Eightyrecipes
Lemon Pound Cake
A dense, buttery loaf cake with lemon zest and juice through the batter and a sharp lemon glaze poured over the cooled cake.
Ingredients
For the Cake
- 1 cup unsalted butter softened, 227 g
- 1 3/4 cups granulated sugar 350 g
- 4 large eggs room temperature
- 2 cups all-purpose flour 250 g
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 lemons zest only
- 1/4 cup fresh lemon juice 60 ml
- 1/2 cup whole milk 120 ml
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar 120 g
- 2 to 3 tablespoons fresh lemon juice 30 to 45 ml
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- In a large bowl, beat the butter and sugar together for a full 5 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the batter alternately with the milk, mixing just until combined.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until a skewer inserted into the centre comes out clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Drizzle the glaze over the completely cooled cake.
- Garnish with lemon slices or extra zest before slicing and serving.
Notes
Nutrition values are an estimate. Cream the butter and sugar for a full five minutes, since that trapped air is most of the lift in a pound cake. Rub the zest into the sugar with your fingertips first, which roughly doubles how lemony the cake tastes. Glaze only once the loaf is completely cold, or the icing soaks straight in.
Nutrition
Nutrition is an estimate, calculated automatically.
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