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Lemon Pound Cake Recipe

Lemon Pound Cake is the perfect summertime teatime bake with the flavor and aroma of fresh lemons. Learn how to make one of the best and easiest pound cake in a few simple steps.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: French
Servings: 9 inch cake
Calories: 391kcal
Author: Hina Gujral

Equipment

Ingredients

  • 1 ½ Cup (150 Gram) all-purpose flour (maida)
  • ¾ Cup (170 Gram) unsalted butter, softened
  • ¾ Cup (150 Gram) granulated white sugar
  • 3 eggs, at room temperature
  • 3 tablespoon milk, room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ Cup lemon juice
  • 1 tablespoon lemo zest

For the glaze

  • ¼ Cup lemon juice
  • 3 tablespoon powdered white sugar

Instructions

  • In the bowl sift together the dry ingredients (flour, baking powder, and salt) and mix nicely using spatula or wire whisk. Set aside.
  • Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.
  • In a stand mixer or simple mixing bowl, combine eggs and sugar. Whisk on low to medium speed using a hand or stand mixer till the mixture is light, airy, and double in volume.
  • Next, add one egg at a time and whisk the batter each time for a minute at medium speed to aerate and develop the cake’s structure. Gradually, add all 3 eggs.
  • Add vanilla, milk, lemon juice, and zest. Whisk the batter for a minute.
  • Add the sifted flour mixture in 2 - 3 small batches. Gently, cut and fold the batter to evenly combine.
  • Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon. Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  • Remove the cake from the oven and place on a wire rack to cool.
  • For the glaze, mix in lemon and sugar and pour over the cake. Before pouring glaze over the cake poke tiny holes in the cake with a toothpick so that glaze penetrates deep inside the cake. Let it cool completely on a wire rack before cutting.

Notes

  • Use room temperature ingredients especially eggs, milk, and butter.
  • Use a timer while whisking the eggs (one minute after adding each egg).
  • After adding flour, do not mix the batter for too long.
  • You can store your pound cake in an airtight container for up to 3 days at room temperature.
 

Nutrition

Serving: 1slice | Calories: 391kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 91mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 525IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg