Pound cake is one of those old-fashioned things that feels fancy but is honestly hard to mess up. The high ratio of butter to flour makes it rich and tender, and the lemon brings everything into sharp focus. One slice and you’ll remember why your grandmother had this recipe memorized.
Quick answer: Dense, buttery pound cake infused with fresh lemon zest and juice, then finished with a tangy lemon glaze that seeps into every crumb. Bake once and you'll understand why this has been a baker's favorite for generations.
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9x5 inch or similar), or line it with parchment paper.
In a large bowl, cream together softened butter and granulated sugar for 3 to 4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt. Add the lemon zest to the dry ingredients and stir to distribute evenly.
Alternately add the dry mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Gently fold in the lemon juice.
Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To make the glaze, whisk powdered sugar and lemon juice together until smooth. Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides. Let set for 15 minutes before slicing.
Yes. Divide the batter between two loaf pans or use one 10-inch Bundt. Add 10 to 15 minutes to the baking time and check with a toothpick for doneness.
Overbaking is the most common culprit. Start checking at 55 minutes. The cake should be moist inside but not raw in the center.
Wrap the cooled cake in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
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