Description
A moist and tender lemon pound cake with a bright citrus flavor, perfect for tea time or dessert. This classic recipe features a buttery crumb and a sweet lemon glaze for extra zing.
Ingredients
Scale
For the Crust:
- For the cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
- Stir in lemon zest, lemon juice, and vanilla until just combined.
- Pour batter into prepared pan and bake for 60-75 minutes, or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: Whisk all ingredients until smooth. Drizzle over cooled cake.
Notes
For best results, use room temperature ingredients. Cake can be stored at room temperature for 3 days or frozen for up to 3 months. For extra lemon flavor, poke holes in warm cake and brush with lemon syrup before glazing.