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Lemon Pound Cake Recipe

Buttery Lemon Pound Cake Recipe

This buttery lemon pound cake recipe gives you a rich, tight crumb balanced with bright citrus flavor. It’s perfect when you want a reliable, sliceable dessert that feels classic yet fresh, ideal for tea time, brunch tables, or simple celebrations.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 Slices
Ingredients Method Notes

Ingredients
  

For the Pound Cake Batter
  • 1 cup (226 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup (120 ml) whole milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
For the Lemon Glaze
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional for extra flavor)

Method
 

  1. Preheat the oven to 175°C (350°F) and grease a loaf pan thoroughly to ensure easy removal after baking.
  2. Cream butter and sugar until light and fluffy to build the cake’s structure and create a tender crumb.
  3. Add eggs one at a time, mixing well after each addition to maintain a smooth and stable batter.
  4. Combine dry ingredients separately and alternate adding them with the milk mixture to avoid overmixing.
  5. Pour batter into the pan and bake until a toothpick inserted in the center comes out clean.
  6. Cool slightly before removing from the pan and drizzle with lemon glaze while still warm for best flavor absorption.

Notes

  • Always use room temperature ingredients to ensure a smooth batter and even baking.
  • Creaming butter and sugar properly is essential for a light texture, so take your time with this step.
  • Avoid opening the oven door too early, as it can cause the cake to collapse in the center.
  • Let the glaze soak into the warm cake for enhanced citrus flavor and moisture.