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Lemon Pound Cake for Every Occasion
Maya Bennett

Lemon Pound Cake for Every Occasion

A zesty and moist American classic, this lemon pound cake balances sweet and tangy notes with a tender crumb. Perfect for celebrations or simple comfort baking. Glazed and ready in an hour and 40 minutes.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 4 large eggs, room temperature
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup whole milk

Method
 

  1. Preheat oven to 350°F
  2. Line a 9-inch loaf pan with parchment paper and grease lightly
  3. In a bowl, whisk flour, baking powder, and salt
  4. In a separate bowl, beat butter and sugar until light and fluffy
  5. Add eggs one at a time, beating well after each addition
  6. Fold in lemon juice and zest
  7. Gradually mix dry ingredients into the wet mixture
  8. Pour in milk and mix until smooth
  9. Scrape batter into prepared pan and smooth the top
  10. Bake for 65-70 minutes until golden and a toothpick inserted into the center comes out clean
  11. Let cool for 10 minutes before glazing (mix ½ cup powdered sugar and 1-2 tablespoons lemon juice to make glaze)
  12. Top with glaze and let set before slicing

Notes

For a lighter texture, substitute ½ cup cake flour for all-purpose
Use buttermilk instead of whole milk for extra richness
Store in an airtight container for up to 3 days