Lemon Pound Cake Recipe
This Lemon Pound Cake Recipe yields a tender, moist cake with a bright citrus dessert twist, crowned with a simple lemon glaze for easy baking that delights spring gatherings and cozy afternoons alike.
Ingredients
- 1¾ cups all-purpose flour all-purpose flour
- ½ tsp baking powder baking powder
- ¼ tsp kosher salt kosher salt
- ½ cup unsalted butter unsalted butter at room temperature
- 1 cup granulated sugar granulated sugar
- Zest of 2 large lemons lemon zest lemon zest
- 3 large eggs eggs at room temperature
- ¼ cup whole milk whole milk (sub out for Greek yogurt for tanginess)
- 2 Tbsp fresh lemon juice fresh lemon juice (more if you like it extra zesty)
- 1 tsp pure vanilla extract pure vanilla extract (I love Nielsen-Massey)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5" loaf pan. Line with parchment overhang for easy removal.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl or stand mixer, beat butter, sugar, and lemon zest until pale and fluffy.
- Beat in eggs one at a time, scraping down sides as needed.
- On low speed, add flour mixture, then milk, lemon juice, and vanilla; mix until just combined.
- Pour batter into pan and bake for 50–60 minutes. Cool, then drizzle with lemon glaze.
- Let the loaf cool, then drizzle with lemon glaze until set.
- Chill for clean cuts, slice, and serve. Enjoy the tangy, moist cake!
Notes
Tip: Let your eggs sit at room temperature in a bowl of warm water for better incorporation. Use a microplane grater for better zest, avoiding the bitter pith. This cake stays fresh for up to 3 days at room temp.
Nutrition
Calories: 250kcal
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