Ultimate Lemon Pound Cake

Brighten your day with the zesty delight of the Ultimate Lemon Pound Cake! This ultra-moist, tender loaf is infused with freshly squeezed lemon juice and aromatic lemon zest, delivering bold citrus flavor in every bite. Perfectly balanced with a buttery richness and a hint of vanilla, the cake is topped with an irresistible lemon glaze that adds a sweet, tangy finish. Its velvety texture comes from the careful combination of ingredients, while a golden crust forms during the bake, creating a beautiful presentation. Simple to prepare in just 20 minutes of prep time and baked to perfection in under an hour, this easy yet show-stopping dessert is ideal for brunches, tea parties, or a refreshing afternoon treat. Serve it alongside coffee or tea, and watch it become the centerpiece of any gathering.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs, large
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons kosher salt
• 0.75 cup whole milk
• 0.25 cup lemon juice, freshly squeezed
• 2 tablespoons lemon zest, finely grated
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. Line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Step 4

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

Step 5

In another small bowl or measuring cup, combine the milk, lemon juice, lemon zest, and vanilla extract.

Step 6

With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Be careful not to overmix.

Step 7

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

Step 8

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, tent the cake with aluminum foil halfway through baking.

Step 9

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

Step 10

To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. Adjust the consistency with more lemon juice if needed.

Step 11

Once the cake is fully cooled, drizzle the glaze evenly over the top. Let it set for a few minutes before slicing.

Step 12

Serve and enjoy your Ultimate Lemon Pound Cake with a hot cup of tea or coffee!

Nutrition Facts

Serving size	1620.8 grams (1620.8g)

Amount per serving	% Daily Value*
Calories	5463

Total Fat 221.80g	284%
Saturated Fat 131.50g	658%
Polyunsaturated Fat 0.20g
Cholesterol 1283mg	428%
Sodium 1585mg	69%
Total Carbohydrate 823.80g	300%
Dietary Fiber 11.30g	40%
Total Sugars 534.80g
Protein 69.70g	139%

Vitamin D 241IU	1203%
Calcium 449mg	35%
Iron 21mg	118%
Potassium 1117mg	24%

*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: 35.8%

Protein: 5.0%

Carbs: 59.2%