Lemon Pound Cake
A delicious and moist lemon pound cake with a lovely lemon flavor throughout.
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- •2 1/2 cups All-purpose flour
- •1 teaspoon SaltUse kosher salt
- •1 1/2 teaspoons Baking powder
- •1 cup ButterSoftened, room temperature
- •1 1/4 cups Granulated sugar
- •1 tablespoon Lemon zestFrom one lemon
- •3 tablespoons Lemon juiceFreshly squeezed
- •4 Eggs
- •1/2 cup Whole milk
- •1 cup Powdered sugarFor glaze
- •2 teaspoons MilkFor glaze
- 1
Preheat oven to 350°F (175°C). Prepare a 9x5 inch loaf pan with parchment paper or by buttering and flouring it.
5 min
- 2
In a medium bowl, whisk together all-purpose flour, salt, and baking powder. Set aside.
3 min
- 3
In a stand mixer, beat softened butter on medium-high speed for about 3 minutes until fluffy.
3 min
- 4
Gradually add granulated sugar to the butter and beat for another 2 minutes until light and fluffy.
2 min
- 5
Add lemon zest and lemon juice to the butter mixture and mix on medium speed.
1 min
- 6
Add eggs one at a time, mixing well after each addition.
2 min
- 7
Alternate adding the flour mixture and milk to the batter, starting and ending with the flour. Mix until just combined.
3 min
- 8
Pour the batter into the prepared loaf pan and bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.
1h 10m
- 9
While the cake is cooling, make the glaze by mixing powdered sugar, lemon juice, and milk until smooth.
2 min
- 10
Drizzle the glaze over the cooled cake and let it set before serving.
5 min
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