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Lemon Pound Cake - buttery, sweet and lemony pound cake with sugary glaze. This lemon pound cake recipe is so good you'll want it every day!
I am sure everyone has had a wonderful Thanksgiving weekend and you’re looking forward to Christmas and the new year.
When it comes to holidays season, I am all about baking cakes and cookies.
It’s that time of year I really indulge in sweet stuff.
This lemon pound cake is one of my favorite cakes.
It’s basically buttery, sweet pound cake with lemon juice, and a sugary glaze.
It just doesn’t get any better than this.
Iced lemon pound cake is also my favorite cake to go with my Starbucks coffee.
So baking this at home is a great idea as I can have the entire loaf or more!
I love baking my cake with mini loaf pans.
They look adorable and I won’t feel guilty eating the entire loaf.
The size is also great as a cute holiday gift to your neighbors and friends.
Try this lemon pound cake recipe this holiday season!
Frequently Asked Questions
This recipe is only 275 calories per serving.
What To Serve With Lemon Pound Cake
For a delightful afternoon tea, I recommend the following recipes:
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Lemon Pound Cake
Ingredients
For Cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, room temperature
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/3 cup lemon juice
- 1/2 cup vegetable oil
- zest of one lemon
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon lemon extract
Instructions
- Preheat the oven to 350°F (176°C). Grease and flour a 9" x 5" (23 x 12 cm) loaf pan, or three mini loaf pans, and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a medium bowl, beat together the eggs, sugar, butter, vanilla extract, lemon extract, and lemon juice using an electric mixer until just blended. Pour the wet ingredients into the dry ingredients and mix until smooth. Then, add the oil and lemon zest, and mix well.
- Pour the batter into the prepared loaf pan or mini loaf pans. Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool on a wire rack.
- To make the glaze, whisk all the ingredients together and pour it over the cooled loaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please give measurements in grams. Weight instead of cups is more precise. Thank you.
Please use American measuring cup, the recipe works well.
It’d be good if you could also include the measurements in metric so that we don’t need to do the conversions on our own.
This recipe uses American cup measurement. Thanks!
Would this work for cupcakes?
Yes.
Can I substitute half cup vegetable oil with butter. If yes, how much butter
Thanks in advance
Please don’t change the recipe.
I change up recipes all the time using butter or coconut oil multiple times and have had nothing but success with those changes. It has also prolonged the moisture of the cake. Received tons of compliments.
Easy to make. And delicious
I need a bigger cake, shall i just double everything in the recipe ?
Substitute for egg please
No substitute.
Hi there. Thanks for the recipe. Wondering if the recipe is supposed to use icing ( powdered) sugar, or white (caster) sugar? Thanks very much.
It doesn’t matter.
Ok, thank you.
Which did you use?
Hi do you have the recipe in Grams? :)
I just made this cake… perfect. I did not use the glaze but it still turned out good. Thank you you sharing your recipes.
Thanks for trying the recipe!
I just made this cake… perfect. Thank you you sharing your recipes.