Description
Lemon Lovers Pound Cake is a dense, buttery cake bursting with bright lemon flavor in every bite, topped with a tangy lemon glaze for the ultimate citrus dessert.
Ingredients
Units
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- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a 10-inch Bundt or tube pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Stir in lemon juice and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Wrap tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Pairs perfectly with fresh berries or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg