Cinnamon-Lemon Pound Cake Recipe

Name: Cinnamon-Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sliced almonds; 2 sticks (8 ounces) plus 1 tablespoon unsalted butter, softened; 2 cups granulated sugar; 3 tablespoons finely grated lemon zest (from 3 to 4 large lemons); 1 tablespoon fresh lemon juice; 1/2 teaspoon cinnamon; 5 large eggs, at room temperature; 3 cups cake flour; 2 teaspoons baking powder; 3/4 cup milk

Servings: persons

1
Preheat the oven to 325.
2
Generously butter a 9-by-2 1/2-inch springform pan.
3
Press the almonds evenly over the base and sides of the pan.
4
In a large bowl, combine the butter, sugar, lemon zest, lemon juice and cinnamon and beat until light and fluffy, about 3 minutes.
5
Beat in the eggs one at a time.
6
Sift together the cake flour and baking powder.
7
Stir one-third of the milk into the batter, then add one-third of the flour.
8
Repeat twice more, stirring just until the ingredients are incorporated and the batter is smooth; do not overmix.
9
Scrape the batter into the prepared pan and bake for about 1 hour and 25 minutes, or until the cake is well browned and a tester inserted in the center comes out clean.
10
Let cool on a rack for 20 minutes before unmolding.
11
Serve the cake upside down to show the almond crust.

1438

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup sliced almonds, 2 sticks (8 ounces) plus 1 tablespoon unsalted butter, softened, 2 cups granulated sugar, 3 tablespoons finely grated lemon zest (from 3 to 4 large lemons), and more.

Yes, Cinnamon-Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon-Lemon Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions