Few desserts strike the balance between richness and freshness quite like Lemon Pound Cake. With its buttery crumb, tender texture, and bright citrus flavor, this cake is a timeless treat that works beautifully as a dessert, tea-time snack, or even breakfast indulgence. Glazed with a tangy lemon icing, it’s the perfect combination of sweet and zesty, making it a year-round favorite for citrus lovers.
Ingredients:
For the Cake:
1 cup (2 sticks / 226 g) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk (or buttermilk for extra richness)
1/4 cup fresh lemon juice
2 tablespoons lemon zest (about 2–3 lemons)
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Optional: extra lemon zest for garnish
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a standard 10-inch bundt pan or two loaf pans, making sure all crevices are well-coated to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. This step ensures the cake has a tender crumb.
Step 3: Add Eggs
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Wet and Dry
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour.
Mix on low speed until just combined—don’t overmix.
Step 6: Flavor with Lemon and Vanilla
Stir in the lemon juice, zest, and vanilla extract until well blended.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes (bundt pan) or 45–55 minutes (loaf pans), until a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 10–15 minutes before inverting onto a wire rack.
Once completely cool, whisk powdered sugar with lemon juice to make a glaze.
Drizzle over the cake and sprinkle with extra lemon zest if desired.
Tips for Success
Room Temperature Ingredients: Butter, eggs, and milk at room temperature help the batter come together smoothly.
Don’t Overmix: Overworking the batter can make the cake dense. Mix just until combined.
Lemon Zest is Key: Zest carries more concentrated lemon oils than juice, so don’t skip it if you want that bright citrus punch.
Glaze Options: For a lighter glaze, add more lemon juice. For a thicker drizzle, use less juice.
Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully.
Why You’ll Love This Lemon Pound Cake
This Lemon Pound Cake is everything a citrus dessert should be—moist, buttery, and infused with lemon flavor in every bite. The tangy glaze adds just the right amount of sweetness and brightness, making each slice irresistible. Whether you’re serving it at a brunch, gifting it during the holidays, or enjoying a simple afternoon pick-me-up, it’s a cake that never goes out of style.