Ina Garten’s Lemon Pound Cake Recipe for Zesty Moments

Lemon pound cake represents a tangy, sunshine-infused dessert that transforms simple ingredients into pure culinary magic.

This classic treat balances rich, velvety textures with bright, zesty notes that dance across your palate.

Sweet butter and fragrant citrus merge seamlessly, creating a harmonious blend of comfort and sophistication.

Soft crumb and delicate lemon essence characterize this beloved recipe, promising a delightful experience with each tender slice.

Professional bakers and home cooks alike treasure this dessert for its elegant simplicity and crowd-pleasing appeal.

Subtle hints of citrus elevate a traditional cake into something extraordinary and memorable.

The result is a luxurious confection that sparks joy and conversation: come savor every delectable bite!

What Makes Lemon Pound Cake So Irresistible

• Burst of Citrusy Freshness: This lemon pound cake delivers a vibrant, zesty flavor that dances on your taste buds, bringing a bright and refreshing twist to a classic dessert.
• Perfectly Moist and Tender Texture: The careful creaming method and lemon syrup create an incredibly soft, luxurious cake that stays delightfully moist and melts in your mouth with each bite.
• Foolproof Baking Technique: Ina Garten's straightforward recipe makes this impressive-looking dessert accessible to bakers of all skill levels, with clear steps that guarantee a professional-quality result every single time.

Your Ingredient Guide to Lemon Pound Cake

• Butter: Rich, creamy base that provides moisture and tender texture, best when at room temperature.
• Granulated Sugar: Creates sweetness and helps develop a light, airy cake structure.
• Eggs: Provide structure, richness, and help bind the cake ingredients together.
• Lemon Zest: Adds bright, intense citrus flavor and aromatic essence to the cake.

• All-Purpose Flour: Fundamental structure for the cake, provides necessary protein and texture.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances the sweetness of the cake.

• Lemon Juice: Provides tangy flavor and moisture for both syrup and glaze, fresh juice recommended.
• Granulated Sugar: Sweetens the syrup and helps create a smooth, glossy texture.
• Confectioners' Sugar: Creates a smooth, drizzling glaze with a sweet finish.

How to Bake Lemon Pound Cake Like Ina

Step 1: Prepare the Oven

• Butter the sides generously
• Dust with flour
• Optional: Lay down parchment paper on the bottom

Step 2: Create the Creamy Base

• Whip butter and sugar until they become light and fluffy
• Add eggs one by one
• Sprinkle in fresh lemon zest
• Mix until everything looks smooth and dreamy

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Step 4: Merge and Pour

Gently fold dry ingredients into the creamy mixture. Don’t overmix! Divide batter evenly between the prepared pans. Smooth the tops with a spatula.

Step 5: Bake to Perfection

Slide pans into the preheated oven. Bake for 45-60 minutes. Check doneness with a cake tester – it should come out clean.

Step 6: Create Lemon Syrup

• Granulated sugar
• Fresh lemon juice

Cook on low heat until sugar completely dissolves

Step 7: Soak the Cake

• Remove from pans
• Place on a cooling rack
• Slowly spoon lemon syrup over the warm cakes
• Allow to cool completely

Step 8: Add Glorious Glaze

• Confectioners' sugar
• Lemon juice

Pour glaze over cooled cakes, letting it drip beautifully down the sides.

Lemon Pound Cake Tips for Bright, Moist Results

• Prep Ingredients with Care: Bring butter, eggs, and buttermilk to room temperature for a smoother, more luxurious cake texture that melts in your mouth.
• Mix Gently: Stop stirring the moment ingredients are just combined to keep the cake light and tender, avoiding a dense, tough result.
• Measure Precisely: Use a kitchen scale or proper measuring cups to ensure accurate ingredient amounts, preventing baking mishaps that could ruin your delicious pound cake.
• Test for Perfect Doneness: Insert a toothpick into the cake's center – a clean or nearly clean pick means it's perfectly baked, while wet batter indicates more oven time is needed.
• Patience with Glazing: Allow the cake to cool completely before adding the glaze, ensuring it sits beautifully on top and creates a stunning, glossy finish that looks as good as it tastes.

Keep Your Lemon Pound Cake Fresh for Days

• Vacuum Seal: Protect the cake's moisture and freshness by vacuum sealing individual slices. Remove air completely to prevent freezer burn and maintain the cake's delicate texture. Perfect for preserving flavor and preventing potential staleness.
• Parchment Layer: Separate cake slices with parchment paper before storing in containers. This prevents sticking, preserves the cake's delicate glaze, and makes individual serving retrieval effortless. Each slice remains pristine and ready to enjoy.
• Temperature Control: Monitor refrigerator temperature between 35-40°F for optimal cake preservation. Consistent cool temperatures slow down potential mold growth and maintain the cake's original taste and soft crumb. Check your refrigerator's settings regularly to ensure ideal storage conditions.

Tasty Twists on a Classic Lemon Pound Cake

• Citrus Symphony: Swap lemon with orange or grapefruit zest for a vibrant, tangy flavor profile that brightens the classic pound cake.
• Herb-Infused Elegance: Fold in finely chopped fresh rosemary or thyme into the batter to create a sophisticated, aromatic version that pairs beautifully with afternoon tea.
• Nutty Crunch Celebration: Incorporate toasted almond or pistachio pieces into the batter and sprinkle additional chopped nuts on top of the glaze for added texture and depth of flavor.
• Lavender Dream: Mix dried culinary lavender into the sugar before creaming to infuse a delicate, fragrant note that transforms the traditional pound cake into an elegant dessert.

Wrapping Up the Lemon Pound Cake Goodness

Lemon pound cake emerges as culinary poetry, whisking together classic comfort and zesty sophistication.

Ina Garten’s masterpiece captures Mediterranean sunshine within each delectable slice.

Citrus-infused layers meld buttery richness with bright, tangy notes that dance across taste buds.

Delicate crumb and glossy glaze create sensory magic rarely experienced in home baking.

Memorable desserts like this transcend mere recipes, becoming cherished family traditions passed through generations.

Passionate bakers, kitchen adventurers, and dessert enthusiasts: you’ll want to share this extraordinary dish, tag fellow food lovers, spark conversation, and spread deliciousness across social platforms.

Ina Garten Lemon Pound Cake Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 10 minutes
• Yield: 10 1x

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Description

Ina Garten’s lemon pound cake delivers a zesty Mediterranean-inspired dessert that balances tangy citrus with rich, buttery goodness. Glazed with bright lemon syrup and topped with delicate candied lemon slices, you’ll savor each moist, flavorful bite of this classic American treat.

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Ingredients

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Main Ingredients:

• ½ pound / 225g unsalted butter, at room temperature
• 4 extra-large eggs, at room temperature
• 3 cups / 375g all-purpose flour
• 2 ½ cups / 500g granulated sugar, divided

Flavor Enhancers:

• ⅓ cup / 45g grated lemon zest (6 to 8 large lemons)
• ¾ cup / 180ml freshly squeezed lemon juice, divided
• 1 teaspoon / 5ml pure vanilla extract

Leavening and Seasoning:

• ½ teaspoon / 2g baking powder
• ½ teaspoon / 2g baking soda
• 1 teaspoon / 6g kosher salt
• ¾ cup / 180ml buttermilk, at room temperature

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Instructions

1. Warm the oven to 350°F (180°C) and prepare two 8 1/2 by 4 1/4 by 2 1/2-inch loaf pans by generously coating with butter and flour, optionally lining the bottom with parchment paper for easy removal.
2. Use an electric mixer with paddle attachment to thoroughly blend butter and of granulated sugar until the mixture becomes airy and pale, approximately 5 minutes. Incorporate eggs individually, then gently fold in fragrant lemon zest.
3. Sift together flour, baking powder, baking soda, and salt in a separate mixing bowl, ensuring even distribution of dry ingredients.
4. Carefully divide batter evenly between prepared loaf pans, smoothing the surface with a spatula to create an even top.
5. Transfer pans to preheated oven and bake for 45 to 60 minutes, monitoring with a cake tester until it emerges completely clean when inserted into the center.
6. While cakes are baking, create lemon syrup by combining granulated sugar and lemon juice in a small saucepan, heating gently until sugar dissolves completely.
7. After removing cakes from oven, allow them to rest in pans for 10 minutes, then carefully transfer to a wire rack positioned over a collecting tray.
8. Slowly drizzle warm lemon syrup over the cakes, allowing it to seep into the warm surface and enhance moisture and flavor.
9. Prepare the glaze by whisking confectioners’ sugar and lemon juice until achieving a smooth, pourable consistency.
10. Once cakes have cooled completely, generously pour glaze over the tops, allowing it to elegantly cascade down the sides of the loaves.

Notes

• Use fresh lemons for the best flavor.
• Don’t overmix the batter for a tender crumb.
• Glaze while warm for better absorption.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 610 kcal
• Sugar: 62 g
• Sodium: 295 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 83 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 125 mg