Lemon Pound Cake Loaf

This delicious made from scratch lemon pound cake loaf is full of refreshing lemon flavor and is drizzled with a easy lemon glaze.

I love anything lemon and this cake is one of my favorites! This lemon pound cake has a delicious lemon favor and the lemon icing gives it an extra little zing.

This is delicious served as dessert or a special breakfast treat. And it makes a great option to take to your next social event.

Ingredients

See printable recipe card below for amounts and directions.

• all-purpose flour
• baking powder
• salt
• room temperature butter
• sugar
• eggs
• lemon extract
• lemon juice
• Zest of one lemon

Glaze Ingredients

• lemon juice
• sugar

Baking Tips For Best Results

Butter & Eggs- To make butter cream easily be sure it is softened at room temperature before using. Eggs mix more evenly when at room temperature.

Measurements - When baking it's very important your measurements are precise. When measuring dry ingredients always fill then level the top with the flat edge of a knife.

Parchment paper - Lining pans with parchment paper can save you time on clean up and makes for easy removal.

Avoid overmixing - Overmixing makes the batter tough and gummy. Stop mixing when all ingredients are incorporate together and no more lumps.

Lemon Juice - I recommend using freshly squeezed lemon juice. I feel it adds the best flavor over bottled lemon juice. To get the most juice out of the lemon, roll it on the counter to loosen the juices.

How To Make A Lemon Pound Cake Loaf

Preheat the oven to 350 degrees and line a 6-cup loaf pan with parchment paper, making sure the paper is overhanging the edges of the pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, beat the butter and sugar until creamy.

Add the eggs one at a time, mixing between each addition.

Add the lemon extract, lemon juice, and lemon zest. Mix to combine.

Slowly add the flour mixture to the wet ingredients and mix to combine. Pour the batter into the lined loaf pan and bake for 50 to 55 minutes.

If the lemon pound cake is browning too quickly loosely cover with foil the last 15 minutes.

Let cool in pan for 15 minutes, then lift the loaf from the pan using the edges of the parchment paper and transfer to a wire cooling rack.

Make the glaze by whisking together the lemon juice and sugar until the sugar is dissolved.

Brush the glaze over the top of the warm pound cake, then let the cake cool completely before serving.

Favorite Kitchen Items

Here are a few of my favorite kitchen items that every kitchen needs. (Affiliate links).

Loaf Pan - I recommend the Wilton Bread Loaf Baking Pan for even heating.

Citrus Squeezer - This well-designed Metal 2-In-1 Lemon Lime Squeezer prevents seeds in your juice and is dishwasher friendly.

Lemon Zester - This PRO Lemon Zester has a stainless steel blade and a non-slip handle.

Dish Towels - These Soft and Absorbent Dish Towels are a favorite in the yellow and they come in may other colors.

Check out our other citrus desserts like these Lime Sheet Cake Dessert Squares and Glazed Orange Bundt Cake.

I hope you enjoy this easy pound cake recipe! It reminds me of the old fashioned lemon pound cake my Grandma used to make.