Lemon Pound Cake (Printable)

Classic dense butter cake with bright lemon flavor and sweet glaze topping.

# What You Need:

→ Cake Components

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 - 2-3 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Beat butter and sugar in large bowl until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition.
04 - Combine milk, lemon juice, and lemon zest in small bowl.
05 - Whisk together flour, baking powder, and salt in separate bowl.
06 - Add flour mixture to butter mixture in three additions, alternating with milk-lemon mixture, beginning and ending with flour. Mix until just combined.
07 - Pour batter into prepared pan, smooth top, and bake for 50-55 minutes until toothpick inserted in center comes out clean.
08 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled cake and let set before slicing.

# Expert Tips:

01 -
  • The crumb is impossibly tender while still holding that satisfying heft that makes pound cake feel like a real treat
  • Fresh lemon juice and zest create layers of bright flavor that cut through the butter richness perfectly
02 -
  • Overmixing once the flour is added will make the cake tough and dense, so stop the moment you no longer see dry streaks
  • The glaze must be poured onto a completely cool cake or it will melt right off instead of setting into that beautiful white drip
03 -
  • If your oven runs hot, check the cake at forty-five minutes and tent with foil if the top is browning too quickly
  • Room temperature ingredients combine more smoothly, so take everything out of the fridge at least thirty minutes before starting
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