Moist and zesty Lemon Pound Cake with buttery texture, perfect for dessert, breakfast, or afternoon tea.

Scale

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

Zest of 2 lemons

1/4 cup fresh lemon juice

1 cup powdered sugar (for glaze, optional)

2 tablespoons fresh lemon juice (for glaze)

1 teaspoon lemon zest (for glaze)

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and prepare pan.

2. Cream butter and sugar until fluffy.

3. Beat in eggs and vanilla.

4. Whisk together flour, baking powder, and salt.

5. Add dry ingredients alternating with milk.

6. Fold in lemon zest and juice.

7. Pour into pan and smooth top.

8. Bake 50–60 minutes until toothpick clean.

9. Cool in pan 10 minutes, then on wire rack.

10. Mix glaze ingredients and drizzle over cooled cake.

Use fresh lemon juice for best flavor.

Add poppy seeds for variation.

Brush with simple syrup for extra moisture.