Description
A zesty, tender lemon pound cake with a crisp exterior and airy crumb. Ideal for casual meals or celebrations, this easy-American dessert requires no special techniques.
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter (227g), softened
1¼ cups granulated sugar (250g)
4 large eggs (room temperature)
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ cup whole milk (120mL)
1 cup powdered sugar (120g)
2 teaspoons milk (glaze)
Instructions
Preheat oven to 350°F (180°C). Grease and line a 9×5-inch loaf pan
Whisk flour, baking powder, and salt in a bowl
Beat softened butter until fluffy, add sugar in batches
Mix in lemon juice and zest
Add eggs sequentially, scraping bowl frequently
Alternate adding flour-milk mixture in 3 additions
Bake for 1 hour 5 minutes until golden
Let cool, mix glaze: combine powdered sugar with milk; drizzle over cake
Notes
Use room temperature eggs and butter for smooth mixing
Avoid overmixing after adding flour to prevent toughness
Adjust lemon juice to taste
Glaze can be omitted for classic presentation
Store in airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 65
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 3cm thick)
- Calories: 430
- Sugar: 30g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg