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 and decadent, full of fresh flavors, and beyond easy to make with staple baking ingredients.

If you like this loaf cake, you should also check out this Eggless Lemon Ricotta Cake!

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Moist and Rich Eggless Lemon Pound Cake
Why You Will Love This Loaf Cake
Ingredients and Notes
How To Make Eggless Lemon Pound Cake
Storing and Freezing Suggestions
Helpful Tips
More Lemon Flavored Desserts
Recipe Card

Moist and Rich Eggless Lemon Pound Cake

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

If you also like citrus flavor in baking and desserts, you must try this eggless lemon pound cake. This loaf cake is full of lemon flavor and gets intense with a lemon glaze on top.

The recipe is easy, uses staple baking ingredients, and produces 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 to follow.
It is an eggless and vegetarian recipe.
You will need only basic baking ingredients.

Ingredients and Notes

Flour: I recommend using unbleached, all-purpose flour for this lemon pound Cake. However, you can use cake flour instead of all-purpose flour. Ensure that you measure the flour correctly; if you have a kitchen scale, use it for the best results.
Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
Salt: It gives a nice contrast to the sweetness of the cake.
Butter: Use unsalted and softened butter at room temperature for the recipe. It makes the cake buttery and delicious, so use good quality butter and do not replace it with oil.
Sugar: With 163g of sugar, the cake is moderately and perfectly sweetened for my family. But if you prefer extra sweet cake, add 175 to 200g of sugar.
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.
Lemon Zest: It makes the lemon pound cake more lemony and adds freshness to the loaf.
Vanilla: Use pure vanilla for the best flavor.
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 the milk to room temperature before using it in the recipe.
Lemon Juice: Lemon juice is essential to making this cake a lemon cake. It adds a fresh lemon flavor to the pound cake.

How To Make Eggless Lemon Pound Cake

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 the dry ingredients and milk-lemon mixture alternately 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: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.

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: If possible, use whole milk for the rich texture 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: After 35 minutes of baking, watch the cake. Overbaking will make it dry and crumbly. If the cake top is browning too quickly in the oven, loosely cover it with aluminum foil and continue baking.