Classic Lemon Pound Cake (Printable)

Dense butter cake infused with fresh lemon zest and juice, topped with a tangy citrus glaze.

# What You'll Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2 to 3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time, beating well after each addition to ensure even incorporation.
04 - In a separate bowl, mix whole milk, fresh lemon juice, and lemon zest until evenly combined.
05 - Whisk together all-purpose flour, baking powder, and salt in another bowl to blend dry components.
06 - With the mixer on low speed, add the flour mixture in three additions, alternating with the milk-lemon mixture, starting and ending with flour. Mix until just combined to avoid overmixing.
07 - Pour batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle glaze evenly over the cooled cake and let set before serving.

# Expert Advice:

01 -
  • It's forgiving enough for a first attempt but impressive enough to share without apology.
  • The lemon flavor tastes bright and fresh, never artificial or overdone.
  • One cake feeds a small crowd, and it actually tastes better the next day.
02 -
  • Room temperature eggs make all the difference—they emulsify smoothly and create a more tender crumb.
  • The moment you see the batter come together is the moment to stop mixing; overmixing develops gluten and makes the cake tough.
  • Fresh lemon zest is not negotiable; it carries far more flavor than lemon extract and makes the cake taste alive.
03 -
  • If your kitchen is cold, warm your mixing bowl with hot water before beating the butter and sugar to help them cream faster and fuller.
  • Let the glaze cool slightly before drizzling so it sets evenly instead of running off the sides.
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