Lemon Pound Cake

A soft, buttery lemon pound cake with a bright citrus flavor, tender crumb, and a light glaze. Perfect for tea time, brunch, or dessert.

This lemon pound cake is a classic baked dessert with a rich buttery base and a fresh lemon aroma. The crumb is moist and tender, while the glaze adds a delicate sweet-tart finish. It is ideal for serving with coffee, afternoon tea, or as a simple dessert after a meal.

Ingredients

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice, for the glaze

Instructions

1. Preheat the oven to 350 F. Grease and line a loaf pan with parchment paper.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon zest, lemon juice, and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture.
7. Mix only until combined to keep the crumb tender.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk the powdered sugar with enough lemon juice to make a smooth, pourable icing.
12. Drizzle the glaze over the cooled cake before slicing and serving.