Are you ready to add a burst of sunshine to your summer dessert repertoire? Look no further than this lemon pound cake recipe! Whether you’re hosting a backyard barbecue, enjoying a picnic in the park, or simply craving a sweet treat, this lemon loaf is an absolute must for summer. Trust me, it’s the perfect companion for those sunny summer days!
What ingredients do I need?
This lemon pound cake recipe is super easy! You’ll only need the following ingredients: 2 cups of all-purpose flour, 1 cup of superfine almond flour, 1 cup of softened salted butter, 1/3 cup of plain Greek yogurt (at room temperature), 1 cup of milk (2% or whole, also at room temperature), 2 cups of sugar, 3 eggs (at room temperature), 3 tablespoons of lemon juice (freshly squeezed from about 3 lemons), 2 tablespoons of lemon zest (grated from approximately 5 lemons), and 1/2 teaspoon of baking soda.
As you may have noticed, the ingredients (especially the butter, yogurt, milk, and eggs) need to be in room temperature. When the butter, eggs, yogurt, and milk are at room temperature, they mix more easily, resulting in a smoother batter. Room temperature ingredients also promote better incorporation of air during mixing, leading to a lighter and more tender cake. So, remember to take these ingredients out of the refrigerator in advance and let them reach room temperature for the best results.
How do I make this lemon pound cake?
Preheat your oven to 350°F and grab two 1-lb loaf pans. Mine were 8.5 x 4.5 x 2.75 inches each. Grease them generously with nonstick cooking spray or butter, and line them with parchment paper for easy removal. Then, give them a light greasing again.
In a medium bowl, sift together the all-purpose flour, superfine almond flour, and baking soda, then set it aside. In another bowl, combine room temperature Greek yogurt, milk, freshly grated lemon zest, and lemon juice. It’s normal for the mixture to curdle a bit, so no need to worry.
Now, let’s move on to the electric stand mixer. Fit it with the paddle attachment and cream the softened salted butter and sugar on medium speed until the mixture turns light and fluffy, usually around 4 to 5 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, mixing carefully after each addition. On low speed, alternate adding the flour mixture (about 1/3) and the Greek yogurt mixture (about half) in batches, starting and ending with the flour mixture. Don’t forget to scrape down the sides of the bowl occasionally to ensure all the ingredients are well incorporated.
Divide the batter equally between the prepared loaf pans and smooth out the tops. Pop them into the preheated oven and bake for about 60 to 65 minutes, or until the tops turn a gorgeous golden color. To check if they’re fully baked, insert a toothpick or fork into the cakes — if it comes out clean, they’re good to go.
While the cakes are baking, let’s make the accompanying lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of freshly squeezed lemon juice until you achieve a smooth and creamy consistency. If the glaze is too thick, add a teaspoon of lemon juice at a time until you reach your desired consistency. For an extra burst of lemon flavor, whisk in a teaspoon of lemon zest.
Once the lemon loaves are baked, allow them to cool in the pans on a cooling rack for 10 minutes. Use a butter knife to gently loosen the edges before removing them from the pans. Let them cool completely on the rack for about an hour.
Now, it’s time for the grand finale — the lemon glaze! Keep the lemon pound cakes on the cooling rack with a baking sheet underneath to catch any drips. Slowly pour the glaze over the top of the lemon loaves, either in a zig-zag pattern or to fully cover the top, depending on your preference. Feel free to use a spoon or an offset spatula to spread the glaze evenly, making sure every slice gets coated in tangy goodness. Give it a few minutes to set and slightly harden, creating a beautiful glossy finish.
Tools you’ll need
- 2 cups all purpose flour
- 1 cup superfine almond flour
- 1 cup salted butter, softened
- 1/3 cup plain Greek yogurt, room temp
- 1 cup milk (2% or whole), room temp
- 2 cups sugar
- 3 eggs
- 3 tbsp lemon juice (from about 3 lemons)
- 2 tbsp lemon zest (from about 5 lemons)
- 1/2 tsp baking soda
- 1 cup powdered sugar
- 2 tbsp lemon juice (from about 2 lemons)
- 1 tsp lemon zest (optional)
- Preheat your oven to 350°F.
- Grease two 1-lb loaf pans (mine were 8.5 x 4.5 x 2.75 inches each) with nonstick cooking spray or butter. Line the pans with parchment paper for easy removal and lightly grease again.
- In a medium bowl, sift together the all-purpose flour, superfine almond flour, and baking soda. Set aside.
- In another bowl, combine the room temperature Greek yogurt, milk, freshly grated lemon zest, and lemon juice. Set it aside. You're going to see it curdle a bit, and that's normal.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the softened salted butter and sugar on medium speed until it turns light and fluffy (approximately 4 to 5 minutes).
- Scrape down the sides of the bowl and add the eggs one at a time, mixing carefully after each egg is fully incorporated.
- Now, on low speed, alternate adding the flour mixture (about 1/3) and the Greek yogurt mixture (about half) in batches, starting and ending with the flour mixture. Make sure to occasionally scrape the sides of the bowl so all the ingredients are mixed well.
- Divide the batter equally into the greased and lined loaf pans. Bake the cakes for 60 to 65 minutes or until the tops turn a beautiful golden color. Try sticking a toothpick or a fork in the bread to ensure it's cooked. If the toothpick or fork comes out clean, you're all set.
- While your cakes are baking, you can make the lemon glaze. In a small bowl, combine 1 cup of powdered sugar and 2 tablespoons of freshly squeezed lemon juice. Whisk the mixture vigorously until smooth and creamy, ensuring there are no lumps. If the glaze seems too thick, add more lemon juice, a teaspoon at a time, until you achieve your desired consistency. For an extra burst of lemon flavor, you can also add 1 teaspoon of lemon zest to the glaze and whisk it in.
- Allow the cakes to cool in the pans on a cooling rack for 10 minutes. Then, carefully run a butter knife all the way around the pan so you can easily take the cakes out of the pans and let them cool completely on a cooling rack for about an hour.
- Once your pound cakes have cooled completely, keep them on the cooling wire rack but add a baking sheet underneath to catch any drips. Slowly pour the lemon glaze over the top of the cakes, either in a zig-zaggy pattern or to just completely cover the top -- depends on your preference. Feel free to use a spoon or an offset spatula to spread the glaze evenly, ensuring that every slice will be coated in tangy goodness. Let the glaze set for a few minutes before serving, allowing it to slightly harden and create a beautiful glossy finish. Enjoy!