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freshly baked lemon pound cake with a golden crust and zesty glaze on a wooden table

Lemon Pound Cake

A moist and zesty lemon pound cake that’s perfect for dessert or tea time.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups unsalted butter softened
  • 2 ½ cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk
  • ¼ cup fresh lemon juice
  • Zest of 2 lemons
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
  6. Stir in the lemon juice, lemon zest, and vanilla extract.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. For extra lemon flavor, drizzle with a lemon glaze made from powdered sugar and lemon juice.