Perfectly Moist Lemon Pound Cake A Zesty Delight for Every Occasion

Perfectly Moist Lemon Pound Cake: A Zesty Delight for Every Occasion

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This Lemon Pound Cake is the ultimate treat for lemon lovers! Bursting with fresh citrus flavor, this cake features a delicate, buttery crumb with a sweet and tangy glaze that adds the perfect finishing touch. It’s a versatile dessert, perfect for tea parties, family gatherings, or simply enjoying a slice with your afternoon coffee. The combination of tangy lemon zest and juice with the richness of butter creates a balanced, irresistible cake that will leave your taste buds craving more.

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or whole milk)
  • For the glaze:
    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest

Instructions:

  1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 4 minutes).
  4. Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  5. Alternate dry ingredients and buttermilk: Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Bake the cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake starts to brown too quickly, tent it with aluminum foil.
  7. Prepare the glaze: While the cake is baking, make the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl. Set aside.
  8. Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once the cake is cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  9. Serve and enjoy: Slice and serve your delicious lemon pound cake with a cup of tea or as a delightful dessert for any gathering.

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