Easy Homemade Pound Cake
Pound cake is one of those recipes that never lets you down. Equal weights of four ingredients, a cold rest before baking, and a two-temperature oven — that quiet trick is what keeps the crumb tight and moist all the way through. This version leans into lemon zest, which cuts through the richness and leaves a clean, bright finish on every slice.
The batter comes together in one bowl, no mixer required. Swap the lemon for a splash of orange blossom water or a teaspoon of vanilla if that is what you have on hand. Either way, the method stays the same.
This easy homemade pound cake bakes up with a tight, tender crumb and a gentle lemon fragrance. One bowl, four core ingredients, no fuss. A short chill in the fridge before it goes into the oven helps the loaf hold its shape and rise evenly.
Ingredients
Equipment
Method
- Crack the eggs into a large bowl and add the sugar. Whisk vigorously for about 2 minutes until the mixture is pale and slightly thickened.4 eggs, 1 cup granulated sugar
- Sift in the flour and baking powder, then grate the lemon zest directly into the bowl. Fold everything together with a spatula until just combined — stop as soon as no dry streaks remain.1 2/3 cups all-purpose flour, 2 1/2 tsp baking powder, 1 lemon
- Pour the melted butter into the batter in a slow, steady stream, folding gently as you go. The batter should look smooth and glossy once the butter is fully incorporated.14 tbsp unsalted butter, 1 tsp unsalted butter
- Grease a 9x5 inch loaf pan with the softened butter, making sure to coat the corners. Pour the batter into the prepared pan, smooth the top, and refrigerate for 15 minutes — this short chill helps the loaf rise with a clean split down the center.
- Preheat the oven to 350°F (180°C). Once the oven is ready and the batter has chilled, slide the pan onto the center rack and bake for 15 minutes. The top will begin to set and develop a light golden color.
- Without opening the oven door, reduce the temperature to 300°F (150°C) and continue baking for 40 minutes. Test for doneness by inserting a toothpick into the center — it should come out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
Nutrition
Notes
For an even moister crumb, wrap the cooled loaf tightly in plastic wrap and let it rest overnight before slicing. The cake keeps well at room temperature for up to 3 days.
You might also like our Crispy Almond Apricot Cake.
made this yesterday and my kids actually asked for seconds. the lemon flavor is perfect, not too much. definitely making it again
took it to work and everyone wanted the recipe. so moist and tender, mine took about 35 mins in my oven but turned out great. this one’s a keeper