I enjoy baking several loaves since they disappear fast!

This Lemon Drizzle Pound Cake is a classic for good reason—it’s incredibly moist, rich, and infused with vibrant lemon flavor, all topped with a sweet and tangy drizzle. Perfect for a delightful breakfast, a simple dessert, or an afternoon treat.

Lemon Drizzle Pound Cake

Ingredients:

For the Glaze:

Instructions:

1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Grease two standard loaf pans with butter or non-stick spray.
2. Cream Butter & Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition to incorporate thoroughly. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix the batter.
6. Bake: Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Make Glaze: While the cakes are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable.
8. Drizzle & Cool: Once the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes. Carefully remove the cakes from the pans and place them on a wire rack. While the cakes are still warm, drizzle the lemon glaze evenly over the tops. Allow the cakes to cool completely before slicing and serving, which helps the glaze set.