Luscious Lemon Pound Cake: The Perfect Easy Easter Dessert

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Spring is in the air, and Easter is just around the corner! This year, ditch the stress of complicated desserts and whip up this incredibly easy and luscious lemon pound cake. It’s bursting with bright lemon flavor, perfectly moist, and sure to be a crowd-pleaser.


  • 2 ¾ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 6 large eggs
  • 3 cups cake flour, sifted
  • ¼ teaspoon baking soda
  • 1 cup unwhipped whipping cream
  • 1 teaspoon lemon extract
  • Zest of 1 lemon


Preheat the Oven and Prepare the Pan:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will help ensure your cake comes out easily after baking.
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Cream the Butter and Sugar:

  1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a light and airy cake.
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Whisk in the Eggs:

  1. One at a time, whisk in the eggs, making sure to fully incorporate each egg before adding the next. This ensures even distribution of the eggs throughout the batter.

Dry Ingredients and Wet Ingredients:

  1. In a separate bowl, whisk together the sifted cake flour and baking soda.
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  2. Alternately add the dry ingredients and the whipping cream to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can lead to a tough cake.

Lemon Flavor Magic:

  1. Finally, stir in the lemon extract and zest. The zest adds a wonderful burst of fresh lemon flavor, while the extract provides a deeper, more complex lemon taste.

Bake and Cool:

  1. Pour the batter into your prepared loaf pan and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Luscious Lemon Perfection:

  • For an extra lemony kick, use a combination of granulated sugar and freshly squeezed lemon juice in the glaze.
  • If you don’t have cake flour, you can make your own by whisking 3 tablespoons of cornstarch into 1 cup of all-purpose flour.
  • To prevent the cake from browning too quickly, tent it loosely with aluminum foil halfway through baking.
  • Let the cake cool completely before glazing or frosting to prevent the glaze or frosting from melting.

Glaze and Enjoy!

Once your cake is completely cool, you can glaze it with a simple powdered sugar glaze or your favorite frosting.

This Luscious Lemon Pound Cake is the perfect way to celebrate Easter or any other special occasion. It’s easy to make, bursting with flavor, and sure to be a hit with everyone who tries it!

I hope you enjoy this recipe! Let me know in the comments below what your favorite Easter dessert is.

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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