Description
Bake this easy, from-scratch lemon pound cake for a tender crumb and bright, zesty flavor. The sweet and tart glaze makes this homemade lemon cake irresistible.
Ingredients
Scale
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk, room temperature
- For the Glaze: 2 cups powdered sugar
- For the Glaze: 4 tablespoons fresh lemon juice
- For the Glaze: 1 tablespoon milk or heavy cream
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 5 minutes. This step builds the cake’s texture.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed until the batter is smooth. Do not overmix.
- Pour the batter evenly into your prepared pan.
- Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and allow it to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, 4 tablespoons of lemon juice, and 1 tablespoon of milk or cream until smooth. Add more powdered sugar for a thicker glaze or more liquid for a thinner one.
- Drizzle the tangy lemon icing generously over the cooled cake. Let the glaze set before slicing and serving your zesty lemon dessert.
Notes
- For the best texture, make sure your butter, eggs, and milk are all at room temperature before you start mixing.
- If you want a more intense lemon flavor, add a few drops of lemon extract along with the vanilla extract.
- This cake freezes well. Wrap cooled, unglazed cake tightly in plastic wrap and foil for up to three months.
- Prep Time: 20 min
- Cook Time: 80 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 180
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 110