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Lemon Pound Cake

Lemon Pound Cake

Bake a bright, tender Lemon Pound Cake with zesty lemon glaze for a simple, impressive loaf.

Prep Time20 minutes
Cook Time60 minutes
Total Time80 minutes
Yield1

Ingredients

Instructions

Step 1: Preheat and prepare the loaf pan

Place an oven rack in the center of your oven and preheat to 350°F. Grease an 8.5x4.5-inch (1.5 qt) rectangular loaf pan thoroughly with butter, then line the pan with a strip of parchment paper so it overhangs the long sides. Butter the parchment and dust the pan lightly with flour, tapping or shaking off any excess so the interior is evenly coated and ready to receive batter.

Step 2: Combine the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until uniform. This ensures even leavening and a smooth distribution of the dry components so the cake crumb develops consistently when they are folded into the wet mixture.

Step 3: Cream butter and sugar; add wet flavors

In a large bowl, beat the room-temperature salted butter and granulated sugar together until light, pale, and fluffy. Add the beaten eggs gradually, then fold in the buttermilk, 1/4 cup fresh lemon juice, and one tablespoon of lemon zest. Mix just until the wet ingredients are fully incorporated and the batter looks glossy and slightly aerated.

Step 4: Incorporate the dry into the wet

Add the flour mixture to the butter-and-egg mixture in three additions, mixing gently after each addition and scraping the sides of the bowl to keep the batter homogeneous. Work until no streaks of flour remain and the batter is thick, smooth, and speckled with lemon zest.

Step 5: Fill the pan and bake

Spoon or pour the batter into the prepared parchment-lined loaf pan, smoothing the top so the batter sits evenly. Bake in the preheated oven for 50 to 60 minutes, until the top is golden-brown, the loaf springs back to the touch in the center, and a toothpick inserted into the middle comes out clean.

Step 6: Cool and remove from pan

Remove the pound cake from the oven and let it cool in the pan for ten minutes to set. Carefully lift the loaf from the pan using the parchment overhang and transfer it to a wire cooling rack to cool completely; this prevents condensation and preserves the crust.

Step 7: Prepare the lemon glaze

In a small bowl, whisk the powdered sugar together with two tablespoons of fresh lemon juice and 1½ teaspoons of lemon zest until the glaze is smooth and pourable but still viscous — glossy and thick enough to cling to the cake when drizzled.

Step 8: Glaze and serve

Once the loaf is fully cooled, place it on a wire rack over the painted surface and drizzle the lemon glaze over the top, allowing thin translucent ribbons and small pools to form along the crust and drip down the sides. Let the glaze set briefly, slice the loaf to reveal the moist, pale-yellow crumb flecked with zest, and serve.

Notes