Lemon Pound Cake

A sliced lemon pound cake loaf sits on a white surface, with a pink lemon squeezer and whole lemons beside it. The background features white subway tiles.

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Dense, buttery lemon pound cake is baked to sweet, tangy perfection and topped with a lemon glaze!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 498kcal

Author: Karlynn Johnston

Ingredients

2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
2 tablespoons lemon zest
¾ cup butter cold
¾ cup milk
3 large eggs
¼ cup lemon juice

Lemon Glaze

¼ cup granulated sugar
2 tablespoons lemon juice
1 teaspoon salted butter

Instructions

Preheat your oven 350°F. Grease a standard 9x5 baking pan and set aside.
In the bowl of a stand mixer with the paddle attachment, add in the flour, sugar, baking powder and salt. Turn the mixer on low and combine the ingredients.
Grate the cold butter into the flour mixture and turn the mixer on low. Mix for 4-5 minutes, or until the butter is in small pieces throughout the dry mixture. Add in the lemon zest and mix throughout.
In a large measuring cup, mix together the milk, eggs, and lemon juice until combined.
Add the liquid into the dry ingredients and mix on low speed until just combined, scraping the sides and bottom of the bowl with a spatula to make sure everything is combined.
Pour/scoop the batter into the prepared loaf using the spatula to smooth the batter into an even layer.
Bake in the oven for 60-70 minutes, covering the top with aluminum foil if it starts to get too browned. If your sides are getting too browned as well, turn down your oven to 325 °F after the first 30 minutes. Bake until a cake tester or toothpick inserted into the center comes out clean.
Remove from the oven.
Combine the ingredients of the glaze in a microwave-safe glass measuring cup. Microwave in short intervals on high, stirring between, until the sugar has dissolved into the lemon juice and it's not gritty.
Pour slowly over the top of the still hot lemon bread in the pan. If the glaze pools, tilt the corner of the pan and pour what's remaining on top back into the measuring cup, then pour on top again. Repeat until only a small amount remains around the edges.
Take a knife and run along the edges of the cake in the pan now to loosen it, and to let the remaining glaze drizzle around and down the sides of the loaf .
Let the cake sit in the pan for 20 minutes until cool enough to touch. The glaze will sink into the top of the loaf during this time. Run a knife around the edges of the loaf again to completely detach it and tip to remove from the pan. Place the cake onto a baking rack and cool completely.

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