Lemon Pound Cake

My grandmother kept lemons in a ceramic bowl on her windowsill, and I swear they were the brightest things in her entire kitchen. She would hand me one to zest while she creamed butter, telling me the secret was in the oil from the skin, not just the juice. Last spring I found myself craving that same scent, something cutting through a gray afternoon with pure citrus brightness. This cake brings back that moment standing beside her, the wooden spoon feeling heavy in my small hands, knowing something wonderful was about to happen in the oven.

I baked this for a friend who was having a particularly rough week, something comforting that did not ask anything from her. We sat at her kitchen table with warm slices and tea, and she actually smiled for the first time in days. Sometimes cake is just cake, and sometimes it is a way to say I am here without making a big deal about it.

Ingredients

• Unsalted butter: Room temperature butter is nonnegotiable for that airy creamed texture
• Granulated sugar: Creates the tender crumb structure we want in a pound cake
• Large eggs: Bring them to room temperature first so they incorporate evenly
• Whole milk: Adds richness and helps balance the acid from the lemon
• Fresh lemon juice: Bottled juice cannot compare to the brightness of freshly squeezed
• Lemon zest: This is where all the intense lemon flavor lives, do not skip it
• Allpurpose flour: Gives structure without making the cake tough
• Baking powder: Just enough lift to keep it from being too dense
• Salt: Enhances all the flavors and balances sweetness
• Powdered sugar: Creates that gorgeous pourable glaze finish

Instructions

Getting started:

Preheat your oven to 350F and grease a 9x5 loaf pan thoroughly, getting into all the corners

Creaming the base:

Beat butter and sugar until they are pale and fluffy, this takes about 4 minutes but it is worth every second

Adding the eggs:

Drop them in one at a time, letting each one fully disappear before adding the next

Mixing liquids:

Whisk milk, lemon juice, and zest together in a small bowl until combined

Combining dry ingredients:

Flour, baking powder, and salt go in a separate bowl and get whisked smooth

Bringing it together:

Add flour and milk mixtures alternately, starting and ending with flour, mixing only until you no longer see dry streaks

Baking:

Smooth the top and bake for 50 to 55 minutes until a toothpick comes out clean

Cooling:

Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack

Making the glaze:

Whisk powdered sugar with enough lemon juice to reach a pourable consistency, then drizzle generously over the cooled cake

Save

My neighbor smelled this baking through our shared wall and knocked on my door with an empty plate, asking what was creating that incredible aroma. We ended up eating slices on her porch while the sun set, and she told me about the lemon cake her mother used to make. Food has this way of connecting us to memories we did not know we were holding.

Room Temperature Ingredients

Cold ingredients will not incorporate properly and can cause the batter to curdle or separate. I set everything out about an hour before I plan to start baking. The butter should give slightly when you press it, and eggs should not feel cold to the touch. This small step makes an enormous difference in the final texture.

Zesting Technique

A Microplane or fine grater gives you the delicate zest you want without reaching the bitter white pith underneath. I zest directly into a measuring cup so I do not lose any of those precious oils. Two medium lemons should give you the two tablespoons needed, but always zest an extra one just in case.

Storage And Serving

This cake actually improves after a day, wrapped tightly at room temperature, as the flavors meld and the moisture redistributes. I have kept it for three days this way, though it rarely lasts that long in my house.

• Slice with a serrated knife for clean edges
• Bring to room temperature before serving if it has been refrigerated
• The glaze will set after an hour or so

Save

There is something deeply satisfying about a cake that relies on simple ingredients transformed by patience and attention. This one always reminds me that good things take time, especially when they involve butter and lemons.

Recipe FAQs

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and the edges slightly pulling away from the pan.

→ Can I make this cake ahead of time?

Yes, this cake keeps exceptionally well. Wrap tightly and store at room temperature for up to 3 days. The flavors actually develop and intensify after a day. You can also freeze the unglazed cake for up to 3 months.

→ Why is my cake dense or heavy?

Pound cake is naturally dense—that's the signature texture. However, overmixing can make it tough. Mix just until combined. Also ensure ingredients are at room temperature for proper emulsification.

→ Can I substitute the lemon with other citrus?

Absolutely. Orange, lime, or grapefruit work beautifully. Use the same quantities of juice and zest. The glaze also adapts well to any citrus juice.

→ What's the best way to zest lemons?

Use a microplane or fine grater to remove only the colorful outer layer. Avoid the white pith beneath, which tastes bitter. Two medium lemons typically yield the required 2 tablespoons of zest.

→ Should I glaze the cake warm or cooled?

Always glaze when completely cool. Warm cake will cause the glaze to thin and run off rather than set properly. Let it cool for at least 2 hours before drizzling.