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Lemon Pound Cake

Lemon Pound Cake
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Bright, zesty, and irresistibly moist, Lemon Pound Cake is a classic dessert that combines tangy lemon flavor with a rich buttery texture. Perfect for any occasion from birthdays to casual gatherings, this cake offers a refreshing citrus twist on the traditional pound cake, made with simple pantry staples for easy preparation and long-lasting enjoyment.

Ingredients

Scale

Main Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 tablespoons lemon zest (about 2 lemons)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk or buttermilk, at room temperature

Instructions

  1. Prepare Your Ingredients: Soften the butter and bring the eggs and milk to room temperature. Zest and juice fresh lemons, avoiding the bitter white pith.
  2. Cream Butter and Sugar: Using a mixer, beat the butter and sugar together until light and fluffy to incorporate air into the batter for a tender crumb.
  3. Add Eggs One at a Time: Incorporate the eggs slowly, mixing well after each addition to keep the batter smooth and prevent curdling.
  4. Mix in Lemon Zest and Juice: Gently fold in the freshly grated lemon zest and lemon juice to infuse vibrant citrus flavor.
  5. Combine Dry Ingredients Separately: Whisk together flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agents.
  6. Alternate Adding Dry Ingredients and Milk: Add the flour mixture and milk alternately to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
  7. Pour Batter and Bake: Transfer the batter into a greased loaf pan and bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Optional Glaze: Let the cake cool in the pan for 10 minutes, then remove it to a wire rack. Once cooled completely, optionally drizzle with a lemon glaze made from powdered sugar and lemon juice.

Notes

  • Use Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smooth batter and even baking.
  • Don’t Overmix: Mix only until combined to avoid a tough texture.
  • Fresh Lemons Preferred: Fresh zest and juice deliver the best flavor compared to bottled alternatives.
  • Toothpick Test: Insert a toothpick in the center to check doneness; it should come out clean or with few moist crumbs.
  • Cool Completely Before Glazing: Prevent glaze meltdown by applying it only after the cake is fully cooled.

Nutrition

Keywords: lemon pound cake, lemon cake, citrus dessert, moist pound cake, easy lemon cake

Find it online: https://cherrycooks.com/lemon-pound-cake/