Double Lemon Pound Cake
Brighten your dessert menu with this irresistibly tangy and moist Double Lemon Pound Cake! Bursting with fresh citrus flavor, this recipe combines zesty lemon zest and freshly squeezed lemon juice in both the batter and the luscious glaze, creating a vibrant treat that’s perfect for lemon lovers. Made with creamy unsalted butter and a hint of whole milk, the cake achieves a tender, buttery texture that melts in your mouth. The simple lemon glaze drapes each slice with an extra layer of sweetness and tartness, striking the perfect balance. Ideal for a brunch centerpiece, an afternoon tea treat, or as a zesty dessert to end your day on a high note, this easy-to-make cake pairs beautifully with fresh berries or a dollop of whipped cream. Ready in just over an hour and serving up to 10, this citrusy delight guarantees to impress at any gathering!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 300 grams Granulated sugar
- 4 units Large eggs
- 2 tablespoons Lemon zest
- 60 milliliters Freshly squeezed lemon juice
- 280 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 120 grams Confectioners' sugar (for glaze)
- 30 milliliters Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan, then lightly dust it with flour and set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and freshly squeezed lemon juice until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the glaze, combine the confectioners' sugar and freshly squeezed lemon juice in a small bowl. Whisk until smooth.
Once the cake has cooled, drizzle the glaze evenly over the top of the cake, letting it drip down the sides.
Slice and serve the Double Lemon Pound Cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 653.9 g | 238% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 425.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 388 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
