Lemon Pound Cake (Printable Version)

A dense, buttery loaf cake infused with fresh lemon zest and juice, finished with a sweet tangy glaze for the perfect dessert.

# What You Need:

→ Cake Components

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2-3 tablespoons fresh lemon juice

# How to Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition.
04 - Whisk together milk, lemon juice, and lemon zest in a small bowl.
05 - Sift together flour, baking powder, and salt in a separate bowl.
06 - With mixer on low speed, add flour mixture in three portions alternating with milk mixture, beginning and ending with flour. Mix until just combined—avoid overmixing.
07 - Transfer batter to prepared pan, smooth surface, and bake for 50-55 minutes until toothpick inserted in center emerges clean.
08 - Let cake rest in pan for 10 minutes, then remove to wire rack to cool fully.
09 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled cake and allow to set before serving.

# Expert Tips:

01 -
  • Incredibly Moist & Buttery: A classic pound cake texture that melts in your mouth, thanks to the generous amount of butter.
  • Packed with Lemon Flavor: Uses both fresh lemon juice and zest for a bright, authentic citrus taste that shines through in every bite.
  • Simple to Make: With straightforward instructions and common ingredients, it's an easy recipe perfect for bakers of all levels.
  • Perfectly Sweet & Tangy: The sweet, rich cake is beautifully balanced by a zesty lemon glaze that adds the perfect finishing touch.
02 -
  • Room Temperature Ingredients: For a smooth, well-emulsified batter, ensure your butter, eggs, and milk are at room temperature before you begin.
  • Don't Overmix: After adding the flour, mix only until it's just combined. Overmixing can overdevelop the gluten and lead to a tough cake.
  • Cool Completely: Allow the cake to cool completely on a wire rack before adding the glaze. This prevents the glaze from simply melting and soaking into the cake instead of setting on top.
  • Check for Doneness: Ovens can vary. Start checking the cake around the 50-minute mark. A clean toothpick inserted into the center is the best indicator that it's done baking.
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