Lemon Butter Pound Cake Recipe

Rich, buttery, and bursting with fresh lemon flavor, this Lemon Butter Pound Cake is the perfect balance of sweetness and citrus. With a moist, tender crumb and a tangy lemon glaze, this cake is ideal for afternoon tea, family gatherings, dessert tables, or bakery sales.

Yield

• 1 large loaf cake or one 8-inch round cake
• Serves 10–12 slices

Ingredients

For the Cake

• 250g butter, softened
• 250g sugar
• 5 large eggs
• 300g all-purpose flour
• 10g baking powder
• 120ml milk
• Zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze

• 150g icing sugar
• 2–3 tablespoons fresh lemon juice

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 170°C (340°F).

Grease and line a loaf pan or an 8-inch round cake pan with parchment paper.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light, fluffy, and pale in color.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition to create a smooth and airy batter.

Step 4: Add Flavorings

Mix in the lemon zest, fresh lemon juice, and vanilla extract until fully incorporated.

Step 5: Combine Dry Ingredients

In a separate bowl, sift together the flour and baking powder.

Step 6: Make the Batter

Add the flour mixture and milk alternately to the batter, beginning and ending with the flour mixture.

Mix gently until just combined. Avoid overmixing to maintain a soft and tender texture.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Lemon Glaze

In a small bowl, whisk together the icing sugar and fresh lemon juice until smooth and pourable.

Step 10: Glaze and Serve

Drizzle the lemon glaze over the cooled cake and allow it to set before slicing and serving.

Expert Tips for the Best Lemon Pound Cake

• Use freshly squeezed lemon juice for the brightest flavor.
• Ensure butter, eggs, and milk are at room temperature before mixing.
• Avoid overmixing once the flour is added to keep the cake tender.
• Allow the cake to cool completely before glazing for a neat finish.
• For a stronger citrus flavor, add extra lemon zest to the batter.

Extra Lemon Boost

For an even more intense lemon flavor, brush the warm cake with a mixture of:

• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar

Allow it to soak into the cake before applying the glaze.

Why You’ll Love This Recipe

• Rich and buttery texture
• Fresh, natural lemon flavor
• Moist and tender crumb
• Easy to make with simple ingredients
• Perfect for home baking, cafés, and bakery displays

This Lemon Butter Pound Cake is a timeless classic that pairs beautifully with tea, coffee, or fresh berries, making it a crowd-pleasing dessert for any occasion.