Lemon Pound Cake with Glaze

My grandmother kept lemons in a ceramic bowl on her windowsill, and I swear that's where this cake really begins. She'd hand me a grater and tell me to get the zest without touching the white pith, bitter being the enemy of sweet. The whole house would fill with this bright citrus scent while the butter creamed away in her mixing bowl. There's something almost meditative about rubbing zest into sugar, watching those oils release until everything smells like sunshine itself.

Last spring I made this for my friend Sarah's birthday, and she actually moaned when she took her first bite. We sat on her back porch with steaming mugs of tea while the rain drizzled down, eating thick slices still slightly warm from the oven. She said it reminded her of the lemon pound cake her mother used to buy from a bakery in Philadelphia, and I knew I'd gotten something right. Sometimes the best recipes are the ones that connect us to memories we didn't even know we were missing.

Ingredients

• Unsalted butter: Softened to room temperature so it creams properly with the sugar, creating that tender crumb structure
• Granulated sugar: Sweetens the cake while creaming with butter adds airiness to the dense batter
• Large eggs: Must be at room temperature or they'll curdle the mixture and create a tough texture
• Whole milk: Provides moisture and fat for a tender crumb, though buttermilk works for extra tang
• Fresh lemon juice: The backbone of citrus flavor, react with baking powder for subtle lift
• Lemon zest: Where all the aromatic citrus oils live, so grate directly into sugar to infuse thoroughly
• All purpose flour: The structure builder, measured properly by spooning into measuring cups and leveling off
• Baking powder: Gives the dense batter just enough rise without becoming fluffy
• Salt: Balances the sweetness and makes all flavors pop

Instructions

Preheat your oven:

Set it to 350°F and generously grease a 9x5 inch loaf pan with butter, then dust with flour, tapping out any excess.

Cream the butter and sugar:

Beat them together for a full 3 to 4 minutes until they're pale and fluffy, scraping down the bowl halfway through.

Add the eggs:

Drop them in one by one, beating well after each addition until they're completely incorporated.

Mix your wet ingredients:

Whisk together the milk, lemon juice, and zest in a small bowl until combined.

Whisk the dry ingredients:

In a separate bowl, combine the flour, baking powder, and salt so they're evenly distributed.

Combine everything:

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with the flour.

Bake the cake:

Pour the batter into your prepared pan and bake for 50 to 55 minutes until a toothpick comes out clean.

Cool completely:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Make the glaze:

Whisk powdered sugar with fresh lemon juice until smooth and pourable, then drizzle generously over the cooled cake.

Save

My sister requested this for her wedding shower, and I made three loaves just to be safe. By the end of the party, every crumb was gone and three different people had asked for the recipe. There's something so honest about a pound cake, no fancy techniques required, just good ingredients treated with care and attention.

Getting The Most Lemon Flavor

I've learned that rubbing the zest directly into the sugar before creaming releases all those aromatic citrus oils that would otherwise stay trapped in the zest. The sugar crystals help break down the zest, distributing lemon flavor throughout every single bite. This small step makes a massive difference that people notice but can't quite put their finger on.

Pan Preparation Matters

After years of cakes sticking to pans, I've discovered that butter and flour work better than cooking spray for pound cakes. The flour creates a barrier that helps the cake release cleanly while developing a beautiful golden crust. Take your time with this step, getting butter into every corner and crevice.

Storage And Serving

This cake actually improves on day two as the flavors meld together and the moisture redistributes throughout the crumb. Wrap it tightly in plastic and keep it at room temperature rather than refrigerating, which would make it dry and sad.

• Slice with a serrated knife in a gentle sawing motion to preserve that tender texture
• Warm individual slices for 10 seconds in the microwave to recreate that fresh baked experience
• The glaze will soften over time, so add it right before serving for the prettiest presentation

Save

Every time I make this cake, I think about how something so simple can bring so much joy to people. That's the magic of baking, isn't it?

Recipe Questions & Answers

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready. This typically takes 50-55 minutes at 350°F.

→ Can I make this cake ahead of time?

Yes, this cake keeps beautifully wrapped tightly at room temperature for up to 3 days. The flavors actually develop more after a day, making it perfect for preparing in advance.

→ Why does my cake sometimes sink in the middle?

Sinking usually occurs from underbaking or opening the oven door too early. Make sure the oven is fully preheated and avoid opening it during the first 45 minutes of baking.

→ Can I substitute the glaze ingredients?

You can replace lemon juice with orange juice for a citrus variation, or use cream instead of juice for a creamier glaze. Adjust liquid amounts to achieve pourable consistency.

→ What's the best way to zest lemons for this cake?

Use a microplane or fine grater to remove only the yellow outer layer, avoiding the white pith beneath which tastes bitter. Two medium lemons typically yield about 2 tablespoons of zest.

→ Should I serve this cake warm or at room temperature?

Both ways work beautifully. Warm cake emphasizes the buttery richness, while room temperature highlights the bright lemon flavors. If glazing, wait until completely cooled.