Lemon Pound Cake

This classic lemon pound cake is buttery, tender, and bright with fresh citrus flavor. The crumb is rich without feeling heavy, while lemon zest and juice give every slice a clean, fragrant finish. A simple powdered sugar glaze adds just enough sweetness and a pretty glossy topping.

It is the kind of dependable bake that works for breakfast, afternoon coffee, or an easy dessert. The extra step of rubbing the lemon zest into the sugar is especially worthwhile; it releases the citrus oils and gives the finished cake a noticeably fresher aroma. It is also a lovely make-ahead option because the flavor holds beautifully after the cake has cooled and the glaze has set.

My family loves this one with a cup of coffee, and it is simple enough for a busy weekend bake. Keep the slices plain for a delicate treat, or add fresh berries when serving for a more complete dessert.

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Why You’ll Love This Recipe

• Bright Lemon Flavor: Fresh zest and juice give the cake a naturally vibrant citrus profile.
• Tender, Buttery Crumb: The creamed butter and sugar create a rich, soft texture.
• Simple Ingredients: Everything is easy to find at a typical grocery store.
• Make-Ahead Friendly: The finished cake stores well and is convenient for entertaining.
• Beautiful Finish: A quick lemon glaze makes an everyday loaf feel special.

Ingredients

For the Cake

200 g (¾ cup + 2 tbsp) unsalted butter, softened

200 g (1 cup) granulated sugar

3 large eggs, room temperature

200 g (1⅔ cups) all-purpose flour

1½ tsp baking powder

¼ tsp salt

80 ml (⅓ cup) milk

2 tbsp fresh lemon juice

2 tbsp finely grated lemon zest

1 tsp vanilla extract

For the Lemon Glaze

120 g (1 cup) powdered sugar

2-3 tbsp fresh lemon juice

Fresh lemon zest, for finishing

Instructions

1. Prepare the pan. Heat the oven to 175°C / 350°F. Grease a standard 9-by-5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
2. Infuse the sugar. Add the lemon zest to the granulated sugar and rub them together with your fingertips for about 30 seconds. This releases the lemon oils and intensifies the citrus aroma.
3. Cream the butter and sugar. Beat the softened butter and lemon-scented sugar for 3-4 minutes, until very pale, light, and fluffy.
4. Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the lemon juice and vanilla extract.
5. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Finish the batter. Add the dry ingredients to the butter mixture in batches, alternating with the milk. Mix just until the batter is smooth; avoid overmixing.
7. Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top evenly.
8. Bake. Bake for 50-60 minutes, or until deeply golden and a skewer inserted into the center comes out clean or with a few moist crumbs.
9. Cool completely. Let the cake cool in the pan for 10-15 minutes, then lift it out using the parchment and transfer it to a wire rack. Allow it to cool completely before glazing.
10. Make the glaze. Whisk the powdered sugar with enough lemon juice to create a thick but pourable glaze.
11. Glaze and finish. Drizzle the glaze over the completely cooled cake and sprinkle with fresh lemon zest. Let the glaze set before slicing.

Cooking Notes

• Room-temperature ingredients matter: Soft butter and room-temperature eggs incorporate more evenly and help create a light, uniform crumb.
• Do not overmix: Once the flour goes in, mix only until no dry streaks remain. Overmixing can make the cake dense.
• Check doneness carefully: A few moist crumbs are ideal. If the skewer comes out with wet batter, continue baking for a few minutes.
• Cool before glazing: A warm cake will cause the glaze to melt and run off rather than forming a neat topping.
• For stronger lemon flavor: Do not skip rubbing the zest into the sugar before creaming the butter.
• Storage: Store the glazed cake tightly covered at room temperature for up to 3 days, or refrigerate for longer storage. Bring refrigerated slices to room temperature before serving for the best texture.

Nutrition

Estimated nutrition per serving, based on 10 slices:

• Calories: 390 kcal
• Fat: 19.4 g
• Carbs: 51.2 g
• Protein: 4.9 g

The nutrition values are estimates based on the listed ingredients and standard ingredient data. Actual values will vary with ingredient brands, slice size, and the amount of glaze used.

Recipe Science

This lemon pound cake uses the classic creaming method, combining softened butter and sugar before incorporating eggs, flour, milk, and leavening. The butter provides richness, while baking powder supplies additional lift. Lemon zest and juice contribute both aromatic citrus oils and acidity, creating the cake’s characteristic bright flavor.

The method depends on properly creamed butter and sugar to incorporate air before the flour is added. Alternating the dry ingredients with milk helps maintain a workable batter while limiting the amount of mixing required after flour is introduced. The resulting structure is tender and close-crumbed, with a moist interior and lightly browned exterior after approximately 50-60 minutes of baking.

For everyday use, the cake can be prepared ahead and stored covered at room temperature for several days. The glaze can be adjusted with more or less lemon juice depending on the desired consistency. For a less sweet finish, use a thinner glaze or reduce the amount applied.

Dietary note: The estimated recipe is relatively rich because of the butter and powdered sugar glaze. Sodium is expected to remain below 20% of the FDA Daily Value per serving, and saturated fat is estimated below 20% of the 20 g Daily Value threshold. Added sugar is primarily contributed by the granulated sugar and powdered sugar; the recipe is likely to exceed 20% of the FDA Daily Value for added sugar per serving. For a lower-added-sugar version, use a thinner glaze or omit it and serve the cake with fresh berries.

FAQ

• Can I use bottled lemon juice? Fresh lemon juice is preferred because it provides a brighter flavor. Since the recipe also relies on fresh zest, fresh lemons are the best choice.
• Why did my pound cake turn out dense? The most common causes are under-creaming the butter and sugar, using cold ingredients, or overmixing after adding the flour.
• Can I make the cake ahead? Yes. Once completely cooled and glazed, keep it tightly covered at room temperature for up to 3 days.
• How do I know when it is done? Insert a skewer into the center. It should come out clean or with a few moist crumbs, but no wet batter.
• Can I skip the glaze? Absolutely. The cake is flavorful on its own. For a lighter finish, dust the cooled cake with a small amount of powdered sugar instead.

Conclusion

This lemon pound cake is one of those comforting recipes worth keeping close; it is simple, fragrant, and special enough to share. Make it your own with a little extra zest, a thinner glaze, or fresh berries alongside each slice.

What would you serve with a slice of this lemon cake: fresh berries, whipped cream, or a cup of coffee?

Happy baking,