Classic Lemon Pound Cake (Printable)

Dense butter cake bursting with fresh lemon zest and topped with a tangy citrus glaze.

# What You'll Need:

→ Cake

01 - 1 cup unsalted butter, softened (2 sticks)
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 (about 2 lemons)
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 the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time, mixing well after each addition to ensure full incorporation.
04 - In a separate bowl, mix together the milk, lemon juice, and lemon zest until evenly combined.
05 - Whisk the all-purpose flour, baking powder, and salt together in another bowl.
06 - With the mixer on low speed, alternately add the dry flour mixture and the milk-lemon mixture to the butter mixture in three additions, starting and ending with the flour. Mix until just combined to avoid overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake and let set before slicing.

# Expert Suggestions:

01 -
  • The texture is impossibly dense and buttery while still feeling light on the tongue
  • Fresh lemon juice and zest create layers of brightness that cut through the richness
  • This cake actually tastes better on day two when the flavors have settled
02 -
  • Overmixing once the flour is added will make the cake tough, so stop as soon as you see no dry streaks
  • The glaze should be thick enough to stay put but thin enough to pour, so add juice gradually
03 -
  • Grate your lemons before juicing them to make the most of each fruit
  • Wrap the cooled cake tightly and it will stay moist for up to three days
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