This best moist lemon butter pound cake recipe from scratch is known for staying moist for several days thanks to the perfect balance of butter and lemon.

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This best moist lemon butter pound cake recipe from scratch is the perfect combination of bright lemon flavor, rich buttery texture, and a beautifully tender crumb. If you’re looking for a lemon dessert that stays moist for days, cuts cleanly, and offers deep citrus aroma without being overpowering, this recipe will become your new favorite. Whether you’re baking for a family gathering, afternoon tea, or just craving a homemade treat, this lemon butter pound cake delivers bakery-level results with simple, everyday ingredients.

When following this best moist lemon butter pound cake recipe from scratch, make sure the ingredients are at room temperature for the best texture.

The beauty of a pound cake lies in its structure: dense yet soft, rich yet balanced. When you infuse it with fresh lemon juice, lemon zest, and a sweet lemon glaze, you elevate a classic into something refreshing, elegant, and irresistible. This article provides a complete guide—from ingredients to baking steps and pro tips—so you can confidently master this recipe at home.

For beginners, this best moist lemon butter pound cake recipe from scratch is simple, reliable, and produces bakery-quality results.

For comparison or inspiration, you can also see this related recipe for a cream cheese pound cake

Why This Best Moist Lemon Butter Pound Cake Recipe From Scratch Works So Well

Unlike many lemon cakes that rely only on extract or bottled juice, this recipe uses fresh lemon juice and zest, which produce a clean, vibrant citrus flavor. The acid in lemon juice tenderizes the crumb while the butter provides richness and stability. Baking at a controlled low temperature—325°F (163°C)—ensures an even bake all the way through without over-browning.

Another essential element of this lemon butter pound cake is the creaming of butter and sugar for at least 3 to 5 minutes. This step allows microscopic air pockets to form, giving the cake a lighter texture while still keeping its characteristic density. Combined with room-temperature eggs and milk, you achieve a smooth, silky batter that bakes beautifully.

If you enjoy adaptable recipes, this one serves as the perfect base for berries, glazes, syrups, or decorative toppings. It holds structure well for slicing, packaging, gifting, or serving at parties.

Ingredients for the Best Moist Lemon Butter Pound Cake Recipe From Scratch

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk (or buttermilk for extra tenderness)
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)
• 1 tablespoon melted butter (optional, for richer glaze)

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How to Make the Best Moist Lemon Butter Pound Cake Recipe From Scratch

1. Prepare the Oven and Baking Pan

Begin by preheating your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan or loaf pan. This step ensures your cake releases cleanly and maintains a professional shape.

2. Cream the Butter and Sugar

Combine the softened butter and granulated sugar.
Beat for 3 to 5 minutes until pale and fluffy.
This process incorporates air into the batter, ensuring a soft, moist texture.

3. Add Eggs Gradually

Add the eggs one at a time, mixing well after each addition.
This prevents curdling and maintains smooth batter consistency.

4. Prepare Dry Ingredients

In a separate bowl, whisk together:

• flour
• baking powder
• salt

This helps ensure even distribution of leavening.

5. Mix Wet Ingredients

In another bowl, combine:

• milk (or buttermilk)
• lemon juice
• lemon zest
• vanilla extract

Together, these ingredients bring brightness, moisture, and aroma to the pound cake.

6. Alternate Mixing Wet and Dry Ingredients

Add the dry ingredients and wet mixture alternately to the butter mixture, starting and ending with flour.
Mix gently and stop once everything is combined.
Over-mixing develops gluten, which makes pound cake dense.

7. Bake the Cake

Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes.
Insert a toothpick into the center—it should come out clean or with moist crumbs.

8. Cool Properly

Let the cake cool in the pan for 10 minutes.
Then, transfer to a wire rack to cool completely.
Cooling properly prevents cracking and maintains texture.

9. Add the Lemon Glaze

Whisk the powdered sugar and lemon juice until smooth.
Add zest or melted butter for extra depth.
Drizzle generously over the cooled cake.

Expert Tips for the Best Moist Lemon Butter Pound Cake Recipe From Scratch

Use Room-Temperature Ingredients

This ensures uniform blending and a smoother batter.

Don’t Rush the Creaming Step

A well-aerated butter-sugar mixture is the foundation of a soft, tender pound cake.

Use Fresh Lemons Only

Zest contains aromatic oils that bottled lemon juice cannot replicate.

Boost Lemon Flavor with Extract

A few drops of lemon extract add intensity without affecting texture.

Brush With Lemon Syrup for Extra Moisture

Simmer 2 tbsp lemon juice + 2 tbsp sugar until dissolved.
Brush over warm cake for enhanced flavor.

Do Not Overbake

Dryness comes from overbaking. Start checking at the 55-minute mark.

Serving Ideas for the Best Moist Lemon Butter Pound Cake Recipe From Scratch

Serving this best moist lemon butter pound cake recipe from scratch with whipped cream or berries makes it even more delicious.

This cake pairs exceptionally well with:

• Fresh berries
• Whipped cream
• Vanilla or lemon ice cream
• Greek yogurt and honey
• Tea or coffee

For events, garnish with powdered sugar, candied lemon slices, or edible flowers for a refined presentation.

Variations of the Best Moist Lemon Butter Pound Cake Recipe From Scratch

Lemon Blueberry Pound Cake

Fold 1 cup of fresh or frozen blueberries into the batter.

Cream Cheese Lemon Pound Cake

Replace half the butter with cream cheese for added richness.
(Reference recipe: https://www.magmakitchen.com/cream-cheese-pound-cake/)

Lemon Almond Pound Cake

Use almond extract instead of vanilla for a nutty aroma.

Double Lemon Pound Cake

Increase zest and add more lemon glaze for bolder flavor.

Storage Instructions

• Room temperature: Up to 4 days
• Refrigerator: Up to 7 days
• Freezer: Up to 3 months

Wrap slices individually for convenient future servings.

Conclusion

This best moist lemon butter pound cake recipe from scratch is truly a standout dessert—rich, moist, bright, and bursting with fresh lemon flavor. Its simple ingredient list, reliable structure, and irresistible glaze make it perfect for any occasion. Whether you bake it as-is or customize it with berries, extracts, or syrup, this recipe gives you everything you need to create a professional, bakery-style lemon pound cake right at home.