This is a delicious lemon-frosted pound cake. It’s sweet and buttery with a pleasant lemon flavour. It is also wonderfully moist and dense. Start by preheating your oven to 350 degrees Fahrenheit. Then, butter a 9-inch baking pan and line it with parchment paper. Add butter to a stand mixer bowl to make the batter and ensure it’s at room temperature. Beat the butter until nice and smooth.

Next, add granulated white sugar and beat at medium-high speed until light, fluffy, and quite pale. Then, add a teaspoon of vanilla extract and try to use pure vanilla extract. Then also, add four large eggs one at a time while beating the batter. In the end, the batter will look a little curdled. For the dry ingredients, in a separate bowl, you will add all-purpose flour, to that add baking powder and salt, if you use salted butter then you will leave out salt when mixing the dry ingredients.

Zest the skin of one lemon. If you want to make this into an orange cake, you can substitute orange zest. Whisk them together, then add the flour in three additions while alternating the lemon juice in two at low speed, and mix until they are incorporated.

Pour the batter into your prepared cake tin and the oven; bake for 40 to 50 minutes or until slightly browned and a toothpick inserted at the centre comes out clean. Let the cake cool, remove it from the pan, and cool completely on a wire rack. For the frosting which is a lemon glaze, add powdered sugar in a bowl then add lemon juice and use a spoon to mix that, you want a pouring consistency so you will add more sugar or lemon depending on how your consistency looks like.

Pour the glaze on the cake and smooth it out from the top to the side. Let the icing dry completely before storing it.


  • 1 cup (230 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • One teaspoon of pure vanilla extract
  • Four large eggs, room temperature
  • Zest of 1 large lemon
  • 2 cups (260 grams) all-purpose flour
  • Two teaspoons of baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) fresh lemon juice

Lemon Frosting:

  • 1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
  • 2 – 4 tablespoons fresh lemon juice


  1. Preheat the oven to 350 degrees F (180 degrees C) and place the rack in the centre. Butter or spray a 9-inch (23 cm) springform pan with nonstick cooking spray, and then line the bottom of the pan with parchment or wax paper.
  2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light, fluffy and pale in colour (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract.
  3. Add the eggs, one at a time, mixing well after each addition (batter will look curdled).
  4. Sift or whisk the flour, baking powder, salt, and lemon zest together. Add the flour mixture (in three additions) alternately with the lemon juice (in two), mixing until you have a smooth batter.
  5. Pour the batter into the prepared pan, smoothing the top with a spoon or an offset spatula. Bake for about 40 – 50 minutes, or until a toothpick inserted in the centre comes clean.
  6. Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.

Lemon Frosting:

  1. Place the sifted confectioner’s sugar in a small bowl. Add two tablespoons of lemon juice and stir until you have a thick, smooth glaze.
  2. Add more lemon juice or powdered sugar as needed.
  3. Pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing.
  4. This cake will be kept for several days in an airtight container.