Lemon Pound Cake
Brighten up your dessert table with this irresistible Lemon Pound Cake, a moist and fluffy treat bursting with citrusy goodness. Made with fresh lemon juice and zest, this cake delivers a perfect balance of tangy and sweet flavors, complemented by the buttery richness of the moist crumb. Its tender texture is achieved by alternating wet and dry ingredients, while the final touch—a glossy, sweet-tart lemon glaze—takes this classic dessert to the next level. With just 20 minutes of prep and simple pantry staples, this homemade pound cake is perfect for any occasion, from afternoon tea to festive gatherings. Serve it with a sprinkle of powdered sugar or a dollop of whipped cream for an extra-special touch! Perfect keywords for this recipe include "moist lemon pound cake," "easy dessert recipe," "homemade lemon cake," and "citrus cake with glaze."
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 pieces large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate small bowl, combine the whole milk, fresh lemon juice, lemon zest, and vanilla extract.
Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until blended 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 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the lemon pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar and the 2 tablespoons of lemon juice in a small bowl until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Let the glaze set for a few minutes before slicing and serving the cake.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 44.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 90 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.
