Luscious Lemon Pound Cake
Brighten up your dessert table with this Luscious Lemon Pound Cake, a zesty and buttery delight that balances richness with a refreshing citrus kick. Made with an irresistibly soft and moist crumb, thanks to the perfect blend of creamy butter, whole milk, and fresh lemon juice, this cake is infused with vibrant lemon zest for a burst of flavor in every bite. A tangy lemon glaze drizzled over the top adds a stunning finishing touch, making it as visually appealing as it is delicious. Whether you're serving it as a crowd-pleasing dessert or enjoying a slice with your afternoon tea, this easy-to-make lemon pound cake is sure to become your go-to recipe. Perfect for lemon lovers, it delivers bright, bold flavor and a timeless classic appeal.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 2 tablespoons lemon zest
- 0.25 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and lightly dust with flour, tapping out the excess.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Fold in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing 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. If the top is browning too quickly, tent it with aluminum foil in the last 15 minutes of baking.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth and drizzle-able.
Once the cake is completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.
Let the glaze set for about 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 814.8 g | 296% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 528.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 404 mg | 31% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1044 mg | 22% | |
*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.
