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Lemon Pound Cake
4.6 from 15 votes

Lemon Pound Cake

Sweet, moist, and buttery with fresh lemon flavor this lemon pound cake gets even better when drizzled with a simple lemon glaze. It’s a showstopper with each scrumptious bite!

Prep Time
10 mins
Cook Time
1 hr
Servings: 12 slices
Calories: 336 kcal
Course: Dessert, Brunch
Cuisine: American

Ingredients

For the Pound Cake
  • 1 cup butter softened (2 sticks, unsalted
  • 1 cup white sugar
  • 2 tablespoons lemon zest fresh
  • 3 large egg
  • ¼ cup lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest fresh

Instructions

For the Pound Cake
    Cup of Yum
  1. Preheat the oven to 350°F and grease a 9x5 inch loaf pan with non-stick cooking spray.
  2. In a large mixing bowl, add the butter, sugar, and lemon zest and beat with an electric mixer on medium speed for about 2 minutes, until light and fluffy.
  3. Add in the eggs one at a time and blend in after each is adding, scraping down the sides of the bowl.
  4. Then, add the lemon juice, vanilla extract, and lemon extract, and mix to combine.
  5. In a separate medium bowl, add the flour, baking powder and salt and mix to blend well.
  6. Slowly add the dry ingredients to the wet ingredients in batches, blending just until there are no large lumps of flour. Be very careful not to over-mix or the cake will be dense.
  7. Pour the batter into the prepared loaf pan and smooth out.
  8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes then turn it onto a wire cooling rack to cool completely adding the icing.
For the Lemon Icing
  1. In a small bowl, whisk together all of the ingredients. Drizzle the glaze over the pound cake once it has completely cooled.
  2. Allow the icing to set for about 15 minutes before slicing.

Notes

  • Make sure it is fully softened so it incorporates in the sugar.
  • Baking powder helps the cake rise just slightly so it isn’t too dense.
  • Make sure to measure the flour using the spoon and level method or a food scale. Too much flour will also result in a dense pound cake.
  • Add more powdered sugar to the glaze for a spreadable icing if you'd prefer. Pour the batter into a bundt pan if desired.
  • Use a gluten free one-to-one flour like Bob's Red Mill if desired.

Nutrition Information

Serving 1slice Calories 336kcal (17%) Carbohydrates 43g (14%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 87mg (29%) Sodium 118mg (5%) Potassium 70mg (1%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 541IU (11%) Vitamin C 3mg (3%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 336

% Daily Value*

Serving 1slice
Calories 336kcal 17%
Carbohydrates 43g 14%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 87mg 29%
Sodium 118mg 5%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 541IU 11%
Vitamin C 3mg 3%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.