Homemade Moist Lemon Pound Cake with Lemon Glaze

Homemade Moist Lemon Pound Cake with Lemon Glaze

There’s something irresistible about a freshly baked homemade pound cake, especially when it’s infused with the tangy and refreshing flavor of lemon. This classic dessert is a crowd-pleaser and a true star on any dessert table. So, let’s dive into the world of baking and learn how to make a moist lemon pound cake from scratch, complete with a zesty lemon glaze.

The Perfect Lemon Pound Cake Recipe


  • 1 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • ½ cup unsalted butter, softened
  • ½ cup whole milk
  • 3 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon salt


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. Add in the lemon juice and lemon zest, mixing until well combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix, as this can result in a dense cake.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted
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