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moist lemon pound cake

Perfect Lemon Pound Cake Recipe Guide

A zesty and buttery pound cake bursting with fresh lemon flavor, topped with a tangy lemon glaze. This simple yet elegant dessert is perfect for tea time, celebrations, or whenever you’re craving a citrusy treat!

  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x

Ingredients

Scale
  • For the cake:
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs
  • 2 ¾ cups (345g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (120ml) whole milk
  • 2 tbsp (30ml) fresh lemon juice
  • Zest of 2 lemons
  • 1 tsp vanilla extract
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) fresh lemon juice

Instructions

  1. Preheat and Prepare:
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
  3. Cream Butter and Sugar:
  4. In a large bowl, cream together the softened butter and sugar with a hand mixer or stand mixer until light and fluffy, about 3 minutes.
  5. Add Eggs and Flavorings:
  6. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract, lemon juice, and lemon zest, and mix until combined.
  7. Combine Dry and Wet Ingredients:
  8. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  9. Bake the Cake:
  10. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  12. Make the Glaze:
  13. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
  14. Glaze and Serve:
  15. Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for 10-15 minutes before slicing and serving.

Notes

  • Use fresh lemons for the best flavor in both the cake and glaze.
  • To avoid overmixing, gently fold the dry and wet ingredients together just until combined.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Author: Mateo
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 285 kcal
  • Sugar: 25g
  • Sodium: 160mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Keywords: lemon pound cake, citrus dessert, tea time cake