Lemon Pound Cake Recipe

Instructions:

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk (start and end with the dry ingredients). Mix just until combined; do not overmix.

Step 2: Bake the Cake

  1. Pour the batter into the prepared loaf pan.
  2. Smooth the top with a spatula.
  3. Bake in the preheated oven for about 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.

Step 3: Make the Lemon Glaze

  1. In a small bowl, combine the powdered sugar, lemon juice, and vanilla extract.
  2. Whisk until smooth and pourable. If the glaze is too thick, add more lemon juice, a teaspoon at a time, until it reaches the desired consistency.

Step 4: Glaze the Cake

  1. Once the cake is completely cooled, drizzle the lemon glaze over the top of the cake. Let the glaze set before slicing.

Step 5: Serve

  1. Slice the cake and serve. You can garnish with additional lemon zest or fresh berries if desired.

Tips:

  • Moistness: For an extra-moist cake, you can replace some of the butter with oil or add a little sour cream or yogurt to the batter.
  • Lemon Flavor: Use freshly squeezed lemon juice and zest for the best flavor. Avoid using bottled lemon juice for the best results.
  • Glaze Thickness: Adjust the amount of lemon juice in the glaze to achieve your preferred thickness. A thinner glaze will be more liquid, while a thicker glaze will be more like frosting.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Enjoy your homemade Lemon Pound Cake! It’s a bright, refreshing, and delightful treat perfect for any occasion. 🍋🍰