Description
A moist and buttery pound cake topped with a tangy lemon glaze for a bright, zesty flavor.
Ingredients
Cake:
1 cup (2 sticks) unsalted butter, softened
1½ cups granulated sugar
4 large eggs, room temperature
1½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
¼ cup whole milk
¼ cup fresh lemon juice
1 Tbsp lemon zest
Lemon Drizzle Glaze:
1 cup powdered sugar
2–3 Tbsp fresh lemon juice (adjust for consistency)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
Add eggs: Beat in eggs one at a time, mixing well after each addition.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix batter: Add dry ingredients to wet mixture alternately with milk, beginning and ending with flour. Stir in lemon juice and zest until just combined.
Bake: Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let cake cool in pan 10 minutes, then transfer to a wire rack. While still warm, drizzle glaze over cake. Let set before slicing.
Notes
Extra lemon flavor: Add ½ tsp lemon extract to batter for a stronger citrus punch.
Make-ahead: Cake can be wrapped and stored at room temperature for up to 3 days.
Freezer-friendly: Wrap cooled cake tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight before serving.
Glaze tip: For a thicker glaze, use less lemon juice; for a thinner drizzle, add more.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, British-inspired
