Here’s a classic, moist, and zesty Lemon Pound Cake recipe with a bright citrus flavor and tender crumb 🍋
🍰 Ingredients (serves 8–10)
For the cake:
- 1 cup (225 g) unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the glaze (optional but recommended):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
🔪 Instructions
- Preheat oven:
- Set to 350°F (175°C).
- Grease and line a loaf pan.
- Cream butter & sugar:
- Beat until light and fluffy (about 3–4 minutes).
- Add eggs:
- Add one at a time, mixing well after each.
- Mix dry ingredients:
- In another bowl, whisk flour, baking powder, and salt.
- Combine:
- Add dry ingredients gradually to the batter.
- Mix in milk, lemon juice, zest, and vanilla until smooth.
- Bake:
- Pour into pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool:
- Let cool in pan for 10–15 minutes, then transfer to a rack.
- Add glaze:
- Mix powdered sugar and lemon juice.
- Drizzle over the cooled cake.
💡 Tips for Best Results
- Use fresh lemon juice and zest for the best flavor.
- Don’t overmix once flour is added—keeps the cake soft.
- For extra lemon flavor, poke small holes in the cake and drizzle a little lemon syrup before glazing.
✨ Optional Variations
- Add poppy seeds for a lemon poppy seed version
- Swap milk with yogurt for extra moisture
- Add a pinch of turmeric for a natural yellow color
If you want, I can give you a super moist bakery-style lemon pound cake with a secret syrup trick that makes it extra soft and flavorful.
