Filed Under: Dessert | Spring

Lemon Pound Cake Loaf

Recipe By Tessa Arias
March 10th, 2021
4.89 from 287 votes
4.89 from 287 votes

Ultra buttery and bursting with fresh lemon flavor, this Lemon Loaf Pound Cake is a spring favorite! The batter takes just minutes to make and will win the heart of any Starbucks lover!

Yield: 1 9x5-inch loaf

Prep Time: 25 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: Tons of bright fresh lemon flavor! The perfect balance of sweet and tangy.
Texture: Unapologetically buttery and moist with a thick, luscious glaze on top.
Ease: The batter comes together in minutes.
Pros: The most perfect spring treat.
Cons: None!
Would I make this again? Absolutely. Any lemon lovers will go crazy for this recipe.

Dare I say it: this Iced Lemon Pound Cake Loaf tastes even BETTER than the Starbucks Lemon Loaf recipe.

(And it’s certainly much cheaper!)

homemade lemon pound cake with a glaze on top

Right behind chocolate, lemon is one of my favorite flavors. Both in sweet or savory dishes!

Now that spring is upon us I was craving something bright and sweet but still rich and satisfying.

I knew I wanted to tackle perfecting the lemon loaf. I envisioned something ultra moist and buttery and bursting with lemon flavor.

Many lemon recipes seem to lose the intensity of lemon flavor after baking, so I had to find a way to pack a strong lemon punch without using difficult to source ingredients!

The resulting recipe just below was heavily inspired by both Baked and Cooks Illustrated recipes. I tested batch after batch, tweaking and experimenting until I was obsessed with the final result!

slices of homemade moist lemon loaf on a wooden board

How to Make Lemon Pound Cake Loaf

What is pound cake?

Pound cake is traditionally made with a pound of each of the four main ingredients: flour, butter, eggs, and sugar. Despite the fact that this makes a traditional pound cake recipe easy to remember, it doesn’t always produce the best results. You’ll see my recipe below still uses a lot of butter and sugar but the ratios vary slightly.

Ingredients you’ll need for moist lemon pound cake:

  • All-purpose flour
  • Cake flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Lemons – TONS of zest and juice for maximum flavor
  • Eggs
  • Butter – the butter is melted instead of creamed!
  • Sour Cream (or full fat plain unsweetened yogurt)

Do I have to use cake flour?

This recipe uses half all-purpose flour and half cake flour for the best of both worlds. When using only all-purpose flour the loaf has more of a muffin texture. When using only cake flour the loaf is too delicate and crumbly.

While you can use only all-purpose flour, I’d highly recommend using real cake flour for the best results. Learn more about the science of cake flour (and why I don’t use DIY substitutes) here.

Why does this recipe require a blender or food processor?

Like all pound cakes, this is a high ratio cake. Meaning there’s as much or more sugar as there is flour. This provides a beautifully moist tight crumbed texture without needing to cream butter and sugar with an electric mixer.

Instead, a blender or food processor not only assists in making quick and easy work of making this batter, but it also helps emulsify all the rich ingredients together into a smooth batter.

The last ingredient is the melted butter, which must be drizzled in a steady stream as the blender or food processor goes to perfectly emulsify.

sugar in a processor for homemade lemon pound cake loaf

Can I use a different sized pan?

This recipe uses a 9 x 5-inch loaf pan for best results.

To cook in a 8 1/2 x 4 1/2-inch pan:

Add about 5 minutes to the baking time. This is the pan I use for smaller loaves. Loaves baked in this slightly smaller pan will rise higher and look taller, more like what you’d see in a bakery case.

If you use an even smaller pan, you may run the risk of the loaf collapsing slightly in the center. Especially if you live at higher altitudes.

To cook in a bundt cake pan:

Double all ingredients and bake in a well greased 10 to 12 cup bundt pan and bake for about 50 to 60 minutes. OR, use my Lemon Bundt Cake recipe which is more light and cakey than this pound cake recipe.

To cook in glass or ceramic pan:

I tested this recipe in a metal pan because it conducts heat quickly and efficiently. Glass and ceramic are slower conductors of heat, so if you use this style pan you’ll need to decrease your baking temperature to 325°F and increase your baking time by about 10 minutes.

The trick to bright lemon flavor in pound cake (even after baking):

Lemon flavor can dull during the baking process. That’s why this recipe calls for two whole tablespoons (not teaspoons!) of both lemon zest and juice. Then there’s a tablespoon of fresh juice in the glaze which helps give a fresh punch of lemon flavor. You’ll need about 3 lemons total!

How to make lemon glaze for pound cake:

You’ll just need 3 ingredients for the lemon glaze: powdered sugar, a lemon, and milk or cream. Whisk together the glaze ingredients until thick but pourable. The consistency of your glaze will depend entirely on the brand of powdered sugar you’re using and how humid it is in your kitchen.

To make the lemon glaze thinner: add more lemon juice or milk, 1 teaspoon at a time.

To make the lemon glaze thicker: add more powdered sugar, 1 teaspoon at a time.

How to store lemon pound cake loaf:

The glazed loaf can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.

Can I freeze lemon pound cake loaf?

Yes! Wrap unglazed loaf tightly in plastic wrap and store for 1 month. Your loaf will likely develop a moist or tacky surface on top but the glaze should disguise it nicely.

close up of copycat starbucks lemon loaf with icing dripping
slice of buttery and moist iced lemon pound cake loaf

More Scrumptious Lemon Desserts to Try:

4.89 from 287 votes

How to make
Lemon Loaf Pound Cake

Yield: 1 9×5-inch loaf
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Ultra buttery and bursting with fresh lemon flavor, this Lemon Loaf Pound Cake is a spring favorite! The batter takes just minutes to make and will win the heart of any Starbucks lover!


For the cake:

  • 3/4 cup (95 grams) all-purpose flour
  • 3/4 cup (85 grams) cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups (250 grams) granulated sugar
  • 2 tablespoons fresh lemon zest (from about 3 lemons)
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 4 large eggs, at room temperature
  • 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
  • 2 sticks (227 grams) unsalted butter, melted and cooled

For the glaze:

  • 1 cup (125 grams) powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon milk or cream


Make the loaf:

  1. Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan.
  2. In a large mixing bowl, sift together the cake flour, all-purpose flour, baking powder, and salt.
  3. In the bowl of a food processor or high-speed blender, combine the sugar and lemon zest. Pulse a few times to evenly distribute the zest. Add the lemon juice, eggs, and sour cream and pulse until combined. On low speed, gradually drizzle in the melted butter in a slow steady stream until well combined.
  4. Make a well in the dry ingredient mixture. Pour in the wet ingredients. Mix gently with a rubber spatula until just combined. Batter will be slightly thin.
  5. Pour mixture into prepared pan and spread evenly. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, about 50 minutes if using a metal pan, or once an internal temperature of 200-205°F is reached.

    If using a glass or ceramic pan, decrease your baking temperature to 325°F and increase your baking time by about 10 minutes.

  6. Cool in pan for 15 to 20 minutes then run a thin flexible knife around the edges before inverting onto a wire rack and cool completely.

Make the glaze:

  1. In a small bowl, whisk together the glaze ingredients until thick but pourable. Add more juice or milk to thin out or more sugar to thicken until your desired consistency. Spoon over the loaf, letting it drip down the sides if desired. Let set for 15 minutes before slicing and serving.
  2. The glazed loaf can be covered in foil or plastic wrap and stored at room temperature for up to 2 days.

Recipe Video

Course: Breakfast, Dessert
Cuisine: American
Keyword: lemon loaf, lemon pound cake

June 2021 Baking Challenge

This recipe was the June 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Click here for full challenge details. Check out everyone’s loaves:

Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Mayline Arnold — March 10, 2021 at 4:41 pm

    Woah this lemon pound cake is dangerous! Easy to make and fun to play with the blender.. Incredibly delicious! My husband said it was f-ing spectacular.

    • #
      Tessa — March 12, 2021 at 10:33 am

      So glad this loaf was a hit!

  2. #
    Caroline — March 10, 2021 at 10:19 pm

    Hello dear Tessa
    I would like to know if I can add poppyseeds in the batter without “damaging “ the quality of this wonderful recipe?
    Thank you very much for your help and the amazing work you make.
    Caroline (Paris, France )

    • #
      Tessa — March 12, 2021 at 10:34 am

      Hi Caroline! I haven’t tried that myself, but I don’t see why it wouldn’t work! A small amount of poppy seeds, like 2 tablespoons, shouldn’t affect the loaf too much. Good luck!

  3. #
    Sarah Kranz — March 11, 2021 at 8:37 am

    This cake is ridiculously easy to make and absolutely delicious, I would definitely make it again. Everyone enjoyed it and it has me counting down the days to summer!

    • #
      Tessa — March 12, 2021 at 10:32 am

      Woohoo! So glad to hear this.

  4. #
    Huyen — March 11, 2021 at 10:09 am

    I made this today and I have to admit….it’s much better than the one from Starbucks! thank you so much for sharing the recipe with us!

    • #
      Tessa — March 11, 2021 at 2:38 pm

      I’m so glad you enjoyed this lemon loaf! Yay!

  5. #
    Stephanie — March 11, 2021 at 11:20 am

    I saw when Tessa posted hints about this recipe on Instagram and I was checking in every day for the recipe. Luckily, I had found cake flour at a store so I had all the ingredients.

    I followed the instructions exactly and it turned out amazing. I appreciated the weight in grams for the flour as I am always concerned that I am over packing my flour. I now use my scale when I can to measure ingredients to ensure that my product turns out as well as the recipe! My loaf rose nicely and the crumb is perfect. I’ve made other loaf recipes before that were a tad too tart. This loaf has a nicely balanced flavour and it is a beauty when cut.

    I am definitely making this again.

    • #
      Tessa — March 11, 2021 at 2:39 pm

      I am so thrilled you tried this recipe out – and so quickly! YAY!

  6. #
    Elle — March 11, 2021 at 12:08 pm

    Absolutely divine!! So moist and the perfect lemon cake. I’ve never tried Starbucks version, but I’ve had a few amazing lemon cake and this tops it!! I didn’t need the glaze on top, but it does add a nice sweetness to the cake. Whole family loved this and even though they are skeptic about lemons, after smelling it and taking a bite, they kept asking for more. Thank you for sharing this recipe!!

    • #
      Tessa — March 12, 2021 at 10:32 am

      I’m so thrilled to hear you loved this lemon loaf pound cake! Yay!

  7. #
    Bakingo — March 12, 2021 at 6:11 am

    Sure, I will try to make this delicious cake for my mother on the occasion of Mother’s Day.

    • #
      Tessa — March 12, 2021 at 10:29 am

      That’s a great idea! Hope this loaf is enjoyed.

  8. #
    Julie — March 12, 2021 at 1:27 pm

    I am a real lemon lover. This cake hit all the right spots for me. It’s lemony and refreshing. Perfect for spring! Thanks Tessa!!

    • #
      Tessa — March 15, 2021 at 2:32 pm

      I’m so glad you enjoyed!

  9. #
    Meredith — March 12, 2021 at 1:36 pm

    Absolutely wonderful. So lemony and tender!

  10. #
    Carrie — March 12, 2021 at 6:31 pm

    I just made this tonight and it was so so good. Definitely better than Starbucks! I had a major lemon cake fail with the last recipe I used, so I’m so glad that Tessa shared this! It’s a keeper!

    • #
      Tessa — March 15, 2021 at 2:31 pm

      This is so great to hear!

  11. #
    Maria H. — March 13, 2021 at 6:54 am

    This loaf is already a huge hit in my house!! I made it on a whim yesterday and now my fiancé says it’s his favourite thing I’ve baked!! Thank you for sharing another delicious recipe 🙂

    • #
      Tessa — March 15, 2021 at 2:26 pm

      Woohoo! This is amazing to hear!

  12. #
    Susan — March 13, 2021 at 12:25 pm

    I have a super-human tolerance for and love of lemons, so much so that I always want to use much more lemon juice (but not more lemon zest, as that is a different flavor) to any recipe.

    However, my understanding is that too much acid, like lemon juice, interrupts gluten development and can result in a dense, gummy crumb. I have definitely experienced this before. (Still ate it!)

    Your recipes are sooooo well tested that I am sure this does not call for too much lemon juice. My question is, is there any way I can put extra lemon juice in without a dense, gummy result? Is there room for more? Or, is there something that I can do to facilitate the gluten development so I can get away with more lemon juice in the cake?

    • #
      Tessa — March 15, 2021 at 2:24 pm

      This loaf has a STRONG lemon flavor that should hopefully satisfy for your lemon flavor desire! My recommendation would be to add more lemon juice to the glaze on top. You can use 2 tablespoons of lemon juice (omit the milk) and the same amount of powdered sugar. Let me know if that helps!

  13. #
    Lauren — March 13, 2021 at 5:31 pm

    So good! Beautiful taste & color – not overpowering as some lemon flavor foods can be. Definitely a good way to ring in spring!

  14. #
    Megan — March 13, 2021 at 5:33 pm

    This cake was delicious! I made it with/for my husband since he’s a lemon addict. I’m not a big lemon fan but even I thought it was so tasty!
    (We didn’t have cake flour on hand so I used all all-purpose and it was still good! hopefully next time I’ll have cake flour too)

  15. #
    RJ — March 13, 2021 at 5:36 pm

    This lemon cake is divine, so moist and buttery and soft. We had to stop ourselves from devouring the entire cake at one go! I love a more crispy/crusty cake so I left it in the oven for a few minutes longer and it turned out great! This is the third recipe I’ve tried from Tessa and her recipes never disappoint!

  16. #
    Rachel — March 13, 2021 at 5:57 pm

    This is SO GOOD. The texture is perfect, the flavor is bright and lemony without being overly sweet or sour, and the set-up glaze brings a perfect crispness. I’m not sure why I’m referencing any of these things in current tense, because the loaf was gone within two hours of baking .

    • #
      Tessa — March 15, 2021 at 2:17 pm

      Haha! So glad this loaf was a hit!

  17. #
    jessica — March 13, 2021 at 6:19 pm

    so good!!

  18. #
    Sharon Smith — March 13, 2021 at 6:26 pm

    Wow this lemon pound cake loaf is AMAZING!!!!! I couldn’t wait until it cooled off completely cause we were too excited to try it!! The best part-I had all the ingredients already in my house except the cake flour (which was easily accessible via Target drive up). You will NOT be disappointed at all with this recipe!

    • #
      Tessa — March 15, 2021 at 2:17 pm


  19. #
    Amanda — March 13, 2021 at 6:28 pm

    Rivals the Starbucks loaf!

  20. #
    Kara — March 13, 2021 at 7:54 pm

    This recipe… IS. A. KEEPER!

    Yes, I’m screaming! Love the fragrance and tanginess of the lemon and the richness of the butter. I reduced the amount of sugar as my family can’t take too much of it and it was still

    Thanks for the wonderful tips, too!

    • #
      Tessa — March 15, 2021 at 2:19 pm

      So glad you enjoyed!

  21. #
    Rachel Austin — March 13, 2021 at 8:01 pm

    This was SO good – tastes like sunshine & springtime! My only tip to other bakers would be to trust the suggested oven times – I felt like the middle of my loaf was still slightly wiggly, so I left it in five minutes longer. I should have stuck to the original time because it definitely firmed up once it cooled in the pan!

    • #
      Tessa — March 15, 2021 at 2:20 pm

      Carryover cooking usually helps finish the baking! So glad you tried this recipe out, Rachel!

  22. #
    Bonnie — March 13, 2021 at 10:00 pm

    Love this cake! Very lemony, moist and easy to make. I will make this again.

    • #
      Tessa — March 15, 2021 at 2:21 pm


  23. #
    Becka — March 13, 2021 at 10:48 pm

    This recipe was perfection!

  24. #
    Joyce — March 13, 2021 at 11:21 pm

    hi! I want to try your recipe for lemon pound cake this weekend. can i use a mixer with a padfle attachment instead of a blender or food processor?

    • #
      Tessa — March 15, 2021 at 2:21 pm

      The results won’t be exactly the same since a mixer won’t blend the ingredients together the same way, but that should work!

  25. #
    Bianca — March 14, 2021 at 1:44 am

    The best lemon loaf pound cake ever!! I’m not a huge lemon fan but this was just spot on

    • #
      Tessa — March 15, 2021 at 2:17 pm

      So great to hear that!

  26. #
    Sarah — March 14, 2021 at 3:19 am

    Made this yesterday and it is soooo yummy, I’m in the U.K and we don’t have cake flour, I used all plain (all purpose ) and it was still gorgeous. The whole family loved it.

    • #
      Tessa — March 15, 2021 at 2:17 pm

      This is so amazing to hear!

  27. #
    Elise — March 14, 2021 at 7:52 am

    By far the best recipe I have tried! It tasted so good!

    • #
      Tessa — March 15, 2021 at 2:14 pm


  28. #
    Bethany — March 14, 2021 at 8:01 am

    Perfect balance between tart and sweet! Delicious and easy to make! Will definitely be making this again!

    • #
      Tessa — March 15, 2021 at 2:14 pm

      I’m so happy that you loved this recipe!

  29. #
    Megan — March 14, 2021 at 9:13 am

    Wonderful. So lemony and simple. I made more of a glaze then icing as I used a lot of lemon juice just to avoid waste. Next time (cause there will be a next time) I’ll thicken it up with a little more sugar. Will attempt with poppyseed for sure in the future as well.

    • #
      Tessa — March 15, 2021 at 2:13 pm

      Woohoo! Hope you give this loaf another try again soon! So thrilled you loved this recipe.

  30. #
    Valerie — March 14, 2021 at 9:31 am

    Can you make this gluten free?

    • #
      Tessa — March 15, 2021 at 2:13 pm

      I’m not sure, I don’t bake gluten free!

    • #
      Ann Austin — April 9, 2021 at 1:57 pm

      You could try the King Arthur 1+1 flour and see if it will work. I’ve found that some do and some just don’t.

  31. #
    Edlyn — March 14, 2021 at 12:06 pm

    I made it yesterday and OMG!!!! it is insanely delicious. So buttery and lemony. The loaf was gone even before i could get a decent picture. Im making it again tomorow.

    • #
      Tessa — March 15, 2021 at 2:11 pm

      Woohoo! I hope you enjoy this recipe!

  32. #
    Monica Rocha — March 14, 2021 at 4:39 pm

    Seriously better than Starbucks!
    I did have to bake an extra 10 min but it came out great.

    • #
      Tessa — March 15, 2021 at 2:09 pm

      Woohoo! So great to hear that.

  33. #
    Kate — March 14, 2021 at 5:48 pm

    Tessa you are my go-to source for delicious desserts! I followed the recipe exactly as written and it was a big hit. I probably overmixed it slightly to get the lumps out, I should have watched the video first- whoops. I don’t have a scale so I used standard measuring cups and it had excellent texture and lemon flavor. One thing worth noting is that I cooked it for the full 50 minutes in a convection oven, where it might take a little less time. So I could see having to add to the cooking time in a standard oven.

    • #
      Tessa — March 15, 2021 at 2:08 pm

      I’m so glad you enjoyed this recipe!

  34. #
    Kathleen — March 15, 2021 at 9:06 pm

    This turned out perfect!! I’ll be making this again! Is there a way to make this without the lemon juice and zest and add vanilla instead? Just because it seems like such a great pound cake recipe on its own.

    • #
      Tessa — March 16, 2021 at 1:43 pm

      So glad you tried this recipe out, Kathleen! I haven’t tested that myself, it would definitely be a very strong vanilla-flavored cake if you subbed in the same amounts as called for the lemon juice and zest. Let me know how it goes if you try that out!

  35. #
    Karen — March 16, 2021 at 8:38 am

    Absolutely yummy!! Such an awesome lemon flavor and perfect texture. I love the glaze because it is super light and not too sweet!

    • #
      Tessa — March 16, 2021 at 1:50 pm


  36. #
    Fiona Cigliano — March 16, 2021 at 9:03 am

    This Lemon Pound Cake Loaf was delicious ! Great lemon flavor, fun to make, pretty foolproof! And the glaze came together so beautifully and tasted amazing. GONE in 2 days!
    Thank you 🙂 !!

    • #
      Tessa — March 16, 2021 at 1:50 pm

      Yay! I’m so glad you enjoyed this recipe.

  37. #
    Sam — March 16, 2021 at 5:42 pm

    I’m prepping to make this in a few days and I’d love to make it with cream cheese icing. Have you tested this?

  38. #
    Noor — March 16, 2021 at 11:01 pm

    This loaf turned out so moist an delicious! I love that it’s not overly sweet which can be adjusted with the glaze. This is absolutely perfect with my morning coffee!

    • #
      Tessa — March 17, 2021 at 9:40 am

      So glad to hear that you loved this recipe!

  39. #
    Jess Halda — March 17, 2021 at 5:57 am

    Hi Tessa!
    I was wondering if doubling the recipe and making 2 loafs would be an issue, or if it’s better to make 2 separate batches of batter?

    • #
      Tessa — March 17, 2021 at 9:37 am

      Hi Jess! I’ve seen lots of people double this recipe with delicious results. Hope you enjoy your loaves!

  40. #
    Kirsten S — March 17, 2021 at 8:40 am

    I sent the recipe to my neighbor. She surprised me with half a loaf! It was so delicious warm and again this morning for breakfast treat! ♥️

    • #
      Tessa — March 17, 2021 at 9:36 am

      What a nice neighbor you have! So glad to hear this recipe was enjoyed.

  41. #
    Janet West — March 17, 2021 at 10:57 am

    Sorry I can’t rate this recipe because I cannot print out the recipe. All I get are blank pages showing only the header and footer.

    Is there a secret to printing the receipe? I love Starbuck’s Lemon Cake, but want to give Tessa’s recipe a try.


    • #
      Tessa — March 18, 2021 at 10:01 am

      Hi Janet! In the blue box where the recipe is, there is a red printer icon right below the recipe title. Click on that and print. It might not open if you have an Ad-blocker installed. Let me know if that helps! Good luck!

  42. #
    Za — March 17, 2021 at 4:00 pm

    This cake definitely tasted like a bakery-style lemon pound cake which was delicious, but I found that mine was a bit gluey/gummy! In your video the cake is super soft and mine came out denser, which I actually preferred, but it was almost too dense and it was a bit pasty. Another friend of mine found the same thing so I’m not that sure what steps I should pay more attention to in regards to the texture, but besides that it was really delicious!

    • #
      Tessa — March 18, 2021 at 9:56 am

      Do you measure your ingredients with a digital scale? It sounds to me from the gluey-side that maybe you used too much flour? As far as the gummy texture, that’s usually due to underbaking. Did you bake in a light or dark colored metal pan?

      • #
        Za — March 20, 2021 at 2:34 pm

        I did weigh out the ingredients using a scale and I baked it in a metal pan. I only used regular AP flour so maybe that was it? And I think I must have underbaked it because I found the end pieces to be better but I took it out when there were moist crumbs like you said so maybe next time I’ll add 5 or so minutes. Thanks for getting back!

  43. #
    Andy — March 18, 2021 at 1:52 am

    Can’t wait to try! Please advise if I do not have processor or blender- can I still achieve?

    • #
      Tessa — March 18, 2021 at 9:51 am

      Hi Andy! You could try mixing by hand, but I can’t guarantee the same outcome. A blender or food processor helps emulsify the ingredients better than mixing by hand would.

  44. #
    Kelly — March 18, 2021 at 5:54 pm

    Made this last week and just put my second loaf in the oven (I’m overnighting it to a friend who said they wanted some after seeing pictures). It is super easy to put together. Planning to make it for a third time for easter. Thanks for sharing!

    • #
      Tessa — March 19, 2021 at 8:42 am

      This just made my day! I’m thrilled to hear you love this recipe so much! I hope your friend loves it just as much as you do!

  45. #
    Marriam — March 19, 2021 at 12:01 am

    Hey what can switch cake flour with? I cant find cake flour where i live. Thanm you

    • #
      Tessa — March 19, 2021 at 8:36 am

      I’m not sure what would be a good substitute where you live, sometimes cake flour can be named something else in different countries! I recommend checking out my Cake Flour 101 article where I talk all about cake flour Hope this helps!

  46. #
    Sana — March 19, 2021 at 4:05 am

    Husband absolutely loved this. Printed and saved this for the good books! Thank you 🙂

    • #
      Tessa — March 19, 2021 at 8:32 am

      This makes me so happy!

  47. #
    Thalia — March 19, 2021 at 11:27 am

    This loaf’s crumb has one of the most satisfying texture i have ever seen and eaten! And the tangy to sweet ratio is right on point. I will only use this lemon pound cake recipe from now on

    • #
      Tessa — March 22, 2021 at 1:48 pm

      I’m absolutely thrilled you love this lemon loaf so much!!!

  48. #
    Leslie — March 19, 2021 at 4:55 pm

    Absolutely a beautiful lemon poundcake.!
    After making it once I immediately made it again and sliced it to use as a crust in a lemon raspberry cheesecake.
    So decadent and thoroughly yummy.
    What do you think of an immersion blender in place of the food processor or high-speed blender?
    Thanks for your wonderful recipes, Tessa. 🙂

    • #
      Tessa — March 22, 2021 at 1:45 pm

      So happy to hear this! Your cheesecake sounds incredible! I’ve never tried an immersion blender with this recipe, let me know how it goes!

  49. #
    Serene — March 19, 2021 at 5:20 pm

    Will it turn out the same if I use a mixer instead of a blender?

    • #
      Tessa — March 22, 2021 at 1:44 pm

      A blender or food processor not only assists in making quick and easy work of making this batter, but it also helps emulsify all the rich ingredients together into a smooth batter. You can try a mixer, but it might not have QUITE the same outcome. Good luck!

  50. #
    Marie Bast — March 20, 2021 at 11:50 am

    I’ve tried other recipes that claim to taste better than Starbucks, but this one really does!! Light, moist and flavorful! The perfect amount of lemon and that glaze on top is to die for (I used organic powdered sugar and it was just right – not too sweet).

    • #
      Tessa — March 22, 2021 at 1:28 pm

      Woohoo! I’m so happy you enjoyed this recipe!

  51. #
    Tina K — March 21, 2021 at 4:35 am

    I made this cake today ! Used lime as we don’t get lemon in our area. It was sooooo good !!!! Thank you so much for the recipe !

    • #
      Tessa — March 22, 2021 at 12:55 pm

      Yummy! Glad you made this loaf your own with lime!

  52. #
    HinaRizwan — March 22, 2021 at 11:45 pm

    If I dont have a cake flour then what to do?

    • #
      Tessa — March 23, 2021 at 9:45 am

      I discuss this in the pink box above the recipe!

  53. #
    SHELLY — March 24, 2021 at 12:33 pm

    Scrumptious! My Grand daughter said that it was better then the lemon cake available at Starbucks.. WOW!

    • #
      Tessa — March 25, 2021 at 9:25 am

      YAY! So happy you both enjoyed this lemon loaf!!!

  54. #
    Lan — March 24, 2021 at 5:43 pm

    I made this lemon pound cake loaf recently. I couldn’t believe how easy it was to make as I’m not a baker. It turned out amazing! Very moist and delicious. I would use this recipe again! Thanks for the recipe, Tessa! It is definitely better than the Starbucks one.

    • #
      Tessa — March 25, 2021 at 9:04 am

      YAY! I’m so thrilled to hear this!

  55. #
    Sophia — March 24, 2021 at 6:47 pm

    I made this wonderful cake last weekend and it came out perfectly. The texture and flavour were amazing (I cannot stand crumbly, dry and bland cakes). It was chewy and you could really taste the lemon. It was a big hit with the family and I will definitely be making this again.

    I have two questions.
    1. What’s sprinkled on top of the cake in the picture? Is it lemon zest?
    2. Could I use packed lemon zest or just lemon juice for the batter? I know it’s not exactly the same but lemons can be super expensive where I live in winter.

    • #
      Tessa — March 25, 2021 at 9:00 am

      I’m so happy to hear you love this loaf! You are correct, lemon zest is sprinkled on top in the picture-I LOVE LEMON 🙂 I wouldn’t just use lemon zest as lemon juice is absolutely necessary for the flavor, but you could definitely just use juice without zest (it’ll be a little lighter in lemon flavor though). I’ve had a few reviewers switch this recipe to an orange loaf with great results too! That might be an idea for you in the winter months? Good luck!

  56. #
    Briley — March 24, 2021 at 8:19 pm

    My husband loved it!
    I had to add 10 more minutes to bake time.

    • #
      Tessa — March 25, 2021 at 8:50 am

      So happy he loved this recipe! Baking time can vary depending on type of pan and oven. Glad it worked for you!

  57. #
    Chandra Lake — March 25, 2021 at 10:25 am

    Fantastic! The best lemon loaf pound cake I’ve made! Amount of tanginess from the lemon is just right and the texture is ‘pound cake perfect’! The only change I need to make for next time is to grease my loaf pan more generously (I had a bit of a problem getting it to release after cooling). Thank you for a great recipe and technique!

    • #
      Tessa — March 25, 2021 at 11:17 am

      I’m so pleased you enjoyed this recipe!

  58. #
    Rachel — March 27, 2021 at 9:05 am

    Hi. I’ve made many of your recipes and they never disappoint. I also recently purchased your cookie book. Love it! I made your lemon pound cake this morning. My question is if it is normal for the outside of the cake to be quite dark? Inside seems just fine. Just curious if the dark color is normal? I used a nonstick loaf pan. Not glass or ceramic. Thank you in advance!

    • #
      Tessa — March 29, 2021 at 11:22 am

      Thank you so much for your sweet review, Rachel, I’m so glad you love my cookie book! Yes, it is normal for the outside of the loaf to be a bit darker. You can see it’s more of a dark golden brown in the above photos 🙂 I hope you enjoy your loaf!

    • #
      Ann Austin — April 9, 2021 at 1:53 pm

      If it’s a nonstick (dark) pan, it tends to create a darker crust. I use light silver pans for all of my baking. You can also try using parchment in the bottom and sides to see if that helps keep it from getting too dark. The outsides bake faster than the middle, of course, and that’s why they tend to get darker.

  59. #
    Kathy — March 27, 2021 at 9:48 am

    Absolutely the best! I can’t tell you how many recipes I have tried to only “toss” them after taking a bit. This is definitely a keeper!!! Thank you Tessa!

  60. #
    Stephanie SMITLEY — March 27, 2021 at 7:30 pm

    This was amazing!! I’ve made it twice already! Super easy to put together also.

  61. #
    Amanda — March 28, 2021 at 12:20 pm

    Was super easy to put together! So lemony!! Love it!!

  62. #
    Always Summer — March 28, 2021 at 8:15 pm

    This is now my go to recipe for lemon pound cake. I’m obsessed with getting as much lemon into any dessert and so, while this had a good amount of lemon flavor, I also gave the cake a light basting of leftover lemon juice I had after I made the glaze (before I poured the glaze on of course). It was a hit taste and texture wise. Indeed very buttery with a tight crumb. Less “cakey”and more dense, which I prefer in a pound cake. Thank you for sharing this amazing recipe!

    • #
      Tessa — March 29, 2021 at 12:24 pm

      Absolutely thrilled you love this recipe! Great idea about basting some additional lemon juice on top after baking! I’m a HUGE fan of lemon, so bring on more flavor! 🙂

  63. #
    Amy — March 29, 2021 at 4:49 pm

    It’s soooo good! People tell me it’s the most favorite thing I’ve made them!

    • #
      Tessa — March 30, 2021 at 9:15 am

      That’s wonderful to hear, Amy!

  64. #
    Dana — March 30, 2021 at 2:57 pm

    I’ve been told lemon extract is better for achieving a strong lemon flavor. Would that work in this recipe?

    • #
      Tessa — March 31, 2021 at 10:09 am

      I haven’t tried lemon extract in this recipe, so I can’t say for sure! The juice has such an acidity and tartness that can’t quite be replicated by extract (which is usually an oil/alcohol base). If you did try extract, you would have to modify the amount as it contains a much stronger concentration of flavor. Good luck!

  65. #
    Antoinette — March 30, 2021 at 3:56 pm

    Do I need to make any adjustments to the recipe for a high altitude setting?

    • #
      Tessa — March 31, 2021 at 9:55 am

      I’m not really sure because I’ve never baked at a higher altitude. If you find that you normally need to make adjustments for a recipe to turn out, then I would stick to whatever you normally do. I would recommend using the suggested 9 by 5-inch loaf pan for best results, though. If you use a smaller pan, you may run the risk of the loaf collapsing slightly in the center living at a higher altitude. Good luck!

  66. #
    Mikery2 — March 31, 2021 at 8:19 pm

    Lots of trouble to make, with the lemon juice and the zest, etc., and the cake itself really no better than a lemon cake mix from a box. I was disappointed.

    • #
      Tessa — April 1, 2021 at 9:44 am

      I’m sorry to hear your loaf didn’t turn out. Lots of others have had wonderful success with this recipe, there’s a reason I say it’s better than Starbucks! Is there anything that was particularly difficult with the recipe that I could help with? I’d love for you to try it again!

  67. #
    Laura — April 2, 2021 at 4:34 pm

    I can’t wait to make this! Can I use meyer lemons for this recipe?

    • #
      Tessa — April 5, 2021 at 1:40 pm

      I haven’t tried that, but it should be fine! It’ll probably taste a little bit sweeter.

  68. #
    Steph — April 3, 2021 at 6:18 am

    I made this yesterday, my husband and I really enjoyed it and we aren’t really lemon people! Highly recommend.

    • #
      Tessa — April 5, 2021 at 1:25 pm

      Hooray! I’ve actually heard that from a few people now who don’t like lemon, and I’m absolutely thrilled!!

  69. #
    Leah T. — April 3, 2021 at 7:54 am

    Hi can’t wait to make this tomorrow! Can you use non-fat plain greek yogurt? I don’t mind running out but that’s what I have on hand. Thanks!

    • #
      Tessa — April 5, 2021 at 1:21 pm

      Sorry I didn’t get back sooner, if you’re talking about the sour cream or yogurt ingredient, yes, that is totally fine 🙂 I hope you enjoyed your loaf if you already made it!

  70. #
    Chandra Lake — April 3, 2021 at 11:53 am

    The best lemon pound cake I’ve made! I’d have to agree with other reviewers…’s AT LEAST as good as Starbucks! Thank you for a great recipe that WORKS!

    • #
      Tessa — April 5, 2021 at 1:08 pm

      Thank you, Chandra! I’m so pleased you love this recipe!

  71. #
    Minerva — April 3, 2021 at 1:53 pm

    I don’t know what happened but my cake turned out to be super wet and it sank to the middle.
    Please help me

    • #
      Tessa — April 5, 2021 at 1:06 pm

      I’m sorry to hear that, Minerva! It doesn’t sound like your loaf was baked all the way — a couple things can cause a cake or loaf to sink as it cools. What style and size pan did you use? Do you live at a higher elevation? Using an instant read thermometer to judge the internal temp before removing from the oven can help ensure it’s not undercooked. 205-210°F is what you’re looking for in this recipe Let me know if I can help out more!

  72. #
    Linda — April 8, 2021 at 7:21 am

    I liked the lemony flavor and it tasted great with the powdered sugar frosting. I did think I might like a lighter cake so I’m going to try the bundt cake version next time. I do think this would be great for a brunch served with banana bread.

    • #
      Tessa — April 8, 2021 at 9:26 am

      I’m so glad you like this loaf, Linda! I’d recommend trying the bundt cake as well! So many in our Facebook community have tried that and absolutely loved it!

  73. #
    Joy — April 9, 2021 at 2:23 am

    It’s AMAZING!! I love the crunchy top and it’s so buttery and moist! Very addictive, we ate half of it immediately. However, the bottom turned out slightly dense, a bit wet even, not as fluffy as the upper part. Did I do something wrong? Did I not bake it long enough? I baked it extra 5 minutes because the top was a bit underbaked

    • #
      Tessa — April 9, 2021 at 9:30 am

      I’m so glad you loved this recipe! The bottom does sound like it wasn’t baked enough, definitely make sure you go pretty far down with a tester! It should reach an internal temperature of 205-210°F.

  74. #
    Jody Gibson — April 9, 2021 at 1:56 pm

    Has anyone tried to add blueberries to this loaf? Also, are there any tips for breaking it into smaller loaves (although I see it says not to try that!). Thanks!

    • #
      Tessa — April 12, 2021 at 10:14 am

      Hi Jody, I haven’t tried it, but I don’t see why you couldn’t add blueberries to this loaf! For breaking into mini loaves, several people from our private Facebook community had success! One said the loaves took 24 minutes to cook to hit 200 degrees. Good luck!

  75. #
    Wendy — April 10, 2021 at 1:37 pm

    I loved the lemony flavor, but wasn’t a fan of the ultra buttery-ness of this cake. I usually like pound cakes, but they’re usually drier in texture. This cake was too rich for me, but my dad enjoyed it. I followed the recipe exactly, but will tinker with it the next time and maybe reduce the butter.

  76. #
    Rah Hornbaker — April 11, 2021 at 10:49 am

    Hello! I was wondering if this recipe could be made into cupcakes? If so, I’d love details (same heat? how long?) Thank you!

    • #
      Tessa — April 12, 2021 at 9:38 am

      I haven’t tried that, so I can’t say for sure how it’d turn out!

  77. #
    Sara Nugent — April 17, 2021 at 6:20 am

    Our family loved this! My son (3.5yo) was able to help so I would say it’s really easy and quick to make. We made this for our friend’s birthday and he also loved this. Perfect balance of flavors.

    • #
      Tessa — April 20, 2021 at 9:28 am

      Oh so fun! I’m so happy everyone enjoyed this lemon loaf!

  78. #
    Sanchita — April 21, 2021 at 12:00 pm

    Hey! It looks scrumptious can you please tell me egg substitute?

    • #
      Tessa — April 22, 2021 at 2:07 pm

      Hi Sanchita, I haven’t tested this recipe with any substitutions, sorry! I always recommend making the recipe as written in order to guarantee the same delicious results!

  79. #
    Margaret — April 24, 2021 at 6:04 am

    Divine taste and texture.

  80. #
    Jacqui — April 25, 2021 at 3:08 pm

    I only have all purpose flour, so can I just do 1.5 C instead of the 3/4 C of cake flour & 3/4 C all purpose??

    • #
      Tessa — April 27, 2021 at 12:04 pm

      I talk about this in the pink box above the recipe 🙂

  81. #
    Saarah — April 26, 2021 at 1:31 am

    Made this for my family and it was so delicious. It was my first time ever baking something so I was very pleased at how easy this was to make !

  82. #
    Hope — May 15, 2021 at 2:03 pm

    I’ve never made anything with lemon before, so I was hesitant to try this. This was so easy and fun to make and it turned out DELICIOUS. I couldn’t stop eating it. I will be making this again and again!

    • #
      Tessa — May 17, 2021 at 2:31 pm

      Yay! Your comment just made my day, Hope 🙂 I’m so thrilled you love this lemon loaf!

  83. #
    Dayris Andrade — May 20, 2021 at 8:39 pm

    Hi Tessa… I wanna thank you for this incredible recipe… I made this for Mother’s Day and actually my Mom was really sorprised by its amazing and loaded lemon flavor.. it was so refreshing.. I used plain yogurt because here in Venezuela sour cream is very dificult to find.. I didn’t know plain yogurt has such an strong smell.. my god.. but it worth it.. i prepared the frosting with cream cheese and it was incredible… an incredible hit!!…

    • #
      Tessa — May 21, 2021 at 9:54 am

      So happy to hear this recipe was enjoyed so much! I’m glad your substitution worked well 🙂

  84. #
    Laura Hogan — June 1, 2021 at 7:55 am

    I love this recipe! So lemony and so easy! This is definitely my new go to recipe 🙂

    • #
      Tessa — June 1, 2021 at 1:09 pm

      Wonderful! I’m so pleased you love this lemon loaf!

  85. #
    Estelle Goldstein — June 1, 2021 at 10:31 am

    What would happen to the pound cake if I used only all purpose flour as opposed to half cake flour?

    • #
      Tessa — June 1, 2021 at 1:08 pm

      I actually talk about that in the pink box above the recipe 🙂

  86. #
    Sandra — June 1, 2021 at 1:17 pm

    I am so excited to make this based on the recipe and all the comments. Would I be able to use Meyer lemons? Also how long would you suggest I bake it if I put them in mini loaf pans?

    • #
      Tessa — June 1, 2021 at 3:51 pm

      Absolutely! For baking into mini loaves, several people from our private Facebook community had success! One said the loaves took 24 minutes to cook to hit 200 degrees. Good luck!

      • #
        Sandra — June 2, 2021 at 1:18 pm

        Thanks so much for the quick reply. Sorry, I meant to include the below in the original question:

        Am I pushing it if I add some cranberries too? If I can, would I need to adjust the recipe much, other than tossing the cranberries in some flour to prevent them from sinking?

        • #
          Tessa — June 2, 2021 at 2:14 pm

          I haven’t tried it, but I don’t see why you couldn’t add cranberries to this loaf! You wouldn’t need to adjust the recipe, but yes, I’d coat them in flour. Let me know how it goes!

  87. #
    Aaron — June 1, 2021 at 3:39 pm

    This was incredible! It didn’t take too long and it was fun to bake.

  88. #
    Joy-Anne — June 1, 2021 at 10:09 pm

    its awesome! the top came out slightly crispy, very soft and light texture, lemon flavour comes though perfectly and the yellow lemon colour was beautiful!!

  89. #
    ME — June 2, 2021 at 3:51 am

    Thank you

  90. #
    Nicole — June 2, 2021 at 6:48 am

    Fantastic! Very easy to make using the blender. Perfectly lemony and the consistently of the cake is phenomenal. A crowd pleaser for any summer event!

    • #
      Tessa — June 2, 2021 at 1:03 pm

      Wonderful to hear!

  91. #
    Sabine — June 2, 2021 at 8:42 am

    I made this lemon pound cake right when it came out, cause hello: lemon overload!
    Now with the challenge announced, of course I had to bake it again. This time I made it into muffins for an easier picknick dessert, baking them only 22-24min. Next time I’ll try using limes for a nice twist

    • #
      Tessa — June 2, 2021 at 1:03 pm

      I’m happy to hear they turned out as muffins! Can’t for you to use limes, honestly, any citrus would taste fantastic in this loaf! Enjoy 🙂

  92. #
    Siewying — June 2, 2021 at 10:22 am

    Tried using a mixer as I don’t have a big blender at home

    And it turns out amazing!!

    Love it!

    • #
      Tessa — June 2, 2021 at 1:01 pm

      Hooray!! I’m so glad you loved it! 🙂

  93. #
    Amanda Ruiz — June 2, 2021 at 8:33 pm

    So delicious! Super lemony and moist and easy to make. Made this for my husband’s family and everyone loved it!

    • #
      Tessa — June 3, 2021 at 10:19 am

      So glad to hear everyone enjoyed your lemon loaf! Yay!!

  94. #
    Lisa Villard — June 3, 2021 at 2:26 am

    This is so delicious and the recipe has never let me down! It is a crowd pleaser!

    • #
      Tessa — June 3, 2021 at 10:19 am

      Happy to hear it’s a hit! Hooray!!

  95. #
    Christine D — June 3, 2021 at 4:24 am

    LOVE this recipe so much. The best pound cake I have ever made. Dense abs moist and packed full of robust flavor. I added poppyseeds and cream cheese frosting. Better than any coffee house chain store can offer!

    • #
      Tessa — June 3, 2021 at 10:19 am

      Sounds absolutely incredible with cream cheese frosting, great addition choice!

  96. #
    Melissa Lankheet — June 3, 2021 at 4:24 am

    Bursting with citrus flavor! As always, perfect directions and new knowledge of baking! Much better than any store bought version!

    • #
      Tessa — June 3, 2021 at 10:18 am

      Awesome to hear, Melissa! So happy you loved this recipe 🙂

  97. #
    Laura Barrett — June 3, 2021 at 11:36 am

    Hi I was wondering if I could use a 8 x 3 disposable pan with not putting all the batter in there. Make some as muffins? I know you say the recipe calls for a 9 X 5

    • #
      Tessa — June 3, 2021 at 1:36 pm

      I talk about using different sized pans in the pink box above the recipe 🙂 You’re welcome to give it a go, let me know how it works out! 🙂

  98. #
    Robin — June 3, 2021 at 5:27 pm

    This lemon loaf is INCREDIBLE! I am not usually a fan of lemon flavored desserts but this one is so delicious! The icing adds a sweet lemony flavor. It’s so good, I ate the extra on its own…oops. Tessa’s recipes never disappoint. Thank you for another amazing recipe!

    • #
      Tessa — June 4, 2021 at 9:41 am

      haha, love to hear this!! That glaze is SO GOOD!

  99. #
    Sneha Ramdas — June 3, 2021 at 5:59 pm

    Delicious and tastes just like Sbux, and a wallet friendly way to enjoy it!

    • #
      Tessa — June 4, 2021 at 9:38 am

      Wonderful, so glad you loved it, Sneha!

  100. #
    Emily Watterson — June 4, 2021 at 4:23 am

    Love this recipe Have made it multiple times and therr is never any left after my family gets to it!
    Only difficulty is having to convert the ingredients to ones that are available in Australia (I swear I’ve looked up what the AU equivalent of all purpose flour a million time now!)

    • #
      Tessa — June 4, 2021 at 9:33 am

      haha, if only I could include those types of tips for different countries in all my recipes! Plain flour would be what you’re looking for 🙂 I’m so glad you love this recipe and that it’s such a hit!

  101. #
    Haley Jordan — June 4, 2021 at 4:25 am

    This pound cake is so moist and lemony and delicious! And it’s not hard to make either!

    • #
      Tessa — June 4, 2021 at 9:30 am

      So happy you loved it, Haley!

  102. #
    Mariah Cooper — June 4, 2021 at 10:18 am

    I made this loaf with a bunch of extra lemons I had, and it was amazing! Super easy to make a great flavor. Needed a little extra baking time. I will definitely make it again!

    • #
      Tessa — June 4, 2021 at 1:38 pm

      Perfect timing! I’m so glad you loved your lemon loaf!

  103. #
    Marcia — June 4, 2021 at 10:46 am

    Simply delicious!

  104. #
    Tayler Perez — June 4, 2021 at 11:42 am

    OMG. Amazing!!! This will be a staple for my family from now on. Thanks for creating!

    • #
      Tessa — June 4, 2021 at 1:40 pm

      Happy to hear this!

  105. #
    Melissa Cook — June 4, 2021 at 9:12 pm

    This is so much better than that big chain coffee shop’s version. This marks my second attempt at the recipe. It was amazing the first time I made it. I didn’t think it could get better, but it could and did. The biggest change is the pan I used. The first time I used a glass pan. It turned out well, but did sink in the center. I bought a metal pan this time and I didn’t have an issue with the center sinking. I also found the metal pan helped with a more even bake. The loaf is super moist and has a nice lemon flavor. I am not sure what I did differently with the icing this time, but it was nice and thick just like coffee shop one. It is loved by many in this household. I would definitely make this again!!

    • #
      Tessa — June 7, 2021 at 2:51 pm

      YAY!!! I’m absolutely THRILLED you tried using a metal pan this time and had great success! LOVE the glaze too! My guess is you either added a little more powdered sugar this time or a little less lemon juice 🙂

  106. #
    jwaroff — June 5, 2021 at 7:44 am

    This Lemon Loaf Pound Cake was just perfect! Just the right amount of lemon, moist and refreshing all year round.
    You can’t just stop at one slice.

    • #
      Tessa — June 7, 2021 at 2:19 pm

      I’m so glad you loved this recipe! I agree, it’s easy for this loaf to be gone quickly! 🙂

  107. #
    Elizabeth Brubaker — June 5, 2021 at 10:06 am

    This lemon loaf pound cake is superb!

  108. #
    Megan — June 5, 2021 at 1:33 pm

    This is delicious! It’s everything I’d hope for in a pound cake and it has plenty of lemon flavor. Make it, you won’t be disappointed.

    • #
      Tessa — June 7, 2021 at 2:14 pm

      So glad to hear this, Megan!

  109. #
    Christine — June 5, 2021 at 1:50 pm

    Hi Tessa!

    I have a Vitamix blender. Would this be too powerful to use? I do not have a food processor.


    • #
      Tessa — June 7, 2021 at 1:56 pm

      That should be fine 🙂

  110. #
    Megan — June 5, 2021 at 4:11 pm

    Delicious! I don’t even like lemon bakes, but this was delicious and I enjoyed it!! Thanks so much!

    • #
      Tessa — June 7, 2021 at 1:57 pm

      Woohoo!! Thrilled you loved this lemon loaf!

  111. #
    Sarah godoy — June 6, 2021 at 8:43 am

    This is the best lemon loaf! So moist and delicious! Every time I’ve made it, it is always a crowd pleaser- and easy to make! A must try!

    • #
      Tessa — June 7, 2021 at 2:11 pm

      YAY! I’m so happy to hear this 🙂

  112. #
    Meena — June 6, 2021 at 8:49 am

    I didn’t have cake flour so I took a chance and made this with only all purpose flour and it’s SO DELICIOUS!!! I am definitely going to make this again with cake flour although I don’t know how it can taste even better hehe. Thank you for the recipe!

    • #
      Tessa — June 7, 2021 at 2:10 pm

      Hooray!! I’m so happy you loved your lemon loaf!

  113. #
    Sarah Carver — June 6, 2021 at 9:28 am

    This is my fifth time making this lemon loaf pound cake. It is a family favorite. There are so many occasions that are a perfect fit for it. The moist texture with the lemon butter flavor makes your taste buds explode.

    • #
      Tessa — June 7, 2021 at 2:10 pm

      I agree! The way you described it made me start salivating haha!! So happy everyone loves this recipe!

  114. #
    Cristina Sandoval Olarte — June 6, 2021 at 10:24 am

    Amazing recipie

  115. #
    Judy Coomer — June 6, 2021 at 10:42 am

    I’m enjoying the buttery flavor along with the tartness of the lemon. Quick and easy to make.

    • #
      Tessa — June 7, 2021 at 2:09 pm

      So glad you enjoyed this recipe, Judy!

  116. #
    Lauren Zeimet — June 6, 2021 at 1:09 pm

    This was so delicious! Will definitely be making it again! Thank you so much for this recipe!

    • #
      Tessa — June 7, 2021 at 1:55 pm

      Wonderful! I’m so happy you enjoyed your lemon loaf 🙂

  117. #
    Kristen D Burgess — June 6, 2021 at 1:39 pm

    Easy and delicious! This is going to become a frequent recipe for us!

    • #
      Tessa — June 7, 2021 at 1:54 pm

      So happy to hear this!!

  118. #
    MARK RHODES — June 6, 2021 at 6:40 pm

    Just wonderful – my family LOVED it!

  119. #
    Kate Crittenden — June 7, 2021 at 2:53 am

    Super flavourful delicious cake

  120. #
    Lauri Rottmayer — June 7, 2021 at 4:35 am

    Delicious, easy, I love it!

  121. #
    Megan — June 7, 2021 at 8:59 am

    Soo delicious. Great with a scoop vanilla bean ice cream.

    • #
      Tessa — June 7, 2021 at 1:50 pm

      Sounds delicious!

  122. #
    Megan Oldford — June 7, 2021 at 9:01 am
  123. #
    Nila — June 7, 2021 at 11:25 am

    This was really easy to make. It didn’t last long before it was cleared out lol. Love it.

  124. #
    Yajaira colmenares — June 7, 2021 at 12:18 pm

    El pound cake me quedo riquísimo. Gracias a todos los típs que suministraste . Estoy encantada con esta receta . Tengo la foto del pound cake .

  125. #
    Kelly Simmons — June 7, 2021 at 12:38 pm

    Great recipe! Simple and easy to follow. Loved the lemon glaze on top!

  126. #
    Lisa — June 7, 2021 at 1:46 pm

    Perfect consistency and just the right amount of lemon flavour! Having to pull out the processor was a bit of a pain but well worth it in the end!

  127. #
    Katie Doan — June 7, 2021 at 4:48 pm

    This lemon pound cake recipe turned out amazingly!! I’ve never baked using a blender, but I think it really helped smoothly mix everything and bring out all of the flavors. I still can see the bright yellow all of the fresh lemon zest brought out in the loaf. 10/10 recommend yet again!

    • #
      Tessa — June 8, 2021 at 9:53 am


  128. #
    Michelle Sohns — June 7, 2021 at 7:30 pm

    This recipe was easy to follow and smelled delicious while baking – glaze was very thin with 2 Tbsps of liquid, needed quite some additional powdered sugar to thicken

    • #
      Tessa — June 8, 2021 at 9:56 am

      So glad you loved this recipe, Michelle! In the pink box above the recipe, I’ve actually got some tips on how to make the glaze and how it can turn out completely different in everyone’s kitchens! 🙂

  129. #
    Michelle Sohns — June 7, 2021 at 7:49 pm

    This recipe was so easy to follow and smelled delicious baking in the oven. I wanted a thicker glaze which took quite a bit more sugar as two tbsp of liquid made it quite thin

  130. #
    Esther Chow — June 7, 2021 at 11:32 pm

    It was moist, lemony and good! It’s so fast to make when mixing in the blender.

  131. #
    Dimitra Spyratou — June 7, 2021 at 11:57 pm

    Amazing cake! I will definitely make it again one day as it was easy and tasty. Although I did not do the glaze, I found it perfect and the lemon taste comes out strong.

    • #
      Tessa — June 8, 2021 at 9:52 am

      I’m glad to hear you enjoyed the loaf! I’d highly recommend at least trying the glaze once, it really makes it special! 🙂

  132. #
    Jill Puhlmann-Becker — June 8, 2021 at 6:22 am

    This pound cake is so good. The texture is perfect and the lemon flavor is amazing! My husband loved it!

  133. #
    Sarah Winton — June 8, 2021 at 7:14 am

    This recipe is super easy to make and so delicious! Very lemony and just perfect for springtime.

    • #
      Tessa — June 8, 2021 at 9:32 am

      I’m so happy you love this recipe 🙂

  134. #
    Michael Dwyer — June 8, 2021 at 11:24 am

    Delicious lemon! I really like this recipe and will undoubtedly make it again. The loaf did come out a little more dense than I would have preferred. I’ll be looking for suggestions about what I might tweak for that, as my altitude adjustments are always a bit of scientific guesswork. (As you know, the King Arthur guide makes some recommendations based on ranges of altitude.)

    I’m also curious about the prep times you give. Do you start timing once you have all ingredients and equipment on the counter? Zesting and juicing the lemons takes most of the 25 minutes itself!

    • #
      Tessa — June 10, 2021 at 10:21 am

      I wish I could help with the high altitude issue, I’ve never baked at high altitude before! The 25 minutes did include zesting/juicing the lemons. I’d recommend rolling your lemons on the countertop with a bit of force beforehand to loosen the membranes inside the lemon and release the juices. Do you have a zester? Click here for a link to my favorite zester. Using a zester should make for quick zesting. Hope this helps 🙂

  135. #
    Allyson — June 8, 2021 at 11:30 am

    I love the lemon, I definitely messed up somehow. Mine mix was not as thin and was a little dry. Not sure where I went wrong but I will be trying again!

    • #
      Tessa — June 10, 2021 at 10:16 am

      I’m happy you enjoyed this recipe still! I’m wondering, do you measure your ingredients with a digital scale? It sounds like maybe too much of an ingredient was added if your batter wasn’t slightly thin-check out my recipe video underneath the directions to see the consistency mine was. As for the dryness, I’m assuming you mean after baking? What type of loaf pan did you use?

  136. #
    Tami — June 8, 2021 at 11:53 am

    I loved this recipe! I didn’t have cake flour so I used entirely all-purpose flour and it still came out delicious! I love the lemon flavor. Also, I’ve never made a cake in a food processor before but it was so easy. I will definitely be making this recipe again.

    • #
      Tessa — June 9, 2021 at 2:31 pm


  137. #
    Lu — June 8, 2021 at 3:22 pm

    This is a beautiful little cake and the lemon zing is on point. It’s a breeze to whip up and would be great to bring to a summer get together. Great recipe.

    • #
      Tessa — June 9, 2021 at 2:29 pm

      So glad you enjoyed this recipe, Lu!

  138. #
    Julia — June 8, 2021 at 7:52 pm

    I really loved this cake, it’s just perfect

  139. #
    ANA SUAREZ — June 8, 2021 at 7:54 pm


  140. #
    Annies — June 9, 2021 at 9:09 am

    It’s the most Lemonly, super Lemonly buttery pound cake I’ve ever made, burst of lemon flavor, couldn’t stop eating

    • #
      Tessa — June 9, 2021 at 2:28 pm

      YAY, I’m so happy to hear that, Annies!

  141. #
    Susan — June 9, 2021 at 1:14 pm

    Super moist, lemony and delicious. My husband is a chocoholic, but asks for this over and over again. Only lemon loaf we ever want!

    • #
      Tessa — June 9, 2021 at 2:15 pm

      Wow, so amazing to hear this!! 🙂

  142. #
    Kari Collins — June 9, 2021 at 2:20 pm

    Very moist! I couldn’t wait to put the glaze on so it ran off but it was so tasty! My husband loved it. Very buttery as well.

    • #
      Tessa — June 9, 2021 at 2:28 pm

      The warmed glaze that seeps into the loaf just adds extra lemon-y flavor, so nothing wrong with that! 🙂

  143. #
    Becky Rudella — June 9, 2021 at 2:54 pm

    Lovely Spring/Summer treat!

  144. #
    Cindy — June 9, 2021 at 3:17 pm

    Help please. If you recently made this do you recall if the batter came close to the top of your pan?

    • #
      Tessa — June 10, 2021 at 10:13 am

      I responded on FB, but just in case you see this first: this loaf doesn’t rise too much, but mine wasn’t very close to the top! Check out the video right below the directions to see what mine looked like before and after baking! Did you bake yours in a metal 9×5 pan?

      • #
        Cindy — June 10, 2021 at 10:00 pm

        Thanks for your reply Tessa! Yes, I used your recommended metal pan size. I scooped some batter out which I think turned out to be a good decision. Such great flavor! Yum!!! 🙂

  145. #
    Jamie Lopez — June 9, 2021 at 4:56 pm

    My husband said this is the best thing I’ve ever baked! Will for sure keep on rotation in my house!

    • #
      Tessa — June 10, 2021 at 10:00 am

      Happy to hear it was a hit!

  146. #
    Carla — June 9, 2021 at 5:52 pm

    This lemon pound cake is amazing and comes together so easily! Packed full of real flavour and delicious any time of day! Will definitely be making it again.

    • #
      Tessa — June 10, 2021 at 10:00 am

      I’m so pleased you enjoyed your lemon loaf, Carla!

  147. #
    Kylee Helmke — June 9, 2021 at 5:55 pm

    Starbucks who?! This was SO good. I added extra lemon rind on top, and holy moly – so lemony and delicious! Dense and moist, this is a new regular in our house!

    • #
      Tessa — June 10, 2021 at 9:58 am

      Hooray!! So awesome to hear this! Love the addition of the rind on top!

  148. #
    Meredith Sosulskt — June 9, 2021 at 6:50 pm

    Very refreshing lemon flavor

  149. #
    Bruce DeBord — June 9, 2021 at 11:38 pm

    Fantastic lemon pound cake! Lemony sweet with a great lasting flavor.

  150. #
    Sara Tiffany — June 10, 2021 at 11:19 am

    This turned out absolutely amazing! I was even able to convert t the recipe to Gluten Free as we have celiac disease in our household! I will admit I was nervous using a regular bread pan, as most of my gluten free conversions have worked best as muffins or small loaves, but this did just fine in the regular sized pan!

    • #
      Tessa — June 10, 2021 at 3:01 pm

      So happy to hear your substitutions worked!

  151. #
    Patricia — June 10, 2021 at 12:08 pm

    I love lemon and I wanted to enter the monthly challenge for June. I made this but substituted half of the butter with unsweetened applesauce and it turned out really nice! It had the perfect pound cake texture and an amazing lemon flavour. It was super easy to make and I’d definitely make it again!

  152. #
    Karen Vandenbos — June 10, 2021 at 3:45 pm

    This was amazing! I have never used my food processor for baking! Thank you for taking me out of my comfort zone! This recipe was easy to make and delicious!!!

    • #
      Tessa — June 11, 2021 at 9:52 am

      Woohoo!! Great job getting out of your comfort zone! 🙂 Happy you loved your lemon loaf!

  153. #
    Cindy — June 10, 2021 at 9:55 pm

    Quick, wrap a piece and hide it in the freezer. Yes! Really! It’s better than Starbucks! This Lemon Pound Cake disappeared too fast. 🙂

  154. #
    Leonard Shepherd — June 11, 2021 at 3:11 am

    This pound cake is so moist.. even 2 days after! And lots of great lemon flavor without using extract! Love it!!