Best Lemon Pound Cake

We love making lemon cake recipes! Most of the lemon cakes we have on our website are easy recipes made with the same base of ingredients such as flour, sugar and eggs, flavored with lemon zest and lemon juice.

What makes this homemade lemon pound cake even tastier is the delicious lemon frosting that makes each bite delicious perfection!

This delicious moist lemon pound cake recipe is the perfect dessert for all lemon lovers. It's a cake with a fresh lemon flavor and a handful of simple ingredients that only takes 35 minutes to bake!

It's an amazing soft and moist pound cake with a fresh lemon frosting, making this classic pound cake a favorite dessert recipe for the whole family!
If you love this moist, light and easy recipe, check out this delicious Olive oil loaf cake, Orange sponge cake or this Walnut coffee cake.

HOW TO MAKE BEST LEMON POUND CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf pan with butter (or cooking spray) and line with parchment paper.

Step 2: In a large bowl, whisk the flour, baking powder and a pinch of salt; set aside.

Step 3: Using an hand mixer, beat on medium speed the sugar, butter and the lemon zest until creamy, about 1-2 minutes.

Add the eggs and beat until obtain a creamy and homogeneous mixture.

Pour the lemon juice and the yogurt and beat until it's nicely incorporated, about 30 seconds.

Add the dry ingredients and beat until creamy.

Step 4: Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.

Step 5: Pour the cake batter into the prepared loaf pan.

Bake for 35 minutes, until a toothpick inserted into the center of the cake, comes out clean.

Step 6: Remove the cake from the oven and allow to cool for about 30 minutes.

Step 7: Remove from the pan and place the cake onto a wire rack or rectangular serving platter.

Step 8: To make the lemon icing: In a medium bowl, whisk the powdered sugar, lemon juice and milk.

Step 9: Pour the icing over the cake and serve (add the lemon icing while the cake is still warm or wait for it to cool).

RECIPE TIPS

Some of our techniques to make a moist cake:
1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake.
2. Add oil instead of butter. Oil keeps cakes moist for longer periods.
3. Don't overmix the batter. Mix until just combined.
4. Don't overbake the cake. Overbaking dries out the cake.
5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.

Some tips to make a cake rise:
1. Add leavening agents like baking powder and baking soda to the cake.
2. Ensure that ingredients like eggs and dairy are at room temperature.
3. Preheat the oven and avoid opening the oven while the cake is cooking. Opening the oven door frequently while baking can cause fluctuations in temperature, affecting the cake's rise.
4. Choosing the correct pan size is also important.

FREQUENTLY ASKED QUESTIONS

How long to cool a cake before removing from pan?
It may vary depending on the type of cake, pan and kitchen temperature.
For most cakes, allow to cool about 25 to 30 minutes to ensure the cake doesn't fall apart.
After this initial cooling period, you can also run a knife along the edges of the cake to loosen it from the sides of the pan.

How to get cake out of pan?
Remove the cake from the oven and allow the cake to cool in the pan for about 25 to 30 minutes.
Gently run a flexible knife around the edges of the cake. Ensure you reach all sides of the pan.
Place a wire rack or a serving dish on top of the cake pan. Hold the rack and the pan firmly together and carefully invert them.
Gently tap the bottom of the pan or give it a few shakes to release the cake. Allow the cake to cool completely and serve.

How to store this cake?
Allow the cake to cool completely before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out.
Place the wrapped cake in an airtight container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 2 to 3 days. Beyond this time frame, it might start losing its taste and quality.