Lemon Pound Cake Recipe
This Lemon Pound Cake is a simple, delicious treat with a perfect balance of sweetness and citrusy flavor. Made with basic ingredients like butter, sugar, eggs, and fresh lemon, it’s light, fluffy, and moist. Top with a lemon glaze for added flavor. Perfect for any occasion, this cake stays fresh and tasty for days.
Equipment
- Mixing Bowls For mixing the dry and wet ingredients.
- Hand Mixer or Stand Mixer To beat the butter and sugar, ensuring a smooth batter
- Measuring cups and spoons To measure ingredients accurately
- Loaf Pan For baking the pound cake
- Whisk For mixing the dry ingredients together
- Rubber Spatula To scrape down the sides of the bowl and incorporate all the batter
- Cooling Rack To cool the pound cake evenly after baking
- Zester or Grater To zest the lemon for extra flavor
- Oven To bake the cake at the right temperature
- Sifter To sift the flour for a lighter, fluffier cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- Zest of 2 lemons
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat together 1 cup softened butter and 2 cups sugar until light and fluffy.
- Add Eggs and Vanilla: Add 4 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and 1 cup milk to the wet ingredients. Begin and end with the dry ingredients. Mix until just combined.
- Add Lemon Zest and Juice: Stir in the zest of 2 lemons and 2 tablespoons lemon juice until evenly combined.
- Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent with foil.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional Lemon Glaze: Mix together 1 cup powdered sugar and 2 tablespoons lemon juice to make the glaze. Drizzle over the cooled cake.
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze the cake (without glaze) for up to 2 months. Thaw at room temperature before serving.
- Tips: For extra lemon flavor, add more lemon zest or juice to the batter. You can also use buttermilk for a tangy twist.