Lemon Pound Cake

Ingredients Instructions
From Aaron's kitchen

Lemon Pound Cake

Recipe video link not available in the export.

Watch on the original website
Video links are restored where available; recipe photos remain placeholders.

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

For the Cake Batter

  • All-purpose flour: 240 g
  • Baking powder: 7 g
  • Sea salt: 5 mL
  • Butter: 250 g (cold) (5:48)
  • Granulated white sugar: 100 g
  • Brown sugar: 150 g
  • Fresh lemons: 2 lemons (to get 44.5 mL of zest) (0:22)
  • Whole milk: 120 mL
  • Eggs: 4 large eggs
  • Dark maple syrup: 80 mL (the secret twist!) (8:30)

For the Quick Lemon Glaze:

  • Powdered sugar: 120 g (10:18)
  • Whole milk: 10 mL (10:31)
  • Fresh lemon juice: 15 mL (10:31)

Step-by-Step Baking Instructions

Step 1: Prep and Zesting

  • Preheat your oven to 175 °C (8:08).
  • Zest the outer yellow layer of 2 fresh lemons until you have 44.5 mL of zest (0:22).
  • Tip: Use a microplane upside down to collect the zest on top (1:37), and avoid grating into the bitter white pith (0:33).

Step 2: Make the Lemon Sugar

  • Weigh 100 g of white granulated sugar and 150 g of brown sugar into a bowl (3:32).
  • Add the lemon zest directly into the sugar mixture (2:02).
  • Rub the zest and sugars thoroughly between your hands (or pulse in a food processor) until the texture resembles wet sand (2:11). This releases the essential oils from the zest for an explosive flavor (2:16).

Step 3: Reverse Creaming & Batter MixAdd

  • Add 250 g of cold butter into the lemon sugar and cream them together (5:32).
  • Add 240 g of all-purpose flour, 7 g of baking powder, and 5 mL of sea salt (6:43).
  • Pour in 120 mL of whole milk, crack in 4 large eggs, and add the special 80 mL twist of dark maple syrup (7:20).
  • Mix everything until just combined, ensuring you scrape any remaining flour from the edges of the bowl (9:09).

Step 4: Fill and Bake

  • Generously spray a bundt pan (a silicone bundt mold helps prevent cracking) or a standard loaf pan (8:46).
  • Pour the batter in and tap the pan against the counter to distribute it evenly (9:14).
  • Bake at 175 °C for exactly 1 hour (8:08). Let it cool down after baking.

Step 5: Glaze and Assemble

  • In a small bowl, combine 120 g of powdered sugar, 10 mL of whole milk, and 15 mL of fresh lemon juice (10:18).
  • Whisk with a fork or mini whisk until it forms a thick, smooth glaze (11:08).
  • Drizzle the glaze over the top of the cooled pound cake, letting it run beautifully down the sides.

Recipe from Aaron in the Kitchen. View the original page.

More from the kitchen

Browse desserts