Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the glaze
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Instructions
Preheat the oven
Set oven to 175°C. Grease and flour a loaf or bundt pan.
Cream butter and sugar
Beat butter and sugar together until light and fluffy.
Add eggs
Add eggs one at a time, mixing well after each addition.
Mix dry ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Combine wet ingredients
Mix milk, lemon juice, lemon zest, and vanilla.
Combine everything
Add dry ingredients to the butter mixture alternately with the milk mixture. Start and end with flour. Mix just until combined.
Bake
Pour batter into the pan and smooth the top. Bake for 50 to 60 minutes until a toothpick inserted comes out clean.
Cool
Let cake cool in the pan for 10 to 15 minutes, then transfer to a rack to cool completely.
Prepare the glaze
Mix powdered sugar with lemon juice until smooth.
Glaze the cake
Drizzle over the cooled cake and let it set before slicing.
Tips
Use fresh lemon for the best flavor
Do not overmix the batter
Use room temperature ingredients for a smooth texture
Conclusion
This lemon pound cake is soft, buttery, and full of fresh lemon flavor. The sweet and tangy glaze makes it perfect for dessert or with tea.