Imagine sinking your fork into a slice of pure sunshine - a lemon pound cake so moist, so tangy, and so incredibly delicious that it'll make your taste buds dance with joy! This isn't just any ordinary cake; it's a culinary masterpiece that transforms simple ingredients into a heavenly dessert that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, this lemon pound cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set this dry mixture aside.
- In a large mixing bowl, cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 3 large eggs to the butter and sugar mixture one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- Mix in 1/4 cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1/2 teaspoon of vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
- For an extra touch, you can make a simple lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice. Drizzle the glaze over the cooled pound cake before serving.
- Slice and enjoy your delicious lemon pound cake, perfect for dessert or as a delightful afternoon treat!
Tips
- Room Temperature Matters: Ensure all your ingredients, especially butter, eggs, and lemon juice, are at room temperature. This helps create a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor. Avoid the white pith, as it can make the cake bitter.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
- Cooling is Crucial: Allow the cake to cool completely before adding the glaze. This prevents the glaze from melting and ensures a beautiful, crisp finish.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain its moisture and freshness. Pro Hack: For an extra burst of lemon flavor, poke small holes in the warm cake and brush with lemon syrup before glazing!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
