There’s nothing quite like a homemade lemon pound cake, and this soft and moist lemon pound cake recipe is one of the best. Packed with a bright lemon flavor, this cake is perfect for lemon lovers who enjoy a balance of tart and sweet.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl of an electric mixer, with the paddle attachment, beat the butter and sugar at medium speed, for about 2 minutes.
Reduce speed and add eggs one at a time, mixing after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. On low speed, add the dry ingredients in batches, alternating with the yogurt.
Pour the cake batter into the prepared pan, tapping it gently to remove air bubbles. Bake for 35-40 minutes. Let the cake cool in the pan for 10-15 minutes before removing it from the pan
Glaze
In a small bowl, whisk together powdered sugar, milk, and lemon juice until smooth.
Drizzle over the cooled cake. Garnish with lemon zest or slices if desired