Description
A simple recipe for a moist and flavorful lemon pound cake.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Pour the batter into the prepared tube pan.
- Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
- For a stronger lemon flavor, add 1 teaspoon of lemon extract along with the vanilla.
- You can substitute buttermilk for whole milk for a slightly tangier cake.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon pound cake, classic cake, simple dessert, sweet bread, citrus cake