5 from 126 votes
Lemon Pound Cake
The Lemon Pound Cake combines all-purpose flour, butter, and sugar with fresh lemon juice and zest to create a dense yet tender loaf with bright citrus notes. The cake's rich texture comes from a balance of butter and shortening, adding moistness and a slight crumbly bite. A smooth lemon glaze on top seals in the flavor, resulting in a classic dessert that suits afternoon tea or a simple sweet finish to a meal.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
10
servings
Calories:
386 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour 185 g
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter room temperature (113 g, unsalted
- 1/4 cup butter room temperature (50 g, or shortening
- 1 1/2 cups granulated sugar (300 g)
- 3 egg large
- 3 tablespoons lemon juice strained, fresh
- 1 tablespoon lemon zest
- 1/2 cup milk (120 ml)
For the glaze:
- 1 cup confectioners' sugar sifted (110 g)
- 2 tablespoons lemon juice strained, fresh
- lemon optional, zest, for garnish
Instructions
- Preheat oven to 350° F. Line a 5-inch by 9-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together butter, shortening and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add lemon zest and lemon juice, and mix until combined, about 30 seconds.*
- With the mixer on low, add one third of the flour mixture followed by half of the milk. Repeat letting each ingredient mix until mostly combined. Finish by adding the last third of flour mixture and mix just until incorporated. Avoid over mixing.
- Pour cake batter into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it. Let cake cool for 10 minutes in the pan, then use the parchment paper to lift the pound cake out of the pan and cool completely on a wire rack.
- To make the glaze, whisk together confectioners' sugar and fresh lemon juice until no lumps remain and a drizzle consistency is reached. If necessary, add another teaspoon of lemon juice. Spoon glaze over the cooled pound cake and serve. Store covered at room temperature for 3 to 4 days.
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Notes
- The batter may look slightly curdled after adding the lemon juice; this is normal and does not affect the final cake texture.
- Butter and shortening provide moisture and structure, but you can use all butter instead if preferred.
- Using fresh lemon juice is best for flavor and texture; bottled juice can be substituted but may change results.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
74mg
(25%)
Sodium
142mg
(6%)
Potassium
69mg
(1%)
Fiber
0g
(0%)
Sugar
42g
(84%)
Vitamin A
375IU
(8%)
Vitamin C
3.7mg
(4%)
Calcium
31mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 74mg | 25% |
| Sodium | 142mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 42g | 84% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.