Print

The Ultimate Lemon Pound Cake

Print Recipe

A light, moist, and flavorful Lemon Pound Cake that brings sunshine to every slice, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1/2 cup milk, room temperature
  • 1 tablespoon lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons freshly squeezed lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  2. In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Blend in the lemon zest and juice until just combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour. Mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth out the top.
  8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. Mix the powdered sugar with lemon juice until smooth and drizzle over the cooled cake.

Notes

Use fresh lemons for the best flavor. The cake can be stored at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/lemon-pound-cake/

Pinterest
Pinterest
fb-share-icon
Tiktok