Rich, tangy, moist from scratch Lemon Pound Cake has the perfect crumb with lemon flavor throughout and a smooth citrus-y lemon glaze. It’s so easy to make in a loaf pan and every slice is marvelous!

This cake was inspired by our favorite classic Pound Cake. Both are great for brunch, luncheons, showers, and absolutely any occasion.

Aaaah lemon! Such a delicious flavor in sweets and savory dishes that brings a fresh, brightness to everything. We just love it. This Lemon Pound Cake Recipe is no exception, where every bite is bursting with lemon flavor. The cake is moist and tender, with a tanginess that compliments the sweetness of the cake. Lovely brown edges and a smooth tart icing, makes every slice irresistible.

We don’t necessarily consider this recipe a Starbucks Lemon Loaf copycat, but if you love their lemon cake, you will definitely love our recipe, too!

Lemon Pound Cake Recipe

This easy pound cake calls for pretty standard ingredients, but the results are a marvelous crumb that you can’t get enough of! A freshly baked loaf doesn’t last long in my house. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)

• Butter: Butter is the base of pound cake. We use unsalted butter, so the cake doesn’t end up too salty.
• Eggs: Eggs provide structure and a necessary ingredient in pound cake.
• Buttermilk: Buttermilk keeps the cake moist and adds tanginess.
• Sugar: For sweetness and to properly cream the butter.
• Cake flour: Cake flour renders the best results. It’s lighter than all-purpose flour and produces the most light, delicate crumb. However, you can use all-purpose flour, if that’s all you have.
• Baking powder: Gives the cake a little lift.
• Salt: Boosts the other flavors.
• Vanilla extract: A little bit of vanilla extract adds a nice touch of flavor.
• Lemon juice and zest: Since lemons are the star here, use fresh for best flavor.
• Powdered sugar: This is needed to make the glaze. Do not use granulated sugar.

Tips for Success

Making lemon pound cake is very easy, but follow these tips for optimal results:
(To make this lemon cake recipe and skip the tips, follow the steps below included in the printable recipe card.)

• Don’t omit the lemon zest: you might be tempted to skip the zest, but don’t! Along with the lemon juice, the zest is what contributes to the wonderful lemon flavor.
• Use fresh lemon juice: Fresh lemon juice tastes SO much better than the bottled stuff and really makes a difference in this lemon cake.
• Spoon and level the flour: by scooping, you could end up using too much, resulting in a heavy, dry cake. Make sure to spoon and sweep the flour.
• Butter and eggs should be room temperature: the butter and eggs should both be at room temperature before starting. This allows everything to incorporate better and results in a fluffier baked good.
• Don’t over-mix: Over-mixing can make the cake dense and tough like a brick.
• Butter and flour the loaf pan: this way the cake won’t stick to the pan once cooled, and will have a quick release.
• Remove air bubbles: Once the batter is poured into the pan, bang it on the counter once or twice to bring up any air bubbles.
• The glaze should be thick and not runny: The lemon glaze for this pound cake is pourable, but very thick and not runny. You may not need all the lemon juice called for. Add more, as needed to get the proper consistency.

How to Store Lemon Loaf Cake

Storing leftovers: Any pound cake that isn’t eaten keeps well at room temperature, covered tightly, for up to 4 days.
To freeze: Wrap baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil, and transfer to a freezer-safe bag. It can stay frozen for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature before slicing and serving. We recommend freezing without the glaze and adding that after thawing.

More Lemon Recipes:

• The Best! Lemon Bars
• Lemon Tart
• Lemon Crinkle Cookies
• Easy Lemon Trifle
• Lemon Blueberry Scones
• 5 Minute Lemon Curd

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!