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Lemon Pound Cake

Grandma's Easy Lemon Pound Cake

This old fashioned lemon pound cake is moist, buttery, and full of fresh lemon flavor. Made from scratch and topped with a simple lemon glaze, it’s a classic dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

Lemon Pound Cake
  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Method
 

  1. Preheat oven to 350°F and prepare a loaf pan with grease and parchment.
  2. Cream butter and sugar until light, then beat in eggs one at a time.
  3. Mix dry ingredients separately, then add to batter alternating with milk.
  4. Stir in lemon zest, juice, and vanilla. Pour into pan and bake 50 to 60 minutes. Cool, then drizzle with glaze.

Notes

  • Use fresh lemon for best flavor
  • Do not overmix the batter
  • Let cake cool before adding glaze
  • Store at room temperature or refrigerate for longer freshness

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