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Perfect Lemon Pound Cake Recipe with Easy Luscious Ganache Drip Tutorial

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A moist and tender lemon pound cake paired with a silky, luscious ganache drip that balances bright citrus flavor with rich chocolate decadence. Perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250 g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • ½ cup (120 ml) whole milk, room temperature
  • 4 ounces (115 g) semisweet or dark chocolate, chopped
  • ⅓ cup (80 ml) heavy cream
  • 1 tablespoon unsalted butter
  • Optional: A pinch of vanilla extract
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly flour it or line with parchment paper. Bring eggs and milk to room temperature. Zest and juice lemons.
  2. In a large bowl, beat 1 cup softened butter with 1 ½ cups sugar until pale and fluffy, about 5-7 minutes.
  3. Beat in eggs one at a time, mixing well after each addition, about 3-4 minutes.
  4. In a separate bowl, whisk together 2 cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Alternately add the flour mixture and ½ cup milk into the butter mixture, starting and ending with flour. Mix gently after each addition. Stir in lemon juice, zest, and optional vanilla extract.
  6. Pour batter into prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  7. Let cake cool in pan for 15 minutes, then transfer to a cooling rack to cool completely (at least 1 hour).
  8. Heat ⅓ cup heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped chocolate in a bowl. Let sit 1 minute, then stir gently until smooth. Stir in 1 tablespoon butter for shine.
  9. Pour ganache over the cooled cake, letting it drip down the sides naturally. Let ganache set for 15-20 minutes before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to avoid tough texture. Cool cake completely before adding ganache to prevent melting. Ganache can be warmed gently if too thick or chilled if too thin. Use a serrated knife for clean slicing. Optional vanilla extract adds subtle depth. For dairy-free, swap milk with almond milk and use coconut cream and dairy-free chocolate for ganache.

Nutrition

Keywords: lemon pound cake, ganache drip, lemon cake, easy dessert, homemade cake, citrus dessert, chocolate ganache, pound cake recipe

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