Old Fashioned Lemon Pound Cake
Try our Old Fashioned Lemon Pound Cake recipe for a buttery dessert with fresh lemon flavor and a citrus glaze.
Servings: 12
Calories: 396kcal
Equipment
- 9x5 Loaf Pan
- Measuring Cups and Spoons
- Mixing Bowls
- Hand Mixer
Ingredients
LEMON POUND CAKE:
- 2 sticks butter unsalted and softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 250 grams all-purpose flour about 2 cups
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 lemon zest
- ¼ cup lemon juice freshly squeezed
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
LEMON GLAZE:
- 120 grams powdered sugar about 1 cup
- 2-3 tablespoon lemon juice freshly squeezed
Instructions
- Preheat oven 350F and line a 9x5 loan pan with parchment paper.
- Whisk together dry ingredients in a medium bowl
- In a large bowl, with a hand mixer, beat butter and sugar together until fluffy.
- Add the eggs in, one at a time, and beat well between each egg.
- Transfer the dry ingredients and milk, interchangeably and mix until combined.
- Stir in the lemon juice, zest and vanilla extract, then pour the batter into the prepared pan. Smooth out the top of the loaf and bake for about 50-60 minutes; the cake should lightly crack along the top, and a toothpick come out with moist crumbs when inserted into the center.
- Allow the cake to cool for 15 minutes before removing from the pan to cool completely on a wire rack.
- In a small mixing bowl make the glaze by whisking together the powdered sugar and lemon juice until desired consistency, then drizzle all over the cake.
Notes
- Don't Overmix: Once the dry ingredients are added, mix only until combined to keep the cake tender.
- Measure the Lemon Zest First: It's much easier to zest fresh lemons before juicing them.
- Let the Cake Cool Completely: The lemon glaze spreads more evenly and sets better on a fully cooled cake.
- Line the Loaf Pan: Parchment paper makes removing the cake from the pan much easier.
- Use Room Temperature Ingredients: They blend much more smoothly and help create the best texture.
- Countertop: I store covered, at room temperature, for up to 3 days out of direct sunlight.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: We often freeze individual slices so they're easy to pull out whenever a lemon craving hits. Just allow them to thaw at room temperature before serving. Freeze for up to 3 months.
Nutrition
Calories: 396kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 265mg | Potassium: 76mg | Fiber: 1g | Sugar: 40g | Vitamin A: 581IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
