Go Back

Lemon Drizzle Pound Cake

A moist and tangy cake that captures the essence of fresh lemons, topped with a sweet glaze for a delightful dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Good real butter, not margarine.
  • 1.5 cups granulated sugar Sharp granulated sugar.
  • 2 large eggs Add one at a time.
  • 1 cup all-purpose flour
  • 1 cup milk Just a splash.
  • 2 lemons fresh lemon juice None of that bottled stuff.
  • 1 tablespoon lemon zest For extra lemony flavor.
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice Mix until glaze consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cream the butter and sugar together until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Fold in the lemon zest, lemon juice, and dry ingredients (flour).
Baking
  1. Pour the mixture into a prepared loaf pan and smooth out the top.
  2. Bake for approximately 60 minutes or until a toothpick comes out with a few crumbs.
Glazing
  1. Let the cake cool before applying the glaze.
  2. Mix the powdered sugar and lemon juice until smooth.
  3. Pour the glaze over the cooled cake for a shiny finish.

Notes

Dust with extra powdered sugar before serving; pairs well with vanilla ice cream or fresh berries.