Lemon Pound Cake (Printable version)

Dense butter cake infused with fresh lemon and topped with tangy lemon glaze.

# 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 (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

# Step-by-step guide:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, beat 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 to ensure full incorporation.
04 - In a separate bowl, mix whole milk, fresh lemon juice, and lemon zest.
05 - In another bowl, whisk together all-purpose flour, baking powder, and salt.
06 - With mixer on low speed, add flour mixture to butter mixture in three parts, alternating with the milk-lemon mixture, beginning and ending with flour. Mix gently until just combined.
07 - Pour the batter into the prepared loaf pan and level the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
10 - Whisk powdered sugar with fresh lemon juice until smooth and pourable. Drizzle evenly over cooled cake and allow glaze to set before slicing.

# Expert Tips:

01 -
  • Dense, buttery crumb that stays moist for days and pairs perfectly with tea or coffee.
  • The lemon flavor is bold and fresh without being aggressively sour, hitting that sweet-tart balance that feels luxurious.
  • It's forgiving enough for beginners but impressive enough to serve at dinner parties.
  • One loaf feeds a crowd, and it actually tastes better the next day.
02 -
  • Room temperature eggs and butter aren't optional—they're the difference between a dense, gummy cake and one that's tender and tall.
  • Don't let your mixer run on high when combining the flour; low speed for 30 seconds is all you need, otherwise you're waking up the gluten and making the cake tough.
  • Fresh lemon juice tastes sharper and brighter than bottled, and it makes the whole cake feel more alive.
03 -
  • Zest the lemons before juicing them—the flesh is softer after zesting and yields more juice.
  • Use a light touch when measuring flour; spooning and leveling gives you the right amount, while scooping directly compacts it and results in a dense, dry cake.
  • If your kitchen is warm, chill your mixing bowl for 10 minutes before starting—cold surfaces help keep the batter cool and the texture light.
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