Amazing Lemon Pound Cake Recipe

Ingredients

• 2.5 cups All-Purpose Flour (300 g, sifted)
• 1 teaspoon Kosher Salt (large‑crystal kosher salt; use half if using fine sea salt)
• 1.5 teaspoons Baking Powder (double‑acting)
• 1 cup Unsalted Butter (226 g, softened to room temperature)
• 1.25 cups Granulated Sugar (250 g)
• 1 tablespoon Lemon Zest (zest of 1 fresh lemon, no pith)
• 3 tablespoons Fresh Lemon Juice (strained, no seeds)
• 4 large Eggs (room temperature)
• 0.5 cup Whole Milk (120 ml, can substitute any milk alternative)
• 1 cup Powdered Sugar (for glaze, sifted)
• 1 tablespoon Lemon Juice (glaze) (fresh, same as above)
• 2 teaspoons Milk (glaze) (any milk, for consistency)
• 1 teaspoon Lemon Zest (glaze) (optional, for extra zing)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Loaf Pan

   Line a 9×5‑inch loaf pan with parchment paper, allowing excess to hang over the sides. If you don’t have parchment, butter and flour the pan thoroughly.

   Time: PT5M

3. Mix Dry Ingredients

   In a medium bowl combine 2½ cups (300 g) all‑purpose flour, 1 tsp kosher salt, and 1½ tsp baking powder. Stir briefly to distribute.

   Time: PT5M

4. Cream Butter

   Using the stand mixer on medium‑high, beat 1 cup (226 g) softened butter for about 3 minutes until pale and fluffy.

   Time: PT3M

5. Add Sugar

   Gradually add 1¼ cups (250 g) granulated sugar while the mixer runs. Beat for 2 minutes until the mixture lightens in color and becomes airy.

   Time: PT2M

6. Incorporate Lemon Zest

   Add 1 Tbsp fresh lemon zest and beat on medium speed for 2 minutes to release the oils.

   Time: PT2M

7. Add Lemon Juice

   Stir in 3 Tbsp fresh lemon juice until just combined.

   Time: PT1M

8. Add Eggs

   Crack the 4 large eggs one at a time into a separate bowl, then add each to the butter mixture, mixing on medium speed after each addition. Scrape the bowl as needed.

   Time: PT3M

9. Combine Wet and Dry Ingredients

   With the mixer on low, add the flour mixture and milk alternately: half the milk, half the flour, the remaining milk, then the remaining flour. Mix only until just combined; stop as soon as no dry streaks remain.

   Time: PT5M

10. Transfer to Pan

    Pour the batter into the prepared loaf pan and smooth the top with a spatula.

    Time: PT2M

11. Bake

    Place the pan in the preheated oven and bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean.

    Time: PT70M

    Temperature: 350°F

12. Cool Cake

    Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely (about 30 minutes).

    Time: PT40M

13. Prepare Lemon Glaze

    In a small bowl whisk together 1 cup powdered sugar, 1 Tbsp fresh lemon juice, 2 tsp milk, and optional 1 tsp lemon zest until smooth and drizzle‑ready.

    Time: PT5M

14. Glaze the Cake

    Drizzle the lemon glaze over the completely cooled cake, allowing it to pool and then set.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

0.5 g