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Lemon Pound Cake

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This easy homemade lemon pound cake is moist, tender, and bursting with zesty citrus flavor. Finished with a shiny lemon glaze, it’s a crowd-pleasing dessert perfect for brunch, tea, or any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour, sifted
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt (full-fat)
  • 1/4 cup milk (any dairy or unsweetened non-dairy)
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice (for glaze)
  • Optional: Lemon zest for glaze decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  5. Mix in lemon zest, lemon juice, and vanilla extract. Batter may look curdled; that’s fine.
  6. Beat in sour cream or Greek yogurt until incorporated.
  7. Add half the flour mixture, mix just until combined. Pour in milk, then add remaining flour mixture. Mix gently and stop as soon as no dry spots remain.
  8. Pour batter into prepared pan, smooth the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if browning too quickly.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze: Whisk powdered sugar and lemon juice in a small bowl until smooth and pourable. Add more sugar for thicker glaze, and optional zest for extra zing.
  12. Drizzle glaze over cooled cake. Let set for 20 minutes before slicing and serving.

Notes

Use fresh lemons for best flavor. Bring all ingredients to room temperature before baking. Don’t overmix after adding flour to keep the cake tender. Check for doneness early, as ovens vary. Let cake cool before glazing for best results. For gluten-free, substitute a 1-to-1 gluten-free flour blend. Cake freezes well for up to 2 months.

Nutrition

Keywords: lemon pound cake, moist lemon cake, easy pound cake, lemon dessert, brunch cake, citrus cake, homemade pound cake, glazed lemon cake

Find it online: https://jodierecipes.com/lemon-pound-cake-recipe-easy-homemade-moist-and-zesty-dessert/