This classic lemon pound cake recipe is deliciously moist and lemony with the addition of lemon zest and a soaking lemon glaze, it has been our go-to lemon loaf recipe for decades in the family, so good!
This lemon pound cake as all pound cakes is made of equal parts butter, sugar and flour, with the addition of lemon zest (outer part of the lemon skin). It’s a very simple quick bread to make and a real crowd pleaser.
Once baked, as soon as out of the oven, we poke a good number of holes in the cake with a skewer and we soak the cake with a very runny lemon glaze made of lemon juice and powdered sugar, so sweet and not tart at all, light and moist.
However fancy and creative I try to be with desserts, this lemon pound cake is my most requested dessert in the family.
This lemon pound cake will remain moist and tender for about 3 days, if it lasts that long. Since it is made with butter, I like to keep it at room temperature on my kitchen counter, loosely covered with aluminum foil.
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1 cup + 2 tbsp. (250 g.) unsalted butter, softened
1 1/4 cup (250 g.) sugar
Grated zest (outer skin) of 2 lemons
2 cups (250 g.) all-purpose flour
2 tsp. baking powder
1/4 tsp salt
1/3 cup (100 ml) lemon juice (3 to 4 lemons)
3/4 cups (100 g.) powdered sugar
Utensils: 1 standard loaf pan
Pre-heat your oven at 375 °F (180°C), butter or spray your loaf pan with a cooking non-stick spray
Rub the lemon zest into the sugar
Into the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes, start on low, once the sugar is all moistened, increase the speed to high
Add the eggs, whisk in, scrape the sides of the bowl as needed
Briefly whisk together the flour, baking powder and salt, add to the egg butter mixture, beat on low just to incorporate, finish mixing with a spatula checking that there is no dry flour left at the bottom of bowl
Pour into the prepared loaf pan, even the surface, into the oven for 60 to 65 minutes, or until a skewer inserted in the center of the cake comes out clean
In the meantime, make the glaze, into a small bowl, add the lemon juice and powdered sugar, stir to dissolve the sugar
As soon as out of the oven, poke holes all over the top and through the cake, drizzle all the glaze slowly until all absorbed
Let cool on a cooling rack, to unmold, run a knife around all sides of the cake
Optional: once the glaze has dried, I like to sprinkle my pound cake with powdered sugar
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