This lemon pound cake recipe produces a deliciously moist cake that tastes amazing when topped with sweetened, crushed strawberries. Although the pound cake is delicious without any topping (or topped with a few blueberries or peaches), the juiciness of the strawberries makes it absolutely wonderful. If you have an abundance of many fruits, try mixing the fruits together for a spectacular topping!
This recipe calls for lemon juice and lemon zest (the grated peeling of a lemon). You can make it with bottled lemon juice and dried lemon zest, but using a fresh lemons adds so much to the taste. When there is a choice between fresh and bottled, fresh is always best.
Although it’s tempting to think that pound cake got its name because it’s a heavier cake or because you gain a pound from eating it, it’s really because of the ingredients. Pound cakes originally called for a pound of butter, pound of flour, and pound of sugar. The recipe ingredients have changed over the years, but the name remained.
Lemon Pound Cake Recipe
Ingredients for Lemon Pound Cake:
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 2 tsp. vanilla
- ¼ cup fresh lemon juice
- ½ tsp. lemon zest
- 1 ½ cups flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1/3 cup sugar
- 1/3 cup fresh lemon juice
Directions for making Lemon Pound Cake:
Preheat the oven to 350 degrees. Line the bottom of a bread pan with parchment paper or wax paper.
Whip together the softened butter and sugar. Add the eggs and vanilla – mix well. Add the lemon juice and zest, along with the flour, baking powder and salt. Mix until well incorporated.
Pour the mixture into the prepared pan and bake for 60 – 65 minutes. Cool in the pan for 10 minutes. Remove from the pan and poke several holes into the top of the cake with a toothpick. Using a pastry brush, apply the glaze to the top of the cake. Cool to room temperature before serving.
Other delicious recipes:
Martha Stewart’s pound cake recipe – of course it’s delicious!
Lemon layer cake recipe – this is spectacular
Paula Deen’s biscuit recipe – classic for strawberry shortcake
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