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This vanilla lemon pound cake is the perfect dessert or sweet breakfast option. It’s packed with fresh lemon zest and vanilla beans and topped with a thick and creamy pound cake glaze.
I have a severe love for all things cake, especially if that cake is pound cake.
Especially (ESPECIALLY!) if that cake is lemon vanilla pound cake.
You just threw my two favorite flavors together in one delicious dish. YES!
Plus, who doesn’t love a recipe devoted to butter cake infused with the fresh flavor of lemon and the warm scent of vanilla?
And if you’re like me, you’ll soon realize it makes a great breakfast, especially with a hot cup of coffee.
Are you craving pound cake AND chocolate? Try this chocolate chip pound cake!
Vanilla lemon pound cake ingredients:
For pound cake
- All-purpose flour
- Kosher salt
- Baking powder
- Granulated sugar
- Butter
- Eggs
- Vanilla bean paste
- Lemon zest
- Lemon juice
- Whole milk
For glaze:
- Powdered sugar
- Lemon juice
- Vanilla bean paste
- Half and half
Tips and Tricks
Pound cake is a classic and delicious dessert known for its rich, buttery flavor. Here are some tips to help you achieve the perfect vanilla lemon pound cake:
- Use High-Quality Ingredients:
- Since pound cake has a relatively simple ingredient list, using high-quality butter, eggs, and vanilla will make a noticeable difference in the flavor.
- Creaming Method:
- Cream the butter and sugar thoroughly. This step incorporates air into the batter, helping the cake rise and creating a light texture. Cream until the mixture is pale and fluffy.
- Proper Mixing:
- Once you add the dry ingredients, mix just until they are incorporated. Overmixing can lead to a dense pound cake. Use a gentle folding motion to combine the ingredients.
- Add Flavor:
- Enhance the flavor of your pound cake with additions like pure vanilla extract, almond extract, or citrus zest. These add depth and complexity to the taste.
- Don’t Overfill the Pan:
- Pound cake batter should fill the pan about halfway. Overfilling can lead to uneven baking, with the exterior of the cake cooking faster than the center.
- Preheat the Oven:
- Make sure your oven is fully preheated before placing the pound cake inside. This helps the cake rise properly and ensures even baking.
- Cooling Properly:
- Allow the pound cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. This prevents it from breaking apart.
- Storage:
- Pound cake tends to improve in flavor and texture the day after baking. Store it in an airtight container at room temperature or in the refrigerator if it has perishable ingredients.
Storage and leftovers
Any leftovers should be covered or stored in an airtight container. They can be left at room temperature for up to 4 days.
Optionally, lemon pound cake can be easily stored in the freezer for up to 3 months!
More delicious cake recipes
Vanilla Lemon Pound Cake
Equipment
Ingredients
For pound cake:
- 1-1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1-1/2 cups granulated sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon vanilla bean paste
- 1 lemon, zested
- 3 tablespoons lemon juice, fresh
- 1/2 cup whole milk
For glaze:
- 1-1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla bean paste
- 1 tablespoon half and half, possibly more
Instructions
For pound cake:
- Preheat oven to 350 degrees F and line a 9×5 loaf pan with parchment paper or spray with non-stick cooking spray, set aside.
- In a medium sized mixing bowl add flour, kosher salt, and baking powder, Whisk to combine and set aside.
- In the bowl of an electric mixer add sugar and butter. Mix on medium-high speed for about 3 minutes or until the butter and sugar are fluffy.
- On low speed add in the eggs one at a time. Scrape down the sides of the bowl after each the addition of each egg.
- After the eggs are incorporated mix in the vanilla bean paste, lemon zest, and lemon juice.
- Mix in 1/3 of the flour mixture, followed by 1/2 of the milk, and repeat until all the ingredients are incorporated.
- Add the batter to the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cake cool and cover with glaze.
For glaze:
- Add powdered sugar, lemon juice, vanilla bean paste and half and half to a bowl. Stir to combine until there are no more lumps.
- The glaze should be thick but pourable. If it’s too thick add a little more half and half. If it’s too thin add more powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my this was amazing. I added more lemon than it calls for
I’m crazy about pound cake and this looks incredible.
Thanks so much for such a beautiful recipe! Everybody loved it so much and its by far the best lemon pound cake I have ever made/tried! Thanks again!
I need a slice of this! Vanilla and Lemon together are my jam!
OMG, this recipe has my name on it! I’m seriously drooling over this goodness, need to make this!
I need to try this immediately, it looks so good! Such a perfect breakfast!
I’d LOVE a big slice with my coffee right about now!
Can I sub. vanilla extract for the vanilla bean paste? Thank you!!