Lemon Pound Cake


Get ready to be enchanted by the divine flavors of our Lemon Pound Cake. This exquisite creation promises a delightful blend of moistness, tenderness, and a perfect balance of tartness and tanginess. The ethereal crumb, light and fluffy, serves as a canvas for the sweet and sour embrace of our lemon glaze.

Why Indulge in This Lemon Pound Cake:

Classic Lemon Dessert: Elevate your taste buds with the perfect spring and summer dessert. Loaded with lemon flavor, the glaze is an indispensable companion to this lemon loaf recipe.

Versatile Serving Options: Whether enjoyed on its own or paired with a side of fresh berries, this cake offers versatility on a plate. Enhance the experience by drizzling an extra serving of lemon glaze over the top of the fruit.

For the True Lemon Lovers: If you’re a dedicated lemon enthusiast, this pound cake is a must-try. Bursting with brightness, citrusy goodness, it stands as the epitome of lemony perfection.

Ingredients Needed:



Baking Soda

Unsalted Butter


Large Eggs

Lemon Juice

Lemon Zest


For the Glaze:

Powdered Sugar

Lemon Juice

How To Make:

Step 1 – Oven Preheat and Pan Preparation: Begin by preheating the oven and ensuring a hassle-free loaf extraction by lining the pan with parchment paper or applying a non-stick cooking spray.

Step 2 – Lemon and Milk Fusion: In a small bowl, unite the forces of milk and lemon juice. This dynamic duo awaits its turn in the limelight.

Step 3 – Butter and Sugar Ballet: In a medium bowl, choreograph a dance of butter and sugar until the mixture attains a fluffy texture.

Step 4 – Egg Symphony and Lemon Zest Encore: Gracefully introduce eggs one by one into the mixture, ensuring a harmonious blend. Follow this with the star of the show – lemon zest.

Step 5 – Flour, Salt, and Baking Soda Alchemy: Merge the dry ingredients – flour, salt, and baking soda – in a separate bowl, preparing for the grand union.

Step 6 – Fusion of Dry and Wet Realms: Alternate between the flour mixture and the milk-lemon fusion, ensuring a perfect synthesis in the buttery realm.

Step 7 – The Grand Pour: Transfer this symphony of flavors into the awaiting loaf pan and let it bake. Allow the intoxicating aroma to fill your kitchen.

Step 8 – Toothpick Harmony: Perform a toothpick test toward the end of the baking time. A clean withdrawal signals the cake’s readiness.

Step 9 – Cooling Crescendo: Let the masterpiece cool entirely on a wire rack before the glaze takes center stage.

The Glaze Ballet:

Step 1 – Sugar and Citrus Elegance: Combine powdered sugar and lemon juice in a harmonious whisking ritual.

Step 2 – Glaze Cascade: Pour this liquid gold over the cooled cake, transforming it into a masterpiece that transcends ordinary pound cakes.

Step 3 – Slice and Savor: Behold your creation, slice, and indulge in the sweet culmination of your lemony journey.

Freezing the Citrus Symphony: Envelop your pound cake in cling plastic wrap and place it in a freezer bag for future indulgence. Whether freezing the entire loaf or individual slices, this ensures a lemony escape whenever cravings strike.

Tips for Perfection:

Master the art of preparing baking pans.

Embrace the harmony of mixing ingredients.

Elevate your creation with room temperature ingredients.

Frost the lemon loaf with finesse.

Navigate the baking process with precision.

Pay attention to pan size.

Consider experimenting with mini loaves.

Adjust the glaze to suit your preferences.

Guard against over-browning.

Storing Your Lemon Masterpiece:

Allow your lemon loaf to bask in room temperature glory, stored in an airtight container. With proper care, it will grace your palate for up to a week.

Lemon Pound Cake

Recipe by admin
0.0 from 0 votes
Course: Desserts


Prep time


Cooking time




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Total time





Lemon Pound Cake Magic in Minutes:


  • For the Cake:
  • 1 1/2 cup Flour

  • 1/2 tsp Salt

  • 1/4 tsp Baking Soda

  • 1/2 cup Butter, softened at room temperature

  • 1 cup Sugar

  • 2 Large Eggs

  • 3 Tbsp Lemon Juice

  • 1 Tablespoon Lemon Zest (approximately from 3 lemons)

  • 1/2 cup Milk

  • For the Glaze:
  • 1 cup Powdered Sugar

  • 2 Tbsp Lemon Juice


  • Preheat the oven to 350 degrees F and line a 9-inch loaf pan with parchment paper or spray with non-stick cooking spray.
  • In a small bowl, stir together milk and lemon juice. Set aside.
  • In a large bowl, cream together softened butter and sugar with a hand-held or stand-up mixer until light and fluffy.
  • Slowly add eggs one at a time, mixing between each addition. Stir in the lemon zest.
  • In a separate bowl, combine flour, salt, and baking soda.
  • Alternately add the flour and milk mixtures into the butter and sugar mixture, stirring as you go.
  • Pour the mixture into the loaf pan and bake uncovered for 50-60 minutes until a toothpick inserted into the middle comes out clean.
  • Let the cake cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
  • While the cake cools, whisk together powdered sugar and lemon juice to prepare the glaze.
  • Once the cake has cooled, pour the glaze over the top, slice, and enjoy!


  • Store in an airtight container for up to 5-7 days.

Nutrition Facts

  • Calories: 296kcal
  • Carbohydrates: 48g
  • Protein: 4g
  • Fat: 11g
  • Cholesterol: 58mg
  • Sodium: 243mg
  • Potassium: 60mg
  • Fiber: 1g
  • Sugar: 33g
  • Calcium: 26mg
  • Iron: 1mg

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