Name: Old-Fashioned Lemon Pound Cake with Glaze – A Timeless Easter Treat
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Servings: 12 slices
Ingredients: ***Ingredients for the lemon pound cake:; Unsalted butter 340 g (1 ½ cups / 3 sticks); White granulated sugar 400 g (2 cups); Eggs 240 g (4 large eggs); All-purpose flour 375 g (3 cups); Baking powder 10 g (2 tsp); Salt 1 g (¼ tsp); Whole milk 120 ml (½ cup); Freshly squeezed lemon juice 60 ml (¼ cup); Lemon zest 10 g (1 tbsp); Pure vanilla extract 5 ml (1 tsp); ***Ingredients for the lemon glaze:; Powdered sugar 150 g (1 ¼ cups); Freshly squeezed lemon juice 30 ml (2 tbsp); Lemon zest 5 g (1 tsp)

Old-Fashioned Lemon Pound Cake with Glaze – A Timeless Easter Treat

Irresistibly Moist and Citrusy: A Classic Lemon Pound Cake for Any Spring Celebration

Discover the nostalgic charm of a glazed lemon loaf that brings warmth, brightness, and elegance to your Easter table

There’s something undeniably comforting about traditional pound cakes, and when you infuse them with the bright, tangy essence of lemon, the result is a dessert that feels both timeless and refreshing. The Old-Fashioned Lemon Pound Cake with Glaze isn’t just a cake—it’s a celebration of spring flavors, the kind of baked good that evokes memories of family gatherings, holiday meals, and sun-drenched afternoons with a cup of tea in hand. Its rich texture, golden crumb, and crisp citrus notes make it a must-have for Easter brunches, springtime picnics, or simply as a sweet treat to brighten your day.

This cake is deeply rooted in the tradition of simple baking, where high-quality ingredients shine through careful preparation. The method is straightforward, yet every step builds a texture and flavor profile that’s hard to match. The dense but tender crumb is created with real butter, fresh lemon juice, and finely grated zest, ensuring a perfect balance of richness and acidity. The final touch—a glossy, tangy lemon glaze—soaks into the still-warm cake, adding extra moisture and a sweet-tart finish that lingers deliciously on the palate.

In the world of desserts, lemon stands out for its lightness and versatility. Unlike heavier cakes loaded with frosting, a lemon pound cake feels sophisticated yet homey. Its simplicity is part of its charm: no need for fancy layers or elaborate decorations. A dusting of lemon zest or a scattering of spring flowers is all that’s needed to present this loaf with pride. It slices beautifully, making it perfect for entertaining, gifting, or freezing for later indulgence.

What makes this lemon pound cake truly shine is the attention to texture and balance. The crust forms a delicate golden edge that gives way to a buttery, velvety center—each bite melting in the mouth with a hint of citrus perfume. The glaze isn’t just a decorative element; it’s a flavor enhancer that seeps into the crumb, giving bursts of sweetness and acidity that keep the cake from feeling too rich. Every slice offers a nostalgic journey, reminiscent of old-fashioned bakeries and handwritten family recipes.

This cake fits seamlessly into any Easter or spring menu. Whether paired with fresh berries, a dollop of whipped cream, or served alone with a hot cup of tea or coffee, it delivers a balance of comfort and sophistication. It’s also remarkably adaptable—try it with a hint of vanilla, a splash of almond extract, or even a swirl of raspberry for a personalized twist. But even in its simplest form, the lemon pound cake holds its own as a showstopper dessert.

Easter is a time of renewal, joy, and tradition, and nothing says celebration quite like a beautifully baked cake on the table. The Old-Fashioned Lemon Pound Cake brings a nostalgic, homemade quality to the holiday—something that feels both special and familiar. It’s a dessert that welcomes you in with the aroma of lemon and butter and invites you to slow down and savor the season. As it sits proudly on your table, surrounded by tulips and pastel linens, it quietly steals the spotlight—not with flashy decor, but with unmistakable flavor and heartfelt simplicity.

For those who cherish baking from scratch and value the joy of sharing something made with care, this lemon pound cake is more than a recipe—it’s a ritual. From creaming the butter to drizzling the final glaze, each step is a small act of love. And when you finally cut into that golden loaf and taste the first tangy, sweet bite, you’ll know it was worth every moment. This is the kind of dessert that doesn’t just satisfy a craving—it creates a memory.

Recipe Ingredients

***Ingredients for the lemon pound cake:

Unsalted butter 340 g (1 ½ cups / 3 sticks)

White granulated sugar 400 g (2 cups)

Eggs 240 g (4 large eggs)

All-purpose flour 375 g (3 cups)

Baking powder 10 g (2 tsp)

Salt 1 g (¼ tsp)

Whole milk 120 ml (½ cup)

Freshly squeezed lemon juice 60 ml (¼ cup)

Lemon zest 10 g (1 tbsp)

Pure vanilla extract 5 ml (1 tsp)

***Ingredients for the lemon glaze:

Powdered sugar 150 g (1 ¼ cups)

Freshly squeezed lemon juice 30 ml (2 tbsp)

Lemon zest 5 g (1 tsp)

The quantity produced by the recipe

Servings: 12 slices

Preparation instructions

1. Preparing the cake batter:

Preheat your oven to 175°C (350°F). Grease and flour a 25 cm (10-inch) loaf pan or line it with parchment paper.
In a large mixing bowl, beat the unsalted butter until creamy and pale, about 3–5 minutes.
Gradually add the granulated sugar and continue beating for another 3–4 minutes until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl or measuring jug, combine the milk, lemon juice, lemon zest, and vanilla extract.
Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated—do not overmix.

2. Baking the cake:

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with foil during the last 15 minutes of baking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

3. Preparing and applying the glaze:

In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth and pourable.
Once the cake has cooled, drizzle the glaze over the top. Let it set for at least 15 minutes before slicing.

Preparation

20 minutes

Cooking / Baking

60 minutes

Total Time

80 minutes

Elevating the Classic Lemon Pound Cake with Modern Twists and Smart Techniques

Expert tips to enhance flavor, texture, and health benefits in your homemade lemon pound cake

The beauty of a traditional lemon pound cake lies in its simplicity and nostalgic comfort, but that doesn’t mean the recipe can’t be elevated and personalized. With a few smart adjustments and thoughtful ingredient choices, this classic can become even more irresistible, whether you’re seeking deeper flavor, lighter texture, or health-conscious alternatives. From refining the crumb to intensifying the citrus aroma, let’s explore how to bring new life to an old favorite—without sacrificing its timeless charm.

Boosting lemon flavor the right way

One of the easiest and most effective ways to enhance your lemon pound cake is by layering lemon flavor at every stage. While most recipes include zest and juice, there are additional techniques to deepen that citrus brightness:

Lemon extract: Adding just a small amount (2–3 ml / ½ tsp) of high-quality lemon extract intensifies the flavor without introducing more acidity or liquid.
Lemon syrup soak: After baking, brush the warm cake with a syrup made from lemon juice and sugar. This not only boosts moisture but also saturates the crumb with a sweet-tart note.
Candied lemon peel topping: Finely chopped candied peel adds texture and concentrated flavor, making each bite more dynamic.

These small additions can transform a mild lemon cake into a citrus-forward masterpiece.

Experimenting with texture and crumb

The original dense and buttery texture of pound cake is iconic, but for those who prefer a slightly lighter version without losing richness, a few techniques can help:

Add sour cream or Greek yogurt: Replacing part of the milk with full-fat Greek yogurt or sour cream (about 60 ml / ¼ cup) results in a more tender and moist crumb due to the acidity and fat content.
Incorporate almond flour: Replacing 15–20% of the all-purpose flour with almond flour introduces a subtle nuttiness and a softer, more velvety texture.
Separate eggs for added lift: By beating egg whites separately and folding them into the batter at the end, you can introduce extra air for a lighter structure.

These changes preserve the integrity of the traditional pound cake while offering a refined mouthfeel.

Healthier swaps without compromising flavor

Making a healthier lemon pound cake doesn't mean sacrificing taste or texture. Simple substitutions allow you to maintain indulgence with better nutrition:

Use whole wheat pastry flour: Swapping half of the all-purpose flour with whole wheat pastry flour increases fiber content without affecting the softness.
Reduce sugar mindfully: Lowering sugar by 10–15% will subtly change the sweetness while enhancing the lemon notes. Adding a touch of honey or maple syrup can bring complexity and natural sweetness.
Replace butter partially: Consider substituting half the butter with unsweetened applesauce or mashed banana to reduce saturated fat. This adds moisture and a subtle sweetness that complements the lemon.

These nutrient-rich alternatives work well for those seeking a lighter dessert that still feels indulgent.

Why homemade always wins

The charm of a homemade lemon pound cake goes far beyond taste. When you bake it yourself, you control every element—from the freshness of ingredients to the quality of fats and flours used. Homemade also means no preservatives, no artificial flavors, and the freedom to adjust the recipe to your dietary needs or preferences.

Moreover, baking at home creates a sensory experience that store-bought goods simply can’t match: the aroma of fresh lemon and butter, the sight of golden glaze pooling on top, and the satisfaction of slicing into a loaf you’ve crafted with care. These are small luxuries that elevate daily life and deepen your connection to food.

Common mistakes to avoid

Even the most seasoned bakers can make small missteps that affect the final result. Here are some frequent issues and how to avoid them:

Overmixing the batter: Once flour is added, overmixing can develop gluten, leading to a dense and chewy cake instead of a tender crumb.
Incorrect oven temperature: Always preheat the oven and use an oven thermometer if possible. Too hot, and the crust will brown before the inside is fully cooked.
Skipping room temperature ingredients: Cold butter or eggs won’t blend properly, causing the batter to curdle and rise unevenly.
Not measuring flour correctly: Scooping flour directly from the bag can result in compacted flour and an overly dry cake. Always spoon flour into the measuring cup and level it off.

By addressing these small but significant factors, you’ll ensure consistent success every time.

Add-ins and creative enhancements

If you’re feeling adventurous, try customizing your pound cake with unique add-ins:

Fresh berries (blueberries or raspberries): Fold them into the batter just before baking for a fruity twist. Coat them lightly in flour to prevent sinking.
Poppy seeds: A handful adds crunch and complements lemon beautifully, echoing the flavors of a classic lemon poppy seed loaf.
Herbs like rosemary or thyme: Infuse the milk with fresh herbs before adding it to the batter to introduce subtle botanical undertones.

These variations maintain the cake’s structure while opening up exciting flavor avenues.

Elevating your bake

Improving a classic like the lemon pound cake doesn’t mean abandoning tradition—it means embracing it while making it your own. Whether your goal is to intensify lemon flavor, reduce sugar, or add an artistic touch with garnishes, every tweak has the potential to enhance the cake and bring joy to your table.

Through a thoughtful combination of technique, high-quality ingredients, and personal creativity, you can take a beloved recipe and transform it into something even more special—one slice at a time.

Serving size

Nutritional values per slice (1 of 12)

Calories (kcal)

415

Carbohydrate (g)

Cholesterol (mg)

100

Fiber (g)

Proteins (g)

Sodium (mg)

115

Sugar (g)

Fat (g)

Saturated fat (g)

Unsaturated fat (g)

Trans fat (g)

0.3

Allergens

Gluten (from all-purpose flour)
Eggs
Dairy (butter and milk)

Substitution tips for allergens and gluten:

To make the cake gluten-free, use a gluten-free all-purpose flour blend (with xanthan gum if not included).
Replace butter with plant-based margarine or vegan butter for a dairy-free version.
Substitute whole milk with oat milk or almond milk.
Use an egg replacer (like a commercial mix or flaxseed gel) for an egg-free option, though texture may vary slightly.

Vitamins and minerals

Vitamin A: 285 µg – Supports healthy vision and immune function
Vitamin C: 6 mg – Aids in collagen production and strengthens immunity
Calcium: 35 mg – Important for bone health
Iron: 1.2 mg – Essential for oxygen transport in the blood
Magnesium: 10 mg – Supports muscle and nerve function
Potassium: 95 mg – Helps regulate fluid balance and blood pressure

Antioxidant content

Lemon zest (flavonoids): ~25 mg – Supports anti-inflammatory processes
Lemon juice (Vitamin C & citric acid): ~6 mg – Protects cells from oxidative stress
Vanilla extract (polyphenols): ~1 mg – Contributes to anti-aging properties

These antioxidants may help reduce cell damage, support skin health, and improve the body’s natural defense system.