Ingredients
For the Cake
•1 cup (230 g) unsalted butter, softened
•1 ½ cups (300 g) granulated sugar
•4 large eggs, room temperature
•1 tablespoon lemon zest (from 2 lemons)
•3 tablespoons freshly squeezed lemon juice
•1 teaspoon vanilla extract
•2 cups (250 g) all-purpose flour
•1 teaspoon baking powder
•½ teaspoon salt
•½ cup (120 ml) whole milk or buttermilk
For the Lemon Syrup
•¼ cup freshly squeezed lemon juice
•¼ cup granulated sugar
Optional Lemon Glaze
•1 cup powdered sugar
•2–3 tablespoons lemon juice
Instructions
1. Make the Cake Batter
1.Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2.In a large bowl, cream the butter and sugar until light and fluffy.
3.Add the eggs one at a time, mixing well after each addition.
4.Add lemon zest, lemon juice, and vanilla extract.
5.In a separate bowl, whisk together flour, baking powder, and salt.
6.Add the dry ingredients to the batter alternately with the milk, mixing until smooth.
7.Pour the batter into the loaf pan (as shown in your image).
2. Bake
1.Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean.
2.Allow the cake to cool for 10 minutes in the pan.
3. Prepare the Lemon Syrup
1.In a small saucepan, heat the lemon juice and sugar until the sugar dissolves completely.
2.While the cake is still warm, poke small holes on top and slowly pour the syrup over the cake to soak inside.
4. Optional Lemon Glaze
1.Mix powdered sugar with lemon juice to reach a pourable consistency.
2.Drizzle over the cooled cake for extra lemon sweetness.
Serving
Serve slices warm, room temperature, or chilled. Perfect with tea, coffee, or fresh berries.
This Classic Moist Lemon Pound Cake delivers the perfect balance of buttery richness and refreshing citrus brightness. Its ultra-moist texture, golden crust, and vibrant lemon flavor make it a timeless dessert that everyone loves. Whether served plain or with a glaze, it’s a simple yet stunning cake that never disappoints
