Moist Lemon Pound Cake Recipe Easy Homemade Classic Zesty Dessert
A moist, rich lemon pound cake with a zesty glaze that balances brightness and sweetness perfectly. This classic homemade dessert is quick, easy, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 lemons
- ¼ cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk (or plain yogurt mixed with a splash of milk)
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) additional fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Stir in the lemon zest and vanilla extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined each time.
- Fold in the fresh lemon juice gently by hand with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil halfway through if the top browns too quickly.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Adjust consistency with more juice or sugar if needed.
- Once the cake is completely cool, drizzle the glaze evenly over the top and let set for about 20 minutes before slicing.
Notes
Use room temperature butter and eggs for better texture. Do not overmix once flour is added to avoid toughness. Cool cake completely before glazing to prevent glaze from melting. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and plant-based milk with vinegar as buttermilk substitute.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 15
- Carbohydrates: 35
- Protein: 3
Keywords: lemon pound cake, moist lemon cake, lemon glaze, easy lemon dessert, homemade pound cake, classic lemon cake