Here’s a classic, moist Lemon Pound Cake with a bright lemon glaze 🍋
Lemon Pound Cake Recipe
Ingredients
Cake
1 cup (225 g) unsalted butter, softened
1 ¾ cups (350 g) granulated sugar
4 large eggs, room temperature
1 tbsp lemon zest (about 2 lemons)
¼ cup (60 ml) fresh lemon juice
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
½ tsp baking powder
½ tsp salt
¼ cup (60 ml) milk or sour cream (for extra moisture)
Lemon Glaze (optional but recommended)
1 cup (120 g) powdered sugar
2–3 tbsp fresh lemon juice
Instructions
Preheat oven to 325°F (165°C).
Grease and flour a 9×5-inch loaf pan.
Cream butter & sugar
Beat butter and sugar together until light and fluffy (3–4 minutes).
Add eggs
Beat in eggs one at a time, mixing well after each.
Flavor it
Mix in lemon zest, lemon juice, and vanilla extract.
Dry ingredients
In a bowl, whisk flour, baking powder, and salt.
Combine
Add dry ingredients to batter in two additions, alternating with milk/sour cream. Mix just until combined.
Bake
Pour batter into pan and smooth top.
Bake 65–75 minutes, or until a toothpick comes out clean.
Cool
Let cake cool in pan 15 minutes, then remove and cool completely.
Glaze
Whisk powdered sugar and lemon juice. Drizzle over cooled cake.
Tips for Best Results
Room-temperature ingredients = smoother batter
Don’t overmix after adding flour
For extra lemon flavor, brush the warm cake with 2 tbsp lemon juice + 1 tbsp sugar before glazing
If you want a lemon-blueberry, cream cheese, or bundt pan version, just tell me! 🍰
