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Lemon Pound Cake

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Lemon Pound Cake is a moist, buttery classic infused with fresh lemon juice and zest, then topped with a simple lemon glaze. Perfect for brunch, dessert, or tea time, it’s rich, vibrant, and easy to make.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tbsp lemon juice (fresh)
  • 1 tbsp lemon zest
  • 1/2 tsp vanilla extract (optional)
  • 1/2 cup milk or sour cream
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon juice, lemon zest, and vanilla extract (if using).
  6. Gradually add dry ingredients, alternating with milk or sour cream, starting and ending with dry ingredients. Mix until just combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar and lemon juice together to form glaze, then drizzle over cooled cake.

Notes

  • Use fresh lemon juice and zest for the brightest flavor.
  • Don’t overmix the batter to keep the cake tender.
  • Greek yogurt can be used instead of sour cream or milk.
  • For extra lemon flavor, add a small amount of lemon extract.

Nutrition

Find it online: https://thefamilycooking.com/lemon-pound-cake/