Homemade lemon Pound Cake

If you’re craving a dessert that’s simple, elegant, and bursting with fresh lemon flavor, this Homemade Lemon Pound Cake is the ultimate treat. Perfect for afternoon tea, brunch, or a special occasion, this cake is dense yet moist, with a sweet and tangy glaze that takes it to the next level.

🍴 Ingredients

For the Cake:

1 1/2 cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
Zest of 2 lemons
1/4 cup fresh lemon juice
2 teaspoons vanilla extract

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

🥣 Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C).
Grease a 10-inch bundt pan or loaf pan and lightly flour it to prevent sticking.

Step 2: Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 4: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture in three additions, alternating with milk, lemon juice, and vanilla extract.
Mix gently until fully incorporated.
Fold in lemon zest for an extra burst of flavor.

Step 5: Bake the Cake

Pour batter into prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Step 6: Make the Lemon Glaze

In a small bowl, mix powdered sugar and lemon juice until smooth.
Drizzle over the cooled cake for a shiny, tangy finish.

Step 7: Serve & Enjoy

Slice and serve with tea, coffee, or fresh berries.
Store leftovers in an airtight container for 3–4 days, or refrigerate for up to a week.

💡 Tips & Variations

Extra lemony: Add 1 teaspoon of lemon extract along with the juice and zest.
Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Add texture: Fold in poppy seeds or chopped almonds for a delightful crunch.
Frosting option: Spread a light layer of cream cheese frosting for a richer dessert.

🌟 Why This Lemon Pound Cake Is a Favorite

Perfectly moist: Dense but not dry, melts in your mouth
Bright and zesty: Fresh lemon flavor shines in every bite
Simple ingredients: Easy to make with pantry staples
Versatile dessert: Ideal for breakfast, dessert, or gifting