Best Ever Lemon Pound Cake
Rich and buttery with bright lemon flavor and a tender crumb. The best!
This lemon pound cake has everything you want in a classic loaf—it’s dense, rich, and packed with citrus flavor. The combination of butter, oil, and eggs makes for a super moist texture, while lemon extract and a tangy glaze bring out the bright, sunny flavor.
It’s a wonderful cake for any occasion, whether you’re hosting brunch, bringing dessert to a gathering, or just craving a slice of something lemony with your coffee. It also holds up beautifully for a few days, so it’s a great make-ahead option—and it’s even better the next day.
❤️ Why You’ll Love This Lemon Pound Cake
Moist and rich. Butter, oil, and eggs create the perfect dense, tender texture.
Bright lemon flavor. Lemon extract and glaze give it a citrusy punch.
Make-ahead friendly. Stays fresh for days and slices cleanly.
Perfect for any occasion. Great for brunch, dessert, gifting, or holidays.
How to Make This Lemon Pound Cake
- Grease and flour a tube pan and preheat your oven.
- Beat the butter, oil, and sugar until light and fluffy, then mix in the eggs.
- Combine the flour and baking powder and add the mixture to the first mixture, alternating with the milk.
- Stir in the lemon extract.
- Spoon the batter into the pan and bake until a tester comes out clean.
- Cool the cake slightly, then remove it from the pan. Prick it all over with a toothpick or cake tester and brush with lemon glaze.
- Let it cool completely before slicing and serving.
Recipe Variations
- Use fresh lemon zest. Stir in 1 tablespoon of fresh lemon zest for even more brightness.
- Add blueberries. Fold 1 cup of fresh blueberries into the batter for a fruity twist.
- Try a different glaze. Swap the lemon glaze for a vanilla or almond glaze.
- Make mini loaves. Bake in mini loaf pans and reduce the bake time accordingly.
- Dust with powdered sugar. For a simpler finish, skip the glaze and dust with confectioners’ sugar.
Serving Suggestions
- Serve with fresh berries or whipped cream for an elegant dessert.
- Pair with tea or coffee for a cozy afternoon treat.
- Add a scoop of vanilla or lemon ice cream for a plated dessert.
- Slice and wrap for gifting or bake sales.
- Enjoy it for breakfast, brunch, or dessert—it’s versatile and always welcome.
How to Store and Reheat
Room Temp. Store the cake in an airtight container at room temperature for up to 4 days.
Freeze. Wrap individual slices or the whole cake tightly in plastic wrap and foil; freeze for up to 3 months.
To Refresh. Let slices come to room temperature or warm gently in the microwave for a soft, just-baked texture.
Best Ever Lemon Pound Cake
Dense, buttery lemon pound cake with a sweet lemon glaze. Moist, flavorful, and perfect for dessert or brunch!
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: Global
Ingredients
- 1 cup butter, softened
- 1/4 cup vegetable oil (neutral flavor)
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups (382 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 1/2 teaspoons lemon extract
Lemon Glaze
- 1/2 cup sugar
- 1/2 cup water
- 2 teaspoons grated lemon zest
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven and prep the pan.
• Heat the oven to 300°F.
• Butter and flour a 10-inch tube cake pan. - Make the batter.
• Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Continue beating for 3-4 minutes, or until pale and fluffy. Add the eggs, one at a time, beating well after each addition.
• Combine the flour and baking powder in a small bowl; whisk to blend.
• Add 1/3 of the flour mixture to the creamed mixture and beat on low just until incorporated. Add half of the milk and beat again until just blended. Repeat with another 1/3 of the flour and the remaining milk. Add the remaining flour and beat just until mixed. Avoid overbeating the batter.
• Stir in the lemon extract. Spoon the batter into the prepared pan and spread evenly. - Bake the cake.
• Place the cake in the preheated oven and bake for 1 hour and 35 minutes to 1 hour and 45 minutes, or until a wooden pick inserted in the center of the cake comes out clean. The cake will pull away from the sides of the pan slightly. - Cool the cake.
• Cool in the pan on a wire rack for 15 minutes.
• Remove the cake from the pan and place it directly on a cooling rack. If using a one-piece tube pan, invert it onto the rack. - Make the lemon glaze.
• Combine glaze ingredients, stirring until sugar dissolves. - Glaze the cake.
• Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. - Serve.
• Let the cake cool completely. Slice and enjoy!
Nutrition
- Serving Size:
- Calories: 331
- Sugar: 35.7 g
- Sodium: 25.1 mg
- Fat: 13.3 g
- Carbohydrates: 50.2 g
- Fiber: 0.5 g
- Protein: 4 g
