Lemon Pound Cake

A moist and tender lemon pound cake with a buttery richness and zesty citrus flavor, perfect for any occasion.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the Batter

1 cup Unsalted butter room temperature
2 cups Granulated sugar
4 large Eggs at room temperature
3 cups All-purpose flour sifted
1 tablespoon Baking powder
1 teaspoon Salt
1/2 cup Fresh lemon juice
2 tablespoons Lemon zest use organic lemons

For the Glaze

1 cup Powdered sugar
2 tablespoons Fresh lemon juice adjust to desired consistency

Method

Preparation

Preheat your oven to 350°F (175°C).
Grease a loaf pan generously with butter or cooking spray.
Mix the dry ingredients together in a bowl: flour, baking powder, and salt.
Cream the butter and sugar in a large mixing bowl until light and fluffy—about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition.
Incorporate freshly squeezed lemon juice and zest into the batter.
Fold in the dry ingredients gradually until no flour streaks remain.
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes before transferring it to a wire rack.

For the Glaze

Combine powdered sugar with lemon juice until smooth and pourable.
Drizzle over the cooled pound cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

This lemon pound cake is perfect for gatherings or as a cozy treat at home.

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