Lemon Pound Cake

A delightful and simple Lemon Pound Cake that brings warmth and nostalgia, perfect for any gathering or afternoon tea.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Dessert, Snack

Cuisine American

Servings 8 slices

Calories 420 kcal

1 cup unsalted butter, softened This forms the rich base of your cake.
2 cups granulated sugar It sweetens the batter and contributes to the cake's lovely texture.
4 large eggs These act as a binder and give the cake its structure.
3 cups all-purpose flour The backbone of any cake, it provides stability and texture.
1/2 cup milk This keeps the cake moist.
1/4 cup fresh lemon juice For that wonderful zesty flavor.
Zest of 2 lemons lemon zest Adds an aromatic citrus note that’s simply irresistible.
1/2 teaspoon baking powder This gives the cake a nice lift.
1/2 teaspoon salt Balances the sweetness and enhances the flavors.

Preheat your oven to 350°F (175°C).
Grease and flour your loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy.
Add the eggs one at a time, ensuring each is well mixed before adding the next.
In another bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter-sugar mixture, alternating with milk and the fresh lemon juice.
Gently fold in the lemon zest.
Pour your batter into the prepared loaf pan, smoothing the top for an even bake.
Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare the glaze by mixing the powdered sugar with the fresh lemon juice until smooth.
Once the cake is done, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack.
Drizzle the glaze over the cooled cake.
Slice and serve with tea or coffee.

Using fresh lemons makes all the difference in flavor. Serve with fresh berries or whipped cream for an extra treat.

Keyword Baking, Cake, Dessert Recipe, Lemon Pound Cake