Spring Lemon Pound Cake

Name: Spring Lemon Pound Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup buttermilk; 1 tablespoon freshly grated lemon zest; ½ cup fresh lemon juice; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Daily Meals

I love baking a delicious Spring Lemon Pound Cake to celebrate the arrival of warmer weather. The zesty flavor of fresh lemons combined with the buttery richness of this classic treat brings a burst of sunshine to my table. Each bite is moist and infused with the perfect balance of sweet and tart, making it an ideal dessert for spring gatherings or family brunches. With just a few simple ingredients, this recipe is a delightful way to welcome the season ahead.

Created by

Belinda Fraser

Last updated on 2026-02-23T23:25:37.522Z

When I first experimented with this Spring Lemon Pound Cake, I knew I wanted to capture the essence of spring in a dessert. I used freshly grated lemon zest and juice, which really brightened the flavors. The key is to let the batter rest for a few minutes before baking, allowing the flavors to meld beautifully. This makes a noticeable difference in the overall taste and texture.

To ensure the cake rises perfectly, I also recommend measuring your flour accurately by aerating it before spooning it into the measuring cup. If you don’t have a kitchen scale, fluff and sprinkle the flour into the cup for the best results. These small steps have transformed my pound cake into a delightful spring treat that everyone loves!

You'll Love This Recipe Because
The bright flavor of fresh lemons brightens any occasion
The cake stays moist for days, making it perfect for slicing and sharing
It’s simple to make but looks impressive on any dessert table

The Role of Lemon in the Cake

The fresh lemon juice and zest are key players in this Spring Lemon Pound Cake, providing that signature bright flavor. Lemon juice adds moisture and a tangy sweetness, while the zest infuses the cake with aromatic oils, enhancing its overall profile. Be sure to use fresh lemons for the best results, as bottled lemon juice lacks the vibrant freshness and complexity that real lemons bring to this dish.

When zesting lemons, it's important to avoid the white pith beneath the skin, which is bitter. A microplane or fine grater works best for zesting; it provides a fine texture that disperses evenly throughout the batter. The balance of acidity from the lemons with the sweetness of sugar creates a harmonious flavor that really sings in this cake.

Baking Tips for Optimal Texture

To achieve the perfect texture in your pound cake, make sure to cream the butter and sugar adequately. This step incorporates air into the mixture, which is vital for a light and fluffy cake. Aim for a pale, creamy texture, which should take about 3 to 5 minutes with an electric mixer. Under-creaming can lead to a dense cake, so don’t rush this process.

When adding the wet ingredients, do so gradually and mix until just combined. Over-mixing can activate the gluten in the flour, resulting in a tougher cake. The ideal batter should be thick yet pourable, and you may notice some lumps from the lemon zest, which is perfectly fine. Trust the visual cues as you pour the batter—look for smooth consistency without excessive lumps.

Serving and Storing Your Pound Cake

This Spring Lemon Pound Cake is not just scrumptious on its own but serves as a versatile base for many garnishes. Lightly dust it with powdered sugar or serve with fresh berries and whipped cream for an elegant dessert. For a zesty twist, I like to complement it with a dollop of lemon curd on the side, which enhances the lemon flavor beautifully.

To store the cake, allow it to cool completely before wrapping it in plastic wrap or aluminum foil. It can be kept at room temperature for up to 4 days, which actually allows the flavors to meld. For longer storage, consider freezing slices individually. Wrap them tightly, and they will keep well for up to three months. Simply thaw overnight in the refrigerator when you want to enjoy a slice!

Ingredients for Spring Lemon Pound Cake

Cake Ingredients

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

Lemon Glaze Ingredients

1 cup powdered sugar
2 tablespoons fresh lemon juice

Mixing Up the Ingredients

How to Make Spring Lemon Pound Cake

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan to ensure easy removal of the cake later.

Make the Batter

In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Stir in lemon zest, lemon juice, and vanilla.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 15 minutes in the pan, then transfer it to a wire rack to cool completely.

Prepare the Lemon Glaze

In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled cake before serving.

Enjoy Your Spring Cake!

Pro Tips

For an added flavor boost, consider serving slices of the cake with fresh berries and whipped cream. Also, you can use a lemon simple syrup to soak the cake layers for extra moisture and flavor if you choose to create a layered version of this pound cake.

Ingredient Substitutions

For those who prefer a lighter option, you can substitute half of the butter in the cake with unsweetened applesauce; this retains moisture while reducing fat. Alternatively, Greek yogurt can replace buttermilk. If you opt for yogurt, thin it slightly with a little water to match the liquid consistency of buttermilk.

If you're celiac or gluten-sensitive, a gluten-free all-purpose flour can be used as a direct substitution. However, results may vary; look for options containing xanthan gum for better structure. Just remember to follow the manufacturer’s recommendations for best results.

Common Troubleshooting Tips

If your cake dome is uneven or cracking, it may have been overmixed or baked at too high a temperature. Ensure your oven is calibrated correctly and you consider using an oven thermometer to verify the internal temperature. A perfect bake at 350°F will yield nice golden edges without burns.

Should you find that the cake isn’t rising or is dense, check your baking powder and baking soda for freshness; they should be activated in your cake mixture. Also, ensure ingredients like butter and eggs are at room temperature when you start, as this helps create an even emulsification, leading to better volume.

Variations to Try

For a herbal twist, think about adding fresh rosemary or thyme to the batter; these herbs pair beautifully with lemon and can create a surprisingly sophisticated flavor profile. Finely chop the herbs and fold them in alongside the lemon zest to infuse the cake subtly.

You might also consider creating a blueberry lemon pound cake by folding in fresh or frozen blueberries. This addition not only brings a delightful burst of flavor but also adds a lovely color contrast against the lemony backdrop. Just be careful not to overmix, as this could break the berries and turn your batter a murky color.

Questions About Recipes

→ Can I use another type of citrus instead of lemon?

Absolutely! Oranges or limes work nicely for a different flavor profile.

→ How do I store leftover pound cake?

Wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 4 days.

→ Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Just make sure it’s well-wrapped before freezing.

→ What can I serve with this lemon cake?

Serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream for a delightful dessert!