Lemon Pound Cake

The kitchen was filled with bright citrus scent while this lemon pound cake baked. My neighbor had dropped off a bag of lemons from her tree, and I could not let them go to waste. The cake emerged golden and dense, with that tight crumb that makes pound cake so satisfying. When I poured the glaze over the top, it ran down the sides in lazy rivers, catching the light from the window.

Last spring, my sister came over and we sat at the counter with thick slices and tea. She kept pausing between bites, eyes closed, saying this was exactly what lemon cake should be. The glaze had soaked into the top layer just enough to make it sticky sweet while the inside stayed tender and fine. We polished off half the loaf without even realizing it.

Ingredients

• Unsalted butter: Softened butter incorporates air better and creates that signature pound cake texture
• Granulated sugar: Cream this thoroughly with the butter until the mixture looks pale and fluffy
• Large eggs: Room temperature eggs blend more smoothly into the batter
• Whole milk: Adds moisture without making the cake too heavy
• Fresh lemon juice: Use real juice here because bottled lemon juice lacks brightness
• Lemon zest: The oils in the zest carry the most intense lemon flavor
• All-purpose flour: Provides structure for this dense cake
• Baking powder: Gives just enough lift without making it cakey
• Salt: Balances sweetness and enhances the lemon
• Powdered sugar: Creates a smooth pourable glaze that sets beautifully

Instructions

Preheat your oven:

Set it to 350°F and grease your loaf pan well, getting into all the corners.

Cream butter and sugar:

Beat them together for a solid 3 to 4 minutes until the mixture looks pale and fluffy.

Add the eggs:

Drop them in one at a time, letting each disappear completely before adding the next.

Mix the liquids:

Whisk the milk, lemon juice, and zest in a small bowl until combined.

Combine dry ingredients:

Whisk flour, baking powder, and salt in a separate bowl so everything is evenly distributed.

Bring it together:

Add flour and milk mixtures alternately, starting and ending with flour, mixing only until the flour streaks disappear.

Bake:

Pour batter into your prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out clean.

Cool and glaze:

Let the cake rest 10 minutes in the pan, then cool completely before drizzling with the glaze.

Save

My mother asked for the recipe after I sent her home with a slice. She called the next day to say it was gone already and could I please bring another to Sunday dinner. Now it is the cake everyone requests when lemons are in season.

The Secret to Zest

I used to zest lemons right before adding them to the batter, but then I learned something. Rubbing the sugar with the zest beforehand releases all those aromatic oils. The sugar becomes fragrant and yellow, and that lemon perfume permeates the entire cake, not just the pockets where zest lands.

Room Temperature Matters

Cold ingredients create a lumpy batter that never quite smooths out. I take everything out at least an hour before baking, even the eggs and milk. When all components start at the same temperature, they emulsify into that silky batter that bakes up so consistently.

Glaze Timing

The glaze should be thick but still pourable, like warm honey. If it is too thin, it runs right off the cake and pools on the plate. Too thick and it sits on top in a white layer that does not look appetizing. Whisk until smooth and test the consistency before pouring.

• Let the cake cool completely or the glaze will melt right off
• Place parchment under the rack to catch drips for easy cleanup
• Serve the cake the day it is glazed for the best texture

Save

There is something so comforting about a slice of this cake with afternoon coffee. Simple, bright, and always welcome.

Questions & Answers

→ How do I know when the lemon pound cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden brown and the edges should start pulling away from the pan slightly.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled juice works in a pinch. However, for the zest, you must use fresh lemons. Bottled juice lacks the bright, complex flavor profile that fresh lemons provide.

→ Why did my cake sink in the middle?

Sinking usually indicates underbaking or opening the oven door too early. Ensure your oven is properly calibrated to 350°F and avoid checking on the cake until at least 45 minutes have passed. Also, make sure your baking powder is fresh.

→ Can I freeze this lemon pound cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature before adding the glaze. You can also glaze before freezing, though the texture may be slightly different.

→ What's the best way to get maximum lemon flavor?

Use fresh lemons and zest them thoroughly before juicing—the oils in the zest contain the most intense flavor. You can also add 1/2 teaspoon of lemon extract to the batter or brush the warm cake with a lemon simple syrup before glazing.