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Lemon Pound Cake Recipe

Lemon Pound Cake

Bright, tender, and bursting with citrus, this Lemon Pound Cake delivers a moist cake with a blend of buttery richness and tangy flavor that's perfect for teatime or a light dessert.
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Prep Time 20 minutes
Course Dessert

Ingredients
  

  • 1 1/2 cups all-purpose flour or cake flour for a lighter crumb; 190g
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup unsalted butter room temperature; Kerrygold or Plugrá recommended; 170g
  • 1 cup granulated sugar 200g
  • 2 tbsp lemon zest zest of 2 large lemons
  • 3 large eggs room temperature; let sit 30 minutes out of fridge
  • 1/2 cup Greek yogurt whole milk for extra creaminess; 120g
  • 2 tbsp fresh lemon juice plus 1 tbsp reserved for glaze
  • 1 tsp pure vanilla extract

For the lemon glaze

  • 1 cup powdered sugar sifted; 120g
  • 1–2 tbsp fresh lemon juice add gradually until your desired drizzle consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or use nonstick spray with flour). A parchment sling helps lift the cake out cleanly.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large bowl, beat butter and sugar with a hand mixer until pale and fluffy—about 3 minutes. Sprinkle in lemon zest halfway through to release oils.
  • Crack eggs in one at a time, beating briefly after each addition. Stir in vanilla extract and lemon juice.
  • With mixer on low, add one-third of the flour mix, then half the yogurt, then another third of flour, the rest of yogurt, and finish with flour. Mix just until you see no streaks.
  • Scrape batter into your prepared loaf pan. Smooth the top with a small offset spatula or the back of a spoon.
  • Place on the center rack and bake 50–60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Rotate pan halfway through if your oven has hot spots.
  • Let the cake rest in the pan for 10 minutes, then lift out using parchment and transfer to a wire rack. Cool fully before glazing.
  • Whisk powdered sugar and reserved lemon juice until you have a pourable glaze. Drizzle over the cooled loaf, letting some drip down the sides.
  • Slice with a serrated knife, wiping between cuts if crumbs cling.

Notes

Store at room temperature, covered, for up to 3 days—it stays remarkably moist. Refrigerate in an airtight container for up to 5 days; let come to room temp before slicing.
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