Here’s a simple and delicious Lemon Pound Cake recipe for you!
Ingredients
For the Cake:
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 2 ½ cups (315g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (120ml) whole milk
• ¼ cup (60ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
For the Glaze:
• 1 cup (120g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)
Instructions
1. Prepare the Oven and Pan
• Preheat oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan (or use parchment paper for easy removal).
2. Make the Batter
• In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
• Add eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt.
• In another bowl, mix milk, lemon juice, and vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and end with dry ingredients.
• Stir in the lemon zest for extra flavor.
3. Bake
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
4. Make the Glaze
• Whisk together powdered sugar and lemon juice until smooth.
• Drizzle over the cooled cake and sprinkle with extra lemon zest if desired.
Tips for the Best Lemon Pound Cake:
• Use fresh lemons for the best flavor.
• Make sure all ingredients are at room temperature for a smooth batter.
• If the top browns too quickly, cover it loosely with foil during baking.
Enjoy your moist and zesty Lemon Pound Cake! Let me know if you need any adjustments.