The bright and zesty flavor of fresh lemon is what makes this Lemon Pound Cake the standout dessert of the evening. This cake’s texture, which is described variously as buttery, fluffy, and delectable, makes it nearly impossible to say no to eating it. Because of the sweet lemon glaze that is sprinkled on top, individuals who appreciate the taste of lemon will find this meal to be particularly satisfying.

This beautiful lemon pound cake has a wonderful lemon flavor that is both refreshing and revitalizing. Anyone can’t help but crack a grin when they take their first bite because to its sweet and spicy flavor. Because the batter and the glaze both contain lemon zest and lemon juice, every single bite is bursting with the zesty, citrusy flavor of a freshly squeezed lemon.

The texture of this lemon loaf is moist and soft, and it has a flavor that is as smooth and silky as its texture. This lemon pound cake has the same firm texture as a traditional pound cake, but its flavor is lighter than that of a traditional pound cake. You are going to fall head over heels in love with this recipe because not only is it delicious for any occasion, but it also takes very little effort to prepare.


  • Butter: Before you try to cream the butter, be sure that it has been allowed to reach room temperature. At room temperature, you should be able to make a dent in it with your finger, but it shouldn’t be so soft that it leaves a grease or oil residue behind when you remove your finger. Make sure to use unsalted butter if you don’t want your cake to have a salty flavor.
  • You’ll need lemons, zested and juiced, in order to make this dish. Use lemon juice that has been freshly squeezed for the best possible flavor in your pound cake. The flavor of freshly squeezed lemon juice is incomparable to that of bottled lemon juice, despite the convenience of the latter option.
  • Baking powder and eggs are an unbeatable duo when it comes to producing a light and airy cake. The beating of the eggs creates air pockets inside the batter, which then expand when the dish is baked. This gives the batter more volume.
  • When it comes to flavor, nothing beats using whole milk rather than any of the other varieties of milk. You should not substitute water for it.
  • Sugar powder contributes to the glaze’s overall sweetness while also helping to thicken it.
  • Sugar powder: the sugar makes the glaze sweeter and gives it more thickness.


Pound Cake:

  • 2½ cups all-purpose flour (300g)
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature (227g)
  • 1¼ cup sugar (250g)
  • 4 large eggs room temperature
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • ½ cup whole milk room temperature (120mL)


  • 1 cup powdered sugar (120g)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons whole milk


Calories: 4579kcal | Carbohydrates: 622g | Protein: 64g | Fat: 211g | Saturated Fat: 126g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 56g | Trans Fat: 8g | Cholesterol: 1248mg | Sodium: 3333mg | Potassium: 943mg | Fiber: 9g | Sugar: 377g | Vitamin A: 6973IU | Vitamin C: 31mg | Calcium: 745mg | Iron: 19mg


Prep Time 10 minutes

 Cook Time 1 hour 5 minutes

 Cooling Time 10 minutes

 Total Time 1 hour 25 minutes

 Servings 1 loaf

 Calories 4579kcal


  • Electric or stand mixer
  • Mixing Bowls
  • Loaf pan
  • Parchment paper
  • Wire cooling rack


  1. To get started, get a medium bowl and put the flour, baking powder, and salt in it. Then, stir the mixture until it is smooth.
  1. Place the butter and sugar in the bowl of a stand mixer that has a paddle attachment, and mix on medium speed until the mixture is light and fluffy. Next, add some lemon juice and zest, and thoroughly combine the ingredients.

3. Third, begin beating in the eggs one at a time, waiting until each egg is completely absorbed before moving on to the next. Take a moment to scrape the inside of the bowl clean whenever it’s required.

4. While the mixer is on a low speed, add the milk and flour combination in two separate halves, alternating between each addition.

5. Five, pour the batter into the bread pan that has been prepared. Bake for approximately 65 to 70 minutes, or until a wooden pick inserted in the center of the cake comes out clean.

6. In the next step, step 6, you will combine the powdered sugar, lemon juice, and milk in a medium bowl and whisk until smooth. A pound cake that has been chilled should have the drizzled topping served on top.


  • If the batter for the pound cake is overmixed, the finished cake will have a gritty texture and be rubbery in consistency.
  • It is important to weigh the flour if you want reliable results. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. This is the correct method to follow in order to obtain an exact measurement of flour. In a pound cake, employing an excessive amount of flour will produce a cake that is both dry and dense.
  • If you forget to leave eggs at room temperature and then realize your mistake, you may quickly bring them back to temperature by placing them in a large basin, covering them with warm tap water, and letting them sit for five minutes. Eggs that have been allowed to reach room temperature are easier to integrate into the batter.
  • If a lemon has been stored in the refrigerator, rolling it on the counter will assist release the fluids that have been trapped inside. In this manner, the lemon will yield a greater quantity of its juice.
  • Although the cake only requires one lemon, it is best to have two on hand just in case. One fresh lemon of a size that is considered to be average will yield two to three teaspoons of lemon zest, as well as three tablespoons of lemon juice. In addition to it, one tablespoon of lemon juice is needed for the glaze.
  • In the last 15 minutes of baking, if your lemon pound cake begins to brown too quickly, tent it with foil.
  • To make the most efficient use of your time, zest the lemon before squeezing off the juice.



Don’t overwork the batter or overbake the cake if you want a tender pound cake. Using milk in place of water also aids in maintaining the cake’s moistness. You can’t replace the fat in the whole milk that keeps the cake moist with water or low-fat milk. The eggs, in addition to the milk, are responsible for keeping the cake moist. I know that four eggs seems like a lot, but the cake will be too dense if you leave any of them out.


You can keep leftovers in an airtight jar for up to four days at room temperature. Wrapping it loosely will allow it to dry out.


Both with and without the frosting, this cake freezes beautifully. Cover the cake with plastic wrap, then foil, and freeze it for up to three months. Slices can be frozen and then removed as needed. Wrap each slice in plastic wrap before placing it in a freezer-safe bag. Before eating the cake, let it come to room temperature. Drying out will occur if you thaw a frozen cake in the microwave or oven.

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