Description
This classic lemon pound cake is rich, buttery, and bursting with bright citrus flavor. Perfect for dessert, brunch, or an afternoon treat with tea or coffee.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350° F (175° C). Grease and flour a loaf or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, mixing until just combined.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before removing from the pan.
- To make the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
- Use fresh lemon juice for the best flavor.
- Do not overmix the batter to keep the cake tender.
- Store covered at room temperature for up to 3 days.
- The cake can be frozen for up to 2 months.
- Add extra lemon zest for a stronger citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
