No-Fuss Lemon Pound Cake (5 Ingredients)
If you’re looking for a classic but no-fuss lemon pound cake recipe you’ve come to the right place. 5 ingredients and 10 minutes of hands-on prep time is all you need to make this sweet, tangy, and moist lemon loaf.
Classic lemon pound cake – quick, easy, and delicious!
Pound cakes are underrated in my opinion as they’re incredibly quick and easy to make thanks to the simple butter, flour, and sugar ratio. AND they’re super tasty of course, store well, and make affordable and allergy-approved lunchbox fillers.
- Quick and easy pound cake you can make with 5 ingredients only in less than 1 hour from start to finish.
- If you love my strawberry pound cake or blueberry and lemon pound cake, you’ll love this one as well.
- I add a simple dusting of powdered sugar to keep it mess-free for the kids but a simple lemon glaze (2 1/2 tbsp lemon juice mixed with 1 cup powdered sugar) works well too.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lemon – 1-2 lemons, 6 tablespoons lemon juice, and 2 teaspoons zest for a nice zing.
- Butter – Lightly salted or unsalted + 1/8 tsp of salt.
- Sugar – Granulated and powdered sugar for dusting (optional).
- Eggs – Medium-sized at room temperature.
- Flour – Self-raising flour for convenience or all-purpose flour + 2 tsp of baking powder.
How to make this lemon pound cake (step by step)
See the recipe card for full information on the method.
Step 1: Cream the wet ingredients until light and fluffy.
Step 2: Add the flour and mix until you have a lump-free batter. Fold in the freshly squeezed lemon juice and zest by hand.
Step 3: Grease a loaf tin with butter and line it with parchment paper.
Step 4: Add the cake batter to the greased tin and bake it for 45 minutes at 350F (180C) or until a toothpick comes out clean.
Storage tips
This moist lemon cake stores well at room temperature in an airtight container for up to 4 days.
Alternatively, you can freeze leftovers for up to 3 months in a freezer-proof container whole or in convenient slices.
Recipe FAQs
Traditionally a pound cake is made with equal parts of sugar, butter, and flour – 1 pound of each.
Make sure to thoroughly cream the wet ingredients until light and fluffy. You can’t really overmix them. Add the eggs one by one to ensure they’re well incorporated.
More easy cake recipes
For more delicious cakes, check out the following recipes:
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Lemon Pound Cake
Ingredients
- 1/2 lb butter lightly salted
- 1/2 lb sugar
- 4 eggs room temperature
- 1/2 lb self-raising flour
- 2 tsp lemon zest
- 6 tbsp lemon juice
- 2 tsp powdered sugar to serve, optional
Instructions
- Preheat your oven to 350°F (180°C). Grease and line a 9×5 inch loaf pan with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. About 2-3 minutes.1/2 lb butter, 1/2 lb sugar
- Beat in the eggs one at a time.4 eggs, 2 tsp lemon zest
- Gradually add the self-raising flour to the wet ingredients, mixing until just combined.1/2 lb self-raising flour
- Fold in the lemon zest and juice by hand using a large spoon or spatula.2 tsp lemon zest, 6 tbsp lemon juice
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).2 tsp powdered sugar
