Here’s a classic Lemon Pound Cake recipe—rich, buttery, and bursting with bright lemon flavor 🍋
🍰 Lemon Pound Cake
🧾 Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 ½ cups (300g) sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Optional: powdered sugar or glaze
👩🍳 Instructions
- Preheat oven
- 175°C (350°F)
- Grease and flour a loaf pan
- Cream butter and sugar
- Beat until light and fluffy (about 3–4 minutes)
- Add eggs
- Add one at a time, mixing well after each
- Mix dry ingredients
- In a separate bowl, combine flour, baking powder, and salt
- Combine wet and dry
- Alternate adding dry ingredients and milk to the butter mixture
- Stir in lemon zest and lemon juice
- Bake
- Pour batter into prepared pan
- Bake 50–60 minutes, or until a toothpick comes out clean
- Cool and serve
- Let cake cool in pan 10–15 minutes, then remove
- Optional: drizzle with lemon glaze or dust with powdered sugar
🔥 Tips for the Best Lemon Pound Cake
- Use fresh lemon juice for the brightest flavor
- Don’t overmix the batter—keeps the cake tender
- Optional glaze: mix powdered sugar + 1–2 tsp lemon juice
If you want, I can give you a super-moist “from scratch” lemon pound cake recipe with a creamy lemon glaze that tastes bakery-level delicious.
Do you want me to do that?
