Spring Lemon Pound Cake

Name: Spring Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tablespoon lemon zest; ½ cup freshly squeezed lemon juice; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons freshly squeezed lemon juice

Highlighted under: Daily Meals

I love making this Spring Lemon Pound Cake when the weather starts to warm up and fresh lemons are in season. The zesty lemon flavor brightens up the moist, buttery texture of the cake, creating the perfect dessert for spring gatherings or a simple afternoon treat. It's so easy to whip up, and the aroma that fills my kitchen is absolutely delightful. Every bite is a taste of sunshine, ensuring that this cake has become a staple in our household during the warmer months.

Created by

Belinda Fraser

Last updated on 2026-02-23T23:20:47.624Z

As I baked this Spring Lemon Pound Cake, the vibrant lemon zest truly infused the batter with flavor. I remember experimenting with different ratios of butter and sugar until I found the perfect balance that kept the cake wonderfully moist. The key to achieving a tender crumb is to avoid over-mixing once I add the flour mixture. With each slice, the bright, citrusy notes come through, making it a captivating dessert.

I've shared this cake at numerous gatherings, and it never fails to impress. My favorite moment is when I dust the top with powdered sugar and serve it with a side of fresh berries. It’s all about the presentation, and the combination of flavors creates a refreshing burst that everyone raves about. I guarantee your friends and family will be asking for seconds!

Why You Will Love This Recipe
Bright and zesty flavor that embodies the essence of spring
Moist and buttery texture that holds up beautifully over time
Perfectly simple to make for both novice and experienced bakers

Achieving the Perfect Texture

Ensuring that your Spring Lemon Pound Cake has the ideal texture comes down to three key factors: ingredient temperature, mixing technique, and baking time. It's important to have all your ingredients at room temperature, especially the butter and eggs, as this helps create a uniform batter that traps air during mixing. Over-mixing can cause the cake to become dense; mix until just combined after adding the dry ingredients.

When baking, monitor your cake as it approaches the 60-minute mark. The cake should be golden on top, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the edges start to brown too quickly, consider placing a piece of aluminum foil loosely over the top for the remaining baking time to prevent burning.

The Role of Lemon in Flavor and Moisture

The combination of lemon zest and freshly squeezed lemon juice not only gives this cake its vibrant flavor but also contributes to the cake's moisture. Zest contains aromatic oils that enhance the lemon's natural fragrance, while the juice adds acidity, balancing the sweetness of the sugar. You can substitute with bottled lemon juice in a pinch, but fresh lemons will yield far superior taste and aroma.

If you're looking to experiment, consider using other citrus fruits like oranges or limes for a variation on the classic lemon flavor. Each citrus will impart a unique taste, allowing you to customize the cake for different seasons or personal preferences while still maintaining that essential moist and buttery cake texture.

Storage and Serving Suggestions

To keep your Spring Lemon Pound Cake fresh, wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze the wrapped cake for up to three months. When you're ready to enjoy it, simply thaw it in the refrigerator overnight before serving. This cakes actually taste better the next day as the flavors meld beautifully.

To serve, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. A sprinkle of fresh berries not only enhances the presentation but also adds a contrast to the cake’s sweetness. You might also try pairing it with a light lemon curd on top or a refreshing fruit compote to elevate the dessert experience.

Ingredients for Spring Lemon Pound Cake

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
1 teaspoon vanilla extract

For the Glaze

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Preparation Notes

Instructions

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

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

Combine Wet Ingredients

Add the eggs, lemon zest, lemon juice, and vanilla extract, mixing until combined.

Add Dry Ingredients

Gradually add the dry ingredients, mixing until just combined to avoid over-mixing.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick comes out clean.

Prepare Glaze

While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, drizzle the glaze over the top.

Enjoy Your Cake!

Pro Tips

For an extra burst of lemon flavor, consider adding an additional tablespoon of lemon zest into the batter.

Troubleshooting Common Issues

One common issue with pound cakes is that they can sink in the middle as they cool. This often happens if the batter was over-mixed, leading to too much air incorporated. Ensure you mix only until combined and check that your baking powder is fresh – stale ingredients can also hinder proper rising.

If your cake ends up too dry, it may have been overbaked. Keep in mind that all ovens can vary slightly, so use the toothpick test frequently to determine doneness early on. A well-baked pound cake should feel slightly springy to the touch once cool.

Ingredient Substitutions for Dietary Needs

For a dairy-free version, you can easily swap out butter for a plant-based alternative, ensuring it's at room temperature for best results. Additionally, a dairy-free yogurt can replace eggs; use one-quarter cup of yogurt for each egg in the recipe. Be aware that this may slightly change the texture and flavor, but the cake will still retain its delightful moistness.

If you're looking for a lower-sugar option, consider using a sugar substitute designed for baking. Just be mindful of using the correct quantity as recommended by the packaging, since these substitutes vary widely in sweetness and will impact the cake's flavor and moisture.

Scaling the Recipe Up or Down

This Spring Lemon Pound Cake recipe can be easily doubled for larger gatherings. If you're using two loaf pans, divide the batter evenly, but keep an eye on the baking time as they may cook faster. For those who only want a small treat, you can cut the recipe in half and use a smaller loaf pan, adjusting baking time accordingly.

When scaling down, consider making mini versions in muffin tins to create delightful lemony bites. Fill each muffin cup about two-thirds full, and reduce the baking time to around 18-20 minutes, checking for doneness frequently to avoid overbaking.

Questions About Recipes

→ Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

→ How should I store the lemon pound cake?

Store the pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil for up to 3 months.

→ What can I serve with the lemon pound cake?

This delicious cake pairs well with fresh berries, whipped cream, or a scoop of vanilla ice cream.