Moist Lemon Pound Cake with Zesty Lemon Glaze

From the tender crumb to the bright, glossy topping, this Lemon Pound Cake recipe delivers on flavor and texture. Every slice is buttery and infused with fresh lemon, finished with a simple glaze that enhances the citrus notes.

I love lemon desserts—there’s something irresistible about the balance of sweet and tart. This lemon pound cake is a versatile treat: elegant enough for a shower or luncheon, but simple enough for brunch or an after-dinner dessert. Serve slices plain, with fresh berries, or drizzle extra glaze over fruit for a bright presentation.

This loaf is one of my go-to spring and summer desserts. It’s straightforward to prepare and yields reliably moist results with a lively lemon profile from both juice and zest. If you enjoy citrus-forward baked goods, this pound cake is a must-try.

Why We Love This Recipe

• Classic and Bright: This pound cake combines a rich, buttery base with fresh lemon for a bright, classic dessert that suits warm-weather menus.
• Flexible Serving Options: Serve it alone, with berries, or with extra glaze for a dessert that adapts to casual breakfasts, showers, and holiday tables.
• Simple Technique: The method is straightforward—cream butter and sugar, add eggs and lemon, then fold in dry ingredients—making this approachable for bakers of all levels.

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (about 3 lemons)
• 1/2 cup whole milk (or your preferred milk)

For the Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons fresh lemon juice (add more or less to reach desired consistency)

Full ingredient measurements and the printable recipe are included below in the instructions section for easy reference.

How to Make Lemon Pound Cake

• Step 1 — Prepare: Preheat the oven to 350°F (175°C). Line a 9-inch loaf pan with parchment paper or spray it with nonstick spray for easy removal.
• Step 2 — Acidulated Milk: In a small bowl, combine the milk and 1 tablespoon of the lemon juice; set aside. The mixture may curdle slightly—that’s fine and helps the cake’s texture.
• Step 3 — Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. A stand mixer with a paddle attachment or a hand mixer works well.
• Step 4 — Add Eggs and Zest: Add the eggs one at a time, mixing after each addition. Stir in the lemon zest until evenly distributed.
• Step 5 — Combine Dry Ingredients: Whisk the flour, salt, and baking soda together in a separate bowl.
• Step 6 — Alternate Additions: Add the flour mixture and the milk mixture to the butter mixture alternately, beginning and ending with the flour. Mix just until combined—do not overmix.
• Step 7 — Bake: Pour batter into the prepared pan and bake 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil during the last 10–15 minutes.
• Step 8 — Cool: Let the cake cool 10–15 minutes in the pan, then transfer to a wire rack to cool completely before glazing.
• Step 9 — Make the Glaze: While the cake cools, whisk the powdered sugar and lemon juice until smooth. Adjust lemon juice or powdered sugar until you reach a pourable glaze.
• Step 10 — Finish: Drizzle the glaze over the cooled loaf, allow it to set, then slice and serve.

Pro Tips

• Line the pan with parchment for clean removal and a neat presentation.
• Bring eggs, butter, and milk to room temperature for a smoother, more even batter.
• Don’t overmix after adding flour; overworking the batter can make the cake dense.
• Watch the loaf during baking; if the top begins to darken too quickly, cover loosely with foil.
• For gifts or smaller portions, make mini loaves; they’re charming and portable.
• Adjust glaze thickness by adding more lemon juice (to thin) or powdered sugar (to thicken).

Frequently Asked Questions

More Recipes

• Lemon Cake
• Copycat Lemon Loaf
• Easy Lemon Poke Cake
• Lemon Cheesecake Bars
• 2-Ingredient Lemon Bars

This lemon pound cake is perfect for anyone who loves a classic, citrus-forward loaf. Try it today and enjoy a slice with coffee or a light dessert wine.

Recipe (Quick Reference)

• Prep time: 15 minutes
• Cook time: 1 hour
• Cool time: 15 minutes
• Total time: 1 hour 30 minutes
• Servings: 10

Printable Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 3 Tbsp lemon juice (for batter)
• 1 Tbsp lemon zest
• 1/2 cup milk
• 1 cup powdered sugar (for glaze)
• 2 Tbsp lemon juice (for glaze)

Printable Instructions

1. Preheat oven to 350°F (175°C). Prepare a 9-inch loaf pan.
2. Combine milk and 1 tablespoon lemon juice; set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then lemon zest.
4. Whisk flour, salt, and baking soda together. Alternate adding flour mixture and milk mixture to the creamed mixture, stirring until just combined.
5. Pour batter into pan and bake 50–60 minutes, or until a toothpick comes out clean.
6. Cool 10–15 minutes in pan, transfer to a rack to cool completely. Whisk glaze ingredients and pour over cooled loaf. Slice and serve.

Enjoy this moist, flavorful lemon pound cake whenever you crave a bright, citrusy dessert.