Lemon Pound Cake Recipe

The Lemon Pound Cake recipe begins with creaming room-temperature butter and a combination of granulated and powdered sugars to achieve a light, fluffy base. Fresh lemon zest and multiple additions of lemon juice provide a distinct citrus aroma and flavor throughout the cake. Eggs are incorporated one at a time before adding milk for moisture.

The batter is poured into a generously buttered and floured bundt pan and baked at 325°F (165°C), ensuring even slow baking to develop a tender crumb without over-browning. After baking, the cake is brushed with a sugar and lemon juice syrup to add moisture and a subtle tang. A separate powdered sugar glaze is drizzled over the top and left to set, giving a glossy, sweet finish.

This cake's balance between buttery richness and lemon freshness makes it suitable for afternoon tea or a mild dessert. Leftovers can be stored at room temperature in an airtight container for a few days or frozen for longer preservation.