Classic Lemon Pound Cake

The smell of lemons being zested always pulls me back to my grandmother's kitchen in April, when she would bake three loaves at a time just because the neighbors had dropped off a bag of citrus from their tree. I tried recreating her recipe for years but kept ending up with dry, crumbly cakes until I finally understood that pound cake demands patience with the butter and respect for the lemons. Now whenever I see a pile of bright yellow lemons at the market, I grab twice as many as I need because this recipe has become my go-to for everything from Tuesday tea to birthday celebrations.

Last summer I made this cake for a friend who was going through a rough patch, and she told me later that she ate it standing at the counter in the middle of the night, letting the lemon glaze dissolve slowly on her tongue. There is something about a well made pound cake that feels like a solid, dependable hug in food form.

Ingredients

• Unsalted butter: Use truly softened butter, not just microwaved for 30 seconds, because the air you beat into it creates the tender crumb
• Granulated sugar: Cream this thoroughly with the butter until the mixture looks pale and fluffy
• Large eggs: Room temperature eggs incorporate better and prevent the batter from curdling
• Whole milk: The fat content here keeps the cake moist while providing structure
• Fresh lemon juice: Bottled juice cannot compare to the bright acidity of fresh squeezed lemons
• Lemon zest: Grate carefully to avoid the bitter white pith and get those fragrant oils
• All purpose flour: Measured by weight if possible for consistent results every time
• Baking powder: This gives just enough lift without making the cake too airy
• Salt: A small amount balances the sweetness and enhances the lemon flavor

Instructions

Prepare your oven and pan:

Preheat to 350°F and grease a 9x5 loaf pan thoroughly, getting into all the corners, then dust with flour or line with parchment paper for easy removal.

Cream the butter and sugar:

Beat them together for a full 3 to 4 minutes until the mixture looks pale and fluffy, scraping down the sides of the bowl to ensure everything is well incorporated.

Add the eggs:

Drop them in one at a time, beating for a full minute after each addition so each egg is fully incorporated before the next one joins the party.

Mix the wet ingredients:

Whisk together the milk, lemon juice, and lemon zest in a small bowl until combined.

Combine the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt so they are evenly distributed.

Combine everything:

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with the flour.

Bake the cake:

Pour the batter into your prepared pan and smooth the top with a spatula, then bake for 50 to 55 minutes.

Check for doneness:

A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Cool and glaze:

Let the cake rest in the pan for 10 minutes before turning it out onto a rack to cool completely, then whisk together powdered sugar and lemon juice for the glaze.

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This cake became a tradition at our annual summer block party after I brought it one year and three neighbors asked for the recipe before they even finished their first slices. Something about that bright, buttery flavor just makes people feel at home.

Getting The Perfect Texture

Room temperature ingredients are non negotiable for pound cake because cold butter or eggs will not emulsify properly. I have learned to set everything out on the counter before I even start measuring anything else.

Making It Ahead

This cake actually improves after a day wrapped tightly in plastic, as the moisture redistributes throughout the crumb. I often bake it the night before I plan to serve it.

Serving Suggestions

A slice of this pound cake needs nothing more than a cup of tea, but sometimes simple additions make it feel special. Fresh berries add brightness and a pop of color against the pale yellow cake.

• Toast leftover slices and top with butter for breakfast
• Serve with a dollop of whipped cream and extra lemon zest
• Add a scoop of vanilla ice cream for dessert

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Every time I pull a golden loaf from the oven and catch that first whiff of butter and lemon, I am grateful that some recipes are worth getting right.

Questions & Answers

→ How do I ensure the cake stays moist?

Use room temperature eggs and properly cream the butter and sugar until fluffy to trap air, which contributes to moisture and texture.

→ Can I substitute fresh lemon juice with bottled lemon juice?

Fresh lemon juice is preferred for its vibrant flavor, but bottled lemon juice can be used if necessary, though flavor may be less bright.

→ What is the purpose of the lemon glaze?

The lemon glaze adds a tangy sweetness that complements the dense, buttery cake and enhances the citrus notes.

→ How should I store the cake for best freshness?

Wrap the cooled cake tightly in plastic wrap and keep at room temperature for up to three days to maintain freshness and texture.

→ Is it necessary to alternate dry and wet ingredients when mixing?

Alternating dry ingredients with the milk-lemon mixture helps incorporate them evenly without overmixing, resulting in a tender crumb.