Classic Lemon Pound Cake
July 25, 2026 • 0 comments
Bright, buttery, and wonderfully moist, this classic lemon pound cake is made with everyday chicken eggs and fresh lemon for a simple homemade dessert that's perfect any time of year. Serve it with a cup of coffee, fresh berries, or enjoy a slice all on its own.
- Prep Time:
- Cook Time:
- Servings: 10-12 slices
Directions
Ingredients
For the Cake
- 1 cup (2 sticks) butter, softened
- 1½ cups granulated sugar
- 4 chicken eggs
- 2 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup raw milk
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with additional lemon zest if desired.
Optional Variations
- Fold in 1 cup fresh blueberries for a lemon blueberry loaf.
- Add 1 teaspoon poppy seeds for a classic lemon poppy seed flavor.
- Top with fresh strawberries and whipped cream for an easy summer dessert.
- Enjoy a slice lightly toasted with a pat of raw butter for an extra indulgent treat.
