🍋 Lemon Drizzle Pound Cake
Moist, buttery, and packed with fresh lemon flavor! 🍰🍋 This Lemon Drizzle Pound Cake has a tender crumb, bright citrus flavor, and a sweet-tart glaze that drips beautifully over the top.
Ingredients
For the cake:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp fresh lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- ¼ cup (60 ml) whole milk
For the lemon drizzle:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest
Optional garnish:
- Thin lemon slices
- Extra lemon zest
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Beat the softened butter and sugar for 3–4 minutes until light and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla.
- 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. Mix just until combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
- Whisk the powdered sugar with 2 tablespoons lemon juice. Add a little more juice as needed until you have a thick but pourable glaze.
- Drizzle the glaze generously over the cooled cake. Garnish with lemon slices and extra zest if desired.
🍋 Tip: For even stronger lemon flavor, poke a few small holes in the warm cake and spoon 2 tablespoons of fresh lemon juice mixed with 1 tablespoon of sugar over the top before cooling.
Save this recipe for your next lemon craving! 💛
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