Sweet & savory country cooking from my table to yours!


Perfect Lemon Pound Cake


For some reason, when I think lemons….I think Spring….and bright sunshine and warmer weather.  I think about fresh spring flowers like daffodils.  I don’t know why, but lemons put me in the Spring mood, and I don’t know about you guys, but I love anything lemon….   I especially love a real lemony, moist, dense pound cake, and that’s just what I finally came up with after testing and tweaking my recipe a few times.  Although I love a good lemon pound cake, I think a lot of pound cakes are rather dry.  This recipe has both butter and oil, and oh yes…the addition of fresh lemon juice and zest.  How could it not be moist or lemony!  Did I mention that the glaze has no milk, just pure lemon zest, lemon juice and sugar.  Sweet and Tart at the same time…oh yes.  Pucker up my friends, you’re gonna love this Lemon Pound Cake…I promise!

Come on… you bake…and I’ll eat….did I mention I love anything LEMON…

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Okay, first you need to grease the bottom only of a 9″ x 5″ loaf pan….

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Now sift the dry ingredients together in a bowl…yes you’re gonna re-sift the pre-sifted cake flour….just trust me…

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Now take two lemons and cut them in half and juice those little babies….and oh yes, you might have to fish out a slippery little seed or two that sneak through the juicer…

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Now mix all of those wet ingredients together in the bowl of a stand mixer, or a hand mixer…mix it good, until it’s light and lemony….

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Now add those sifted dry ingredients, and one more important thing….the lemon zest.  Mix it just until it’s all nicely incorporated…don’t get too happy and over do it…

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Now pour it in your greased loaf pan, and throw it in the oven at 350 for about 45 minutes and….

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Wasn’t that easy peasy!!!  Now comes the fun part….it’s real quick and easy…

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Now you’re gonna sift some powdered sugar into a small bowl or large measuring cup.  I like to use the measuring cup so I can use the spout to drizzle the glaze over the cake….

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Add in some fresh lemon juice from one lemon…

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And the zest from one lemon…boy if you’re mouth isn’t watering by now…then I’m getting worried about you…

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Now just start drizzling the glaze all over the cake and let it run down the sides…

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Now…just when you think you’ve drizzled enough of that wonderful sweet-tart fresh lemony glaze all over the cake, add some more….you can never have enough of this wonderful glaze, and some of it soaks into the cake…

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Now give the glaze a few minute to set up…

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Then slice the cake into thick slices….


And get your lemon on!!!

Cindy @ My Country Table


Perfect Lemon Pound Cake

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60


This lemon pound cake is the most lemony, moist, dense pound cake that you’ll ever eat!


For the cake

  • 1 1/2 cups sifted cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 stick real butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • Juice of two regular lemons, between 1/4 & 1/3 cup
  • 1/2 cup canola or vegetable oil
  • Zest of one lemon

For the glaze

  • Zest of one lemon
  • Juice of one lemon
  • 2 cups sifted powdered sugar, a little less or more as needed


  1. Preheat oven to 350 degrees.
  2. Grease the bottom only of a 9″ x 5″ loaf pan.

For the cake

  1. Mix the flour, salt, baking soda and baking powder together in a medium bowl and set aside.
  2. Mix the wet ingredients and sugar together in the bowl of a stand mixer, using the paddle attachment. Add the dry ingredients and the lemon zest and mix just to incorporate. Do not over mix.
  3. Pour batter into the greased loaf pan.
  4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out with fine moist crumbs on it.
  5. Cool for five minutes. Run a sharp knife around the inside edges of the pan. Gently shake the pan to loosen the cake from the bottom of the pan. Invert the cake onto a wire rack to finish cooling.

For the glaze

  1. Sift the powdered sugar into a small mixing bowl.
  2. Add the lemon zest and lemon juice. Add additional powdered sugar if needed.
  3. Drizzle the glaze over the top of the cake, allowing it to run down the sides.
  4. Let cake set until the glaze has time to set up. Store cake in an airtight container.


  • Serving Size: 12

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