Rich Butter Lemon Pound Cake Recipe

A rich, buttery homemade lemon pound cake that’s soft, tangy, and easy to bake. Perfect for dessert or tea time! Honestly, this is one of those recipes you end up coming back to again and again. Nothing fancy, no special tools — just simple ingredients and a cake that turns out soft and flavorful every time.

Why I love this cake

It’s really buttery and tender, almost melts when you eat it. The lemon gives it a fresh taste so it’s not heavy. And the best part — it’s easy. You don’t even need a mixer if you don’t have one. Also, for some reason, it tastes even better the next day.

Ingredients

• 1 cup (227 g) unsalted butter, softened
• 1¾ cups (350 g) sugar
• 4 large eggs (room temperature is better)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• Zest of 2 lemons
• ¼ cup (60 ml) fresh lemon juice
• ½ cup (120 ml) milk

How I make it

1. First, I preheat the oven to 350°F (175°C). Then I grease a loaf pan and lightly dust it with flour so nothing sticks.
2. In a big bowl, I mix the butter and sugar until it looks lighter and a bit fluffy. Doesn’t have to be perfect — just don’t leave it grainy.
3. Then I add the eggs one by one. I mix after each egg, just until it’s combined.
4. Next goes the lemon zest and juice. At this point it already smells amazing.
5. In a separate bowl, I quickly mix the flour, baking powder, and salt.
6. Now I add the dry ingredients to the main mixture in parts, alternating with the milk. I usually start with flour, then milk, and repeat. The key here is not to overmix — just stir until everything comes together.
7. I pour the batter into the pan, smooth the top немного (no need to be perfect), and put it in the oven.
8. Bake for about 55–65 minutes. I usually check with a toothpick — if it comes out clean or with just a few crumbs, it’s ready.
9. Let it sit in the pan for about 15 minutes, then take it out and cool it completely before slicing.

 A few small tips

— Don’t overmix, seriously — that’s how cakes turn dense
— Room temp ingredients really help the texture
— If the top gets too dark, just cover it loosely with foil

 If you want to tweak it

You can swap part of the butter with margarine, but honestly, butter tastes better.
Milk can be replaced with buttermilk if you want a bit more tang.
Sometimes I replace part of the sugar with brown sugar — gives a deeper flavor.

 Storage

I just keep it in a container at room temperature for a couple of days.
If I want to store longer, I wrap it and freeze — works perfectly.

 Quick answers

Can I use almond flour?
Not really for this one — it’ll turn out too dense.

Why is the center raw?
Usually just needs a bit more time — ovens vary.

Can I make muffins instead?
Yes, just bake them for about 18–22 minutes.

How to get a shiny top?
Brush a little melted butter on top right after baking.