This moist lemon pound cake is buttery, rich and dense yet tender and perfectly moist, with the signature crisp crust. It combines both fresh lemon juice and zest for bright lemon flavor; the acid in the juice also helps create a softer crumb. After more than a year of testing and feedback from many tasters, this recipe delivers the best balance of texture and flavor. Serve slices with a light blackberry sour-cream whipped cream for a refreshing summer dessert.
🍋 Why you’ll LOVE this recipe
- Lemony: Tangy and zesty from both zest and juice.
- Simple: Classic pound-cake ingredients with straightforward steps.
- Perfect texture: Dense and buttery without dryness, with a crisp buttery crust.
- Complementary topping: Light blackberry sour cream whipped cream balances the richness.
đź“ť Key ingredients
Read through for tips that help ensure success.
Full ingredients and steps are in the recipe card below.
Traditional pound cake uses equal weights of butter, sugar, eggs and flour. For a more moist lemon loaf, the ingredient ratios here are adjusted and include lemon juice and a bit of yogurt for extra tenderness and flavor.
Butter: Unsalted or salted butter both work. If using salted butter, reduce or omit added salt.
Eggs and yolks: Three whole eggs plus two extra yolks give richness and stability without an overly eggy taste.
Baking powder: A small amount helps ensure the cake rises and keeps the crumb light and tender.
Sugar: Granulated white sugar gives structure and a clean sweetness; cane sugar can be used as an alternative.
Lemons: Use both zest and juice for bright, layered lemon flavor. The juice adds moisture and helps tenderize the crumb.
All-purpose flour: Weigh the flour when possible. If measuring by volume, stir the flour, spoon it into the cup, and level it—don’t pack.
Vanilla extract: A small amount enhances the lemon flavor.
Greek yogurt or sour cream: Adds moisture and a subtle tang without turning the loaf into a cake; 2 tablespoons are enough to enrich texture.
👩‍🍳 How to make lemon pound cake
Pound cake step by step
Step 1: Preheat oven to 375°F (190°C). Combine granulated sugar and lemon zest in a large bowl; rub between your fingers until fragrant and slightly moist.
Step 2: Add softened butter and beat until light and creamy, scraping the bowl as needed. Mix in salt and vanilla.
Step 3: Add the whole eggs and yolks one at a time, beating between additions. Scrape the bowl frequently to ensure even incorporation.
Step 4: Measure 1/4 cup lemon juice from the zested lemons and reserve any extra for glaze and whipped cream. Stir in the Greek yogurt and beat to combine; the batter may briefly appear split, which is normal.
Step 5: Sift flour and baking powder into the bowl. Mix on low until combined, then increase speed briefly—about five seconds—until the batter is creamy, light and thick.
Step 6: Prepare a 9×5-inch loaf pan with baking spray or parchment. Transfer batter, smooth the top and run a knife down the center to help create an even rise.
Step 7: Bake at 375°F (190°C) for 10 minutes, then reduce oven temperature to 355°F (180°C) and bake an additional 40 minutes. The cake is done when a toothpick comes out mostly clean with a few moist crumbs.
Step 8: Cool in the pan for 10 minutes, then remove the loaf by flipping it out or lifting the parchment. Cool completely before glazing.
Step 9: For the glaze, whisk powdered sugar with reserved lemon juice a teaspoon at a time until thick and pourable. (Thin with a little water if needed.) Optionally tint with a drop of food coloring, pour over the cooled loaf, and let set for about 10 minutes.
Blackberry whipped cream step by step
Step 1: Place half the blackberries on a plate, sprinkle 1 tablespoon sugar over them, and roughly mash with a fork. Add a little lemon juice and set aside to macerate.
Step 2: Whip chilled heavy cream with the remaining sugar to medium peaks, then add the Greek yogurt or sour cream and whip to stiff peaks.
Step 3: Fold macerated blackberries into the whipped cream. Taste and adjust with more lemon juice or sugar if needed.
Step 4: Slice the pound cake into thick pieces and serve with generous scoops of blackberry whipped sour cream.
✔️ Expert pound cake tips
- Room temperature ingredients: Ensures even creaming and a smooth batter.
- Don’t overbake: Remove when a toothpick comes out mostly clean with a few moist crumbs.
- Serve at room temperature: Butter-rich loaves have the best texture when not chilled.
🥄 Make ahead and storage
Store the pound cake at room temperature in an airtight container for up to 3 days for best texture. If refrigerated, bring to room temperature before serving or warm gently. Freeze tightly wrapped for up to 2 months; thaw and bring to room temperature before serving.
Make the blackberry whipped cream within 24 hours of serving for best texture; keep it chilled in the refrigerator until ready to serve.
âť” Is this a true pound cake?
Classic pound cake used equal weights of butter, sugar, eggs and flour. This recipe deviates from that strict ratio to emphasize lemon flavor and a softer crumb—adding lemon juice, a touch of yogurt and extra yolks. The result is a tender, melt-in-your-mouth loaf that still delivers the dense, buttery character and crisp crust of a traditional pound cake.
đź“– Recipe FAQs
Beat the sugar and butter until very light and fluffy. Incorporate each egg fully before adding the next. A well-creamed, creamy batter produces the ideal pound cake crumb.
Yes. If you use salted butter, reduce or omit the additional salt in the recipe to avoid excess saltiness.
🍋 More related recipes
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Lemon Raspberry Loaf Cake with Raspberry Glaze
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Lemon Poke Cake
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Lemon Zucchini Bread
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Tangy Lemon Brownies
Did you make this recipe? Please rate it and share your feedback in the comments. Tag your creation on Instagram with @flouringkitchen to share photos of your loaf.
đź“– Recipe
Moist Lemon Pound Cake
Mary
Equipment
- electric mixer
- 9 x 5-inch loaf pan (or similar)
Ingredients
Lemon Pound Cake
- 1 1/4 cup granulated sugar
- 2 large lemons (zest and juice)
- 1 cup unsalted butter, softened
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 tablespoons Greek yogurt or sour cream, room temperature
- 1 1/2 cup all-purpose flour (180 g)
- 1/2 teaspoon baking powder
- 1 cup powdered sugar (for glaze)
- Food coloring (optional)
Blackberry Whipped Cream
- 2 packs blackberries (about 12 oz / 340 g), divided
- 4 tablespoons granulated sugar, divided
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream, chilled
- 1/2 cup Greek yogurt or sour cream, chilled
Instructions
Lemon Pound Cake
- Preheat oven to 375°F (190°C). Combine sugar and lemon zest and rub until fragrant.
- Beat in softened butter until light and creamy. Add salt and vanilla.
- Add eggs and yolks one at a time, beating after each and scraping the bowl.
- Measure 1/4 cup lemon juice from the zested lemons, reserve remaining juice. Add Greek yogurt and beat; the batter may briefly split.
- Sift in flour and baking powder, mix on low to combine, then briefly increase speed until batter is creamy and thick.
- Prepare a loaf pan and transfer batter, smoothing the top and running a knife down the center.
- Bake 10 minutes at 375°F (190°C), then reduce to 355°F (180°C) and bake 40 more minutes. Test with a toothpick.
- Cool in the pan 10 minutes, then remove and cool completely.
- Whisk powdered sugar with reserved lemon juice a teaspoon at a time to make a glaze; pour over the cooled loaf and let set.
Blackberry Whipped Cream
- Place half the blackberries with 1 tablespoon sugar, mash and add lemon juice; set aside to macerate.
- Whip chilled heavy cream with remaining sugar to medium peaks. Add Greek yogurt and whip to stiff peaks.
- Fold macerated blackberries into the whipped cream. Adjust sweetness or acidity to taste.
- Serve slices of pound cake with spoonfuls of blackberry whipped cream.
Notes
Storage: Store the loaf at room temperature up to 3 days for best texture. Refrigeration firms the butter—allow the cake to come to room temperature before serving. Freeze for up to 2 months in an airtight bag or container.
Whipped cream: Make the blackberry whipped cream within 24 hours of serving and keep chilled until use.
Tips for success:
- Use room-temperature ingredients for even mixing.
- Avoid overbaking; remove when a toothpick has a few moist crumbs.
- Serve the loaf at room temperature for the best texture.
Nutrition
Carbohydrates: 50 g
Protein: 7 g
Fat: 30 g
Let us know how it turned out!