Ahh lemon pound cake 🍋💛 — buttery, bright, and so good with coffee. Here’s a classic, moist lemon pound cake with a zesty glaze.
Lemon Pound Cake Recipe
Ingredients
Cake
- 1½ cups (190 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 4 large eggs, room temperature
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ cup (60 ml) milk or sour cream (extra moist)
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a loaf pan (or line with parchment).
- Dry ingredients
- Whisk flour, baking powder, and salt.
- Cream butter & sugar
- Beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs
- Add eggs one at a time, mixing well after each.
- Flavor
- Mix in lemon zest, lemon juice, and vanilla.
- Combine
- Add dry ingredients in batches, alternating with milk/sour cream.
- Mix just until combined.
- Bake
- Pour batter into pan.
- Bake 55–65 minutes, until a toothpick comes out clean.
- Glaze
- Let cake cool 10 minutes.
- Mix glaze ingredients and drizzle over warm cake.
Tips for the BEST lemon pound cake
- Rub lemon zest into sugar before mixing = stronger lemon flavor
- Don’t overmix — keeps it tender
- For extra moisture, brush warm cake with lemon syrup before glazing
Want a lemon-blueberry, cream cheese, or gluten-free version next?
