Golden Lemon Pound Cake

Brighten your dessert table with this irresistible Golden Lemon Pound Cake, a moist and buttery classic with a zesty twist. Bursting with the vibrant flavors of freshly squeezed lemon juice and finely grated lemon zest, this luscious cake is perfectly balanced by its delicate sweetness and tender crumb. The rich, golden interior is crowned with a tangy lemon glaze that adds a shimmering finish and an extra layer of citrusy goodness. Made with pantry staples like all-purpose flour, butter, and vanilla, this easy-to-follow recipe comes together in just 20 minutes of prep time and bakes to perfection in under an hour. Ideal for brunches, tea-time treats, or celebratory occasions, this lemon pound cake serves up to 10 slices of pure sunshine.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 230 grams unsalted butter, softened
• 300 grams granulated sugar
• 4 pieces eggs, large
• 240 grams all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 120 milliliters whole milk
• 60 milliliters lemon juice, freshly squeezed
• 2 tablespoons lemon zest, finely grated
• 1 teaspoon vanilla extract
• 120 grams powdered sugar
• 30 milliliters lemon juice (for the glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is pale and fluffy, about 3-4 minutes.

Step 3

Add the eggs, one at a time, beating well after each addition to fully incorporate.

Step 4

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 5

In a measuring cup, combine the milk, lemon juice, and vanilla extract.

Step 6

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, starting and ending with the dry ingredients. Mix on low speed just until combined.

Step 7

Gently fold in the lemon zest using a spatula, ensuring even distribution throughout the batter.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.

Step 11

Once the cake is fully cooled, prepare the glaze by whisking together the powdered sugar and 30 milliliters of lemon juice in a small bowl until smooth.

Step 12

Drizzle the glaze evenly over the top of the pound cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before serving.

Step 13

Slice and enjoy your Golden Lemon Pound Cake with a cup of tea or coffee!

Nutrition Facts

Serving size	1328.4 grams (1328.4g)

Amount per serving	% Daily Value*
Calories	4539

Total Fat 213.20g	273%
Saturated Fat 126.70g	634%
Polyunsaturated Fat 0.10g
Cholesterol 1261mg	420%
Sodium 1997mg	87%
Total Carbohydrate 625.20g	227%
Dietary Fiber 8.10g	29%
Total Sugars 427.80g
Protein 55.40g	111%

Vitamin D 215IU	1073%
Calcium 361mg	28%
Iron 16mg	88%
Potassium 928mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 4.8%

Carbs: 53.9%