Tool

• Electric or stand mixer

• Mixing bowls

• Loaf pan

• Parchment paper

• Wire cooling rack

Ingredients

Pound cake

• 2 cups all‑purpose flour (240g)

• 1½ teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter, room temperature (227g)

• 1¼ cups granulated sugar (250g)

• 4 large eggs, room temperature

• 3 tablespoons fresh lemon juice

• 1 tablespoon grated lemon zest

• ½ cup whole milk, room temperature (120mL)

Glaze

• 1 cup powdered sugar (120g)

• 1 tablespoon fresh lemon juice

• 2 teaspoons whole milk

Direction

For the pound cake

• Preheat oven to 350°F. Grease a 9×5‑inch loaf pan and line with parchment.

• Whisk flour, baking powder, and salt; set aside.

• Beat butter until light and fluffy, about 3 minutes.

• Gradually beat in sugar until fluffy, about 2 minutes.

• Add lemon juice and zest.

• Add eggs one at a time, mixing well and scraping bowl as needed.

• On low speed, alternate adding flour mixture and milk.

• Pour batter into prepared pan.

• Bake 65–70 minutes until a wooden pick comes out clean.

• Cool in pan 10 minutes, then fully on a wire rack.

For the glaze

• Whisk powdered sugar, lemon juice, and milk until smooth.

• Drizzle over cooled cake.

• Store leftovers in an airtight container at room temperature up to 4 days.

Notes

• Tent the cake with foil during the last 15 minutes if browning too quickly.

• Add 1 tablespoon poppy seeds for a lemon‑poppyseed variation.

Nutrition

Calories: 540kcal Carbohydrates: 72g Protein: 7g Fat: 26g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 145mg Sodium: 412mg Potassium: 105mg Fiber: 1g Sugar: 47g Vitamin A: 855IU Vitamin C: 4mg Calcium: 90mg Iron: 2mg