Lemon pound cake

Here’s a classic Lemon Pound Cake recipe — moist, buttery, and packed with bright lemon flavor:

🍋 Lemon Pound Cake Recipe

Ingredients

For the Cake:

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs

• 3 cups (375g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup (180ml) buttermilk (or substitute with ¾ cup milk + 2 tsp lemon juice)

• Zest of 2 lemons

• ¼ cup (60ml) fresh lemon juice

• 1 teaspoon vanilla extract

For the Glaze (optional but recommended):

• 1 cup (120g) powdered sugar

• 2–3 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Cream the butter and sugar together until light and fluffy (about 4–5 minutes with a hand or stand mixer).

3. Add eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. In another bowl or measuring cup, combine buttermilk, lemon zest, lemon juice, and vanilla.

6. Add the flour mixture and buttermilk mixture alternately to the butter mixture, starting and ending with the flour. Mix just until combined.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 60–70 minutes (loaf pan) or 50–60 minutes (bundt pan), or until a toothpick inserted in the center comes out clean.

9. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.

10. For the glaze: Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake.