Filed Under: Dessert | Spring

Lemon Pound Cake Loaf

Recipe By Tessa Arias
  |  
March 10th, 2021
4.88 from 58 votes
4.88 from 58 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 by 5-inch loaf pan for best results. If you use a 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 8 1/2 by 4 1/2 inch pan:

Add about 5 minutes to the baking time.

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 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:

4.88 from 58 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!

Ingredients

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

Directions

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 if using a metal pan.

    If using a glass or ceramic pan, decrease your baking temperature to 325°F 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

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.

    • #
      Handle the Heat — 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 )

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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!!

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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!!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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 🙂

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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 .

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — March 15, 2021 at 2:17 pm

      YAY!

  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!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — March 15, 2021 at 2:21 pm

      Hooray!

  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?

    • #
      Handle the Heat — 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

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — March 15, 2021 at 2:14 pm

      Yay!!

  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!

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — March 16, 2021 at 1:50 pm

      Hooray!

  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 🙂 !!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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?
    Thanks,
    Jess

    • #
      Handle the Heat — 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! ♥️

    • #
      Handle the Heat — 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.

    HELP!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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

    • #
      Handle the Heat — 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 https://handletheheat.com/cake-flour-101/ 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 🙂

    • #
      Handle the Heat — 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

    • #
      Handle the Heat — 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. 🙂

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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).

    • #
      Handle the Heat — 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 !

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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?

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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…..it’s AT LEAST as good as Starbucks! Thank you for a great recipe that WORKS!

    • #
      Handle the Heat — 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

    • #
      Handle the Heat — 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.

    • #
      Handle the Heat — 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

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — 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!

    • #
      Handle the Heat — April 12, 2021 at 9:38 am

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

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