Here’s a classic Lemon Pound Cake recipe—rich, buttery, and full of fresh lemon flavor. 🍋🍰
Lemon Pound Cake
Servings: 8–10
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Ingredients
For the Cake
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
1. Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
2. Cream Butter and Sugar
- In a bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
3. Add Eggs
- Add eggs one at a time, beating well after each addition.
4. Mix Dry Ingredients
- In another bowl, whisk flour, baking powder, and salt.
5. Combine Ingredients
- Add the dry ingredients to the butter mixture alternately with milk.
- Stir in lemon juice, lemon zest, and vanilla extract.
6. Bake
- Pour batter into the prepared pan.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Make the Lemon Glaze
- Mix powdered sugar with lemon juice until smooth.
- Drizzle over the cooled cake.
💡 Tips for the Best Lemon Pound Cake
- Use fresh lemon juice and zest for stronger flavor.
- Don’t overmix the batter to keep the cake tender.
- Let the cake cool completely before adding glaze.
If you want, I can also give you a famous “Starbucks-style Lemon Pound Cake” recipe that tastes almost identical to the bakery version. 🍋✨
