Spring Lemon Pound Cake

Name: Spring Lemon Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 cake
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 2 tablespoons lemon zest; 1 tablespoon lemon juice; ½ teaspoon vanilla extract; ½ cup buttermilk; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon lemon zest

Highlighted under: Pastry Magic

I love making Spring Lemon Pound Cake as a way to celebrate the arrival of warmer weather. The bright, zesty flavor of lemon perfectly captures the essence of spring, and a slice of this cake always puts me in a cheerful mood. It's surprisingly easy to make, and the aroma that fills the kitchen while it bakes is simply divine. Whether enjoyed with afternoon tea or as a light dessert, this cake is a delightful treat that everyone will adore.

Created by

Elara Whitfield

Last updated on 2026-02-28T10:29:35.589Z

When I first baked this Spring Lemon Pound Cake, I was inspired by my grandmother's classic recipes that always featured citrus. The method I use, which includes creaming the butter and sugar first, creates a light texture that really elevates the cake. Incorporating fresh lemon zest not only enhances the flavor but also gives it a beautiful appearance.

I remember finding the perfect balance between sweetness and tanginess after a few attempts. The key is to use high-quality lemons and don’t skip the glaze. It adds a lovely shine and extra burst of lemony goodness that makes it truly irresistible!

Why You'll Love This Recipe
Bright and refreshing citrus flavor
Moist, tender crumb that's rich yet light
Perfect for spring gatherings and picnics

Understanding the Ingredients

The key to achieving the delightful texture of Spring Lemon Pound Cake lies in the balance of dry and wet ingredients. The all-purpose flour provides structure, while the buttermilk improves moisture content, resulting in a tender crumb. For a richer flavor, using fresh lemon juice and zest is crucial as they infuse the cake with that bright citrus note that defines this dessert. If you’re out of buttermilk, you can make a substitute by combining regular milk with a tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes before incorporating it into the batter.

When creaming butter and sugar, ensure your butter is at room temperature. This allows it to incorporate air effectively, aiding in the rise of the cake during baking. Be sure to cream for the full 3-4 minutes until the mixture is light and fluffy. If the consistency seems too thick after combining with the dry ingredients, you can add a splash more of buttermilk to loosen it up. Just be careful not to overmix at this stage, as doing so can lead to a denser cake.

Baking Tips for the Perfect Cake

A critical step in the baking process is ensuring your oven is properly preheated to 350°F (175°C). An oven thermometer can help you verify this, as uneven temperatures can cause your pound cake to bake unevenly or crack on the top. During baking, keep a close eye on the cake; you will know it’s ready when the edges turn golden brown and a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, a loose piece of aluminum foil can be placed over the cake for the last 10-15 minutes to prevent burning.

As for cooling, allow your cake to sit in the pan for at least 10 minutes before transferring it to a wire rack. This helps it set and reduces the risk of breaking apart. Let the cake cool completely before glazing. If time allows, making the glaze a few hours in advance and letting it sit will enhance the flavor as the lemon zest infuses into the sugar. Drizzling the glaze over a warm cake can make it absorb more, but if you prefer a thicker coating, wait until the cake is cool.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup buttermilk

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

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

Combine Mixtures

Gradually add the dry ingredient mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Pour into Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake

Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Make the Glaze

While the cake cools, whisk together powdered sugar, lemon juice, and zest in a bowl until smooth.

Glaze the Cake

Drizzle the glaze over the cooled cake and let it set before slicing.

Pro Tips

For a deeper lemon flavor, consider adding a bit of lemon extract to the batter. Ensure your ingredients are at room temperature for better mixing.

Serving and Pairing Ideas

Spring Lemon Pound Cake pairs beautifully with a variety of accompaniments. A dollop of freshly whipped cream alongside some berries can elevate this cake for a light dessert. Alternatively, serve slices with a scoop of vanilla ice cream for a delicious contrast in temperatures. For an afternoon tea setting, this cake can be complemented with a refreshing mint tea or an iced floral tea to balance its citrus notes.

For a unique twist, consider turning your pound cake into a shortcake. Simply slice the cake horizontally and layer it with whipped cream and fresh strawberries for a delightful spring dessert. This not only showcases the cake in a new way but also adds an extra layer of flavor that everyone will love.

Storage Tips

To keep your Spring Lemon Pound Cake fresh, wrap it tightly in plastic wrap or aluminum foil once it has cooled completely. This will help retain moisture and keep the cake from drying out. Stored properly, it can last at room temperature for up to three days. If you want to extend its life, consider freezing individual slices.

When freezing, ensure the cake is well wrapped to avoid freezer burn. Place wax paper between the slices for easy separation later. The cake can be frozen for up to three months. To enjoy, simply thaw in the refrigerator overnight or leave it at room temperature for a couple of hours before serving. Feel free to re-glaze the cake afterward for a fresh spark of flavor.

Questions About Recipes

→ Can I use a different type of citrus?

Yes! Oranges or limes work well as substitutes for lemons, just adjust the amounts according to your taste.

→ How do I store the pound cake?

Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness.

→ Can I freeze the Spring Lemon Pound Cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil, freezing for up to 3 months.

→ What can I pair with this cake?

This cake pairs beautifully with fresh berries, whipped cream, or a cup of tea for a delightful afternoon snack.