Go Back
Moist lemon pound cake with lemon glaze and fresh lemon slices
Inga

The Best Lemon Pound Cake - Moist, Buttery, and Easy

This moist and buttery lemon pound cake is bursting with fresh citrus flavor, soaked with homemade lemon syrup, and finished with a smooth, sweet-tangy lemon glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 7 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Pound Cake
  • 1 1/2 cups all-purpose flour (188 g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp fresh lemon zest
  • 1/2 cup unsalted butter, softened to room temperature (113 g)
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice (30 ml)
  • 1/2 cup buttermilk, at room temperature (120 ml)
For the Lemon Syrup
  • 1 cup powdered sugar (120 g)
  • 1 1/2 tbsp fresh lemon juice (22 ml)
For the Lemon Glaze
  • 1 cup powdered sugar (120 g)
  • 1 1/2 tbsp fresh lemon juice (22 ml)
  • 1 tbsp milk (15 ml)

Equipment

  • 1 9 × 5-inch loaf pan
  • 1 Parchment paper
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Pastry brush
  • 1 Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, creamy, and well combined.
  4. Add the eggs, lemon zest, vanilla extract, lemon juice, and buttermilk. Mix until combined. The mixture may appear slightly curdled, which is normal.
  5. Gradually add the dry ingredients to the wet ingredients. Mix just until the batter is smooth and no streaks of flour remain. Do not overmix.
  6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. While the cake is baking, stir together the lemon juice and powdered sugar for the syrup until the sugar dissolves.
  9. Allow the baked cake to cool in the pan for 10 minutes. Carefully lift it from the pan using the parchment paper.
  10. While the cake is still warm, slowly brush the lemon syrup over the top and sides. Transfer it to a wire rack and let it cool completely.
  11. To prepare the glaze, whisk the powdered sugar, lemon juice, and milk together until smooth.
  12. Pour or spread the lemon glaze over the completely cooled cake. Let the glaze set briefly before slicing and serving.

Notes

  • Use freshly squeezed lemon juice and fresh lemon zest for the brightest flavor.
  • Bring the butter, eggs, and buttermilk to room temperature before mixing.
  • Measure the flour carefully and avoid overmixing to keep the crumb soft.
  • Brush the syrup onto the cake while it is still warm so it absorbs properly.
  • Allow the cake to cool completely before glazing, or the glaze may melt and slide off.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.