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Lemon Pound Cake

This classic lemon pound cake is buttery, moist, and bursting with fresh lemon flavor. Topped with a sweet-tart glaze, it’s the perfect treat for breakfast, dessert, or an afternoon pick-me-up. If you’re looking for easy lemon desserts or things to do with lemons, this recipe is a must-try!
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 44 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
For the Glaze:
  • 1 ½ cups powdered sugar
  • 2 –3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional

Method
 

Step 1: Prep the Oven & Pan
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired.
Step 2: Cream Butter & Sugar
  1. In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Step 3: Add Eggs
  1. Mix in eggs one at a time, making sure each is fully combined before adding the next.
Step 4: Combine Dry & Wet Ingredients
  1. In a separate bowl, whisk flour, baking powder, and salt. In another bowl, mix milk, lemon zest, lemon juice, and vanilla.
Step 5: Mix the Batter
  1. Alternate adding dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Bake
  1. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
Step 7: Make the Glaze
  1. Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let set for 15 minutes before slicing.

Notes

  • For extra lemon flavor, add an additional tablespoon of lemon zest.
  • Store at room temperature for 3 days, or refrigerate for up to a week.
  • Freeze for up to 3 months—just wrap tightly in plastic wrap and foil.
  • Perfect served with fresh berries, whipped cream, or a scoop of vanilla ice cream!