Our Lemon Pound Cake is a super easy cake recipe that’s incredibly delicious, especially this time of year! It has a subtle lemon taste made with fresh lemon juice and lemon zest – topped with a drizzle of lemon glaze or topped with fresh strawberries and whipped cream for a unique spin on a strawberry shortcake! Both recipe variations are included in the recipe card at the bottom of the post.

My husband, Corey, has a love for all lemon desserts and this is one of his favorite lemony creations! So if you’re a lemon lover too then this is the moist lemon pound cake with sweet lemon icing you’ve been waiting your whole life for!! Or if you just like a hint of lemon but crave some sweetness then we got you covered with this easy recipe as well!

easy lemon pound cake cut in individual slices with fresh lemons in the background

This is such a light, fluffy, yet moist cake that’s full of flavor. The lemon is not at all overpowering which enables it to be such a fun twist to your average strawberry shortcake recipes! The combination of lemon, strawberry, and homemade whipped cream is so delicious! Or you can just enjoy the best Lemon Pound Cake ever on its own with an easy-to-make lemon glaze drizzled over the top of the cake to give it an extra boost of lemon flavor goodness!

Lemon pound cake with strawberries and homemade whipped cream

What ingredients do you need to make this Easy Lemon Pound Cake recipe?

Here’s your shopping list for your grocery store haul:

All purpose flour, 2 cups (all purpose flour works better for this recipe than cake flour)
Baking powder, 2 teaspoons
Sugar, 1 cup
Kosher salt, 1 teaspoon
Unsalted butter, 1/2 cup butter (cut in slices)
Egg, 1 large egg
Whole milk, 1 cup
Vanilla extract, 1 teaspoon
Lemon zest, from 2 average size lemons
Lemon juice, juice freshly squeezed from 1 1/2 lemons

delicious lemon pound cake recipe with strawberries and made from scratch whipped cream

What ingredients are needed for the Easy Lemon Glaze recipe?

Here is your shopping list for the grocery store:

Powdered sugar, 1 cup sifted
Milk, 2 tablespoon
Lemon, 1 tablespoon of juice from a freshly squeezed lemon

What ingredients do you need to make a strawberry shortcake topping with homemade whipped cream?

Here is your shopping list for the grocery store:

Fresh strawberries, 1 pound (greens removed and sliced in half)
Heavy whipping cream, 2 cups – make sure it’s cold!
Powdered sugar, 1/2 cups
Pure vanilla extract, 1 teaspoon

Steps to make the most delicious Lemon Pound Cake …

Heat oven to 350° F. Grease a 9 x 5-inch loaf pan with butter and then sprinkle flour over the butter.

Using the bowl of a stand mixer, mix together your dry ingredients with a paddle attachment on low speed – flour, baking powder, sugar, salt, and butter. Crack one egg into a measuring cup and then add enough milk only until it reaches the 1 cup line and then use a whisk to combine the two. Stir and beat the wet ingredients into the flour mixture at medium speed. The mixture will look crumbly. {If using a stand mixer, start on the lowest speed or your flour will go everywhere!}

Then beat in the vanilla, zest of two lemons (average size lemons), and the freshly squeezed juice of 1½ lemons at medium-high speed. Use a rubber spatula to scrape down the sides of the bowl.

Pour the lemon cake batter into the prepared loaf pan. This classic pound cake bakes for 1 hour at 350° F. Your bake time may vary just a bit so consider the cake done when a wooden pick (the perfect cake tester!) inserted into the middle of the cake mix, comes out clean and dry and the cake is golden brown on top. * It’s ok if you have a few moist crumbs on the wooden pick.

Allow the cake to cool for 1 hour on a wire rack. Once cooled, gently remove the lemony pound cake from the pan and place it onto parchment paper. cut into individual slices (or bite-sized squares) and top with strawberries and whipped cream or just drizzle a delicious lemon glaze over the top instead of adding strawberries.

easy lemon pound cake recipe cut into bite-sized squares topped with freshly cut strawberries and homemade whipped cream.

Steps to make an Easy Lemon Glaze for this Lemon Loaf recipe …

Whisk together in a medium bowl (a small bowl will work too) and then slowly drizzle over the top of the pound cake. The combination of this glaze icing and this sweet pound cake creates a really bright lemon flavor!

Steps to make Homemade Whipped Cream for your cake…

Chill your mixing bowl of an electric mixer and whisk attachment for 30 minutes to an hour prior to mixing the whipped cream (the colder it is the more stabilized the whipped cream will be). Using a stand (or electric hand mixer) mixer with the whisk attachment, whisk together all of the ingredients at low speed. As the volume of the mixture begins to expand, increase to medium-high speed. Whisk until stiff peaks form; about 90 seconds. Do not overmix.

Recipe NOTE:

If you do happen to overmix, you can add about ½ tablespoon of heavy whipping cream at a time, while whisking, until stiff peaks form again.

Store in an airtight container (or wrap in layers of plastic wrap or aluminum foil) in the refrigerator for up to 3 hours when you’re ready to use.

Kitchen equipment needed to make this perfect pound cake recipe …

Love this lemon cake recipe? Here are a few other favorite dessert recipes to try …

Looking for more tasty and easy recipes? Try a few here:

Lemon Pound Cake with Strawberries and Whipped Cream

Coogan’s Kitchen

Our Lemon Pound Cake is a super easy cake recipe that's incredibly delicious! It has a subtle lemon taste with a lemon glaze or top with fresh strawberries and whipped cream for a unique spin on strawberry shortcake!

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Prep Time 15

Cook Time 1

Cool Time 1

Course Baking, Cakes, Dessert

Servings slices

Equipment

Bread loaf pan – 8.5×4.5 inch or a 9×5 inch pan
Large Mixing Bowl
Stand mixer with paddle attachment (or mix by hand)
Measuring cup
Medium bowl
Whisk
Wire cooling rack

Ingredients

2 cups all purpose flour
2 tsp baking powder
1 cup sugar
1 tsp kosher salt
½ cup unsalted butter , cut in slices
1 large egg
1 cup whole milk
1 tsp vanilla extract
zest of 2 lemons , average size lemons
freshly squeezed juice of 1½ lemons

Lemon Glaze – Optional

1 cup powdered sugar , sifted
2 tbsp milk
1 tbsp juice from a freshly squeezed lemon

Strawberry Topping with Homemade Whipped Cream

1 lb fresh strawberries , greens removed and sliced in half
2 cups heavy whipping cream , cold
½ cups powdered sugar
1 tsp pure vanilla extract

Instructions

Preheat oven to 350° F. Grease a 9×5-inch loaf pan with butter and then sprinkle flour over the butter.
Using a stand (or hand) mixer with a paddle attachment, mix together the flour, baking powder, sugar, salt, and butter in a large bowl. Crack one egg into a measuring cup and then add enough milk only until it reaches the 1 cup line. Use a whisk to combine the two. Then stir and beat into the flour mixture at medium speed. The mixture will look crumbly. {If using a stand mixer start on the lowest speed or your flour will go everywhere}
Then beat in the vanilla, zest of two lemons, and the freshly squeezed juice of 1½ lemons at medium to medium high speed. Use a rubber spatula to scrape down the sides of the bowl.
Pour batter into the prepared loaf pan. Bake at 350° F for 1 hour to 1 hour 10 min – or until a wooden pick inserted into the middle of the cake, comes out clean and dry. * It's ok if you have a few moist crumbs on the pick but bake times may vary based on your oven and environment.
Allow the cake to cool for 1 hour on a wire cooling rack.
Once cooled, gently remove from the loaf pan and cut into individual slices or bite-sized squares. Drizzle with lemon glaze or top with fresh strawberries and homemade whipped cream.

Lemon Glaze – Optional

Whisk together in a medium bowl and then slowly drizzle over the top of the pound cake.

Homemade Whipped Cream

Chill your mixing bowl and whisk attachment for 30 minutes to an hour prior to mixing the whipped cream (the colder it is the more stabilized the whipped cream will be). Using a stand (or electric hand mixer) mixer with the whisk attachment, whisk together all of the ingredients at low speed. As the volume of the mixture begins to expand, increase the speed to medium-high. Whisk until stiff peaks form; about 90 seconds. Do not overmix.
NOTE: If you do happen to overmix, you can add about ½ tablespoon of heavy whipping cream at a time, while whisking, until stiff peaks form again.
Store in an air-tight container in the refrigerator for up to 3 hours when you're ready to use.

Notes

Nutrition Disclaimer

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© Coogan’s KitchenAll content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!

Keyword Fresh Strawberries, Lemon Cake, Lemon Glaze Icing, Lemon Pound Cake, Shortcake Recipe, Strawberry Shortcake, Whipped Cream

Did you try this recipe?Let us know how it was in the comments below!

© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!