Hands down, the only lemon cake I’ll eat!
Indulge in the citrusy delight of a homemade lemon pound cake, a classic treat that never fails to bring joy to any occasion. Bursting with the tangy flavor of fresh lemons, this cake is a perfect balance of sweetness and zest. Whether you’re hosting a gathering or simply craving a delightful dessert, this recipe is sure to impress. Let’s dive into the delightful world of lemon pound cake and discover how to create this culinary masterpiece.
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Cake Ingredients:
| INGREDIENT | AMOUNT |
|---|---|
| Unsalted Butter | 1 cup, softened |
| All-Purpose Flour | 2 cups |
| Granulated Sugar | 1 1/2 cups |
| Large Eggs | 4, room temperature |
| Fresh Lemon Juice | 1/3 cup |
| Lemon Zest | 1 tablespoon |
| Vanilla Extract | 1 teaspoon |
| Baking Powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
Lemon Glaze Ingredients:
| INGREDIENT | AMOUNT |
|---|---|
| Powdered Sugar | 1 cup |
| Lemon Juice | 2 tablespoons |
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter and flour.
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Add Flavor: Mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Fold Dry Ingredients: Gently fold the dry ingredients into the butter mixture until just combined. Avoid overmixing to maintain a tender texture.
- Bake to Perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the cake to cool in the pan before transferring it to a wire rack. Prepare the lemon glaze by whisking together powdered sugar and lemon juice. Drizzle the glaze over the cooled cake.
