Description
A classic Lemon Pound Cake featuring a moist, buttery crumb infused with fresh lemon zest and juice. Topped with a tangy lemon glaze, this cake is perfect for any occasion, offering a delightful balance of sweetness and citrus brightness.
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper if you prefer an easier release after baking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3 to 4 minutes. This step is crucial for a light texture.
- Add Eggs: Incorporate the eggs one at a time, ensuring each egg is fully combined into the batter before adding the next. This helps maintain an even consistency.
- Combine Dry & Wet Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, mix the whole milk with the lemon zest, fresh lemon juice, and vanilla extract.
- Mix the Batter: Gradually add the dry ingredients and the milk mixture alternately to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Bake: Pour the prepared batter into your greased loaf pan and bake in the preheated oven for 55 to 65 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze: Whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until smooth. Optionally, stir in 1 teaspoon of lemon zest for extra flavor. Drizzle this glaze evenly over the cooled cake and let it set for 15 minutes before slicing and serving.
Notes
- Ensure butter is softened at room temperature for easy creaming.
- Use fresh lemons for the best citrus flavor in both the cake and glaze.
- Do not overmix the batter to keep the cake tender.
- Allow the cake to cool properly before glazing to prevent the icing from melting.
- If you want a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
