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–+ servings
Lemon Pound Cake

Discover the joy of baking a perfect Lemon Pound Cake with traditional and modern twists Learn essential tips and variations for a moist and zesty treat
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 to 4 medium fresh lemons (juice and zest)
  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs (room temperature)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup milk, buttermilk, or sour cream

Equipment

  • Mixing bowls
  • Loaf pan or bundt pan
  • Electric mixer or whisk
  • Rubber spatula
  • Zester or microplane

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Grease a loaf pan or bundt pan with butter and dust with flour.
  3. In a large mixing bowl, cream together softened butter and sugar for at least 5 minutes until pale and fluffy.
  4. Add eggs one at a time, mixing thoroughly after each addition.
  5. Mix in lemon zest.
  6. In a separate bowl, whisk together flour, baking powder, and salt.
  7. Gradually add the flour mixture to the creamed mixture, alternating with milk or buttermilk, starting and ending with flour.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 60 to 75 minutes (check doneness with a toothpick).
  10. While the cake is baking, prepare the glaze by mixing fresh lemon juice with powdered sugar until smooth.
  11. Allow the cake to cool in the pan for 15 minutes, then remove to a wire rack.
  12. Drizzle glaze over the cooled cake or poke holes for it to soak in.

Nutrition

Calories: 320kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For an extra moist cake, consider using buttermilk or sour cream in the batter. If you prefer a more intense lemon flavor, add a bit of lemon extract along with the fresh zest and juice. Feel free to decorate the cake with fresh berries or a dollop of whipped cream when serving. Wrap the cooled cake tightly in plastic wrap to store it, keeping it fresh for up to a week at room temperature or up to three months in the freezer. Experiment with variations by adding fruit like blueberries or raspberries for a delicious twist!
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