Lemon Pound Cake

The kitchen smelled like sunshine that afternoon. I'd zested four lemons before realizing I only needed two, their essential oils clinging to my fingers like perfume. My roommate wandered in, drawn by the scent, and asked what I was making. 'Something that will make the whole apartment feel like spring,' I told her.

My grandmother never baked with lemon, always sticking to vanilla and chocolate. The first time I made this for a family gathering, my uncle took one bite and said, 'Now this is what Sundays should taste like.' Someone asked for the recipe before they'd even finished their slice.

Ingredients

• Unsalted butter: Room temperature butter creates air pockets when creamed, giving this cake its signature tender texture
• Granulated sugar: Cream this thoroughly with the butter—it's the foundation of the cake's structure
• Eggs: Room temperature eggs incorporate better and help the batter emulsify properly
• Whole milk: The fat content keeps the crumb moist and tender
• Fresh lemon juice: Brightens the batter and reacts with baking powder for extra lift
• Lemon zest: This is where the real lemon flavor lives—those tiny oil pockets pack more punch than juice alone
• All-purpose flour: Provides structure without making the cake tough
• Baking powder: Gives the cake its rise in the oven
• Salt: Enhances all the other flavors and balances the sweetness
• Powdered sugar: Creates a smooth, pourable glaze that sets into a sweet crust

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly, getting into every corner, then dust with flour or line with parchment paper for easy removal later.

Cream the butter and sugar:

Beat the softened butter and granulated sugar together for 3 to 4 minutes until the mixture looks pale and fluffy.

Add the eggs:

Add eggs one at a time, beating well after each one disappears into the batter.

Mix your wet ingredients:

Whisk together the milk, lemon juice, and lemon zest in a small bowl.

Combine dry ingredients:

In a separate bowl, whisk the flour, baking powder, and salt until well combined.

Combine everything:

With your mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture, starting and ending with flour. Mix only until everything just comes together.

Bake the cake:

Pour the batter into your prepared pan and smooth the top. Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Make the lemon glaze:

Whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable, then drizzle over the cooled cake.

Save

Last summer, I brought this to a picnic and watched it disappear within fifteen minutes. Someone asked if I'd bought it from a bakery, which I took as the highest compliment imaginable. There's something about a homemade pound cake that makes people feel taken care of.

Making It Ahead

This cake actually improves after a day, wrapped tightly at room temperature. The flavors meld together and the texture becomes even more velvety. I've made it the night before a brunch more times than I can count.

Serving Suggestions

Slice thick pieces and serve with strong coffee or Earl Grey tea. Fresh berries alongside make it feel like a special occasion, though it's lovely plain too. The glaze adds just enough sweetness that you don't need anything else.

Storage and Keeping

Wrap the cake tightly in plastic and it will stay fresh for up to three days at room temperature. The refrigerator can make the texture slightly denser, though it still tastes wonderful. This is one of those rare cakes that travels beautifully.

• Freeze individual slices wrapped in plastic and foil for up to a month
• Toast leftover slices lightly the next day for breakfast
• Add a handful of poppy seeds to the batter for a lemon-poppy variation

Save

There's something deeply satisfying about a pound cake, simple and unadorned yet utterly perfect. This one, with its bright lemon heart, might just become your new favorite way to spend an afternoon in the kitchen.

Recipe FAQ

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the edges should start pulling away from the pan slightly.

→ Can I make this cake ahead of time?

Yes, this cake keeps exceptionally well. Wrap it tightly and store at room temperature for up to 3 days. The flavors actually develop and intensify overnight, making it even better the next day.

→ Why is my cake dense or heavy?

Pound cakes are naturally dense due to the high butter and egg content. However, overmixing the batter can make it overly heavy. Mix just until the flour disappears to keep the texture tender.

→ Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled juice can have a metallic or artificial taste. For the zest, you'll need fresh lemons anyway, so just juice them as well.

→ How should I store the glazed cake?

Once the glaze has completely set, wrap the cake tightly in plastic wrap or store in an airtight container. Keep at room temperature for up to 3 days. Avoid refrigerating as it can dry out the crumb.

→ Can I freeze this lemon pound cake?

Absolutely. Wrap the unglazed cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature, then add the glaze just before serving.