Lemon Pound Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 5

Total Time: 1 15

Servings: people

Calories: 405kcal

Author: Becky Hardin - Easy Dessert Recipes

This simple lemon pound cake recipe is bursting full of fresh flavors and is so easy to make. Perfect to serve as a dessert or enjoy with a hot cup of coffee.

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Equipment

9x5-inch Loaf Pan
Kitchen Scale (optional)
Hand Mixer

Ingredients

1½ cups all-purpose flour 180 grams
1 teaspoon baking powder 4 grams
½ teaspoon kosher salt
1 cup granulated sugar 200 grams
⅔ cup butter 151 grams, room temperature (1⅓ sticks)
2 teaspoons pure vanilla extract 8 grams
3 large eggs 150 grams, room temperature and whisked
3 tablespoons lemon juice 42 grams
2 tablespoons lemon zest 12 grams

For the Glaze

1 cup powdered sugar 113 grams
2 tablespoons lemon juice 28 grams

Instructions

Preheat oven to 325°F. Spray a 9x5-inch loaf pan with nonstick spray. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
In a large mixing bowl, with a hand mixer, beat together the sugar, butter, and vanilla until creamy. Add the eggs and mix for 30-60 seconds.
1 cup granulated sugar, ⅔ cup butter, 2 teaspoons pure vanilla extract, 3 large eggs
Slowly add in the flour mixture, lemon juice, and lemon zest, mixing until well combined.
3 tablespoons lemon juice, 2 tablespoons lemon zest
Pour the batter into the prepared loaf pan and bake 60-65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Make the glaze: Stir together the powdered sugar and lemon juice until a runny glaze forms. Thin with water if needed or thicken with additional powdered sugar.
1 cup powdered sugar, 2 tablespoons lemon juice
Drizzle the cake with the glaze and let set.

Video

Notes

For quickness and ease, use a stand or electric hand mixer to make the cake batter. You can do it by hand, but make sure that everything is well combined.
Use room temperature ingredients to make this recipe. They will combine more easily and result in a more even texture throughout the cake.

Storage: Store lemon pound cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition