White Lily Lemon Pound Cake Recipe

White Lily Lemon Pound Cake is a bright and refreshing twist on the traditional Southern pound cake. Using White Lily all-purpose flour ensures a delicate crumb and tender texture, while fresh lemon juice and zest add a citrusy burst in every bite. This cake is rich, buttery, and perfectly balanced with just the right amount of tang, making it ideal for spring gatherings, afternoon tea, or as a simple everyday dessert.

Why This Recipe Is a Must-Try

• Soft and velvety texture – White Lily flour creates a lighter crumb that’s never dense or dry.
• Fresh lemon flavor – Real lemon zest and juice infuse the cake with bright citrus notes.
• Easy to glaze or serve plain – Enjoy it with a drizzle of lemon glaze or as-is for a simple slice.
• Perfect for any occasion – Elegant enough for holidays but easy enough for weekday baking.
• Stays moist for days – This pound cake keeps well and tastes even better the next day.

What Is White Lily Lemon Pound Cake?

White Lily Lemon Pound Cake is a dense, buttery cake made with White Lily flour and infused with fresh lemon flavor. It’s traditionally baked in a loaf or bundt pan and topped with a sweet-tart lemon glaze that soaks into the top for extra moisture and flavor.

White Lily Lemon Pound Cake Ingredients

For the Cake:

• 1½ cups White Lily All-Purpose Flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (from 1 large lemon)
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup sour cream (adds richness and moisture)

For the Lemon Glaze (optional but recommended):

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (for added brightness)

Step-by-Step Instructions to Prepare White Lily Lemon Pound Cake

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease a standard loaf pan or bundt pan with butter and lightly dust with flour. This prevents sticking and helps the cake release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together White Lily flour, baking powder, and salt. Set this aside—it helps ensure the dry ingredients are evenly distributed when added to the wet mix.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to beat the softened butter and sugar together for 3–5 minutes, until light and fluffy. This step is essential for building the cake’s airy structure.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract. These bring brightness and depth to the buttery base.

Step 5: Alternate Dry Ingredients and Sour Cream

On low speed, add the flour mixture in three parts, alternating with the sour cream. Start and end with flour. Mix until just combined—avoid overmixing to maintain tenderness.

Step 6: Pour and Bake

Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove ait nd cool completely on a wire rack.

Step 7: Prepare and Apply the Glaze

Whisk together powdered sugar and lemon juice in a small bowl to form a smooth glaze. Adjust the thickness with more juice or sugar as needed. Drizzle over the cooled cake and sprinkle with lemon zest for extra appeal.

Other Recipes

• White Lily Mexican Cornbread
• Baked Penne with Ricotta and Mozzarella
• Copycat Outback Ranch Dressing for Cheese Fries

What to Serve with White Lily Lemon Pound Cake

• Fresh berries and whipped cream – A perfect pairing that adds color and freshness.
• Hot tea or iced coffee complements the lemon flavor and balances the richness.
• Lemon curd or berry jam adds a flavorful spread for guests who like something extra.
• Vanilla ice cream – A cool and creamy contrast to the warm citrus notes.
• Light dusting of powdered sugar – Simple and elegant if skipping the glaze.

Expert Tips for Mastering White Lily Lemon Pound Cake

• Use room temperature ingredients – Ensures better mixing and a smoother batter.
• Don’t overmix once flour is added – Keeps the cake soft instead of tough.
• Test early for doneness – Ovens vary, so check at around 55 minutes with a toothpick.
• Cool completely before glazing – A Warm cake will melt the glaze and change its texture.
• Wrap well for storage – This cake stays moist for several days if stored correctly.

Variations of White Lily Lemon Pound Cake

• Add blueberries – Fold in ¾ cup of fresh or frozen blueberries for a fruity touch.
• Make it orange or lime – Swap lemon juice and zest for other citrus flavors.
• Create a layered loaf – Add a swirl of lemon curd in the center before baking.
• Top with candied lemon slices for a bakery-style presentation and texture contrast.
• Use a bundt pan – For a more dramatic shape that works well for celebrations.

How to Store Leftover White Lily Lemon Pound Cake?

Wrap the cooled cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze slices individually and wrap them well.

How to Reheat White Lily Lemon Pound Cake Leftovers?

• Room temperature – Let a slice sit out for 15–20 minutes if stored in the fridge.
• Microwave method – Warm for 10–15 seconds for a softer bite and fresh-from-the-oven feel.
• Toaster oven – Reheat at 300°F for 5–7 minutes if you prefer a lightly crisped edge.

Nutritional Value (per serving)

• Calories: 380
• Carbohydrates: 42g
• Protein: 5g
• Fat: 21g
• Fiber: 1g
• Sugar: 28g
• Sodium: 160mg
• Calcium: 60mg

FAQ

What makes White Lily flour ideal for lemon pound cake recipes?

White Lily flour is milled from soft winter wheat, which has a lower protein content compared to standard all-purpose flour. This results in a finer, lighter texture, making it perfect for tender cakes like lemon pound cake that need a soft, delicate crumb.

Can I use bottled lemon juice instead of fresh lemon juice for the pound cake?

While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter and more natural citrus flavor. For the best taste and aroma, it’s recommended to use fresh lemon juice along with zest to enhance the overall lemony profile of the cake.

How do I keep my lemon pound cake moist after baking?

To keep your lemon pound cake moist, avoid overbaking and be sure to store it properly. Let it cool completely, then wrap it tightly in plastic wrap or store in an airtight container. Adding a lemon glaze also helps lock in moisture and adds extra flavor.

Can I freeze White Lily lemon pound cake for later?

Yes, lemon pound cake freezes very well. Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by foil. Freeze for up to 2–3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Final Words

White Lily Lemon Pound Cake is a perfect mix of richness and bright citrus flavor, made even better with the tender texture that White Lily flour provides. Whether you’re baking it for a weekend treat or a special gathering, this cake brings a touch of sunshine to every slice.

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