Lemon Pound Cake (Printable Version)

Dense butter cake infused with bright lemon zest and juice, finished with a tangy 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 (about 2 lemons)
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 it with parchment paper.
02 - Beat softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
03 - Add eggs one at a time, beating thoroughly after each addition.
04 - In a small bowl, blend whole milk, fresh lemon juice, and lemon zest.
05 - Whisk all-purpose flour, baking powder, and salt together in a separate bowl.
06 - On low speed, alternate adding the flour mixture and wet lemon mixture to the butter mixture in three additions, starting and finishing with flour. Mix until just combined without overmixing.
07 - Pour batter into prepared loaf pan and smooth the surface evenly.
08 - Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar with fresh lemon juice until smooth and pourable. Drizzle over cooled cake and let the glaze set before slicing.

# Expert Advice:

01 -
  • The crumb is impossibly tender and dense without being heavy, perfect with afternoon tea or as a quiet dessert.
  • Fresh lemon juice and zest give it a brightness that makes you feel like you're biting into sunshine.
  • It's forgiving enough for bakers still learning, but impressive enough to make people ask for the recipe.
02 -
  • Room temperature eggs and softened butter are non-negotiable—cold ingredients won't emulsify properly and you'll end up with a dense, grainy cake instead of a tender one.
  • Overmixing after you add the flour is the enemy; mix just until you don't see streaks of flour anymore, even if you think it needs more.
  • The glaze should coat the back of a spoon like honey—if it's too thick it won't drip, too thin and it runs off before setting.
03 -
  • Use a kitchen scale to measure your ingredients if you have one—it's far more accurate than cups and spoons and you'll get consistent results every time.
  • If your glaze cracks or doesn't look smooth, gently reheat it over barely-warm water while whisking until it comes back together.
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