This delicious classic lemon pound cake is perfect for any occasion, whether it's a cozy afternoon treat or a special dessert for guests. This cake is sure to become a favorite among lemon dessert enthusiasts.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

  4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

  5. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.

  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

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

  8. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

  10. Once the cake is cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

  11. Slice and serve! Enjoy!

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