Start by gathering flour, sugar, butter, eggs, lemon zest, and juice for a classic lemon pound cake that’s both tangy and sweet.
Cream the butter and sugar, add eggs one at a time, then incorporate dry ingredients and lemon zest for a smooth, flavorful batter.
Pour the batter into a greased loaf pan and bake at 350°F (175°C) until golden brown and a toothpick comes out clean when inserted.
Combine powdered sugar with fresh lemon juice to drizzle over the cooled cake, adding a tangy-sweet finish that complements the texture.
Serve slices of lemon pound cake with tea or coffee for a delightful treat, perfect for any occasion or as a dessert after meals.
Store leftover cake in an airtight container at room temperature for up to 3 days or freeze slices for longer shelf life.
Experiment with adding poppy seeds, berries, or a touch of vanilla extract to customize your lemon pound cake to your liking.
Turn this recipe into muffins for individual servings, adjusting the baking time for smaller portions with the same delicious flavor.
Try different glazes like lemon cream cheese or a simple sugar glaze to elevate the cake’s taste and presentation.
Share your homemade lemon pound cake with family and friends, delighting in its rich lemon flavor and moist texture.