Lemon Pound Cake Recipe

A platter of lemon pound cake with three slices cut with lemon wedges around it.

Sweet, lemony, and moist, this Lemon Pound Cake comes together in a few simple steps. Bursting with bright lemon flavors, this dessert is perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 5

Cooling Time 10

Total Time 1 25

Servings to 10 servings

Calories 540kcal

Author John Kanell

Equipment

Electric or stand mixer
Mixing Bowls
Loaf pan
Parchment paper
Wire cooling rack

Ingredients

Pound Cake:

2 cups all-purpose flour (240g)
1½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter room temperature (227g)
1¼ cup granulated sugar (250g)
4 large eggs room temperature
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ cup whole milk room temperature (120mL)

Glaze:

1 cup powdered sugar (120g)
1 tablespoon fresh lemon juice
2 teaspoons whole milk

Instructions

For the Pound Cake:

Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan with baking spray and line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes. Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.
With the mixer on low, add in the flour mixture alternating with the milk. Pour the batter into the prepared loaf pan.
Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.

For the Glaze:

In a medium bowl, whisk together the powdered sugar, lemon juice and milk until smooth. Drizzle over cooled pound cake before serving. Store any leftovers in an airtight container at room temperature for up to 4 days.

Video

https://youtu.be/aE1uO4EjNIA

Notes

Tent the cake with foil for the final 15 minutes if the lemon pound cake is browning too quickly. The foil will shield the top of the cake from direct heat in the oven and prevent it from burning.
If you’re a fan of lemon poppyseed muffins, you can add 1 tablespoon of poppy seeds to the batter!

Nutrition

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