Classic Lemon Pound Cake (Printable)

Dense butter loaf with fresh lemon flavor and tangy glaze, ideal for teatime or dessert.

# What You'll Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time to the creamed mixture, beating well after each addition.
04 - In a small bowl, mix whole milk, fresh lemon juice, and lemon zest.
05 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
06 - With mixer on low speed, add the flour mixture in three parts alternated with the milk-lemon mixture, beginning and ending with the flour. Mix until just combined.
07 - Pour batter into prepared pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
10 - Whisk powdered sugar and fresh lemon juice until smooth and pourable. Drizzle over cooled cake and let set before serving.

# Expert Advice:

01 -
  • It's foolproof and forgiving, making it perfect for both beginners and confident bakers.
  • The flavor is bold enough to stand alone but elegant enough for company.
  • It stays moist for days, so you can actually enjoy it without rushing.
02 -
  • Room temperature ingredients are non-negotiable—they blend smoothly and create a uniform crumb instead of lumpy streaks.
  • Overmixing is the silent killer; once you see no streaks of flour, stop the mixer immediately.
  • The glaze needs to be the right consistency—thick enough to coat but thin enough to pour, like heavy cream.
03 -
  • For deeper lemon flavor, add 1/2 teaspoon lemon extract to the batter right before pouring—it amplifies without overpowering.
  • If your glaze seems too thick, warm it slightly over gentle heat and add lemon juice a teaspoon at a time until it reaches that perfect pourable consistency.
Go back