Amazing Lemon Pound Cake Recipe
Amazing Lemon Pound Cake Recipe is a medium American recipe that serves 12. 300 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 33 min | Cook: 1 hr 17 min | Total: 2 hrs 5 min
Cost: $19.15 total, $1.60 per serving
Ingredients
- 2.5 cups All-Purpose Flour (300 g, sifted)
- 1 teaspoon Kosher Salt (large‑crystal kosher salt; use half if using fine sea salt)
- 1.5 teaspoons Baking Powder (double‑acting)
- 1 cup Unsalted Butter (226 g, softened to room temperature)
- 1.25 cups Granulated Sugar (250 g)
- 1 tablespoon Lemon Zest (zest of 1 fresh lemon, no pith)
- 3 tablespoons Fresh Lemon Juice (strained, no seeds)
- 4 large Eggs (room temperature)
- 0.5 cup Whole Milk (120 ml, can substitute any milk alternative)
- 1 cup Powdered Sugar (for glaze, sifted)
- 1 tablespoon Lemon Juice (glaze) (fresh, same as above)
- 2 teaspoons Milk (glaze) (any milk, for consistency)
- 1 teaspoon Lemon Zest (glaze) (optional, for extra zing)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat.
Time: PT5M
Temperature: 350°F
Prepare Loaf Pan
Line a 9×5‑inch loaf pan with parchment paper, allowing excess to hang over the sides. If you don’t have parchment, butter and flour the pan thoroughly.
Time: PT5M
Mix Dry Ingredients
In a medium bowl combine 2½ cups (300 g) all‑purpose flour, 1 tsp kosher salt, and 1½ tsp baking powder. Stir briefly to distribute.
Time: PT5M
Cream Butter
Using the stand mixer on medium‑high, beat 1 cup (226 g) softened butter for about 3 minutes until pale and fluffy.
Time: PT3M
Add Sugar
Gradually add 1¼ cups (250 g) granulated sugar while the mixer runs. Beat for 2 minutes until the mixture lightens in color and becomes airy.
Time: PT2M
Incorporate Lemon Zest
Add 1 Tbsp fresh lemon zest and beat on medium speed for 2 minutes to release the oils.
Time: PT2M
Add Lemon Juice
Stir in 3 Tbsp fresh lemon juice until just combined.
Time: PT1M
Add Eggs
Crack the 4 large eggs one at a time into a separate bowl, then add each to the butter mixture, mixing on medium speed after each addition. Scrape the bowl as needed.
Time: PT3M
Combine Wet and Dry Ingredients
With the mixer on low, add the flour mixture and milk alternately: half the milk, half the flour, the remaining milk, then the remaining flour. Mix only until just combined; stop as soon as no dry streaks remain.
Time: PT5M
Transfer to Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Time: PT2M
Bake
Place the pan in the preheated oven and bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean.
Time: PT70M
Temperature: 350°F
Cool Cake
Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely (about 30 minutes).
Time: PT40M
Prepare Lemon Glaze
In a small bowl whisk together 1 cup powdered sugar, 1 Tbsp fresh lemon juice, 2 tsp milk, and optional 1 tsp lemon zest until smooth and drizzle‑ready.
Time: PT5M
Glaze the Cake
Drizzle the lemon glaze over the completely cooled cake, allowing it to pool and then set.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 0.5 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Kosher Salt: Fine sea salt (½ tsp), Flaked sea salt (for finishing only)
- Instead of Baking Powder: ¼ tsp baking soda + ½ tsp cream of tartar
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Granulated Sugar: Coconut sugar, Light brown sugar
- Instead of Lemon Zest: Lemon extract (½ tsp), Lime zest
- Instead of Fresh Lemon Juice: Bottled lemon juice
- Instead of Eggs: Egg replacer (2 Tbsp each), Applesauce (¼ cup per egg)
- Instead of Whole Milk: Almond milk, Oat milk
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Lemon Juice (glaze): Bottled lemon juice
- Instead of Milk (glaze): Water (1 tsp), Additional lemon juice (if thicker)
- Instead of Lemon Zest (glaze): Lemon extract (¼ tsp)
Equipment Needed
- Oven
- 9×5‑inch Loaf Pan
- Parchment Paper
- Digital Kitchen Scale
- Mixing Bowl
- Stand Mixer with Paddle Attachment
- Spatula or Wooden Spoon
- Microplane Zester
- Measuring Cups and Spoons
- Toothpick (optional)
- Cooling Rack (optional)
- Small Bowl for Glaze (optional)
Critical Steps — Do Not Skip
- Creaming butter until fluffy
- Adding eggs one at a time and scraping the bowl
- Alternating flour and milk without overmixing
- Baking until a toothpick comes out clean
Chef Tips from the Video
- Use room‑temperature eggs and milk to promote even mixing.
- Sift the flour and powdered sugar for a lighter texture.
- If you don’t have a stand mixer, a hand mixer works fine; just be sure to scrape the bowl frequently.
- For extra lemon punch, add a second lemon’s zest to the glaze.
Troubleshooting
Cake is dense or gummy
Make sure the butter is fully softened and cream it long enough. Avoid overmixing after adding flour; stop as soon as the batter is just combined.
Cracked top on the cake
Check oven temperature with a thermometer; if too hot, tent the cake with foil after 45 minutes or lower the oven to 325°F.
Glaze is too thick
Add a few drops of additional lemon juice or milk, whisking until the desired drizzle consistency is reached.
Glaze runs off the cake
Allow the cake to cool completely before glazing; a warm cake will melt the glaze too quickly.
Storage
Refrigerator: Cover tightly; lasts up to 5 days.
Freezer: Wrap in plastic and foil; freeze up to 2 months.
Room temperature: If consumed within 2 days, keep covered at room temperature.
Make-Ahead Tips
- Bake the cake a day ahead; store covered at room temperature and add glaze just before serving.
- Glaze can be prepared up to 2 hours ahead; keep covered at room temperature.
Frequently Asked Questions
What is the cultural significance and history of Lemon Pound Cake in American baking?
Lemon pound cake is a modern twist on the classic British pound cake, which originally used equal weights of butter, sugar, flour, and eggs. In the United States, bakers often add citrus like lemon to brighten the dense crumb, making it a popular tea‑time treat and holiday dessert.
What are the traditional regional variations of lemon pound cake in the United States?
In the Southern U.S., lemon pound cake is sometimes topped with a sweetened lemon curd instead of a simple glaze. In the Northeast, a light dusting of powdered sugar is common, while West Coast bakers may incorporate almond flour for a slightly nutty flavor.
How is lemon pound cake traditionally served in American cuisine?
It is typically sliced and served at room temperature, often with a cup of coffee or tea. The glaze adds a glossy finish, and the cake is sometimes accompanied by fresh berries or a dollop of whipped cream.
What occasions or celebrations is lemon pound cake traditionally associated with in American culture?
Lemon pound cake is popular for brunches, Easter gatherings, and summer picnics because its bright flavor feels refreshing. It’s also a favorite for birthday desserts and holiday cookie swaps.
How does lemon pound cake fit into the broader American cake tradition?
American cake tradition values moist, buttery textures and bold flavors. Lemon pound cake embodies these traits while adding a citrus note that balances sweetness, making it a bridge between classic butter cakes and lighter, fruit‑infused cakes.
What are the authentic traditional ingredients for lemon pound cake versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, unsalted butter, granulated sugar, eggs, whole milk, fresh lemon zest and juice, kosher salt, and baking powder. Acceptable substitutes are cake flour for a finer crumb, plant‑based butter for dairy‑free, and almond or oat milk for a non‑dairy version.
What other American dishes pair well with lemon pound cake?
Lemon pound cake pairs beautifully with fresh berries, a scoop of vanilla ice cream, or a dollop of lightly sweetened Greek yogurt. It also complements a citrus‑infused cocktail like a Lemon‑Basil Gin Fizz.
What makes lemon pound cake special or unique in American baking?
The cake’s richness from the traditional pound‑cake ratios combined with bright lemon zest and juice creates a balance of sweet, buttery, and tangy flavors that is both comforting and refreshing—a hallmark of modern American home baking.
What are the most common mistakes to avoid when making lemon pound cake at home?
Common mistakes include using cold butter (which creates pockets of unmixed butter), overmixing the batter after adding flour (which develops gluten and makes the cake dense), and baking at too high a temperature, which can cause a cracked top.
Why does this lemon pound cake recipe use a stand mixer instead of hand‑mixing?
A stand mixer with a paddle attachment efficiently incorporates air into the butter and sugar, creating a lighter crumb. Hand‑mixing can work, but it requires more effort to achieve the same level of fluffiness without overworking the batter.
Can I make lemon pound cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap it tightly in plastic wrap. Store at room temperature for up to two days or refrigerate for up to five days. Add the glaze just before serving to keep it fresh.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, well‑explained home baking recipes with a focus on classic desserts, quick weeknight meals, and technique tips for home cooks.
How does the YouTube channel Preppy Kitchen's approach to American baking differ from other cooking channels?
Preppy Kitchen emphasizes clear, step‑by‑step instructions, the use of a kitchen scale for precision, and practical tips about ingredient temperature and mixing methods, making classic American recipes feel less intimidating than many other channels.
Last updated: August 20, 2026
