Ultimate Lemon Pound Cake
Brighten your day with the zesty delight of the Ultimate Lemon Pound Cake! This ultra-moist, tender loaf is infused with freshly squeezed lemon juice and aromatic lemon zest, delivering bold citrus flavor in every bite. Perfectly balanced with a buttery richness and a hint of vanilla, the cake is topped with an irresistible lemon glaze that adds a sweet, tangy finish. Its velvety texture comes from the careful combination of ingredients, while a golden crust forms during the bake, creating a beautiful presentation. Simple to prepare in just 20 minutes of prep time and baked to perfection in under an hour, this easy yet show-stopping dessert is ideal for brunches, tea parties, or a refreshing afternoon treat. Serve it alongside coffee or tea, and watch it become the centerpiece of any gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs, large
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons kosher salt
- 0.75 cup whole milk
- 0.25 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. Line it with parchment paper for easy removal.
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 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In another small bowl or measuring cup, combine the milk, lemon juice, lemon zest, and vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, tent the cake with aluminum foil halfway through baking.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer the cake to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. Adjust the consistency with more lemon juice if needed.
Once the cake is fully cooled, drizzle the glaze evenly over the top. Let it set for a few minutes before slicing.
Serve and enjoy your Ultimate Lemon Pound Cake with a hot cup of tea or coffee!
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 823.8 g | 300% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 534.8 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 449 mg | 35% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1117 mg | 24% | |
*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.
