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Lemon Pound Cake Recipe

Lemon Pound Cake with fresh lemon glaze on a kitchen counter
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Lemon Pound Cake bakes up rich, tender, and sunny with fresh citrus in the loaf and a sweet glaze over the top.

Ingredients

Scale
  • 2 cups (240g) plain all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon fine salt
  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1¼ cup (250g) white granulated sugar
  • 4 large eggs, brought to room temperature
  • 3 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon finely grated lemon zest
  • ½ cup (120mL) whole milk, at room temperature
  • 1 cup (120g) powdered sugar
  • 1 tablespoon fresh-squeezed lemon juice, for the glaze
  • 2 teaspoons whole milk, for the glaze

Instructions

  1. Heat the oven to 350°F. Coat a 9×5-inch loaf pan with baking spray, then add parchment paper for easier lifting.
  2. In a medium bowl, stir the flour, baking powder, and salt together until evenly blended.
  3. In a large mixing bowl, beat the softened butter on medium speed for about 3 minutes, until it looks pale and airy.
  4. Add the granulated sugar a little at a time, beating for about 2 minutes more, until the mixture turns fluffy and light.
  5. Mix in the fresh lemon juice and grated zest so the citrus oils work into the butter mixture.
  6. Add the eggs one by one, mixing after each addition. Scrape the sides and bottom of the bowl as needed so everything blends smoothly.
  7. On low speed, add the flour mixture in portions, alternating with the whole milk. Begin and finish with the flour mixture, and stop once the batter comes together.
  8. Spread the batter into the prepared loaf pan and smooth the surface.
  9. Bake for 65 to 70 minutes, until the top is golden and a wooden pick inserted in the center comes out clean.
  10. Let the loaf rest in the pan for 10 minutes, then transfer it to a wire rack and let it cool fully.
  11. For the glaze, whisk the powdered sugar, lemon juice, and whole milk in a medium bowl until smooth.
  12. Spoon or drizzle the glaze over the cooled cake, letting it settle before slicing.

Notes

  • If the top darkens too quickly near the end of baking, loosely cover the loaf with foil for the final 15 minutes.
  • For a poppy seed version, fold 1 tablespoon of poppy seeds into the batter before baking.
  • Keep leftovers in an airtight container at room temperature for up to 4 days.

Nutrition

Keywords: lemon cake, lemon loaf cake, glazed lemon cake, citrus pound cake, homemade lemon dessert

Find it online: https://thekitchenfinesse.com/2026/07/09/lemon-pound-cake-recipe/