Description
This classic Lemon Pound Cake is bursting with bright citrus flavor and boasts a buttery, moist texture. Finished with a sweet-tart lemon glaze, it’s the perfect dessert for spring gatherings, afternoon tea, or any time you need a refreshing treat.
Ingredients
Scale
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon juice and zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
- Stir in vanilla extract until fully incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: lemon pound cake, citrus dessert, lemon bundt cake, spring dessert, glazed lemon cake