Moist and citrusy Lemon Pound Cake is made with fresh lemons, lemon-lime soda, and cake flour. A bright, zesty slice of bread with a homemade lemon icing on top!
After multiple tests of this sweet pound cake, I can confidently say you will love this one. Each slice is beautiful, sweet, and has a delicious texture.
Aimee’s Recipe Notes
Taste & Texture: Sweet, buttery pound cake with lemon citrus flavor and a tender crumb.
Ease to Make: So simple! Pound cakes are all about mixing and baking low and slow. No special techniques or tools needed (just a loaf pan).
Gluten Free: This recipe was tested with King Arthur Measure for Measure gluten-free flour and turned out great!
Top Tip: Don’t skip the icing. Use my homemade icing recipe to drizzle over the tops of this bread.
Ingredients for Lemon Pound Cake
For the full list of ingredients and measurements, scroll down to the recipe card below.
- Unsalted Butter- this is the foundation of any good pound cake. I used my classic pound cake recipe as the base for today’s lemon version! Use my guide on how to soften butter quickly.
- Sugar- granulated sugar adds sweetness and structure. When properly creamed, sugar lightens the batter.
- Lemon extract & Lemon zest- the combination adds bright, fresh citrus flavor without excess moisture. For best results, use my tips on how to zest a lemon so you don’t end up with bitterness.
- Cake flour- this recipe was tested with cake flour for the best results. Gluten-free measure for measure flour or all-purpose flour can be used, but will results in a slightly denser cake.
- Lemon-lime soda- the carbonation in the soda lightens the batter while adding sweetness and texture.
How to Make Lemon Pound Cake
Make the pound cake batter.
- Cream the softened butter until pale in color. Then add sugar and remaining ingredients.
- Pour into two greased and floured 9×5-inch loaf pans.
Bake and ice.
- Bake in pans until browned. Cool completely before adding icing.
- Use my homemade icing recipe to drizzle over the top. If you want more lemon flavor, add lemon zest to the icing.
Tips and Tricks for perfect cake
- Don’t rush the eggs. Add one at a time to maintain a stable batter.
- Tent with foil. This prevents over-browning while the center finishes baking.
- Make ahead-friendly. Pound cakes get even better on day 2 as the flavor deepens.
- Storage. Wrap cooled cake tightly in plastic wrap, and foil, and freeze for up to 3 months. Thaw on counter overnight.
Pound Cake Flavors
- I love this Apple Pound Cake recipe. It’s a rich, buttery, cream cheese pound cake filled with chunks of apples. Take it to the next level with a cinnamon glaze!
- Moist pound cake with a sweet buttery glaze puts a delicious spin on an old classic. With crunchy pecans on top and rich molasses flavor, this Brown Sugar Pound Cake recipe is as easy as it is delicious!
- Pina Colada Pound Cake is full of pineapple flavor and topped with an irresistible coconut glaze. It’s everyone’s favorite tropical beverage turned into a scrumptious and easy pound cake!
- This rich, moist Chocolate Pound cake recipe is the best bundt cake you’ll taste. Easy to make and triple the chocolate!
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Lemon Pound Cake Recipe
Moist and citrusy Lemon Pound Cake is made with fresh lemons, lemon-lime soda, and cake flour. A bright, zesty slice of bread with a homemade lemon icing on top!
Ingredients
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 teaspoon lemon extract
- 1 lemon, zested
- 3 cups cake flour
- ½ cup lemon lime soda
Instructions
- Preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with baking spray. Set aside.
- In a large mixing bowl, beat butter for 2-3 minutes until pale in color. Add in sugar and salt and beat for an additional 3-4 minutes.
- Beat in eggs, one at a time. Add lemon extract and lemon zest.
- Turn the mixer on low, and add cake flour JUST until dry ingredients have been blended, while slowly adding in the lemon lime soda. Use a rubber spatula or wooden spoon to stir the bottom of the bowl, making sure everything is well blended.
- Pour batter into prepared loaf pans. Bake for one hour, then top with a tent of foil. Bake an additional 10-15 minutes. Remove from oven and cool in pans.
Notes
- Store pound cake in an airtight container, or covered securely, at room temperature for up to 5 days.
- Freeze pound cake by wrapping cooled cake in plastic wrap then in foil. Store for up to 3 months, thaw on counter overnight.
- Drizzle with my homemade icing if desired (add a little lemon zest or juice for more lemon flavor).
Nutrition
Serving: 1slice, Calories: 201kcal, Carbohydrates: 44g, Protein: 4g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 133mg, Potassium: 35mg, Fiber: 0.5g, Sugar: 31g, Vitamin A: 60IU, Calcium: 9mg, Iron: 0.4mg
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