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Lemon Pound Cake

A rich, buttery lemon pound cake with a glossy lemon glaze that is perfect for any occasion, from afternoon tea to a casual brunch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Room temperature is critical: press gently with a finger; it should leave an impression.
  • 2 cups granulated sugar Sweetens the batter and helps with texture.
  • 4 large eggs Use room-temperature eggs for better volume.
  • 3 cups all-purpose flour Spoon and level for accurate measurement.
  • 1/2 cup milk Whole milk gives the best flavor, but 2% works.
  • 1/4 cup fresh lemon juice Provides the bright, zesty core flavor.
  • Zest of 2 lemons Adds aromatic citrus oils; fresh zest is essential for flavor.
  • 1/2 teaspoon baking powder Provides a gentle lift.
  • 1/2 teaspoon salt Balances sweetness and rounds flavors.
Glaze Ingredients
  • 1 cup powdered sugar For a sweet, glossy glaze.
  • 2 tablespoons fresh lemon juice Makes the glaze tart and refreshing.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, beat the softened unsalted butter with granulated sugar until light and pale (3–5 minutes with a hand mixer or stand mixer on medium).
  3. Add the eggs one at a time, beating briefly after each addition until just incorporated.
  4. Stir in the fresh lemon juice and the lemon zest.
Baking
  1. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  2. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Mix on low until just combined — avoid overmixing.
  3. Pour the batter into the prepared pan, smooth the top, and bake for 55–70 minutes. Check at 50 minutes; the cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
  4. Let the cake cool in the pan for 10–15 minutes, then remove to a wire rack.
Glazing
  1. While the cake cools, whisk the powdered sugar with the fresh lemon juice until smooth. If too thick, add a teaspoon of water at a time.
  2. When the cake is still slightly warm, spoon or brush the glaze over the top, letting it drip down the sides.
  3. Allow the glaze to set for 15–20 minutes. Slice and serve slightly warm or at room temperature.

Notes

For even slicing, chill the cake for 20 minutes after glazing. Store wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature.