Classic Lemon Pound Cake (Printable version)

Rich butter cake with fresh lemon flavor and tangy glaze, ideal for tea time or dessert moments.

# What You'll 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 (from 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 Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
03 - Add eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated.
04 - In a separate small bowl, whisk together the whole milk, fresh lemon juice, and lemon zest.
05 - Whisk the all-purpose flour, baking powder, and salt together in another bowl until evenly combined.
06 - With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk-lemon mixture, beginning and ending with the dry ingredients. Mix 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 into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled cake and allow the glaze to set before slicing.

# Expert Advice:

01 -
  • The crumb is so tender and dense that one small slice feels like a whole moment of calm with your tea.
  • Fresh lemon juice means you taste actual citrus, not that artificial sharpness from extracts.
  • It keeps for days, which means less guilt about baking and more excuses to slice another piece.
02 -
  • Never mix the batter on high speed once you add the flour—you'll activate the gluten and end up with a tough, dense cake instead of a tender one.
  • Zesting the lemons before juicing them is key; once you've cut them in half, the zest becomes harder to grab.
  • If your glaze is too thick and won't drip, add just a few more drops of lemon juice at a time until it reaches that perfect pourable consistency.
03 -
  • Roll your lemons on the counter with firm pressure before zesting and juicing—it breaks down the membranes inside and releases more juice.
  • Room temperature eggs blend into the batter smoothly; cold eggs create tiny lumps that won't fully incorporate no matter how long you mix.
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