Soft and Moist Lemon Pound Cake Recipe

5 from 1 vote

There’s nothing quite like a homemade lemon pound cake, and this soft and moist lemon pound cake recipe is one of the best. Packed with a bright lemon flavor, this cake is perfect for lemon lovers who enjoy a balance of tart and sweet.

Prep Time20

Cook Time35

Servings: 8 people

Equipment

1 6-cup loaf pan
1 Electric mixer

Ingredients

Cake

1 1/3 cups all-purpose flour measured using the spoon-and-level method
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter (5 tablespoons + 1 teaspoon) room temperature
2/3 cup granulated sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 teaspoons lemon zest
3 tablespoons lemon juice freshly squeezed
2/3 cup full-fat Greek yogurt room temperature

Glaze

1 1/2 cups powdered sugar measured using the spoon-and-level methid
2 tablespoons milk
1 tablespoon lemon juice freshly squeezed

Instructions

Cake

Preheat oven to 350°F. Grease a 6-cup loaf pan with baking spray and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
1 1/3 cups (166.67 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/4 teaspoon (0.25 teaspoon) salt
In a large bowl of an electric mixer, with the paddle attachment, beat the butter and sugar at medium speed, for about 2 minutes.
1/3 cup (75.67 g) unsalted butter (5 tablespoons + 1 teaspoon), 2/3 cup (133.33 g) granulated sugar
Reduce speed and add eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
2 large eggs, 2 teaspoons lemon zest, 3 tablespoons lemon juice, 1 teaspoon pure vanilla extract
On low speed, add the dry ingredients in batches, alternating with the yogurt. Mix until just combined.
2/3 cup (157.73 ml) full-fat Greek yogurt
Pour the cake batter into the prepared pan, tapping it gently to remove air bubbles.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown.
Let the cake cool in the pan for 10-15 minutes before removing it from the pan, and transferring it to a wire rack to cool completely.

Glaze

In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth.
1 1/2 cups (180 g) powdered sugar, 2 tablespoons milk, 1 tablespoon lemon juice
Drizzle over the cooled cake. Garnish with lemon zest or slices if desired

Notes

Add-ons & Substitutions

Lemon extract: Add a teaspoon of lemon extract for extra fresh lemon flavor.
Cake flour: Use cake flour instead of all-purpose flour for a lighter texture.
Sour Cream: Swap out the Greek-style yogurt for sour cream - both keep the cake extra moist
Heavy Cream: Substitute whole milk with heavy cream for a richer glaze
Orange: swap out the lemons for equal amounts of orange juice & orange zest for an orange pound cake

Expert Tips

Always use room-temperature butter, eggs, and Greek yogurt for the best texture
Grease the bundt pan extremely well to prevent sticking. If not using a baking spray to grease your pan, I recommend using oil and flour instead of butter and flour. Butter can harden as it cools, which may lead to sticking, while oil remains smooth in colder temperatures for easier release
For a more pronounced lemon flavor, stir the lemon zest into the sugar before mixing
Use a silicone or rubber spatula to scrape the sides of the bowl while mixing to ensure everything is fully incorporated.
Let the cake cool completely before adding the glaze for the best results.