Lemon Pound Cake (Print Version)

Dense butter cake infused with fresh lemon and topped with tangy lemon glaze for a bright, flavorful treat.

# 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
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

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Using an electric mixer, beat butter and sugar until light and fluffy, about 3–4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition.
04 - Mix together milk, lemon juice, and lemon zest in a small bowl.
05 - In a separate bowl, whisk flour, baking powder, and salt until evenly combined.
06 - Alternate adding dry ingredients and milk-lemon mixture to the butter mixture in three parts, starting and ending with dry ingredients. Mix on low speed until just combined; avoid overmixing.
07 - Pour batter into prepared pan, smooth top, and bake for 50–55 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle glaze evenly over cooled cake and let set before slicing.

# Expert Suggestions:

01 -
  • It's foolproof—butter, sugar, eggs, and lemon are all you need to impress without fussing.
  • The cake stays moist and tender for days, making it perfect for actual living instead of eating it fresh then watching it go dry.
  • One bowl, minimal cleanup, maximum flavor that tastes like you've been baking all morning.
02 -
  • Room temperature ingredients actually matter here—cold eggs and butter won't blend smoothly, and you'll end up with a grainy texture that feels off.
  • Don't get creative with the alternating method; it's the secret to keeping the batter light without overmixing, which is the only real way to ruin this cake.
03 -
  • Use a microplane zester for lemon zest—it gives you fine, delicate pieces that distribute evenly instead of getting caught between teeth.
  • If your glaze sets too thick, thin it with a few drops of water. If it's too thin, whisk in a bit more powdered sugar. It should coat a spoon and drip slowly.
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