Why You’ll Love This Recipe

• Rich, buttery texture
• Bright fresh lemon flavor
• Moist and tender crumb
• Easy to make
• Perfect for tea time or dessert
• Freezes beautifully

Ingredients

For the Cake

• 1 cup (225 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240 ml) whole milk
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest (about 2 lemons)
• 1 teaspoon vanilla extract

For the Lemon Syrup

• ¼ cup (60 ml) fresh lemon juice
• ¼ cup (50 g) granulated sugar

For the Lemon Glaze

• 1½ cups (180 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Equipment

• 9×5-inch loaf pan or Bundt pan
• Mixing bowls
• Electric mixer
• Cooling rack

Step 1: Prepare the Pan

1. Preheat oven to 325°F (165°C).
2. Grease and flour a loaf pan or Bundt pan.
3. Line the loaf pan with parchment paper for easy removal if desired.

Step 2: Mix the Dry Ingredients

In a medium bowl whisk together:

• Flour
• Baking powder
• Salt

Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl beat:

• Butter
• Sugar

for 4–5 minutes until light, pale, and fluffy.

This step is important for a tender cake.

Step 4: Add the Eggs

Add eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Mix in:

• Lemon zest
• Vanilla extract

Step 5: Combine Wet and Dry Ingredients

In a small bowl combine:

• Milk
• Lemon juice

Add the flour mixture and milk mixture alternately to the batter:

1. Flour
2. Milk
3. Flour
4. Milk
5. Flour

Mix only until combined.

Do not overmix.

Step 6: Bake

Pour batter into the prepared pan.

Smooth the top.

Bake for:

Loaf Pan

• 60–70 minutes

Bundt Pan

• 55–65 minutes

The cake is done when a toothpick inserted into the center comes out clean.

Step 7: Make the Lemon Syrup

While the cake bakes, combine:

• Lemon juice
• Sugar

in a small saucepan.

Heat gently until the sugar dissolves completely.

Do not boil.

Step 8: Soak the Cake

When the cake comes out of the oven:

1. Leave it in the pan for 10 minutes.
2. Poke small holes over the top with a skewer.
3. Slowly brush or pour the lemon syrup over the warm cake.

Allow the syrup to absorb fully.

Step 9: Cool

Transfer the cake to a wire rack.

Let cool completely before glazing.

Step 10: Prepare the Lemon Glaze

Whisk together:

• Powdered sugar
• Lemon juice
• Lemon zest

until smooth.

Adjust consistency by adding more lemon juice if needed.

Step 11: Glaze and Serve

Drizzle the glaze generously over the cooled cake.

Allow the glaze to set for 15–20 minutes before slicing.

Optional Variations

Lemon Blueberry Pound Cake

Fold in:

• 1 cup fresh blueberries

Lemon Poppy Seed Pound Cake

Add:

• 2 tablespoons poppy seeds

Lemon Cream Cheese Pound Cake

Replace:

• ½ cup butter with ½ cup cream cheese

for an extra rich texture.

Storage

Room Temperature

• Up to 3 days in an airtight container.

Refrigerator

• Up to 1 week.

Freezer

• Wrap tightly and freeze for up to 3 months.

Chef’s Tips

✔ Use fresh lemons for the best flavor.

✔ Room-temperature ingredients create a smoother batter.

✔ Don’t skip the lemon syrup—it keeps the cake exceptionally moist.

✔ Let the cake cool completely before glazing.

✔ For extra lemon flavor, add additional zest to the glaze.

Yield

10–12 servings

Prep Time

20 minutes

Bake Time

60–70 minutes

Total Time

1 hour 30 minutes

This Lemon Pound Cake is buttery, moist, and bursting with fresh citrus flavor, topped with a tangy lemon glaze that makes every slice bright, refreshing, and absolutely irresistible.