Teresa's Lemon Pound Cake

Bright, zesty, and utterly indulgent, Teresa's Lemon Pound Cake is the ultimate crowd-pleaser for lemon dessert lovers. This moist and buttery cake is infused with freshly squeezed lemon juice and fragrant lemon zest, delivering a bold citrus flavor in every bite. With a tender crumb and a perfectly balanced glaze made from powdered sugar and lemon juice, this classic pound cake recipe is both simple and spectacular. Ideal for everything from casual brunches to elegant dessert tables, it’s baked to golden-brown perfection in just an hour. Effortless to prepare with pantry staples like flour, eggs, and butter, Teresa's Lemon Pound Cake strikes the perfect harmony between sweet and tangy. Serve it sliced with a cup of tea, or crown it with fresh berries and whipped cream for an irresistible treat.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard 10-inch bundt pan or loaf pan with butter or nonstick spray. Lightly dust with flour.

Step 2

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes, using a hand or stand mixer.

Step 3

Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 4

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

Step 5

In another small bowl, mix the milk, lemon juice, lemon zest, and vanilla extract.

Step 6

Gradually add the dry ingredients to the creamed butter mixture in thirds, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

Step 7

Pour the batter evenly into the prepared pan and smooth the surface with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the pan with foil during the last 15 minutes of baking.

Step 9

Once baked, allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.

Step 10

To make the glaze, whisk together the powdered sugar and lemon juice until smooth.

Step 11

Once the cake is fully cooled, drizzle the glaze over the top, letting it run attractively down the sides.

Step 12

Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1671.2g)

Amount per serving	% Daily Value*
Calories	5493.1

Total Fat 223.6g	0%
Saturated Fat 132.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1289.9mg	0%
Sodium 1158.4mg	0%
Total Carbohydrate 824.1g	0%
Dietary Fiber 11.3g	0%
Total Sugars 536.9g
Protein 71.7g	0%

Vitamin D 267.4IU	0%
Calcium 534.5mg	0%
Iron 21.1mg	0%
Potassium 1200.2mg	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: 58.9%