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Lemon Pound Cake

248 A Lemon Pound Cake.jpg
248 A Lemon Pound Cake.jpg

Lemon Pound Cake


There is something about lemon pound cake that brings a bright cheery smile to my face. Maybe it’s the fond memories of sharing a slice with my Grandmother over tea or simply how fresh and lively lemon plays with my mood. Regardless, I cannot get enough of it. In fact, more often than not, I have a loaf in my fridge for impromptu guests, or sweet-tooths for that matter! 

Yield: 3, 3 1/2 x 6 inch mini loaf pans

Oven: 350ºF

Preparation time: 20 minutes

Cook Time: 40 minutes

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1 cup (8-ounces or 2 sticks) unsalted butter, room temperature

1 cup granulated sugar

2 teaspoons pure vanilla extract

juice and zest from half of 1 large lemon,  approximately 2 tablespoons of juice and 2 teaspoons of zest – reserve the second half of lemon for the glaze

5 large eggs, room temperature, lightly whisked to break yolks


1 1/3 cups all-purpose flour

1 teaspoon kosher salt



1 1/2 cups powdered sugar, sifted

2 tablespoons lemon juice – from reserved half lemon above

zest from 1 lemon, to garnish


1.   Preheat oven to 350ºF.

2.   Lightly grease 3, 3 1/2 x 6-inch mini loaf loaf pan with cooking spray or melted butter.

3.   In the bowl of an electric mixer fitted with a paddle attachment, add butter and sugar mixing on high speed until pale, smooth and fluffy, approximately 3 – 5 minutes, scraping down the sides halfway through.

4.   Add vanilla, lemon zest and juice mixing until just combined. Working with one egg at a time, slowly add each egg mixing until just combined scraping down the sides before each new addition.

5.   In a small bowl, add flour and salt whisking until combined. Add flour to egg mixture and on low speed, mix until just combined being careful to not over-mix.

6.   Transfer mixture to prepared loaf pans and place in preheated 350ºF oven. Bake until golden in color and an inserted toothpick comes back with a few crumbs but no batter, approximately 35 ­– 40 minutes.

7.   Remove from oven and allow to cool on a wire rack for 15 minutes. Invert cakes from the pans to the wire rack and allow to fully cool.

8.   Meanwhile, prepare the glaze…

To prepare the glaze:

9.   In a small bowl, add powdered sugar and lemon juice whisking until smooth. Add more lemon juice or water if thinner consistency is desired.

10.  Once the loafs have fully cooled, frost the tops with a generous amount of frosting and finish with fresh lemon zest. Transfer to a plate and place in the refrigerator to set.

11.  Once the frosting has set and is dry or firm to the touch, tightly wrap each loaf separately with plastic wrap and keep up to 1 week, if it lasts that long, in the refrigerator! – see kitchen note.


Kitchen Note: This pound cake is best kept in the refrigerator to ensure a nice moist texture with a firm lemony glaze. Feel free to use limes, grapefruit or oranges in place of the lemon.