Here’s a clear, detailed recipe for a Lemon Pound Cake that’s rich, buttery, and bursting with lemon flavor:
Lemon Pound Cake Recipe
Ingredients
For the Cake:
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1–2 lemons)
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk
- 2 tablespoons fresh lemon juice
For the Lemon Frosting:
- 1 cup (120 g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
1. Prepare the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and lightly flour it, or line with parchment paper.
2. Make the Cake Batter
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
- Stir in lemon juice gently until just combined.
3. Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
4. Prepare the Lemon Frosting
- In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth.
- Adjust consistency: add more powdered sugar to thicken or more lemon juice to thin.
5. Frost the Cake
- Once the cake is completely cooled, drizzle or spread the lemon frosting over the top.
- Optionally, garnish with extra lemon zest for a fresh look.
Tips for a Perfect Lemon Pound Cake
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix once flour is added—overmixing can make the cake dense.
- For extra flavor, brush the warm cake with a lemon syrup (½ cup sugar + ¼ cup lemon juice heated until sugar dissolves) before frosting.
This results in a dense, buttery cake with bright lemon flavor and a sweet, tangy frosting—perfect for dessert or tea time.
If you want, I can also provide a lighter version of this Lemon Pound Cake that’s moist but less rich, ideal for everyday baking. Do you want me to create that?
