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Lemon Pound Cake

Lemon Pound Cake Recipe

Lemon Pound Cake is a rich, buttery dessert infused with fresh lemon juice and zest, giving it a bright and refreshing citrus flavor. This moist and tender cake is made with simple ingredients like butter, sugar, eggs, flour, and milk, then topped with a tangy lemon glaze for an extra burst of flavor.
Perfect for any occasion, this cake can be served as a breakfast treat, afternoon snack, or elegant dessert. With its easy-to-follow steps and helpful baking tips, this homemade Lemon Pound Cake is a delightful and comforting treat that pairs perfectly with tea, coffee, or fresh berries.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, British, French
Servings 12 People
Calories 350 kcal

Equipment

  • Mixing Bowls – For combining wet and dry ingredients separately.
  • Electric Mixer (Hand or Stand Mixer) – To cream butter and sugar for a light, fluffy texture.
  • Measuring Cups and Spoons – For accurate measurement of ingredients.
  • Microplane/Zester – To finely zest the lemon for maximum citrus flavor.
  • Juicer or Citrus Press – For extracting fresh lemon juice.
  • Whisk – To blend dry ingredients evenly.
  • Spatula – For scraping down the mixing bowl and spreading the batter.
  • 9x5-inch Loaf Pan or Bundt Pan – For baking the cake.
  • Non-Stick Cooking Spray or Butter and Flour – To grease the pan and prevent sticking.
  • Toothpick or Cake Tester – To check for doneness.
  • Cooling Rack – To let the cake cool evenly after baking.
  • Small Bowl and Spoon – For mixing and drizzling the lemon glaze.

Ingredients
  

For the Cake:

  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon teaspoon salt
  • ½ cup (120ml) whole milk, at room temperature
  • ¼ cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice (adjust for desired consistency)
  • ½ teaspoon lemon zest (optional, for extra flavor)

Instructions
 

  • Prepare the Ingredients
    Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper. In a bowl, whisk together the flour, baking powder, and salt; set aside. In another bowl, mix the milk, lemon juice, and vanilla extract; set aside.
  • Cream the Butter and Sugar
    Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for extra citrus flavor.
  • Combine Wet and Dry Ingredients
    Gradually add the flour mixture to the butter mixture, alternating with the milk-lemon mixture. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing to keep the cake light and tender.
  • Bake the Cake
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Make the Lemon Glaze & Serve
    In a small bowl, whisk together powdered sugar and lemon juice until smooth. Once the cake is fully cooled, drizzle the glaze over the top. Let it set before slicing. Enjoy your homemade Lemon Pound Cake with tea, coffee, or fresh berries!

Notes

  1. Use Fresh Lemons – Freshly squeezed lemon juice and zest provide the best flavor; bottled juice is not recommended.
  2. Room Temperature Ingredients – Butter, eggs, and milk should be at room temperature to ensure a smooth, well-mixed batter.
  3. Avoid Overmixing – Overmixing the batter can result in a dense, tough cake instead of a light, tender texture.
  4. Check for Doneness Properly – Use a toothpick or cake tester; if it comes out clean or with a few crumbs, the cake is ready.
  5. Let It Cool Completely Before Glazing – A warm cake will cause the glaze to melt and become runny.
  6. Storage – Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  7. Freezing Option – Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
  8. Glaze Adjustments – Add more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze, depending on your preference.
By following these notes, you’ll achieve a moist, flavorful, and perfectly textured Lemon Pound Cake every time!
Keyword Lemon Pound Cake Recipe