Description
This Mile-High Lemon Pound Cake is a show-stopping dessert that’s as impressive in height as it is in flavor. With its tall, golden crust and dense yet tender crumb, this cake delivers a rich buttery texture balanced perfectly by bright, zesty lemon notes.
Ingredients
For the Cake:
- 1 1/2 cups (340g) unsalted butter, softened
- 3 cups (600g) sugar
- 6 large eggs
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
For the Lemon Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
Preheat oven to 325°F (160°C). Grease and flour a large bundt or tube pan.
In a large bowl, beat butter until smooth and creamy.
Add sugar gradually and beat until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt.
Alternate adding dry ingredients and milk, mixing until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
Let cake cool in pan for 15–20 minutes, then remove to a wire rack.
Prepare glaze by mixing powdered sugar with lemon juice until smooth.
Drizzle glaze over the slightly warm cake so it soaks in.
Notes
Do not overmix the batter after adding flour, as this can make the cake dense. Baking at a lower temperature ensures even cooking for the tall structure.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 190mg
- Protein: 5g