This classic lemon pound cake is tender, moist, and bursting with bright lemon flavor. Perfect for a teatime treat or a special occasion dessert.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh lemon juice
- Zest of 2 lemons
- For the Lemon Glaze:
- ¼ cup fresh lemon juice
- 1 cup powdered sugar
Instructions:
- Prep Your Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- Combine Wet Ingredients:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice and zest.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Bake:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, whisk together the lemon juice and powdered sugar to make the glaze.
- Drizzle the glaze over the cake.
Tips for the Perfect Lemon Pound Cake:
- Use Fresh Ingredients: Fresh lemon juice and zest make a big difference in flavor.
- Don’t Overmix: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Cool Completely: Let the cake cool completely before glazing.
- Store Properly: Store the cake in an airtight container at room temperature.
Enjoy this delightful lemon pound cake with a cup of tea or coffee.