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Lemon Pound Cake

Lemon Pound Cake

This Lemon Pound Cake is buttery, moist, and full of fresh lemon flavor. A golden crust surrounds a tender crumb infused with citrus zest and finished with a tangy lemon glaze. Perfect for spring gatherings, afternoon tea, or as a sweet weekend treat. This is the best pound cake recipe for anyone who loves homemade desserts with bright, refreshing flavor.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • For the Cake:
  • 1 cup 230 g unsalted butter, softened
  • 1 ½ cups 300 g granulated sugar
  • 4 large eggs room temperature
  • 2 cups 250 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup 60 ml milk or buttermilk
  • 2 tablespoons lemon zest about 2 lemons
  • ¼ cup 60 ml fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice

Method
 

  1. Preheat the oven:
  2. Preheat to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
  3. Cream butter and sugar:
  4. In a large mixing bowl, beat butter and sugar together with a hand or stand mixer until light and fluffy, about 3–4 minutes.
  5. Add eggs:
  6. Add eggs one at a time, beating well after each addition.
  7. Combine dry ingredients:
  8. In a separate bowl, whisk together flour, baking powder, and salt.
  9. Mix everything:
  10. Gradually add dry ingredients to the butter mixture, alternating with milk. Stir in lemon zest, lemon juice, and vanilla extract. Mix until just combined — do not overmix.
  11. Bake:
  12. Pour the batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
  13. Cool and glaze:
  14. Let the cake cool for 10 minutes, then drizzle with lemon glaze. Allow the glaze to set before slicing.

Notes

  • Use room temperature ingredients for the best texture.
  • Add a little more zest for extra tanginess.
  • For extra moisture, brush the warm cake with a lemon syrup before glazing.
  • Store leftovers in an airtight container for up to 4 days.
  • Freeze slices individually for a quick dessert anytime.