Same taste as your grandmother's lemon pound cake, but fluffy like the slice at your local coffee shop! Serve with seasonal fruit, whipped cream, your favorite glaze, or just a cup of coffee. Pairs great with summer nights and a cup of tea.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.

  • Whisk flour, baking powder, and salt together in a bowl. Mix milk, lemon juice, and vanilla extract together in a small bowl.

  • Beat butter and lemon zest with an electric mixer until light and fluffy, about 5 minutes. Add sugar and beat until fluffy again. Don't let butter get too warm. Beat in eggs one at a time, making sure each one is fully incorporated before adding the next.

  • Add the flour mixture alternately with the milk mixture, beating batter after each addition. Pour batter into the prepared loaf pan.

  • Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean, about 70 minutes. Run a table knife around the edges and cool in the pan for 15 minutes. Invert onto a wire rack to cool.

Nutrition Facts

499 calories; 25.4 g total fat; 132 mg cholesterol; 138 mg sodium. 63.6 g carbohydrates; 6.3 g protein; Full Nutrition