Classic Lemon Pound Cake (Printable)

Dense butter cake infused with lemon zest and juice, finished with a tangy lemon glaze.

# What You Need:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, at room temperature
04 - 1/4 cup whole milk
05 - 1/4 cup fresh lemon juice
06 - 2 tablespoons finely grated lemon zest
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Lemon Glaze

10 - 1 cup powdered sugar, sifted
11 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Beat softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition.
04 - In a small bowl, mix whole milk, fresh lemon juice, and lemon zest.
05 - Whisk together all-purpose flour, baking powder, and salt in a separate bowl.
06 - With mixer on low speed, alternately add the flour mixture and milk-lemon mixture to the wet ingredients, beginning and ending with flour. Mix just until combined without overmixing.
07 - Pour batter into the prepared pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle evenly over the cooled cake and let set before slicing.

# Expert Advice:

01 -
  • It's foolproof enough for a weeknight but elegant enough to impress someone at your table.
  • The texture is dense and tender at once, with a flavor that keeps revealing itself with each bite.
  • It stays fresh for days, so you can bake it ahead and actually enjoy your weekend instead of being stuck in the kitchen.
02 -
  • The moment you see the batter go from silky to grainy during mixing, you've overmixed—stop immediately, because the cake can't be undone once that gluten network tightens.
  • Lemon zest oxidizes and loses flavor if exposed to air, so grate it fresh and fold it in within minutes of using it.
  • A dense, tight crumb isn't always a failure; sometimes that's exactly the texture that lets flavors sing instead of disappearing into air.
03 -
  • If your kitchen is cold, set the bowl of batter in a warm water bath for a few minutes before baking—this helps it bake more evenly and rise more gently.
  • The glaze should be thick enough to coat the cake but thin enough to pool slightly; if it's too thick, add lemon juice by the teaspoon; if it's too thin, add powdered sugar.
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