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
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325 degrees F (160 degrees 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, lemon juice, 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 near the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled cake.
Notes
- For a stronger lemon flavor, increase the zest to 1.5 tablespoons.
- You can use buttermilk instead of 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: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: lemon pound cake, sweet cake, citrus dessert, simple baking, tube pan cake