The Ultimate Lemon Pound Cake: A Classic Recipe

Introduction

There are few desserts that evoke the same sense of comforting nostalgia as a classic pound cake, and when infused with bright, zesty lemon, it transforms into pure perfection. The traditional pound cake originated in Europe, famously named because it historically called for a pound each of butter, sugar, eggs, and flour. Our lemon variation maintains that dense, moist crumb while adding a refreshing citrus punch, making it the ideal centerpiece for brunch, afternoon tea, or a simple, elegant dessert.

Ingredients

• For the Cake:
• 1 cup (227g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons lemon zest (from about 2 large lemons)
• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• For the Lemon Glaze:
• 1 1/2 cups (180g) powdered sugar (confectioners’ sugar)
• 3-4 tablespoons (45-60ml) fresh lemon juice

Step-by-step Preparation

1. Prep and Preheat: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or a 10-cup Bundt pan. Tip: For easy removal, line the loaf pan with parchment paper, leaving an overhang.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl (or stand mixer), beat the softened butter and granulated sugar together on medium speed until light and fluffy—about 5 minutes. Scrape down the sides of the bowl.
4. Add Eggs and Flavor: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the lemon zest.
5. Alternate Wet and Dry: In a small bowl, combine the milk and 1/4 cup lemon juice. With the mixer on low speed, alternate adding the dry ingredients and the wet mixture to the batter, beginning and ending with the dry ingredients (3 additions of flour, 2 of milk mixture). Mix only until just combined. Do not overmix.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes for a loaf pan, or 50 to 60 minutes for a Bundt pan. The cake is done when a toothpick inserted into the center comes out clean.
7. Cool and Glaze: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack. While it cools completely, whisk together the powdered sugar and lemon juice until smooth. Drizzle or pour the glaze evenly over the cooled cake. Allow the glaze to set before slicing.

Nutritional Information

A typical slice (assuming 12 servings per loaf) of this Lemon Pound Cake contains approximately 350-400 calories, 18g fat, 50g carbohydrates, and 4g protein. While it is certainly a decadent dessert, lemons are a great source of Vitamin C and antioxidants, offering a small health boost to this sweet treat. Enjoy in moderation!

Storage

Store leftover Lemon Pound Cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. If you need to store it longer, the cake freezes beautifully. Wrap the cooled, unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before glazing and serving. Do not store the cake in the refrigerator, as it tends to dry out the crumb.

Conclusion

This Lemon Pound Cake recipe delivers a perfect balance of buttery richness and tangy freshness. For an extra touch of elegance, serve slices with fresh berries (strawberries or raspberries) and a dollop of whipped cream. If you prefer a more intense lemon flavor, try soaking the warm cake with a simple lemon syrup (equal parts sugar and lemon juice, boiled until dissolved) before applying the glaze. Enjoy this timeless classic!