Lemon Pound Cake
About This Lemon Pound Cake
Lemon pound cake is a timeless classic that never goes out of style. This recipe creates a dense, buttery cake with a tender crumb and bright citrus flavor that comes from fresh lemon juice and zest.
What Makes This Lemon Pound Cake Special
The combination of butter, eggs, and sugar creates the signature pound cake texture - rich and satisfying without being heavy. What makes this cake special is the triple lemon hit: lemon zest in the batter, lemon juice in the cake, and a tangy lemon glaze poured over the warm cake. The glaze soaks into the top, creating a sweet-tart crust that perfectly balances the rich cake.
Key Techniques for Success
This cake actually improves with age - the flavors meld and the texture becomes even more tender after a day or two. It's perfect for afternoon tea, brunch, or as a light dessert.
Perfect for Every Occasion
Serve it plain, with whipped cream, or with fresh berries.
Ingredients
- 300g (2½ cups) All-purpose flour
- 225g (1 cup) Unsalted butter, softened
- 300g (1½ cups) Granulated sugar
- 4 Large eggs
- 60ml (¼ cup) Fresh lemon juice
- 2 tbsp Lemon zest
- 1 tsp Vanilla extract
- ½ tsp Baking powder
- ½ tsp Salt
- 120g (1 cup) Powdered sugar (for glaze)
- 2-3 tbsp Lemon juice (for glaze)
Quick Info
- Total Time:
- 90 min
- Difficulty:
- Easy
- Servings:
- 12
Instructions
- 1
Preheat oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan.
- 2
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- 3
Add eggs one at a time, beating well after each addition.
- 4
Mix in lemon juice, lemon zest, and vanilla.
- 5
In another bowl, whisk together flour, baking powder, and salt.
- 6
Gradually fold dry ingredients into wet ingredients until just combined.
- 7
Pour batter into prepared pan and smooth the top.
- 8
Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- 9
While cake bakes, whisk together powdered sugar and lemon juice for glaze.
- 10
When cake is done, poke holes all over the top with a skewer. Pour glaze over warm cake. Cool completely in pan.
Pro Tips
- •Use fresh lemon juice and zest for the best flavor - bottled juice doesn't compare.
- •Don't skip poking holes in the cake - this helps the glaze soak in.
- •Room temperature ingredients mix more easily and create better texture.
- •Cake tastes even better the next day after flavors develop.
Variations
Add poppy seeds for lemon poppy seed cake. Try lime instead of lemon for a variation. Add blueberries to the batter for lemon blueberry cake.
