Description
A perfectly moist lemon pound cake bursting with fresh lemon flavor and topped with a sweet glaze. This easy recipe uses simple ingredients and yields a tender, bright, and crowd-pleasing dessert.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (240g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Zest of 2 lemons
- ½ cup (120ml) fresh lemon juice
- ½ cup (120ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- For the Sweet Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon milk
- Optional: lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving an overhang for easy removal. Zest and juice lemons. Bring eggs and milk to room temperature.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, fresh lemon juice, and vanilla extract.
- In a separate bowl, whisk together sifted flour, baking powder, and salt.
- With mixer on low, add one-third of dry ingredients, then half the milk. Repeat once more, then add remaining dry ingredients. Mix until just combined and smooth; do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool cake in pan for 15 minutes, then lift out using parchment overhang and transfer to wire rack.
- Whisk powdered sugar, lemon juice, and milk until smooth to make glaze. Pour or drizzle glaze over warm cake and sprinkle with extra lemon zest if desired.
Notes
Use fresh lemon juice and zest for best flavor. Cream butter and sugar thoroughly to avoid dense cake. Bring eggs and milk to room temperature before mixing. Tent cake with foil if browning too fast. Glaze while cake is warm for best absorption. Store wrapped tightly at room temperature for 2 days or refrigerated up to 4 days. Freeze unglazed cake for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 5
Keywords: lemon pound cake, moist lemon cake, sweet glaze, lemon dessert, easy lemon cake, pound cake recipe, lemon glaze