The Best Moist Lemon Pound Cake with Zesty Blackberry Whipped Cream – Your Perfect Summer Dessert
Prepare to be absolutely delighted by this incredible Moist Lemon Pound Cake, a recipe perfected over a year of dedicated testing to bring you nothing short of the absolute best. This isn’t just any pound cake; it’s a symphony of textures and flavors. Each slice boasts a rich, dense, and wonderfully buttery crumb, yet remains perfectly soft and incredibly moist, crowned with that irresistible, slightly crunchy signature crust. The secret to its vibrant and unmistakable flavor lies in the generous use of both fresh lemon juice and fragrant lemon zest, creating a delightful tang that brightens every bite. Beyond its incredible taste, the natural acidity from the lemon juice also plays a crucial role in contributing to a more tender, melt-in-your-mouth crumb. Imagine serving this golden slice of perfection with a light, vibrant, and utterly delicious blackberry sour cream whipped cream. This easy-to-make lemon pound cake is truly begging to be a staple in your kitchen all summer long, promising to be a crowd-pleaser for any occasion.
🍋 Why You’ll Absolutely LOVE This Lemon Pound Cake Recipe
This lemon pound cake isn’t just a dessert; it’s an experience. Here’s why this recipe will quickly become your go-to for a perfect treat:
- Bursting with Lemon Flavor: Every mouthful is a celebration of bright, tangy, and zesty lemon. We don’t just add a hint of lemon; this pound cake is infused with a beautiful, prominent lemon flavor from both fresh juice and zest, making it incredibly refreshing and aromatic. It’s truly a lemon lover’s dream come true.
- Effortlessly Easy to Make: Pound cake has earned its status as a classic for a reason – it’s a remarkably straightforward cake that delivers impressive results. This recipe uses only a few common ingredients and simple steps, making it accessible for bakers of all skill levels. You’ll be amazed at how such a rich and delicious cake can be so easy to prepare.
- Perfectly Balanced Texture: Forget dry or crumbly pound cakes! This recipe guarantees a dense and buttery texture that is never heavy or dry. It maintains that desirable moistness while also featuring a characteristic crisp, buttery crust that adds a wonderful contrast. It’s the quintessential pound cake texture you’ve been searching for.
- Elevated with Blackberry Sour Cream Whipped Cream: To complement the bright lemon flavor, we pair this pound cake with a homemade blackberry sour cream whipped cream. This light, fluffy, and slightly tart topping adds a vibrant fruitiness and creamy richness that takes the entire dessert to an exquisite new level. It’s the perfect light and airy counterpoint to the rich cake.
📝 Key Ingredients for a Flawless Lemon Pound Cake
For the ultimate success, carefully read through these tips on the key ingredients.
You’ll find the full steps and exact ingredient measurements in the recipe card below.
While traditional pound cake recipes call for equal parts by weight of butter, sugar, eggs, and flour – a method that gave the cake its iconic “pound cake” name – I’ve carefully adjusted these ratios. My goal was to create a lemon pound cake that is not only exceptionally moist but also boasts an intensified lemon flavor without sacrificing that classic pound cake essence. Here’s a closer look at the star ingredients:
Butter: Using a good quality butter, whether unsalted or salted, is paramount for the rich flavor and tender texture of this pound cake. If you opt for salted butter, remember to omit the additional salt listed in the recipe to prevent the cake from becoming overly salty. Ensure your butter is softened to room temperature for optimal creaming with the sugar, which is crucial for the cake’s light and airy crumb.
Eggs and Yolks: This recipe calls for three whole large eggs and two additional egg yolks. This specific combination is key to achieving the cake’s incredible richness and structural stability. Through extensive testing, I found that using four whole eggs, a common variation, sometimes resulted in an undesirably eggy flavor. By replacing one whole egg with two extra yolks, we enhance the richness and tenderness of the crumb without any unwanted eggy notes, leading to a perfectly balanced flavor and texture.
Baking Powder: Although some classic pound cakes rely solely on properly creamed butter and eggs for leavening, I choose to include a small amount of baking powder. This acts as a reliable “assurance” against a dense, brick-like outcome. It subtly aids in creating a more tender and aerated crumb, ensuring your pound cake is perfectly light yet satisfyingly dense.
Sugar: Standard white granulated sugar is my preference for this recipe. It provides the ideal sweetness and helps create that wonderful crunchy crust. Cane sugar can also be used with excellent results, offering a similar sweetness profile and texture.
Lemons: As this is a lemon pound cake, fresh lemons are incredibly important! You’ll need both the zest for intense aromatic flavor and the juice for a delightful tang and essential moisture. Traditionally, a splash of milk or cream might be used to lighten the batter, but here, lemon juice serves that purpose beautifully while doubling down on the lemon essence. Be sure to use fresh, ripe lemons for the best flavor.
All-Purpose Flour: For the most accurate and consistent results, I highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, measure correctly by first stirring the flour in its bag to aerate it, then gently spooning it into a measuring cup. Level off the excess with the flat edge of a knife, being careful not to pack the flour into the cup. Proper flour measurement is vital for the cake’s texture.
Vanilla Extract: A touch of pure vanilla extract, while subtle, adds an underlying layer of complexity and warmth that beautifully complements and deepens the bright lemon flavor, making the pound cake even more irresistible.
Greek Yogurt: Incorporating Greek yogurt introduces a wonderful touch of moisture and contributes to the overall tender crumb, all without making the cake too light or straying from the characteristic density of a pound cake. It also enhances the lemon’s tang, adding another dimension of flavor. For similar results, you can easily substitute sour cream.
👩🍳 How to Bake the Perfect Moist Lemon Pound Cake
Lemon Pound Cake: Step-by-Step Guide
Step 1: Infuse the Sugar with Lemon Zest. Begin by preheating your oven to 375°F (190°C). In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and freshly grated lemon zest. Use your fingertips to rub the mixture together vigorously. This crucial step helps to release the aromatic oils from the lemon zest, infusing the sugar with an intense, fragrant lemon flavor. Continue rubbing until the sugar feels wonderfully fragrant and slightly moist.
Step 2: Cream Butter and Season. Add the softened butter to the lemon-infused sugar mixture. Using an electric mixer (handheld or stand mixer), beat them together on medium-high speed until the mixture becomes light, fluffy, and noticeably creamy. This creaming process incorporates air, which is essential for the pound cake’s texture. Remember to frequently scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly combined. Next, incorporate the salt and pure vanilla extract, beating briefly until just combined.
Step 3: Incorporate Eggs Gradually. With the mixer still running on medium speed, add the large eggs and egg yolks one by one. It’s crucial to beat thoroughly after each addition until the egg is fully incorporated into the batter before adding the next. This prevents the batter from splitting and ensures a smooth, emulsified mixture. Continue to scrape down the sides of the bowl frequently to maintain a consistent texture throughout.
Step 4: Add Lemon Juice and Yogurt. From your zested lemons, squeeze and measure out ¼ cup of fresh lemon juice. Reserve any remaining lemon juice for the upcoming glaze and the delightful blackberry whipped cream. Now, add the measured lemon juice and the room temperature Greek yogurt (or sour cream) to the batter. Beat again on medium speed until well combined. Don’t be alarmed if the batter appears to split slightly at this stage; it will come back together beautifully in the next step.
Step 5: Gently Fold in Dry Ingredients. Sift the all-purpose flour and baking powder directly into the mixing bowl with the wet ingredients. Incorporate the dry ingredients on the lowest speed of your mixer, mixing just until no streaks of flour remain. Avoid overmixing. Then, increase the speed to medium-high and beat for precisely five seconds. The final batter should be creamy, light, and wonderfully thick.
Step 6: Prepare and Fill Loaf Pan. Thoroughly spray your 9×5-inch baking loaf pan with baking spray, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the cake out later. Carefully transfer the prepared batter into the loaf pan, using a spatula to smooth the top evenly. For that classic pound cake crack, gently run a knife down the center of the batter lengthwise. This encourages a beautiful, even split during baking.
Step 7: Bake to Perfection. Place the loaf pan into your preheated oven. Bake at 375°F (190°C) for an initial 10 minutes. This high heat helps to set the crust and create that signature crack. Then, reduce the oven temperature to 355°F (180°C) and continue baking for approximately 40 minutes more. The pound cake is perfectly ready when a wooden skewer or toothpick inserted into the very center comes out mostly clean, with just a few moist crumbs attached.
Step 8: Cool and Release. Once baked, carefully remove the pound cake from the oven. Let it cool in the loaf pan for about 10 minutes. This resting period allows the cake to firm up slightly, making it easier to handle. After 10 minutes, gently remove the cake from the pan either by carefully flipping it out onto a wire rack or by lifting it out using the parchment paper overhang. Allow it to cool completely on the wire rack before proceeding.
Step 9: Glaze and Serve. Ensure the moist lemon pound cake has cooled completely. In a small bowl, whisk together the powdered sugar with teaspoons of reserved lemon juice, adding it gradually until you achieve a thick, pourable glaze. If desired, you can add a drop or two of yellow and green food coloring for a vibrant citrus look. Drizzle the glaze generously over the cooled cake. Allow the glaze to set for about 10 minutes before slicing into thick, indulgent pieces. Now, prepare to serve with the freshly made blackberry whipped cream.
Blackberry Whipped Cream: Step-by-Step Instructions
Step 1: Macerate Blackberries. Take half of your fresh blackberries and place them onto a small plate or in a shallow bowl. Sprinkle one tablespoon of granulated sugar evenly over the berries. Using the back of a fork, roughly mash the blackberries. This process, called macerating, helps to draw out their juices and sweeten them slightly. Set them aside for a few minutes to allow the flavors to meld, then add a small dash of lemon juice on top for extra brightness.
Step 2: Whip Cream and Add Sour Cream. In a chilled medium-sized bowl, combine the very cold heavy whipping cream with the remaining three tablespoons of granulated sugar. Using an electric mixer on high speed, whip the cream until it forms soft to medium peaks. At this point, gently fold in the chilled Greek yogurt (or sour cream). Continue whipping until the mixture reaches stiff peaks, ensuring a firm yet luscious consistency.
Step 3: Combine and Adjust Flavor. Carefully fold the macerated blackberries, along with any released juices, into the stiffly whipped cream mixture. Use a gentle hand to prevent deflating the cream. Taste the whipped cream and adjust the sweetness or tartness as needed; you can add an extra squeeze of lemon juice for more tang or a bit more sugar for increased sweetness. This creates a beautifully balanced and flavored topping.
Step 4: Serve and Enjoy! Once your lemon pound cake is glazed and ready, slice it into thick, generous portions. Serve each slice with a decadent scoop of the freshly made blackberry sour cream whipped cream. For an extra touch of elegance and freshness, garnish with a few whole fresh blackberries. This combination is absolutely divine and truly highlights the best of summer flavors!
✔️ Expert Pound Cake Tips for Baking Success
Achieving the perfect pound cake is simpler than you think with these expert tips:
- Ensure All Ingredients are at Room Temperature: This is arguably the most crucial tip for any baking recipe, especially for pound cake. Room temperature ingredients (butter, eggs, yogurt) emulsify better, meaning they blend smoothly and evenly. This creates a uniform batter that traps air efficiently, resulting in a beautifully light, fluffy, and consistent crumb. Cold ingredients can cause the batter to curdle or become lumpy.
- Do Not Overbake the Cake: Overbaking is the quickest way to dry out your moist pound cake. Start checking for doneness a few minutes before the recommended baking time ends. The cake is ready when a wooden skewer or toothpick inserted into the center comes out mostly clean, with only a few moist crumbs clinging to it. If it comes out completely clean, it might already be slightly overbaked.
- Serve Pound Cake at Room Temperature: Because this recipe is rich in butter, the texture is at its absolute best when served at room temperature. The butter softens, allowing the cake to be incredibly tender and “melt-in-your-mouth.” If stored in the refrigerator, the butter solidifies, making the cake denser and firmer. Always allow refrigerated cake to come to room temperature before serving for the optimal experience.
🥄 Make Ahead and Storage for Your Lemon Pound Cake
This moist lemon pound cake is truly best enjoyed when stored and served at room temperature. Refrigeration tends to alter the cake’s exquisite texture, making the butter firm and the cake less tender. For optimal enjoyment, keep your pound cake in an airtight container at room temperature for up to 3 days. If you do choose to refrigerate it for longer storage, I highly recommend allowing the lemon pound cake to slowly come to room temperature before serving so that the butter can soften again. Alternatively, you can gently warm individual slices in the microwave for a few seconds. For extended storage, the pound cake freezes beautifully. Wrap it tightly in plastic wrap, then aluminum foil, or place it in an airtight freezer-safe bag or container for up to 2 months. Thaw it at room temperature or warm gently before serving to recapture its delightful moistness.
For the blackberry whipped cream, I suggest preparing it within 24 hours of serving for the freshest taste and best texture, as it’s made with fresh blackberries. It can be stored in an airtight container in the refrigerator until you’re ready to dollop it onto your pound cake slices. The freshness of the berries truly shines when made closer to serving time.
❔ Is This a True Pound Cake? Understanding the Evolution of a Classic
The term “pound cake” historically refers to a cake made with a pound each of butter, sugar, eggs, and flour. This specific ratio results in a very dense, rich cake. While this recipe deviates slightly from those exact proportions, it fundamentally embraces the spirit and characteristics of a classic pound cake, especially regarding its dense, buttery crumb and the signature crunchy crust.
However, to create this vibrant lemon pound cake, some delightful modifications were necessary. The addition of fresh lemon juice, for instance, isn’t part of the original four-ingredient pound cake, but it’s essential for achieving that bright, tangy lemon flavor we crave. This also means the liquid content adjusts. I’ve also incorporated a touch of Greek yogurt (or sour cream) not only to enhance the lemony tang but also to further boost moisture, contributing to an incredibly tender result. Furthermore, a couple of extra egg yolks are added to elevate the richness and ensure an even more melt-in-your-mouth texture. These carefully considered tweaks ensure that while the exact “pound-for-pound” ratio is adjusted, the resulting cake maintains all the beloved qualities of a pound cake – a substantial, buttery, and utterly satisfying dessert – while delivering an unparalleled lemon experience and a wonderfully crisp, buttery crust. It’s a modern, perfected take on a timeless classic.
If you’re seeking other delightful lemon loaf cake recipes that lean more towards a traditional loaf texture rather than a dense pound cake, I highly recommend exploring my charming pink glazed lemon raspberry loaf cake, or my comforting and incredibly moist lemon zucchini drizzle bread. Each offers a unique and delicious lemon experience!
📖 Recipe FAQs – Your Lemon Pound Cake Questions Answered
The secret lies in the creaming process! Make sure to beat the sugar and softened butter together exceptionally well until the mixture is very light and fluffy. This step incorporates essential air, creating a tender crumb. Furthermore, with each egg addition, ensure you beat the batter thoroughly until fully incorporated. A beautifully creamy and well-emulsified batter is the foundation for that perfect, irresistible pound cake texture.
Absolutely, you can definitely use salted butter for this lemon pound cake recipe! If you opt for salted butter, my recommendation is to simply omit the additional ½ teaspoon of sea salt specified in the recipe. This adjustment will ensure your pound cake maintains a balanced flavor and isn’t overly salty, allowing the bright lemon notes to shine.
🍋 More Zesty Lemon Recipes You’ll Love
- Lemon Raspberry Loaf Cake with Raspberry Glaze
- Lemon Poke Cake
- Lemon Zucchini Bread
- Tangy Lemon Brownies
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Moist Lemon Pound Cake
MaryEquipment
- electric mixer
- nine inch by five inch loaf pan I used a specialty lemon Nordicware pan
Ingredients
Lemon Pound Cake
- 1 ¼ cup granulated sugar
- 2 large lemons you will need the juice and zest
- 1 cup unsalted butter softened
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 2 tablespoons Greek yogurt or sour cream, room temperature
- 1 ½ cup all purpose flour 180g
- ½ teaspoon baking powder
- 1 cup powdered sugar
- Food coloring optional
Blackberry Whipped Cream
- 2 packs blackberries 12oz, 340g, divided
- 4 tablespoons granulated sugar divided, add more as needed
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream chilled
- ½ cup Greek yogurt or sour cream, chilled
Instructions
Lemon Pound Cake
- Preheat the oven to 375°F (190°C). In a large bowl or stand mixer, combine sugar and grated lemon zest. Rub the mixture between your fingers until fragrant and moist, ensuring the lemon oils infuse the sugar.1 ¼ cup granulated sugar, 2 large lemons
- Add the softened butter and beat together until the mixture is light, fluffy, and creamy, making sure to scrape down the bowl in between so it combines evenly. Then, add the sea salt and pure vanilla extract, beating just until incorporated.1 cup unsalted butter, ½ teaspoon sea salt, 1 teaspoon pure vanilla extract
- Add the eggs and egg yolks, one by one, beating thoroughly after each egg until fully incorporated. Scrape down the bowl frequently to ensure a smooth and cohesive batter.3 large eggs, 2 large egg yolks
- Squeeze the zested lemons and measure ¼ cup of lemon juice. Reserve any remaining lemon juice for the glaze and the blackberry whipped cream. Add the ¼ cup lemon juice and the Greek yogurt to the batter. Beat again to combine; it’s okay if the mixture appears slightly split at this point.2 tablespoons Greek yogurt
- Then, sift the all-purpose flour and baking powder into the same bowl. Incorporate the flour mixture on low speed until just combined. Increase the speed to medium-high and beat for precisely five seconds. The resulting batter should be creamy, light, and thick.1 ½ cup all purpose flour, ½ teaspoon baking powder
- Prepare your 9×5-inch loaf pan by spraying it thoroughly with baking spray or lining it with parchment paper, allowing an overhang on the long sides. Transfer the creamy batter into the prepared loaf pan and smooth the top evenly with a spatula. For the signature crack, run a knife down the center of the batter lengthwise.
- Bake at 375°F (190°C) for the first 10 minutes, then reduce the oven temperature to 355°F (180°C) and continue baking for approximately 40 minutes more. The pound cake is ready when a toothpick inserted into its center comes out mostly clean, with just a few moist crumbs attached.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the cake from the pan by either gently flipping it out onto a wire rack or lifting it by the parchment paper. Allow it to cool completely on the wire rack.
- Once the pound cake is completely cool, prepare the glaze. In a small bowl, mix together the powdered sugar with teaspoons of lemon juice (using the reserved lemon juice), adding a little bit at a time until a thick, pourable glaze forms. Set aside 1 teaspoon of lemon juice for the blackberry whipped cream. If you don’t have enough lemon juice, you can thin out the glaze with a tiny bit of water.1 cup powdered sugar
- Optionally, color the glaze with a drop of yellow and green food coloring for a vibrant look. Glaze the cake evenly and allow the glaze to set for about 10 minutes. Once set, cut the cake into thick slices and serve with the refreshing blackberry whipped sour cream (recipe follows).Food coloring
Blackberry Whipped Cream
- Place half of the fresh blackberries onto a small plate or shallow bowl and sprinkle one tablespoon of granulated sugar on top. Using the back of a fork, roughly mash the blackberries to release their juices. Set them aside to macerate, then add the reserved 1 teaspoon of lemon juice on top.2 packs blackberries, 4 tablespoons granulated sugar, 1 teaspoon lemon juice
- In a medium-sized, chilled bowl, use an electric mixer to whip the very cold heavy whipping cream along with the remaining three tablespoons of granulated sugar until medium peaks form. Then, add the chilled Greek yogurt (or sour cream) and continue whipping until stiff peaks are achieved.1 cup heavy whipping cream, ½ cup Greek yogurt
- Gently fold the macerated blackberries (and their juices) into the whipped cream until just combined. Taste the mixture and, if needed, add an extra squeeze of lemon juice for more tang or a bit more sugar to adjust the sweetness to your preference.
Notes
- Always ensure all ingredients for the pound cake, especially butter and eggs, are at room temperature. This promotes smooth mixing and a uniform, tender crumb.
- Avoid overbaking the cake at all costs. The moment a toothpick comes out mostly clean with a few moist crumbs, it’s done. Overbaking leads to a dry cake.
- Serve the pound cake at room temperature. This allows the butter to be soft, ensuring the cake’s signature rich, tender, and melt-in-your-mouth texture is fully appreciated.