Easy Lemon Pound Cake
Bright, zesty, and utterly irresistible, this Easy Lemon Pound Cake is a citrus lover's dream! Bursting with fresh lemon flavor from a delightful combination of lemon zest and juice, this moist and buttery cake is perfectly balanced with a tangy-sweet glaze drizzled on top. Ideal for beginners and seasoned bakers alike, this recipe requires just 20 minutes of prep time and uses simple pantry staples like flour, sugar, and butter to create a dessert that's both elegant and comforting. Whether you’re serving it as a teatime treat, a brunch centerpiece, or a light dessert, this lemon pound cake is guaranteed to impress with its soft texture, vibrant flavor, and golden glaze finish. Indulge in a slice of sunshine with every bite of this easy-to-make classic!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.25 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easy removal.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon zest and lemon juice until well combined.
In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake the cake 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.
Prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake has cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Enjoy your Easy Lemon Pound Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 813.9 g | 296% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 527.2 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 372 mg | 29% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1002 mg | 21% | |
*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.
