Lemon Drizzle Pound Cake 🍋✨
A buttery, moist pound cake soaked in zesty lemon syrup—crisp edges, tender crumb, and the perfect balance of sweet and tangy. Ideal with tea or as a sunny dessert!
Ingredients
For the Cake:
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1½ cups (190g) all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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1 cup (200g) granulated sugar
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½ cup (115g) unsalted butter, softened
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2 large eggs, room temp
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½ cup (120ml) whole milk or buttermilk
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
For the Lemon Drizzle:
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¼ cup (60ml) fresh lemon juice (about 1½ lemons)
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½ cup (100g) granulated sugar
Optional Glaze:
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½ cup (60g) powdered sugar + 1 tbsp lemon juice
Instructions
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan.
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Whisk flour, baking powder, and salt in a bowl.
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In another bowl, beat butter + sugar until fluffy (~3 mins).
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Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
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Alternate adding dry ingredients and milk, mixing just until combined.
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Pour into the pan and bake 50-55 mins until a toothpick comes out clean.
2. Soak with Drizzle:
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While cake bakes, heat lemon juice + sugar in a saucepan until sugar dissolves.
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Poke warm cake all over with a skewer, then slowly pour drizzle on top.
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Let cool 15 mins in the pan, then transfer to a rack.
3. Glaze (Optional):
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Whisk powdered sugar + lemon juice and drizzle over cooled cake.
Pro Tips
🍋 Extra lemony? Double the zest in the batter.
🔥 Golden crust: Brush loaf with simple syrup before baking.
🌿 Herb twist: Add 1 tsp thyme or lavender to the batter.
🔄 Even baking: Rotate pan halfway through.
Why This Recipe Works
✅ Tender crumb from buttermilk (or milk + ½ tsp vinegar).
✅ Saturated with syrup for ultra-moist texture.
✅ Bright, bold lemon flavor without being overly sweet.
Serve with berries & whipped cream—or enjoy plain! ☕
Want a gluten-free or yogurt-swap version? Ask below! 😊
