Description
A tender, moist lemon pound cake with a tangy lemon glaze that is easy to make with pantry staples and perfect for busy weeknights.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120ml) whole milk, room temperature
- 3 tablespoons (45ml) fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) confectioners’ sugar, sifted
- 2–3 tablespoons (30-45ml) fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
- 1 teaspoon milk (optional, for glaze consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Beat in lemon zest, lemon juice, and vanilla extract until just combined.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix on low speed until just combined; do not overmix.
- Pour batter into the prepared pan.
- Bake at 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- While the cake cools, whisk confectioners’ sugar, 2-3 tablespoons lemon juice, and 1 teaspoon zest until smooth. Adjust consistency with milk if needed.
- Pour the glaze over the cooled cake and let it set for 10 minutes before slicing.
Notes
Ensure butter is softened, not melted. Use fresh lemon juice for best flavor. Do not overmix the batter to avoid a dense texture. Cool the cake completely before glazing to prevent the glaze from melting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: lemon pound cake, moist cake, easy dessert, weeknight baking, lemon glaze, homemade cake