Here’s a bright and buttery Lemon Pound Cake — tender, rich, and bursting with lemon flavor. Perfect for tea time or dessert!
🍋 Classic Lemon Pound Cake
Ingredients
For the cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk, room temperature
- 2 tbsp lemon zest (from 2 lemons)
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
For the glaze (optional)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
⭐ Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Cream butter and sugar
- Beat butter and sugar for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each.
3. Mix dry ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine wet and dry
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour.
- Stir in lemon zest, lemon juice, and vanilla extract.
5. Bake
- Pour batter into prepared loaf pan.
- Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan 10–15 minutes, then transfer to a wire rack.
6. Glaze (optional)
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake for extra lemony sweetness.
⭐ Tips
- Use fresh lemon juice and zest for the best flavor.
- Room temperature ingredients make a smoother, fluffier cake.
- For a brighter flavor, brush the baked cake with a little lemon syrup (lemon juice + sugar) before glazing.
I can also give you a moist, 7UP-style lemon pound cake or a lemon cream cheese swirl pound cake if you want it extra decadent.
Do you want the swirl version?
