Recipe

Savory Lemon Pound Cake

Bright lemon, silky crumb, and a whisper of herbs and black pepper, all tucked into a cozy loaf with crisp edges and a tangy lemon glaze.

By Matt Campbell

•

4.8

A sliced savory lemon pound cake loaf on a wooden cutting board with a glossy lemon glaze and visible flecks of herbs

Jump to Recipe

Lemon pound cake usually shows up wearing a sugar coat and acting like dessert. This one still brings the buttery, tender crumb and that sunny citrus hit, but it leans sweet-savory in the best way. Think: lemon zest, olive oil, thyme, a little black pepper, and just enough salty cheese to make you go back for “one more sliver” until you are suddenly holding the end piece.

The vibe is silky and smooth inside with crisp edges outside, plus a quick lemon glaze that stays tangy, not cloying. Serve it with soup, slice it for brunch, or treat it like an upgraded dinner roll that happens to be cake-shaped. Also, tasting the batter is tempting, but raw eggs and flour are not here for your best life, so save that enthusiasm for the first warm slice.

A close-up photo of a mixing bowl with lemon zest and softened butter being creamed together with a hand mixer

Why It Works

Silky, fine crumb: A classic pound cake mixing method plus room temperature ingredients keeps the texture smooth, not bready.
Bright but balanced: Lots of lemon zest for aroma, a touch of juice for pop, and dairy to keep it mellow.
Savory depth: Parmesan, thyme, and black pepper give it that “wait, what is that?” flavor in a good way.
Crisp edges: A properly heated oven and a well-buttered pan give you the golden perimeter everyone fights over.

Pairs Well With

Storage Tips

How to Store It

Room temperature: Wrap the cooled loaf tightly in plastic wrap or keep in an airtight container for up to 3 days. If your kitchen runs warm, refrigerate on day 2.
Refrigerator: Store tightly wrapped up to 6 days. Let slices come to room temp or warm gently for the best texture.
Freezer: Freeze the whole loaf or individual slices (wrapped in plastic, then foil) up to 2 months. Thaw overnight in the fridge or 1 to 2 hours at room temp.
Glaze tip: If you want the prettiest finish, glaze the day you plan to serve. If already glazed, it still stores fine, it just gets a little more matte.

Common Questions

Is this actually savory or still kind of sweet?

It is sweet-savory. Think more like a cornbread vibe than a dessert loaf: there is enough sugar to keep the crumb tender and make the lemon pop, but the cheese, herbs, and black pepper pull it firmly toward brunch and soup season. If you want it less sweet, you can drop the sugar to 2/3 cup (135g) without wrecking the texture.

Can I skip the cheese?

You can, but you will lose some of the savory backbone. If you need a swap, try finely grated pecorino, aged cheddar, or nutritional yeast (start with 2 tablespoons and taste the baked result before adding more next time).

What herbs work best?

Thyme is the most reliable. Rosemary is great too, but use less because it can take over. Chives or finely chopped dill also work if you want a fresher vibe.

Why did my pound cake crack on top?

That is normal and honestly desirable. Pound cakes often crack because the exterior sets before the interior finishes rising. The crack usually means you are getting those crisp edges.

How do I know it is done without drying it out?

Start checking at 60 minutes. A toothpick should come out with a few moist crumbs, not wet batter. If you have an instant-read thermometer, aim for about 200°F to 210°F in the center.

Can I make muffins instead of a loaf?

Yes. This usually makes 12 to 14 muffins depending on cup size. Fill a lined 12-cup muffin pan about 3/4 full and bake at 350°F for about 18 to 22 minutes. If you have extra batter, bake a second mini batch. Glaze after cooling.

Can I use a different pan size?

8.5x4.5-inch loaf: It will be taller and may take a bit longer. Start checking at 65 minutes and plan on 70 to 85 minutes total. Bundt: Use a 10-cup Bundt pan and bake at 350°F for 45 to 60 minutes, checking early since every pan runs its own little agenda.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowls
Hand mixer or stand mixer
Microplane or fine grater (for zest)
Citrus juicer (optional, but nice)
Rubber spatula
Measuring cups and spoons
Wire cooling rack
Instant-read thermometer (optional, but helpful)

I started making savory-sweet baked things when I realized my favorite part of a bakery case was never the frosting. It was the buttery stuff, the citrus stuff, the slightly salty stuff that tastes like it belongs next to coffee and a bowl of soup. This loaf came out of one of those “I wonder if…” moments: what if lemon pound cake showed up to dinner instead of dessert?

The first version was fine, but the second I added parmesan and a little black pepper, it clicked. Suddenly it tasted like something you could slice thick, toast lightly, and smear with butter while pretending you are being casual about it. You will not be casual about it.

Savory Lemon Pound Cake

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 60 to 75 minutes

Total Time 1 hour 40 minutes

Servings 10 slices

Ingredients

For the Savory Lemon Pound Cake

2 cups all-purpose flour (240g)
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
3/4 cup unsalted butter, room temperature (170g)
3/4 cup granulated sugar (150g)
3 large eggs, room temperature
2 tablespoons lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice
1/2 cup whole milk or buttermilk, room temperature (120g)
1/4 cup extra-virgin olive oil (55g)
3/4 cup finely grated Parmesan cheese (about 60 to 75g, use the fine, fluffy kind)

For the Tangy Lemon Glaze

1 cup powdered sugar (120g)
1 1/2 to 2 1/2 tablespoons fresh lemon juice (add gradually)
Pinch of salt
Optional: 1/2 teaspoon thyme leaves or extra lemon zest for the top

A real photo of a loaf pan filled with lemon pound cake batter, the surface smoothed with a spatula

Instructions

Make the Cake

Prep your pan and oven. Heat oven to 350°F. Butter a 9x5-inch loaf pan and line with parchment so you have overhang for lifting. Butter the parchment too.
Mix the dry ingredients. In a bowl, whisk together flour, baking powder, salt, pepper, and thyme.
Mix the wet ingredients. In a measuring cup or small bowl, whisk milk (or buttermilk), olive oil, and lemon juice. Set aside. This keeps the batter smooth and helps prevent curdling.
Cream butter and sugar. In a large bowl, beat butter and sugar on medium speed until very light and fluffy, about 3 to 4 minutes. Scrape the bowl once or twice. This is where the silky crumb starts.
Add eggs and zest. Beat in eggs one at a time, mixing well after each. Add lemon zest and mix just until fragrant.
Alternate dry and wet. With mixer on low, add 1/3 of the dry ingredients. Add 1/2 of the wet mixture. Add another 1/3 dry, then the remaining wet, then the remaining dry. Mix just until you barely stop seeing dry flour, then finish folding with a spatula so you do not overwork it.
Fold in the cheese. Fold in Parmesan with a spatula. Do not overmix. The batter should look thick, glossy, and spoonable.
Bake. Scrape batter into pan and smooth the top. Bake 60 to 75 minutes, tenting loosely with foil if the top is getting too dark after about 50 minutes. If your oven browns unevenly, rotate the pan around the 45 to 50 minute mark. The loaf is done when a toothpick comes out with moist crumbs (or the center reads about 200°F to 210°F).
Cool. Cool in the pan 15 minutes, then lift out and cool completely on a rack before glazing.

Make the Glaze

Whisk. Whisk powdered sugar, 1 1/2 tablespoons lemon juice, and a pinch of salt. Add more lemon juice a few drops at a time until it is thick but pourable.
Glaze and set. Drizzle over the cooled loaf. Let it set 15 to 20 minutes before slicing. Optional: top with thyme leaves or extra zest.

Serving move: Slice thick and serve with soft butter, whipped ricotta, or goat cheese. If you toast a slice in a dry skillet until the edges crisp, you are officially living.

A real photo of a slice of savory lemon pound cake on a plate with a small dollop of butter melting on top

Nutrition information is estimated.

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