Indulge in the zesty delight of The BEST Lemon Pound Cake—a moist, buttery cake bursting with fresh lemon flavor. This easy homemade recipe is perfect for lemon lovers and will surely become a family favorite!
There’s something irresistibly refreshing about a slice of lemon pound cake. The tangy lemon zest paired with a sweet, buttery cake creates a harmonious balance that’s simply delightful. Whether you’re enjoying it with a cup of tea or serving it as a dessert at a gathering, this homemade lemon pound cake is sure to impress.
Ingredients:
For the Cake:
● 1½ cups all-purpose flour
● 1 teaspoon baking powder
● ½ teaspoon salt
● 1 cup unsalted butter, softened
● 1 cup granulated sugar
● 4 large eggs
● 2 tablespoons lemon zest (from about 2 lemons)
● 2 tablespoons fresh lemon juice
● 1 teaspoon pure vanilla extract
For the Lemon Glaze:
● 1 cup powdered sugar
● 2 tablespoons fresh lemon juice
● 1 tablespoon milk
● Lemon slices and zest for garnish (optional)
Instructions:
1️⃣ Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2️⃣ Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3️⃣ Cream Butter and Sugar:
In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
4️⃣ Add Eggs and Flavorings:
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
5️⃣ Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6️⃣ Bake the Cake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Prepare the Lemon Glaze:
While the cake is baking, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
8️⃣ Glaze the Cake:
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
Drizzle the lemon glaze over the warm cake.
Garnish with lemon slices and zest, if desired.
Tips
Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature for a smoother batter.
Fresh Lemons: Use fresh lemon juice and zest for the best flavor. Avoid bottled lemon juice.
Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until the ingredients are just combined.
Checking for Doneness: If the top is browning too quickly, tent it with aluminum foil during the last 15 minutes of baking.
Serving Suggestions
With Berries: Serve slices with fresh berries like strawberries or blueberries.
Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
Tea Time: Perfect alongside a cup of hot tea or coffee.
Storage
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week. Bring to room temperature before serving.
Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
FAQ
Q: Can I use bottled lemon juice instead of fresh? Fresh lemon juice is highly recommended for the best flavor. Bottled juice may not provide the same freshness and can affect the taste.
Q: Can I make this cake ahead of time? Yes! This lemon pound cake stays moist and delicious for several days. It’s a great make-ahead dessert.
Q: What can I substitute for unsalted butter? You can use salted butter, but omit the added salt in the recipe to balance the flavor.
Q: How can I tell when the cake is done baking? Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s done.
Conclusion
This easy homemade lemon pound cake is a delightful treat that’s sure to brighten any day. With its moist texture and vibrant lemon flavor, it’s a recipe you’ll return to again and again. Happy baking!
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The BEST Lemon Pound Cake (Easy + Homemade)
Description
There’s something irresistibly refreshing about a slice of lemon pound cake. The tangy lemon zest paired with a sweet, buttery cake creates a harmonious balance that’s simply delightful. Whether you’re enjoying it with a cup of tea or serving it as a dessert at a gathering, this homemade lemon pound cake is sure to impress.
Ingredients
For the Cake:
● 1½ cups all-purpose flour
● 1 teaspoon baking powder
● ½ teaspoon salt
● 1 cup unsalted butter, softened
● 1 cup granulated sugar
● 4 large eggs
● 2 tablespoons lemon zest (from about 2 lemons)
● 2 tablespoons fresh lemon juice
● 1 teaspoon pure vanilla extract
For the Lemon Glaze:
● 1 cup powdered sugar
● 2 tablespoons fresh lemon juice
● 1 tablespoon milk
● Lemon slices and zest for garnish (optional)
Instructions
1️⃣ Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2️⃣ Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3️⃣ Cream Butter and Sugar:
In a large mixing bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
4️⃣ Add Eggs and Flavorings:
Add the eggs to the butter mixture one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
5️⃣ Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
6️⃣ Bake the Cake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7️⃣ Prepare the Lemon Glaze:
While the cake is baking, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
8️⃣ Glaze the Cake:
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
Drizzle the lemon glaze over the warm cake.
Garnish with lemon slices and zest, if desired.