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Judy John

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Cake Batter:
  • 1 cup 226 g unsalted butter, softened
  • 1 ¼ cups 250 g granulated sugar
  • 4 large eggs
  • 2 cups 250 g all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup 80 ml fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ cup 120 ml whole milk
  • 1 teaspoon vanilla extract
For the Lemon Glaze:
  • 1 cup 120 g powdered sugar
  • 2 tablespoons fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease loaf pan lightly.
  2. Beat 1 cup butter and 1 ¼ cups sugar until pale and fluffy.
  3. Add 4 eggs, one at a time, mixing well after each addition.
  4. Combine 2 cups flour, baking powder, and salt separately.
  5. Add dry mixture gradually, alternating with milk.
  6. Stir in ⅓ cup lemon juice, zest, and vanilla extract.
  7. Pour batter evenly into prepared pan.
  8. Bake 55–60 minutes until toothpick comes out clean.
  9. Cool in pan 10 minutes, then transfer to rack.
  10. Mix powdered sugar with 2 tablespoons lemon juice.
  11. Drizzle glaze over cooled loaf before slicing.

Notes

Nutritional Values (Per Serving)

Calories: 410
Total 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.
Lemon Pound Cake Recipe delivers classic comfort with bright personality and zero baking drama.