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A fork has been placed on a plate with a single slice of lemon pound cake.
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4.60 from 10 votes

Lemon Pound Cake

Lemon Pound Cake recipe inspired by my favorite Starbuck's treat!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Servings: 12 slices
Author: Julie Chiou

Equipment

Ingredients 

For the cake:

  • 3 tablespoons milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ½ teaspoon almond extract
  • 1 ½ cups (188 g) cake flour
  • ¾ cup (150 g) sugar
  • ¾ teaspoon baking powder
  • Zest of 2 lemons
  • 15 tablespoons (210 g) unsalted butter softened

For the glaze:

  • 2 cups (240 g) powdered sugar
  • Juice of 2 lemons use the lemons you used for the zest

Instructions

  • Preheat oven to 350 °F (177 °C). Grease a 9x5-inch loaf pan with cooking spray and set aside.
  • Beat milk, eggs, and the extracts in a bowl and set aside.
    3 tablespoons milk, 3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1/2 teaspoon almond extract
    Wet ingredients are being whisked in a bowl.
  • In the bowl of a stand mixer, sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.
    1 1/2 cups cake flour, 3/4 cup sugar, 3/4 teaspoon baking powder, Zest of 2 lemons
    A butter mixture is in a glass mixing bowl.
  • Add the softened butter to the flour mixture and mix on low until just combined, about 30 seconds.
    15 tablespoons unsalted butter
  • Then slowly add in the milk mixture, beating on medium speed until batter is combined. Turn the mixer speed on high and beat for an additional 20-30 seconds.
    Batter is presented in a glass bowl.
  • Pour batter into prepared loaf pan and bake for 45-50 minutes, or until toothpick comes out clean when inserted in the center of the cake.
    A baked pound cake is presented in a loaf pan.
  • Allow cake to cool for 15 minutes then un-mold.
  • While cake is cooling, make the glaze. Combine powdered sugar and juice of 1 lemon, at first then slowly add the juice of the other lemon. Everyone likes their glaze consistency different so if you like it thicker, add less lemon juice, if you like it runnier, add more lemon juice.
    2 cups powdered sugar, Juice of 2 lemons
    Icing is being whisked in a white bowl.
  • Once cake is cooled, take a fork and pierce all over the top of the cake. Unmold and set on a wire rack with parchment or wax paper underneath. Pour the glaze evenly over the top and let it cool for 10-15 more minutes before slicing.
    Icing is being drizzled on top of lemon pound cake.
  • Store in an airtight container for up to 1 week.

Nutrition

Serving: 1 serving (100 grams) | Calories: 333 kcal | Carbohydrates: 46 g | Protein: 3 g | Fat: 16 g | Fiber: 1 g | Sugar: 34 g

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