Description
A soft, buttery lemon pound cake with a bright citrus flavor, perfectly balanced between richness and freshness.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (120 ml) whole milk
- 2 tablespoons lemon zest
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar (for glaze, optional)
- 2–3 tablespoons fresh lemon juice (for glaze, optional)
Instructions
- Preheat the oven to 175°C (350°F) and grease a loaf pan.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Mix in lemon zest, lemon juice, and vanilla extract until combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- If desired, mix glaze ingredients and drizzle over the cooled cake.
Notes
- Add poppy seeds for a lemon poppy seed variation.
- Replace part of the milk with yogurt or sour cream for a richer texture.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week or freeze for up to 2 months.
- Warm slices in the microwave for 10–15 seconds before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
