A Classic, Buttery Pound Cake Bursting with Bright Citrus Flavor!
✨ Introduction
This Lemon Pound Cake is a moist, tender, and perfectly dense dessert with a vibrant lemon flavor enhanced by a sweet-tart glaze. Ideal for afternoon tea, brunch, or a sunny picnic, it’s:
✅ Rich yet refreshing with real lemon juice & zest
✅ Easy to make with simple ingredients
✅ Stays fresh for days (if it lasts that long!)
📝 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from ~2 lemons)
- 1 tsp vanilla extract
- ½ tsp lemon extract (optional, for extra zing)
For the White Lemon Glaze:
- 1½ cups powdered sugar, sifted
- 2–3 tbsp fresh lemon juice
- ½ tsp vanilla extract (optional)
- 1–2 tsp milk (if needed for thinning)
👩🍳 Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 325°F (165°C).
- Grease & flour a 10-inch bundt or tube pan (or use baking spray).
2. Make the Batter
- Cream butter & sugar until light and fluffy (~3–4 mins).
- Add eggs one at a time, beating well after each.
- Whisk dry ingredients: flour, baking powder, and salt.
- Combine wet ingredients: milk, lemon juice, zest, vanilla, and lemon extract.
- Alternate adding dry & wet mixtures to the butter, starting and ending with flour. Mix just until combined—don’t overbeat!
3. Bake to Golden Perfection
- Pour batter into prepared pan and smooth the top.
- Bake 70–80 mins until a toothpick comes out clean.
- Cool 15 mins in pan, then transfer to a wire rack.
4. Glaze & Serve
- Whisk glaze ingredients until smooth. Adjust consistency with milk if needed.
- Drizzle over cooled cake, letting it drip down the sides.
- Slice & enjoy!
🌟 Pro Tips for the Best Pound Cake
🍋 Lemon Intensity:
- Use fresh lemon juice & zest (avoid bottled juice for best flavor).
- Add lemon extract for an extra punch.
🎂 Baking Secrets:
- Room temp ingredients ensure even mixing.
- Don’t overbake—check at 65 mins to avoid dryness.
- Cool completely before glazing to prevent melting.
🔄 Variations:
- Blueberry Lemon: Fold in 1 cup fresh blueberries (tossed in flour).
- Lavender Lemon: Add 1 tsp dried lavender to the dry ingredients.
- Yogurt Swap: Replace milk with plain Greek yogurt for extra moisture.
❓ Frequently Asked Questions (FAQs)
1. Can I use a loaf pan instead?
Yes! Use two 9×5-inch loaf pans and reduce baking time to 50–60 mins.
2. Why is my cake dense?
- Overmixing develops gluten—fold gently!
- Old baking powder won’t lift properly.
3. How do I store it?
- Room temp: Up to 3 days (covered).
- Freeze: Wrap tightly (unglazed) for 1 month. Thaw & glaze before serving.
4. Can I make it gluten-free?
Substitute with GF all-purpose flour blend + ½ tsp xanthan gum.
5. My glaze is too thin/thick!
- Too thin? Add more powdered sugar.
- Too thick? Add lemon juice or milk, 1 tsp at a time.
🍰 Final Thoughts
This Lemon Pound Cake is a sunshine-sweet classic that balances rich butteriness with tangy citrus. Perfect for gifting, celebrations, or a simple treat with coffee, it’s sure to become a staple!
“Like a slice of summer, any time of year!” ☀️
Tag us in your cake photos! 📸 #LemonPoundCakePerfection
