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Lemon Pound Cake

Lemon Pound Cake

A moist, buttery Lemon Pound Cake bursting with fresh citrus flavor. This easy homemade lemon cake combines the richness of a Butter Pound Cake with a tangy lemon glaze for the ultimate bright dessert. Perfect for brunches, celebrations, or afternoon tea.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 cup 230 g unsalted butter, softened
  • 1½ cups 300 g granulated sugar
  • 4 large eggs room temperature
  • 2 cups 250 g all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup 120 ml milk or buttermilk
  • 2 tbsp lemon zest from about 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • For the Lemon Glaze:
  • 1 cup 120 g powdered sugar
  • 2 –3 tbsp fresh lemon juice
  • ½ tsp lemon zest optional, for extra flavor

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
  3. Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined — don’t overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes (loaf) or 45–55 minutes (bundt), until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. In a small bowl, whisk together powdered sugar and lemon juice to create the glaze. Drizzle over the cooled cake.

Notes

  • Use room temperature ingredients for the best texture.
  • Always use fresh lemon juice and zest for bright, authentic flavor.
  • For a richer cake, add 2 tbsp sour cream or Greek yogurt to the batter.
  • Glaze the cake while it’s still slightly warm for better absorption.
  • Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
  • You can also bake this recipe as mini loaves or muffins — just reduce baking time to 18–22 minutes.