If you’re a fan of citrus desserts, this lemon pound cake is about to become your new favorite. It’s incredibly moist, with a bright, tangy flavor that cuts through the sweetness. Best of all, it’s simple to prepare and perfect for any occasion.
Serve it as a weeknight dessert, a tea-time treat or even for breakfast. The cake keeps well and only gets better as the flavors meld. Just let it come to room temperature before serving for the best texture and taste.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the lemon pound cake refrigerated until you’re ready to serve.
- Remove the cake from the refrigerator about 1 hour before serving to allow it to come to room temperature.
Recipe Tips
FAQ
How should I store leftover lemon pound cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best taste and texture.
Can I freeze this lemon pound cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and bring to room temperature before serving.
What can I serve with lemon pound cake?
This cake is delicious on its own, but you can also serve it with fresh berries, a dollop of whipped cream or a dusting of powdered sugar for extra sweetness.
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