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Side shot of sliced lemon pound cake loaf
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Lemon Pound Cake Recipe

Lemon Pound Cake is the perfect summer teatime bake. Here is a failproof delicate and delicious pound cake recipe.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: French
Servings: 9 inch cake
Calories: 391kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Cake

  • 1 ½ Cup (150 Gram) all-purpose flour (maida)
  • ¾ Cup (170 Gram) unsalted butter, softened
  • ¾ Cup (150 Gram) granulated white sugar
  • 3 eggs, at room temperature
  • 3 tablespoon milk, room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ Cup lemon juice
  • 1 tablespoon lemon zest

Ingredients For Glaze

  • ¼ Cup lemon juice
  • 3 tablespoon powdered white sugar

Instructions

  • Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.
  • In the bowl sift together the dry ingredients (flour, baking powder, and salt). Set aside.
  • In a stand mixer or simple mixing bowl, combine softened butter and sugar. Whisk on low to medium speed using a hand or stand mixer till the mixture is light, airy, and double in volume.
  • Next, add one egg at a time and whisk the batter each time for a 30 - 40 seconds at medium speed to aerate and develop the cake’s structure. Gradually, add all 3 eggs. Do not add all eggs in one go.
  • Add vanilla, milk, lemon juice, and zest. Whisk the batter for 1 minute.
  • Add the sifted flour mixture in 3 small batches. Gently, cut and fold the batter to each time to evenly combine. The batter should be silky smooth and lump free.
  • Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon. Tap the cake tin on kitchen counter 2 - 3 times to knock off air bubbles. Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  • Remove the cake from the oven and place on a wire rack to cool.
  • For the glaze, mix in lemon and sugar and pour over the cake. Before pouring glaze over the cake poke tiny holes in the cake with a toothpick so that glaze penetrates deep inside the cake. Let it cool completely on a wire rack before cutting.

Notes

  • Use room temperature ingredients especially eggs, milk, and butter.
  • Use a timer while whisking the eggs (30 - 40 seconds after adding each egg).
  • After adding flour, do not mix the batter for too long or on high speed.
  • You can store your pound cake in an airtight container for up to 3 days at room temperature.
  • Toppings: Feel free to add toppings like lemon zest, poppy seeds, or blueberries on top of the lemon pound cake before baking.
  • Do not rush in glazing or slicing the cake while it is hot to the touch. Allow it to cool down completely at room temperature on a wire rack. I usually, let it cool for 30 minutes to 1 hour.
  • Bake the cake in the middle rack for even cooking and browning. Halfway through the baking time, if you feel the crust is browning too much, cover the cake tin with aluminum foil.
  • Lemon Juice: Use fresh lemon juice and zest for the best flavour. 1 tablespoon of zest is sufficient for this size cake.
 

Nutrition

Serving: 1slice | Calories: 391kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 91mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 525IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg