There are desserts that whisper sweetness, and then there are those that sing. Lemon Drizzle Pound Cake is the latter—a bright, tangy, melt-in-your-mouth loaf that can turn even the rainiest afternoon into a slice of sunshine. It’s the perfect balance of rich, buttery pound cake and zesty lemon syrup, making each bite moist, flavorful, and irresistibly fresh.
Why Lemon Drizzle Pound Cake Works So Well
The beauty of this cake lies in its simplicity. The pound cake provides a buttery, tender crumb, while the lemon drizzle seeps into every crevice, infusing it with a vibrant citrus punch. The result is a cake that’s equally at home at an afternoon tea, a weekend brunch, or as an after-dinner treat.
Ingredients You’ll Need
For the cake:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
2 cups (250g) all-purpose flour
2 tsp baking powder
¼ tsp salt
Zest of 2 lemons
¼ cup (60ml) milk
For the drizzle:
Juice of 2 lemons
½ cup (100g) granulated sugar
