Lemon Pound Cake

Brighten your dessert table with this irresistibly moist and tender Lemon Pound Cake, a zesty twist on a classic favorite. Infused with the vibrant flavors of fresh lemon juice and lemon zest, this cake delivers a perfectly balanced sweetness and tanginess in every bite. Made with pantry staples like all-purpose flour, unsalted butter, and milk, it’s elevated by a luscious lemon glaze that drips decadently over the top. Perfect for brunch, tea time, or as a crowd-pleasing dessert, this easy-to-follow recipe requires just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether you're a seasoned baker or a novice in the kitchen, this Lemon Pound Cake is sure to impress with its simplicity and bold citrus flavor.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 pieces large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup whole milk
• 0.25 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

Step 2

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.

Step 3

Add the eggs one at a time, beating well after each addition.

Step 4

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 5

In a separate small bowl, combine the whole milk, fresh lemon juice, lemon zest, and vanilla extract.

Step 6

Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix just until blended after each addition. Do not overmix.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the lemon pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10

To make the glaze, whisk together powdered sugar and the 2 tablespoons of lemon juice in a small bowl until smooth.

Step 11

Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.

Step 12

Let the glaze set for a few minutes before slicing and serving the cake.

Nutrition Facts

Serving size	(1668.5g)

Amount per serving	% Daily Value*
Calories	5472.2

Total Fat 223.5g	0%
Saturated Fat 132.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1289.9mg	0%
Sodium 2044.5mg	0%
Total Carbohydrate 820.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 532.9g
Protein 71.6g	0%

Vitamin D 267.4IU	0%
Calcium 533.3mg	0%
Iron 21.0mg	0%
Potassium 1201.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 5.1%

Carbs: 58.8%