Classic Lemon Pound Cake (Printable)

A dense buttery treat with vibrant lemon flavor and tangy glaze, perfect for any tea or dessert occasion.

# What You Need:

→ Cake

01 - 1 cup unsalted butter, softened
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
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 Make It:

01 - Preheat 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 butter and sugar together until light and fluffy, about 3 to 4 minutes.
03 - Add eggs one at a time, beating well after each addition.
04 - In a small bowl, stir together milk, fresh lemon juice, and lemon zest.
05 - Whisk flour, baking powder, and salt in a separate bowl until evenly combined.
06 - With the mixer on low speed, add the flour mixture in three parts alternating with the lemon milk mixture, beginning and ending with flour. Blend until just incorporated without overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle evenly over the cooled cake and let set prior to slicing.

# Expert Suggestions:

01 -
  • It's foolproof enough for a weeknight but fancy enough to serve at the table without apology.
  • The lemon flavor actually tastes fresh, not artificial—because you're using real juice and zest.
  • It keeps beautifully, so you can bake it Thursday and still have cake Wednesday.
02 -
  • Don't open the oven door in the first 40 minutes—I learned this the hard way when I checked too early and got a sunken center.
  • Room-temperature ingredients really do make a difference; cold eggs and butter won't blend into that fluffy base you need.
03 -
  • Microplane your lemon zest just before mixing to keep those oils bright and fragrant; sitting in a bowl for too long dulls the flavor.
  • If your glaze runs too thin, whisk in a bit more powdered sugar; too thick, add a teaspoon of lemon juice at a time until you get that perfect drizzly consistency.
Go Back