Introduction:
This Lemon Pound Cake recipe is a perfect balance of sweet and tangy flavors, making it a refreshing dessert option for any occasion. The moist and fluffy texture of the cake paired with the zesty lemon glaze is simply irresistible. This recipe can serve 12 people.
Preparation time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes | Serves: 12
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 325°F and grease a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
- Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the lemon glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of lemon juice. Drizzle the glaze over the cooled cake.
- Slice and serve the lemon pound cake, and enjoy!
Nutrition Information:
Calories: 350 || Fat: 15g || Carbohydrates: 50g || Protein: 5g || Fiber: 1g
What I Love About This Recipe?
- The perfect balance of sweet and tangy flavors.
- The moist and fluffy texture of the cake.
- The refreshing lemon glaze on top.
- Easy to make with simple ingredients.
- A great dessert option for any occasion.
What To Avoid While Making this Recipe?
- Avoid overmixing the batter to prevent a dense cake.
- Avoid opening the oven door too often while baking to prevent the cake from sinking.
- Avoid using low-fat or skim milk as it may affect the texture of the cake.
- Avoid skipping the lemon zest as it adds a lot of flavor to the cake.
- Avoid overbaking the cake to keep it moist and tender.