Lemon Pound Cake (Eggless) / Lemon Loaf Cake

This Lemon Pound Cake is soft, moist, buttery, and topped with lemon glaze for an extra citrus punch. The cake is eggless, rich, scrumptious, and full of fresh lemon flavors!

Lemon Loaf Cake is soft, decadent, brings fresh flavors, and beyond easy to make with staple baking ingredients.

Jump to:

• About Lemon Pound Cake
• Why You Will Love This Loaf Cake
• Ingredients
• Step-by-Step Directions
• Storing and Freezing Suggestions
• Helpful Tips
• More Lemon Flavored Desserts
• Recipe Card

About Lemon Pound Cake

As soon as spring starts, I am ready to bake desserts using citrus fruits. My favorite ones are oranges and lemons, and I have already posted many recipes using these fruits.

If you also like citrus flavor in your baking and desserts, you must try lemon pound cake or lemon loaf cake. It is full of lemon flavor, and it gets intense with lemon glaze on the top.

The recipe is easy with staple baking ingredients and provides a delicious lemon loaf cake with fresh flavors. This lemon pound cake is buttery, super soft, perfectly moist, and irresistible.

Why You Will Love This Loaf Cake

• Every bite of this lemon pound cake is full of fresh lemon flavor.
• The cake is buttery, rich, soft, and scrumptious.
• It is topped with a lemon glaze for an extra citrus punch.
• The lemon pound cake recipe is easy and straightforward to follow.
• It is an eggless and vegetarian recipe.
• You will need only basic baking ingredients.

Ingredients

1. Flour: I have used unbleached all-purpose flour for this lemon pound Cake, and I will recommend the same. However, you can use cake flour instead of all-purpose if you want. Ensure to measure the flour correctly; if you have a kitchen scale, use it for the best results.
2. Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
3. Salt: It gives a nice contrast to the sweetness of the cake.
4. Butter: Use unsalted and softened to room temperature butter for the recipe. It makes the cake buttery and delicious, so use good quality butter and do not replace it with oil.
5. Granulated Sugar: With 163g of sugar, the cake is moderately and perfectly sweet for my family. But if you prefer extra sweet cake, add 175 to 200g of sugar.
6. Sour Cream: I have used sour cream, but you can use yogurt instead. It makes the cake moist and soft. Use full-fat sour cream or yogurt for a tender and rich texture.
7. Lemon Zest: It makes the lemon pound cake more lemony and adds more freshness to the loaf.
8. Vanilla: Use pure vanilla for the best flavor.
9. Milk: Use whole milk for the best results, or you can use 2% milk as well. But do not use fat-free milk. Also, bring milk to room temperature before using it for the recipe.
10. Lemon Juice: Lemon juice is essential to make this cake as lemon cake. It adds fresh lemon flavor to the pound cake.

Step-by-Step Directions

Making The Lemon Pound Cake

• Preheat the oven to 350°F (180°C).
• Grease a 9×5-inch loaf pan with non-stick oil spray.
• In a measuring cup or bowl, mix milk and lemon juice.
• The milk will curdle, and that is perfectly fine.

• Sift the flour, baking powder, baking soda, and salt in a medium bowl, and whisk well to combine.

• In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape down the sides and bottom of the bowl.

• Add sour cream, lemon zest, and vanilla, and beat again until everything is well combined.

• Turn the mixer speed to low and add dry ingredients and milk-lemon mixture alternatively in two batches; beat until just combined.
• Do not overmix.

• Scrape down the sides and bottom of the bowl as needed during the mixing process.
• Spoon the batter evenly into the prepared pan.
• The batter will be thick, so you may need a spatula to spread it in the pan.

• Bake the loaf cake for 40-50 minutes or until a skewer inserted in the center comes out clean. 
• Remove the cake and transfer the pan to the wire rack.
• Allow the cake to cool completely in the pan before removing and glazing.

Glazing The Lemon Pound Cake

• In a small bowl, combine the icing sugar with lemon juice for the lemon glaze to create a thick and glossy glaze.

• Spoon the glaze over the top of the loaf, allowing it to drip down the sides.
• Allow the glaze to set for about 15 minutes before cutting the cake.

Storing and Freezing Suggestions

• Keep the Lemon Loaf Cake in an airtight container at room temperature for 2-3 days.
• Or refrigerate the loaf tightly covered for up to a week.
• If you want to freeze it, let it cool completely. Wrap the loaf tightly, without glazing, with freezer-safe plastic wrap, and place it in the freezer bag. Freeze the cake for up to a month. Thaw the cake completely before glazing and serving.

Helpful Tips

• Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
• Sour Cream or Yogurt: I have used sour cream for this recipe, but you can use plain yogurt instead. Use full-fat sour cream or yogurt for a rich and tender cake texture.
• Milk: Use whole milk for the rich texture if possible and bring it to room temperature before using it for the recipe.
• Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
• Baking: Keep an eye on the cake after 35 minutes of baking. Overbaking will make the cake dry and crumbly. Also, if the cake top is browning too quickly in the oven, loosely cover it with aluminum foil and continue baking.

More Lemon Flavored Desserts

You May Like More Eggless Loaf Cakes

• Marble Loaf Cake (Eggless)
• Eggless Chocolate Chip Cake
• Chocolate Pound Cake (Eggless and Whole Wheat)
• Eggless Zucchini Bread / Easy Eggless Zucchini Loaf
• Eggless Pound Cake / Easy Pound Cake Without Eggs

Recipe Card