Description

This Lemon Pound Cake is rich, buttery, and infused with bright citrus flavor. Topped with a tangy lemon glaze, it’s perfect for brunch, tea time, or as a zesty dessert. Its moist texture and vibrant flavor make it a timeless treat.

Ingredients

1 cup (226g) unsalted butter, softened

1 1/4 cups (250g) granulated sugar

4 large eggs, room temperature

2 tablespoons lemon zest (from about 2 lemons)

1/4 cup (60ml) fresh lemon juice

2 cups (240g) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (120ml) whole milk or buttermilk

1 cup (120g) powdered sugar (for glaze)

2 tablespoons fresh lemon juice (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream the butter and sugar until light and fluffy (3-5 minutes).
Add the eggs one at a time, mixing well after each addition.
Mix in the lemon zest and juice.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with milk. Begin and end with flour mixture. Do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack.
Once cooled, whisk together the glaze ingredients and drizzle over the cake

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Desserts