Lemon Pound Cake

Brighten your day with this classic Lemon Pound Cake. It's a timeless treat, boasting a dense, buttery crumb infused with vibrant, fresh lemon. Topped with a simple yet tangy lemon glaze, each slice is a perfect balance of sweet and citrusy delight. Whether served alongside a cup of tea or as a standalone dessert, this cake is sure to become a favorite.

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The beauty of this recipe lies in its simplicity and reliance on quality ingredients. The process of creaming butter and sugar, followed by the gradual incorporation of eggs and dry ingredients, creates the signature dense yet tender crumb that makes pound cake so beloved.

Ingredients

• For the Cake
• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup (60 ml) whole milk
• 1/4 cup (60 ml) fresh lemon juice
• 2 tablespoons finely grated lemon zest (about 2 lemons)
• 2 1/2 cups (315 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• For the Lemon Glaze
• 1 cup (120 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice

Instructions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan, or line with parchment paper.

Step 2

In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.

Step 3

Add eggs one at a time, beating well after each addition.

Step 4

In a small bowl, combine the milk, lemon juice, and lemon zest.

Step 5

In another bowl, whisk together the flour, baking powder, and salt.

Step 6

With the mixer on low, add the flour mixture to the wet ingredients in three additions, alternating with the milk-lemon mixture, beginning and ending with flour. Mix until just combined—do not overmix.

Step 7

Pour the batter into the prepared loaf pan and smooth the top.

Step 8

Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 10

For the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake. Allow glaze to set before slicing.

Zusatztipps für die Zubereitung

This cake keeps well, wrapped tightly, for up to 3 days at room temperature. Its flavor often deepens and improves by the second day.

Varianten und Anpassungen

For extra lemon flavor, you can add 1/2 teaspoon of lemon extract to the batter along with the other wet ingredients.

Serviervorschläge

Serve slices of this lemon pound cake with fresh berries or a dollop of whipped cream for an elegant and special touch.

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Enjoy the satisfying process of baking this delightful Lemon Pound Cake from scratch. The bright, zesty aroma that fills your kitchen is just a preview of the delicious, classic treat to come. Happy baking!

Recipe FAQs

→ How do I know when the cake is done baking?

Insert a wooden toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is finished baking. The edges should also be golden brown and slightly pulling away from the pan.

→ Can I make this cake ahead of time?

Yes, this cake keeps exceptionally well. Wrap tightly and store at room temperature for up to 3 days. The flavors actually develop more fully after a day. You can also freeze the unglazed cake for up to 3 months.

→ Why is my cake dense instead of fluffy?

Pound cakes are meant to be dense by design due to the high butter-to-flour ratio. However, overmixing the batter can make it tough. Mix only until ingredients are just combined to maintain the best texture.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice produces the brightest flavor, but bottled juice works in a pinch. However, for the zest, you must use fresh lemons since bottled products don't contain zest. The combination of fresh zest and juice creates the most authentic lemon taste.

→ Should I glaze the cake warm or completely cool?

Wait until the cake is completely cool before applying the glaze. If the cake is still warm, the glaze will melt and run off rather than set properly. Cooling also prevents the glaze from soaking in too deeply.

→ What can I serve with lemon pound cake?

Fresh berries like strawberries, raspberries, or blueberries complement the citrus flavors beautifully. A dollop of whipped cream or a scoop of vanilla ice cream also makes a lovely addition. For afternoon tea, serve plain with your favorite hot beverage.