Name: Lemon Pound Cake with Lemon Glaze (Moist, Buttery, and Bright Citrus Flavor)
Ingredients: 1½ cups (3 sticks / 340g) unsalted butter, softened; 2 cups (400g) granulated sugar; 6 large eggs, room temperature; Zest of 3 lemons; ¼ cup fresh lemon juice; 3 cups (375g) all-purpose flour; ½ tsp baking powder; ½ tsp salt; ½ cup whole milk, room temperature; 2 cups powdered sugar; 3–4 tbsp fresh lemon juice; Optional: 1 tsp lemon zest

Ingredients

Scale

For the cake:

1½ cups (3 sticks / 340g) unsalted butter, softened
2 cups (400g) granulated sugar
6 large eggs, room temperature
Zest of 3 lemons
¼ cup fresh lemon juice
3 cups (375g) all-purpose flour
½ tsp baking powder
½ tsp salt
½ cup whole milk, room temperature

For the lemon glaze:

2 cups powdered sugar
3–4 tbsp fresh lemon juice
Optional: 1 tsp lemon zest

Instructions

Prep: Preheat oven to 325°F (160°C). Grease and flour a 10″ Bundt pan or two 8×4″ loaf pans.
Cream butter & sugar: Beat butter and granulated sugar until light and fluffy (~5 min).
Add eggs: Add eggs one at a time, beating well after each. Mix in lemon zest and juice.
Mix dry ingredients: Whisk flour, baking powder, and salt.
Alternate additions: Add flour mixture in 3 parts, alternating with milk in 2 parts, beginning and ending with flour. Mix just until combined.
Bake:
- Bundt pan: 60–70 minutes
- Loaf pans: 50–60 minutes
  Until a toothpick comes out clean and edges pull away slightly.
Cool in pan 15 minutes, then invert onto a wire rack.
Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over warm cake so it soaks in. Sprinkle with zest if desired.

💡 Pro Tips:
– Room-temperature ingredients ensure even mixing and rise.
– For extra moisture, brush warm cake with 2 tbsp lemon syrup (equal parts sugar + lemon juice, heated).
– Store covered at room temp up to 4 days—it stays wonderfully tender!

Prep Time & Nutrition (per slice, serves 12):