as soon as the glazed cake is totally cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You’ll be able to freeze this cake complete or in simple grab-and-go slices. Freeze it for as much as 3 months, and defrost the cake at room temperature earlier than serving.

Extra Lemon Desserts to Attempt


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This fluffy Lemon Pound Cake recipe is crammed with recent lemon taste and ribbons of tangy lemon curd. Topped with a candy lemon glaze made with limoncello liqueur!

  • 2 giant eggs
  • 3/4 cup milk
  • 3/4 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil, in liquid state
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/2 cup lemon curd

Limoncello Glaze

  • 1 cup powdered sugar
  • 3 tablespoons Limoncello (or recent lemon juice)

  1. Lemon Pound Cake: Preheat your oven to 350°F/175°C
  2. Spray a 9×5 loaf pan with nonstick spray. Lay a strip reduce to suit the underside of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan apart.
  3. In a big bowl whisk collectively the eggs, milk, sugar, zest and vanilla till clean and mixed.
  4. Slowly stream within the coconut oil, whisking persistently till mixed.
  5. Add within the baking powder and salt and whisk till mixed.
  6. Lastly stir within the flour till simply integrated. The batter will probably be barely lumpy.
  7. Unfold 3/4 of the batter into the ready pan. Drizzle 1/2 of the lemon curd on prime of the batter, preserving it away from the sides.. Prime with the remaining batter after which the remaining curd, additionally being cautious to not let the curd contact the sides of the pan. The curd will burn if it’s uncovered to the sting of the pan.
  8. Utilizing a butter knife swirl the curd into the batter.
  9. Bake for 50-55 minutes till a tooth choose inserted into the middle comes out clear.
  10. Permit the cake to chill within the pan for 10 minutes after which switch to a wire rack to glaze.
  11. Limoncello Glaze: To arrange the glaze whisk the powdered sugar and Limoncello collectively till clean. Pour this in your heat cake.
  12. Permit the glaze to set earlier than slicing.

Key phrases: lemon pound cake, lemon pound cake recipe, lemon cake recipe

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