When life gives you lemons, bake this Lemon Pound Cake ! This timeless treat is bursting with bright citrus flavor and a tender crumb, making it as beautiful as it is delicious. Topped with a tangy lemon glaze, it’s the perfect dessert for any occasion—or just because. Brighten your day with this zesty, buttery delight!
Prep Time
- 15 minutes
Cook Time
- 1 hour 10 minutes – 1 hour 20 minutes
Cooling Time
- 1 hour
Total Time
- 2 hours 30 minutes
Servings
- 12 servings
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 325°F (163°C) . Grease and flour a 10-inch Bundt pan or loaf pan, ensuring it’s well-coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy (about 3–4 minutes ).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
- Stir in the fresh lemon juice and lemon zest until fully incorporated. The batter will be thick but smooth.
Step 2: Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes , or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes , then carefully transfer it to a wire rack to cool completely.
Step 3: Make the Glaze
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze), if needed.
Step 4: Glaze and Serve
- Once the cake has cooled completely, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.
- Let the glaze set for about 15 minutes before slicing.
Step 5: Enjoy
- Slice and serve this zesty Lemon Pound Cake as a delightful dessert or snack. Pair with a cup of tea or coffee for an extra touch of indulgence.
Pro Tips
- Zest Like a Pro: Use a microplane grater to zest the lemons for fine, fragrant zest. Avoid grating the white pith underneath, as it can be bitter.
- Juice Fresh Lemons: Freshly squeezed lemon juice makes a noticeable difference in flavor compared to bottled juice. Roll the lemons on the counter before juicing to release more liquid.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days . Bring to room temperature before serving for the best texture.
- Freezing: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months . Thaw overnight in the refrigerator and glaze before serving.
Nutrition Facts (Per Serving, based on 12 servings)
- Calories: ~380 kcal
- Protein: 5g
- Carbohydrates: 55g
- Fat: 17g
- Fiber: 1g
- Sugar: 35g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Lemon Pound Cake is a celebration of citrusy brightness and buttery richness. The tender crumb, infused with fresh lemon juice and zest, is perfectly balanced by the sweet-tart glaze. Whether you’re hosting brunch, bringing a dessert to a gathering, or simply craving something sunny and sweet, this cake is sure to delight.
Ready to turn lemons into lemonade—and cake? Grab your ingredients and get ready to savor a slice of pure sunshine—it’s comfort food with a zesty twist!
