Lemon Pound Cake Recipe
Want a dessert that feels fancy without trying too hard? Lemon Pound Cake Recipe brings buttery richness with bold citrus charm. It rises golden, dense, and unapologetically indulgent. One slice pairs perfectly with coffee and gossip. The crumb stays tender, moist, and bright. Fresh lemon zest perfumes every bite beautifully. This beauty handles brunch, tea time, and midnight cravings effortlessly. Bake it once, then watch everyone suddenly “drop by” more often.
Lemon Pound Cake Recipe
Lemon Pound Cake Recipe features a dense, buttery loaf infused with fresh lemon juice and zest, finished with a light citrus glaze.
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease loaf pan lightly.
- Beat 1 cup butter and 1 ¼ cups sugar until pale and fluffy.
- Add 4 eggs, one at a time, mixing well after each addition.
- Combine 2 cups flour, baking powder, and salt separately.
- Add dry mixture gradually, alternating with milk.
- Stir in ⅓ cup lemon juice, zest, and vanilla extract.
- Pour batter evenly into prepared pan.
- Bake 55–60 minutes until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to rack.
- Mix powdered sugar with 2 tablespoons lemon juice.
- Drizzle glaze over cooled loaf before slicing.
Notes
Nutritional Values (Per Serving)
Calories: 410Total Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 6 g Vitamins & Minerals (Approximate % per serving):
Vitamin A: 18%
Vitamin C: 6%
Calcium: 4%
Iron: 8%
Phosphorus: 10%
Additional Notes & Flavor Tips
- Use room temperature butter for better texture.
- Add extra zest for stronger citrus aroma.
- Do not overmix batter to keep crumb tender.
- Brush warm loaf with lemon syrup for deeper flavor.
- Store in airtight container for up to four days.
