Lemon Pound Cake

Recipes

Dense, flavorful, and moist, this classic Lemon Pound Cake recipe is one you’ll turn to again and again. Drizzled with a tangy lemon glaze, it can be served for breakfast, an after-dinner dessert, or anything in between.

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Lemon Pound Cake

Yes my friends, bust out your baking dishes, whisks, and fresh lemons because today we are making a fabulous Lemon Pound Cake!

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

For some reason, I’m always craving lemon recipes in the spring. In fact, I enjoy lemon recipes so much that I have an entire blog post dedicated to 14+ of my favorite lemon recipes. You can find that HERE if you’re a lemon lover too.

Recently I spent the day in my kitchen whipping up some new spring treats and this Lemon Pound Cake was one of the recipes on that list. I don’t want to compare it to the popular Starbucks lemon pound cake, but it’s really close. Let’s just say it’s better because it’s homemade.

As you know, I love specialty cake pans, so when I saw this adorable lemon-inspired loaf pan, I knew some delicious lemon quick bread needed to happen.

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Speaking of specialty cake pans, I’m kind of an expert with them. I’ve made gingerbread houses, a beehive, individual shortcakes, and even a chocolate skull cake. I put together an entire blog post with all of my creations HERE. They are pretty special.

How to Grease Speciality Cake Pans:

When I do use pans like these, I often get asked how to grease them properly so the cake will come out nicely and easily. I’m going to break it down for you into four simple steps.

1. Evenly spray the pan with a baking spray. The key is BAKING spray, not cooking spray. I recommend PAM Baking Spray or Baker’s Joy.
2. Use a pastry brush (I like this silicone type) to press the baking spray into all the nooks and crannies.
3. Sprinkle lightly with flour. Then, shake the flour all around the pan. Dump out any excess flour.
4. My final tip is to wait until the cake cools slightly before you try to remove it from the pan. It all depends on the size of the cake, but it’s typically a good 15-20 minutes.

That’s it! I hope that helps!

You can find the lemon cake pan I used for this recipe HERE.

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Okay, now that we have all of the important details out of the way, let me show you how to make this Lemon Pound Cake.

How to Make Lemon Pound Cake:

Begin by preheating your oven to 325 degrees F.

Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

You can find the lemon cake pan I used for this recipe HERE.

With an electric mixer, cream together the cream cheese, butter, and sugar. Mix until light and fluffy. Add the eggs one at a time and beat to combine. For your convenience, there is a full ingredient list and detailed instructions on the printable recipe card below.

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Next, add the zest and juice from one lemon along with the vanilla extract. Mix well. Add in the flour and salt and mix until just combined.

Add this mixture to your prepared baking pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Allow the loaf to cool in the pan for about 15 minutes. Then invert onto a cooling rack and remove from the pan. Allow the cake to completely cool before topping it with a confectioners’ sugar glaze.

To make the glaze, in a medium-sized bowl, start with the confectioners’ sugar. Then, add the half and half one tablespoon at a time to reach the desired consistency. Whisk to combine. Mix in the vanilla extract and optional food coloring.

Whisk well until the glaze is smooth and no sugar clumps are visible. Drizzle onto your cake with the whisk or a spoon.

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Ta-da! Your delicious lemon pound cake is complete!

Now I know that whipping cream cheese into this recipe might sound a bit odd, but it’s the secret ingredient that adds creaminess, moisture, and a subtle tang that pairs perfectly with all that lemon goodness. Trust me on this one.

When you see things like sour cream, buttermilk, and cream cheese in a cake or bread recipe, you’ll know it’s going to be moist. (And I know a lot of people hate that word, but I love it because that’s exactly how I want recipes like this to be.)

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

Delicious Lemon Pound Cake Recipe #lemon #poundcake #recipe #quickbread #dessert #cake #easter #spring

And speaking of moist, I served this lemon cake alongside my Vegetable Garden Mini Cakes. They are adorable and so delicious. If you missed that recipe, you can find it HERE.

As always, thank you for joining me here on Inspired by Charm. I hope you’ll give this recipe a try and let me know what you think.

Happy Baking!

Lemon Pound Cake

Lemon Pound Cake


Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: lemon, lemon bread, pound cake, quick bread
Servings: 10
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Dense, flavorful, and moist, this classic Lemon Pound Cake recipe is one you'll turn to again and again. Drizzled with a tangy lemon glaze, it can be served for breakfast, an after-dinner dessert, or anything in between.

Ingredients

  • 4 ounces cream cheese - softened
  • 3/4 cup unsalted butter - softened
  • 3 eggs
  • 1 lemon - zested and juiced
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
Glaze:
  • 1 1/2 cups confectioners' sugar
  • 4-5 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Begin by preheating your oven to 325 degrees F.
  • Prepare your baking pan by spraying it with baking spray. Then, use a pastry brush to make sure all the nooks and crannies of the pan are coated with the spray. Set aside.
  • With an electric mixer, cream together the cream cheese, butter, and sugar. Mix until light and fluffy. Add the eggs one at a time and beat to combine.
  • Next, add the zest and juice from one lemon along with the vanilla extract. Mix well. Add in the flour and salt and mix until just combined.
  • Add this mixture to your prepared baking pan and bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  • Allow the loaf to cool in the pan for about 15 minutes. Then invert onto a cooling rack and remove from the pan. Allow the cake to completely cool before topping it with a confectioners' sugar glaze.
  • In a medium-sized bowl, start with the confectioners' sugar. Then, add the lemon juice along with the vanilla extract one tablespoon at a time to reach the desired consistency. Whisk to combine.
  • Whisk well until the glaze is smooth and no sugar clumps are visible. Drizzle onto your cake with the whisk or a spoon.

Nutrition Facts

Calories: 441kcalCarbohydrates: 64gProtein: 5gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 175mgPotassium: 82mgFiber: 1gSugar: 49gVitamin A: 652IUVitamin C: 8mgCalcium: 29mgIron: 1mg
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Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

Posted By at 7:06 PM
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Comments

  • Pat at

    Michael, as pretty as this pan is, I won’t and can’t buy separate baking pans. Wish you would include instructions using standard pans most people have on hand. I have a 9 x 9, so obviously the cooking time would have to be adjusted for this recipe. This also comes into play when your recipes call for individual ramekins; please offer the option of larger baking dishes, with baking times adjusted. It would be appreciated. Thanks

    • Michael Wurm, Jr. at

      You can just use a large 9×5 loaf pan. The temperature and cooking time should be the same. Also, as much as I would love to test all of my recipes in every possible variation, I’m a one man show here. I ultimately just share what I create. You’re welcome to take any of my recipes and adjust them to suit your needs. Unfortunately I don’t have the time or resources to test every possible variation. I know that’s a bummer and I do apologize for that, but there’s only so much I can do. Thanks for your understanding.

      xo Michael

  • Mom at

    This looks really good, I’m sure the Cream Cheese in there does make it moist, and that cake pan makes it super special

  • Victoria at

    Michael I am inspired! Thank you for this recipe. I love lemon too and plan to make this! I appreciate that you go to the extra effort of searching out beautiful and different cake pans to elevate your creations. For those concerned about adapting to a different size pan the toothpick method of testing for doneness works every time. Keep up your amazing work! Xo

  • Marla at

    Oh my gosh love love love this recipe! Can’t wait to try it. My awesome neighbor has the best lemon tree and generously shares her bounty. There’s nothing better than fresh California lemons.

  • Linda Jackson at

    Planning to make this, but am concerned there is no baking soda or baking powder in it. Is this an error in the recipe?

    • Michael Wurm, Jr. at

      Not an error. Pound cake is not made with leavening agents. 😉

      xo Michael

  • Helena nagle at

    Very fragrant and delicious cake, but the glaze direction don’t say anything about lemon juice, but call for half and half.

    • Michael Wurm, Jr. at

      Thank you! And my apologies. The recipe has been corrected. Thank you for taking the time to point this out. I really appreciate it!

      xo Michael

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