Classic Lemon Pound Cake (Printable)

Dense butter cake bursting with fresh lemon flavor and tangy glaze

# What You Need:

→ Cake Components

01 - 1 cup unsalted butter, softened to room temperature
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 - 2-3 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition.
04 - Combine milk, lemon juice, and lemon zest in a small bowl.
05 - Whisk together flour, baking powder, and salt in a separate bowl.
06 - With mixer on low speed, add flour mixture in three portions alternating with milk-lemon mixture, starting and ending with flour. Mix until just combined.
07 - Transfer batter to prepared pan and smooth top. Bake for 50-55 minutes until toothpick inserted in center comes out clean.
08 - Let cake rest in pan for 10 minutes, then invert onto wire rack to cool completely.
09 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled cake and allow glaze to set before slicing.

# Expert Advice:

01 -
  • The texture is incredibly dense and buttery, like something from an old fashioned bakery
  • Fresh lemon juice and zest make it taste bright instead of heavy
  • That tangy glaze on top turns a simple cake into something worthy of special occasions
02 -
  • Overmixing once the flour is added will make your cake tough instead of tender
  • Room temperature ingredients prevent curdling and help everything emulsify properly
  • The cake needs to cool completely before glazing or the icing will slide right off
03 -
  • Grate your zest before juicing the lemons—it is much easier to hold onto the whole fruit
  • For extra lemon intensity, add 1/2 teaspoon lemon extract to the batter
  • Sift the powdered sugar for the glaze to avoid any lumps
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