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Lemon Pound Cake Recipe

    In the world of desserts, few things evoke the feeling of timeless elegance and refreshing citrus notes quite like a well-made Lemon Pound Cake. This classic treat is a symphony of buttery richness and zesty brightness, making it a favorite for afternoon teas, family gatherings, or any occasion that calls for a touch of sophistication. Join us on a culinary journey as we explore the art of crafting the perfect Lemon Pound Cake – a recipe that captures the essence of sunshine in every moist and flavorful slice.

    Ingredients:

    For the Lemon Pound Cake:

    1. Unsalted Butter:
      • 1 cup (two sticks), softened, for a rich and moist crumb.
    2. Granulated Sugar:
      • 2 cups for sweetness.
    3. Eggs:
      • 4 large eggs for structure and moisture.
    4. All-Purpose Flour:
      • 3 cups for the base of the cake.
    5. Baking Powder:
      • 1 teaspoon for leavening.
    6. Salt:
      • 1/2 teaspoon for flavor balance.
    7. Whole Milk:
      • 1/2 cup for a tender texture.
    8. Lemon Juice:
      • 1/4 cup for a vibrant citrus flavor.
    9. Lemon Zest:
      • Zest of 2 lemons for an aromatic burst.

    For the Lemon Glaze:

    1. Powdered Sugar:
      • 1 cup for the glaze.
    2. Lemon Juice:
      • 2 tablespoons for a tangy finish.
    3. Lemon Zest:
      • Zest of 1 lemon for extra flavor.

    Instructions:

    1. Preheat the Oven:

    a. Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.

    2. Cream the Butter and Sugar:

    a. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

    3. Add Eggs and Lemon Zest:

    a. Add the eggs one at a time, beating well after each addition.

    b. Stir in the lemon zest for a burst of citrus aroma.

    4. Combine Dry Ingredients:

    a. In a separate bowl, whisk together the flour, baking powder, and salt.

    5. Alternate Adding Dry Ingredients and Wet Ingredients:

    a. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.

    b. Mix until just combined. Be careful not to overmix.

    6. Add Lemon Juice:

    a. Stir in the lemon juice, ensuring an even distribution of citrus flavor.

    7. Bake the Cake:

    a. Transfer the batter to the prepared loaf pan and smooth the top.

    b. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

    8. Prepare the Lemon Glaze:

    a. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

    9. Glaze the Pound Cake:

    a. Once the cake has cooled slightly, drizzle the lemon glaze over the top.

    10. Cool and Slice:

    a. Allow the cake to cool completely in the pan before slicing.

    11. Serve and Enjoy:

    a. Indulge in the bright and citrusy goodness of your homemade Lemon Pound Cake. Pair it with a cup of tea or enjoy it on its own.

    Conclusion:

    Mastering the art of Lemon Pound Cake brings a sense of refined simplicity to your dessert repertoire. With its moist crumb, vibrant lemon flavor, and a touch of sweetness from the glaze, this timeless treat is a crowd-pleaser for any occasion. Elevate your baking skills and delight your taste buds with the zesty elegance of a perfectly crafted Lemon Pound Cake. May every slice be a celebration of sunshine and the joy of homemade goodness.

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