Spring Lemon Pound Cake

Name: Spring Lemon Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1/4 cup milk

Highlighted under: Sweet Sensations

I love making this Spring Lemon Pound Cake when the weather starts to warm up. The fresh, zesty flavor of the lemons combined with the moist and tender texture encapsulates the feeling of spring. Every bite feels like a celebration of the new season, and it’s a delightful treat for family and friends. Plus, it’s simple to make, which makes it even more enjoyable. Baking this cake has become a treasured tradition in my kitchen, and I can’t wait to share this recipe with you!

Created by

Ivy Richardson

Last updated on 2026-02-24T01:53:36.622Z

When I first decided to bake a lemon pound cake, I wasn’t sure how to achieve the perfect balance of sweetness and tartness. After several attempts, I discovered that incorporating fresh lemon juice and zest right into the batter gives it that extra zing. It harmonizes beautifully with the moist crumb of the cake.

This cake not only compliments a cup of tea, but it's also fantastic as a picnic snack. I love to drizzle a light lemon glaze over the top for an added citrus punch, making it feel like a true spring delight. It’s now a staple in my spring baking routine!

Why You Will Love This Recipe
Bright and refreshing lemon flavor that awakens the senses
Perfectly moist texture with a delightful crumb
Ideal for spring gatherings or a cozy afternoon treat

Understanding the Ingredients

The key to a successful Spring Lemon Pound Cake lies in the freshness of its ingredients, especially the lemons. Use freshly squeezed lemon juice and freshly grated lemon zest for the brightest flavor. Bottled lemon juice simply doesn’t deliver the same vibrant taste. The unsalted butter should be softened at room temperature to ensure it creams well with sugar, helping to create that lovely fluffy texture that’s characteristic of a pound cake.

All-purpose flour serves as the backbone of the cake, providing structure and stability. If you're looking for a lighter texture, you can substitute part of the all-purpose flour with cake flour. However, keep in mind that this may slightly alter the cake's density. Make sure to weigh your ingredients for accuracy, especially with flour, as too much can lead to a dry cake.

Baking Tips for Perfect Texture

To ensure an evenly baked cake, it's crucial to preheat your oven to exactly 350°F (175°C) and place the cake in the center of the oven. This allows for even heat distribution. It’s a good idea to check the cake around the 50-minute mark; it should be golden brown on the edges and spring back when lightly pressed. If the top begins to brown too quickly, consider covering it loosely with aluminum foil for the remainder of the baking time.

Letting the cake cool in the pan for at least 10 minutes before transferring it to a wire rack is essential for maintaining moisture. This resting period allows the structure to firm up a bit, reducing the chance of a crumbly texture. If you prefer a softer crust, wrap the warm cake in a clean kitchen towel while it cools, which will create steam and soften the crust further.

Ingredients

Gather these ingredients before you start baking:

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 cup milk

Make sure you have everything ready to mix!

Instructions

Follow these steps to create your Spring Lemon Pound Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Combine Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Then, mix in lemon juice, lemon zest, and vanilla.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Bake the Cake

Pour the batter into the prepared loaf pan and bake in the preheated oven for about 60 minutes.

Cool and Serve

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your delicious Spring Lemon Pound Cake!

Pro Tips

For an extra touch, consider adding a lemon glaze made with powdered sugar and lemon juice on top after the cake has cooled.

Serving Suggestions

This Spring Lemon Pound Cake can be enjoyed on its own, but it’s also delightful when paired with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. For an extra layer of freshness, consider serving it with fresh berries or a lemon glaze drizzled on top. I often slice the cake and arrange it on a serving platter, garnished with lemon slices and mint leaves for a beautiful presentation.

For spring gatherings or potlucks, you can transform this cake into a delightful dessert by layering it with lemon curd and mascarpone cheese, creating an elegant trifle. You can also cut the cake into cubes and serve it as a finger dessert, perfect for outdoor picnics.

Storage and Make-Ahead Tips

To store your Spring Lemon Pound Cake, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to three days, or refrigerated for up to a week. If you want to keep it longer, slice it and freeze it in an airtight container. It can be frozen for up to three months. Just make sure to let it cool completely before wrapping to prevent condensation, which could affect the texture.

When ready to serve a frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. You can also bring the slices to room temperature for about an hour before serving for the best flavor and texture.

Questions About Recipes

→ Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch.

→ How should I store the cake?

Store the wrapped cake in an airtight container at room temperature for up to 3 days, or refrigerate it to extend freshness.

→ Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and foil, and it can be frozen for up to 3 months.

→ What if I don’t have a loaf pan?

You can use a round cake pan instead. Just keep an eye on the baking time, as it may vary.