Lemon Pound Cake
Lemon Pound Cake is the perfect treat when you're craving something refreshing, zesty, and sweet — especially during warmer days.With its bright citrus flavor and buttery, moist crumb, this cake is ideal for summer gatherings, afternoon tea, or simply sharing with loved ones.This homemade version brings together fresh lemon juice and zest to create a cake that’s both simple and satisfying. It’s the kind of bake that feels light yet indulgent, and it pairs beautifully with a cup of tea or a chilled drink.Whether you're baking for a family weekend or preparing a make-ahead dessert for guests, this lemon pound cake is a sunny, crowd-pleasing favorite.
Equipment
- Stand Mixer
- Oven
- Loaf Pan
Ingredients
Pound Cake
- 90 g Sugar
- 1 tsp Lemon zest
- 80 g Unsalted butter
- 3 eggs (120 g)
- 5 g Lemon juice
- 75 g Cream (or sugar free yogurt)
- 160 g Cake flour (Low Protein Flour)
- 2.5 g Baking powder
- 2.5 g Baking soda
- 1/4 tsp Salt
Lemon Glaze
- 30 g Icing sugar
- 10 g Lemon juice
Instructions
- Preheat the oven to 365°F(185°C).
- Add sugar and lemon zest to combine until fully combined, place aside.
- Whisk the cake flour, baking powder, baking soda, and salt together well and sift in a bowl, place aside.
- In a different bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar mixture until fluffy.
- Add the eggs one at a time and beat in well.
- Beat in the lemon juice and the cream(or the yogurt).
- Add the flour mixture with mixer on low, starting with 1/2 the flour, then finally the rest of the flour.
- Scrape the flour mixture into prepared 5.75 * 3-inch loaf pan. Bake in preheated oven for 45 minutes, or until a tester inserted in the centre comes out clean.
- Let stand 10 minutes. Remove the cake from pan and let cool on a rack.
- Prepare the glaze, adding the lemon juice and the icing sugar to make a pourable glaze. Brush glaze over cooled cake. Cool completely, then slice.
- Finish and enjoy your time.
Serving & Storage Tips
Let the cake cool completely before slicing. It keeps well at room temperature for 2–3 days in an airtight container, or up to a week in the fridge. You can also glaze it with lemon icing for an extra zing!
