Step-by-Step Instructions
1. Prepare the oven and pan
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.
2. Cream butter and sugar
In a large mixing bowl, beat butter and sugar together until pale and fluffy. This step is crucial for that soft pound cake texture.
3. Add eggs and lemon zest
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest for that fragrant citrus base.
4. Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold into the butter mixture, alternating with the milk, until smooth.
5. Bake to perfection
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
6. Make the lemon drizzle
While the cake is baking, mix the lemon juice and sugar until the sugar begins to dissolve. The mixture should be syrupy but not overly thick.
7. Drizzle while warm
As soon as the cake comes out of the oven, poke holes all over the top with a skewer or toothpick. Pour the lemon drizzle evenly over the warm cake so it soaks in, creating a moist, tangy finish.
8. Cool and serve
Allow the cake to cool completely in the pan before slicing. The flavor intensifies as it sits, so if you can wait until the next day, you’ll be rewarded with an even more delicious loaf.
Tips for Success
Room temperature ingredients help the batter emulsify better, giving a finer crumb.
Don’t overmix once the flour is added—this keeps the cake tender.
For extra zing, add a glaze on top made from powdered sugar and lemon juice once the cake cools.
Why You’ll Love It
This Lemon Drizzle Pound Cake is more than just dessert—it’s a mood booster. The aroma of lemon zest and baking butter fills the kitchen with warmth, while the first tangy bite feels like springtime in your mouth. It’s proof that sometimes, the simplest recipes are the ones that linger in memory the longest.
