Classic Lemon Pound Cake

Serves: 6Hands-on: 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy

Serves: 6


  • 2⁄3 cup butter
  • 1 1⁄4 cups granulated sugar
  • 1 tsp. grated lemon zest
  • 1 Tbsp. lemon juice
  • 1⁄2 cup milk
  • 2 1⁄4 cups sifted cake flour
  • 1 1⁄4 tsp. salt
  • 1 tsp. baking powder
  • 3 large eggs


  • Preheat oven to 300°F. Grease a 9-by-5-by-3-inch loaf pan.
  • In a bowl, stir the butter to soften. Gradually add the granulated sugar and cream together until light and fluffy. Add the lemon zest and juice and mix well. Then add the milk, and mix enough to break up the creamed mixture. Sift together the flour, salt, and baking powder into another bowl. Add to the creamed mixture, and mix until smooth. Add eggs one at a time, beating well after each addition. Beat an additional 1 minute at the end. Pour into the prepared pan.
  • Bake for 1 hour and 20 minutes, or until top springs back lightly to the touch. Let cool on a rack.