Classic Lemon Pound Cake (Printable Version)

Dense butter cake infused with fresh lemon and finished with a tangy lemon glaze.

# What You Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, at room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest (about 2 lemons)
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

# How-To:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes.
03 - Add eggs one at a time, mixing well after each addition.
04 - In a small bowl, mix the milk, lemon juice, and lemon zest.
05 - Whisk together the flour, baking powder, and salt in another bowl.
06 - With the mixer on low speed, add the flour mixture in three parts, alternating with the milk-lemon mixture, beginning and ending with the flour. Stir until just combined; avoid overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10 - Whisk the powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake and let set before slicing.

# Expert Advice:

01 -
  • It's simple enough for a weekday kitchen moment but impressive enough to bring to someone's table.
  • The balance of sweet and tart feels almost luxurious without any fussy techniques.
  • A single loaf goes a long way—perfect with tea, coffee, or as an unexpected gift.
02 -
  • Overmixing the batter after you add the flour is the number one way to end up with a tough, dense cake—stop as soon as you see no more white streaks.
  • Fresh lemon juice makes an enormous difference; bottled juice tastes flat and one-dimensional compared to the real thing.
  • Room temperature ingredients are not optional—they blend together smoothly and create a better texture.
03 -
  • Room temperature is the one non-negotiable rule—it changes everything about how ingredients come together and how the cake turns out.
  • Don't open the oven door before 50 minutes have passed; every peek lets heat escape and can cause uneven baking or a sunken top.
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