Lemon Pound Cake
A delightful treat that combines buttery pound cake with refreshing lemon flavor, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened for easy creaming.
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest Use fresh zest for the best flavor.
- 1/4 cup fresh lemon juice Use fresh juice for optimal taste.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Lemon Pound Cake can be served plain or dusted with powdered sugar. It pairs well with fresh berries or vanilla ice cream. For a special treat, drizzle a simple lemon glaze on top. Wrap cooled cake tightly for storage; it lasts at room temperature for a few days and refrigerated for up to a week. It can also be frozen for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 210mgSugar: 27g
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