A moist and buttery lemon pound cake bursting with fresh citrus flavor, perfect for dessert or tea time.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in lemon juice, lemon zest, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.