Golden Lemon Pound Cake
Brighten your dessert table with this irresistible Golden Lemon Pound Cake, a moist and buttery classic with a zesty twist. Bursting with the vibrant flavors of freshly squeezed lemon juice and finely grated lemon zest, this luscious cake is perfectly balanced by its delicate sweetness and tender crumb. The rich, golden interior is crowned with a tangy lemon glaze that adds a shimmering finish and an extra layer of citrusy goodness. Made with pantry staples like all-purpose flour, butter, and vanilla, this easy-to-follow recipe comes together in just 20 minutes of prep time and bakes to perfection in under an hour. Ideal for brunches, tea-time treats, or celebratory occasions, this lemon pound cake serves up to 10 slices of pure sunshine.
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Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 300 grams granulated sugar
- 4 pieces eggs, large
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk
- 60 milliliters lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 120 grams powdered sugar
- 30 milliliters lemon juice (for the glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is pale and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition to fully incorporate.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a measuring cup, combine the milk, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.
Gently fold in the lemon zest using a spatula, ensuring even distribution throughout the batter.
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.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once the cake is fully cooled, prepare the glaze by whisking together the powdered sugar and 30 milliliters of lemon juice in a small bowl until smooth.
Drizzle the glaze evenly over the top of the pound cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before serving.
Slice and enjoy your Golden Lemon Pound Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 42.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 88 mg | 2% | |
*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.
