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Lemon pound cake
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5 from 15 votes

LEMON POUND CAKE

The fluffiest and moist lemon pound cake you will ever try! Perfect for Sunday afternoon tea parties or for brunching with your family. Tangy lemon glaze will highlight this delicious coffee cake.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: coffee cake, lemon cake, lemon glaze, lemon pound cake, sunday cake
Servings: 8 servings
Calories: 310kcal
Author: Julia

Equipment

  • loaf pan 9x5 inch

Ingredients

Lemon cake

  • 1/2 cup (115 g) unsalted butter
  • 1 cup (250 g) sugar
  • 2 arge eggs
  • 1 & 1/2 cup (200 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 medium lemons for zest
  • 1/4 cup (60 ml) lemon juice
  • 6 Tbsp (90 ml) milk
  • 1/2 tsp vanilla extract

Lemon glaze

  • 2 cups 200 g confectioner (icing) sugar
  • 6 tbsp lemon juice
  • 4 tbsp milk

Instructions

Lemon cake

  • Preheat oven to 350 F / 180 C & place rack in middle position. Butter and line with parchment paper loaf pan 9 × 5 inch.
  • In a medium bowl, cream the butter with sugar with electric mixer & add one egg at a time. Mix well to combine.
  • In another medium bowl, add all-purposed flour with baking powder, baking soda, salt and zest of lemon. Stir and set this aside
  • Use measuring cup to mix this following ingredients. Measure lemon juice, add milk and vanilla extract. Stir it all well, to combine. Add this lemon mixture into the butter batter by alternating with the flour mixture.
  • Start first with one third of the dry mixture & mix to combine. Then add one third of the liquid mixture & mix to combine. Continue adding alternatively, until you use all the dry & liquid mixtures. Make sure you combine well all the ingredients. At the end, use spatula to scrape the bowl from sides.
  • Pour the batter in prepared loaf pan and bake on 350 F / 180 C for 45 minutes. Once baked, remove from oven and place on cooling rack for 10 minutes.

Lemon glaze

  • In a small bowl combine sugar, lemon juice and milk and mix with electric mixer or whisker until smooth.
  • Pour the lemon glaze over the Lemon Pound Cake and let dry for 5-10 minutes. Cut in slices and serve immediately!

Notes

  • You can add fresh fruit into the prepared lemon batter, such as blueberries or raspberries.
  • Make a double batch and freeze one lemon pound cake in airtight container. It will last up to 3 months.
  • To defrost it: leave it on the kitchen counter for 1-2 hours.