Moist and Zesty One Bowl Lemon Pound Cake (No Butter!)

This Moist and Zesty Lemon Pound Cake is bursting with citrus flavor and has a soft, tender crumb. Made with fresh lemon, this easy one-bowl recipe requires no butter and comes together in minutes. Perfect for breakfast, dessert, or an afternoon treat, this cake is a must-try for lemon lovers!

What Is Lemon Pound Cake?

Lemon pound cake is a classic baked good known for its rich flavor and dense yet soft texture. Traditionally made with butter, this version swaps in vegetable oil for an extra moist crumb. The addition of whole lemon, zest, and juice makes this cake irresistibly fragrant and delicious.

Why Everyone Will Love This Recipe

• Easy to Make – Requires just a few simple ingredients and one mixing bowl.
• Moist & Flavorful – Made with real lemon for a tangy and fresh taste.
• No Butter Needed – Uses vegetable oil for a light and airy texture.
• Perfect for Any Occasion – Great for brunch, tea time, or a sweet treat.

Pro Tips for the Best Lemon Pound Cake

• Use Fresh Lemon – Freshly grated zest and blended lemon provide the best flavor.
• Remove the White Pith – The pith can add bitterness, so try to remove as much as possible.
• Don’t Overmix the Batter – Overmixing can make the cake dense instead of light.
• Check for Doneness – Insert a toothpick in the center; if it comes out clean, it’s done!
• Cool Completely Before Slicing – This helps maintain the cake’s structure and enhances flavor.

Frequently Asked Questions

Can I Use Butter Instead of Vegetable Oil?

Yes, you can substitute melted butter for vegetable oil, but the texture may be slightly denser.

Can I Make This Cake Gluten-Free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free flour blend for best results.

How Do I Make This Cake Even More Lemony?

Add an extra teaspoon of lemon zest or a few drops of lemon extract for a stronger citrus flavor.

Can I Add a Glaze?

Absolutely! A simple lemon glaze made with powdered sugar and lemon juice adds a delicious finishing touch.

What’s The Best Way to Store Leftovers?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

How to Freeze

• Freezing Whole Cake: Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
• Freezing Slices: Wrap individual slices in plastic wrap and store in an airtight container. Thaw at room temperature before serving.

How to Store

To keep your lemon pound cake fresh:

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer storage, up to 5 days.
• Wrap slices individually in plastic wrap for grab-and-go convenience.

How to Make Moist Lemon Pound Cake

Grate the lemon zest and set aside. Blend the remaining lemon, removing as much white pith as possible. In a blender, combine the lemon, eggs, and vegetable oil. Blend until smooth. Add sugar, flour, and baking powder to the blender. Blend again until fully incorporated. Using a rubber spatula, gently mix in the lemon zest.

Grease a 23×10 cm (9×4 inch) loaf pan and pour in the batter. Preheat oven to 350°F (180°C) and bake for 45 minutes.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!