Ah, lemon pound cake—a classic! 🍋 Let me give you a moist, flavorful, and simple recipe with a bright lemony punch. This one has a soft crumb, rich butter flavor, and just the right tang.
Lemon Pound Cake Recipe
Ingredients:
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon zest (from 2 lemons)
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) whole milk
- ÂĽ cup (60 ml) fresh lemon juice
Optional Lemon Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions:
- Prep:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream butter and sugar:
- Beat the softened butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs & flavorings:
- Add eggs one at a time, beating well after each.
- Mix in vanilla extract and lemon zest.
- Combine dry ingredients:
- In a separate bowl, whisk flour, baking powder, and salt.
- Mix wet and dry:
- Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour.
- Stir in lemon juice. Batter should be smooth.
- Bake:
- Pour batter into prepared pan.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan 10–15 minutes, then transfer to a wire rack.
- Optional Glaze:
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake for extra zing.
đź’ˇ Tips for perfection:
- Use fresh lemon zest for the brightest flavor.
- Don’t overmix once you add flour—overmixing makes the cake dense.
- For extra lemon punch, brush the baked cake with a little lemon syrup (2 tbsp lemon juice + 2 tbsp sugar, heated until sugar dissolves).
If you want, I can also give you a “super moist, ultra lemony version with a crunchy topping” that tastes bakery-level amazing—perfect for impressing guests.
Do you want me to share that version too?
