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+ servings
A bowl shaped cake with powdered sugar. topping with a slice cut out.
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5 from 1 vote

Lemon Pound Cake (Easy & Simply the BEST!)

This lemon pound cake recipe makes an easy, make-from-scratch lemon cake that is so perfectly moist and delicious. A must try for all lemon lovers.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 1 Seven inches round cake
Calories: 2914.4kcal
Author: Priya Maha

Ingredients

Cake

  • 180 g butter
  • 180 g granulated sugar
  • 180 g self raising flour
  • 3 eggs
  • 1 ½ tablespoon lemon zest
  • 6 tablespoon buttermilk
  • ½ teaspoon baking powder
  • teaspoon salt

Topping

  • 1 tablespoon powdered sugar (optional)

Instructions

  • Preheat oven to 170 °Celsius. Grease and flour your cake tin or line it with parchment paper. For Bundt tins, make sure every nook and corner of the tin is well greased and floured.
  • Grate the zest of lemons (about one and a half lemons) and set aside.
  • In a clean bowl, cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift the flour with baking powder and salt and fold it into the creamed mixture alternately with buttermilk, starting and ending with flour mixture.
  • Finally add in the grated lemon zest and combine well. Pour batter into the prepared cake pan and bake until a skewer inserted in the center of the cake come out clean, with just one or two crumbs stuck to it. Do not over bake the cake.
  • Remove the cake from oven and let it rest in the cake tin for a few minutes before inverting onto a cooling rack.
  • Let the cake cool completely before dredging the top with sifted powdered sugar.

Notes

  • If you are baking this cake in a bowl shaped tin or a bundt cake tin, make sure your cake tins are all well greased and floured since lining with parchment paper is not possible. If you are baking this cake in a round or square or loaf pan, you can also choose to line it with parchment paper.
  • This cake can be baked in a 7 inches round cake tin or a 6 inches square cake tin. The cake height is approximately 2 inches. Alternatively, it can also be baked into a lemon loaf cake in an 8 inches by 4 inches loaf pan.
  • If using bundt pans, make sure each nook and corner of the tin is very well greased for easy release of the cake after baking.
  • For best results, use room temperature eggs and butter. If either one of these is cold, your creamed butter and sugar mixture will curdle when the eggs are added in. If this happens, you need not discard the batter. Fold in some flour until it is no longer curdled and then proceed to alternate the remaining flour and buttermilk as mentioned in the recipe. 
  • When grating the lemons, grate just the thin top layer of the yellow skin and avoid the white part (pith) beneath the yellow skin.
  • If you don’t have a grater, you can use your kitchen knife to slice of the yellow layer of the lemon skin and then chop the skin into tiny bits.
  • Lemon zest can be prepared in advance when lemons are in season. Simply pack it in small sealed packages and freeze them. That way, you will have the zest available for use at any time of the year.
  • Rest the cake for a few hours before cutting for neater slices. Wrap the cake in cling wrap (plastic wrap) while it is still warm. And place it in the refrigerator if you do not intend to serve the cake immediately. This helps the cake to retain the moisture.
  • When ready to use, remove the cake from the fridge. Let it warm up to room temperature before removing the cling wrap (plastic wrap) to avoid condensation.

Nutrition

Calories: 2914.4kcal | Carbohydrates: 325.3g | Protein: 42.8g | Fat: 165.1g | Saturated Fat: 98.8g | Polyunsaturated Fat: 9.5g | Monounsaturated Fat: 43.6g | Trans Fat: 6g | Cholesterol: 887.9mg | Sodium: 1948.1mg | Potassium: 545.5mg | Fiber: 5.3g | Sugar: 193.4g | Vitamin A: 5367.6IU | Vitamin C: 11.6mg | Calcium: 379.3mg | Iron: 4.4mg