Craving a moist, tangy, and utterly delightful dessert? This lemon pound cake recipe is not only easy to make but also packed with vibrant lemon flavor. Whether you're baking for a special occasion, a tea party, or simply to satisfy a sweet tooth, this simple recipe is perfect. With minimal ingredients and straightforward instructions, you’ll have a perfectly baked lemon pound cake ready in no time.
Ingredients
For the Cake:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions
1. Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Add Eggs and Flavorings
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, lemon juice, and lemon zest.
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined.
6. Bake the Cake
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Prepare the Lemon Glaze
- While the cake cools, whisk powdered sugar and lemon juice together in a small bowl until smooth. Adjust the lemon juice for desired consistency.
8. Glaze and Serve
- Drizzle the glaze over the cooled cake. Allow it to set before slicing. Enjoy!
Tips for Success
- Use Fresh Lemons: Freshly squeezed lemon juice and zest bring out the best flavor.
- Don’t Overmix: Overmixing the batter can make the cake dense; mix just until combined.
- Check for Doneness: Baking times may vary, so use a toothpick to ensure the cake is baked through.
Why You’ll Love This Recipe
This lemon pound cake is a wonderful balance of tangy and sweet. It has a dense yet tender crumb and a bright lemon glaze that takes it to the next level. It’s a great dessert for brunches, tea time, or even as a simple snack with coffee.
FAQs
Q: Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice offers a more vibrant and natural flavor.
Q: How do I store this cake?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I freeze the cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
This easy lemon pound cake recipe is a must-try for anyone who loves tangy, citrusy desserts. With its rich flavor, moist texture, and simple preparation, it’s sure to become a family favorite. Whip up this delicious cake today and brighten up your dessert table!