Print

Lemon Pound Cake Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This tangy and moist Lemon Pound Cake is a delightful treat perfect for any occasion. Made with fresh lemon juice, lemon zest, and a creamy yogurt base, it offers a perfect balance of sweet and citrus flavors. The cake is baked to golden perfection and topped with a smooth lemon glaze that adds an extra burst of freshness.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 8 ounces unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 4 tablespoons Greek yogurt (room temperature)
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons lemon zest
  • 3/4 teaspoon pure vanilla extract

Glaze

  • 1 cup powdered sugar
  • 1–2 tablespoons lemon juice
  • 2 teaspoons milk

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray to prevent sticking during baking.
  2. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside for later.
  3. Beat butter and sugar: In a separate large mixing bowl, beat the softened unsalted butter with granulated sugar on medium speed until creamy and fluffy, about 2 minutes.
  4. Add eggs and wet ingredients: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the Greek yogurt, fresh lemon juice, lemon zest, and pure vanilla extract until smooth and well incorporated.
  5. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until combined to avoid overmixing which can make the cake dense.
  6. Bake the cake: Pour the batter into the prepared loaf pan. Place in the oven and bake for 45-55 minutes. Halfway through the baking, tent the cake loosely with aluminum foil to prevent over-browning. Bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then carefully transfer the cake to a wire rack to cool completely before glazing.
  8. Prepare and apply glaze: In a small bowl, mix the powdered sugar, 1 tablespoon lemon juice, and milk. Add additional lemon juice gradually until the glaze reaches a smooth, pourable consistency. Drizzle the glaze evenly over the cooled cake.

Notes

  • Room temperature ingredients help the batter mix more evenly and result in a better texture.
  • Tenting with foil during baking prevents the cake from over-browning on top while allowing the inside to cook fully.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting off the cake.
  • You can substitute Greek yogurt with sour cream if desired for a slightly different tang.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Lemon Pound Cake, Lemon Cake, Citrus Cake, Homemade Pound Cake, Moist Cake, Lemon Glaze

Find it online: https://kitchenbyclara.com/lemon-pound-cake-recipe/