Delicate Lemon Pound Cake
Brighten your day with this Delicate Lemon Pound Cake, a citrus lover’s dream! This moist and tender loaf is infused with the zest and juice of fresh lemons, delivering a perfect balance of sweetness and tanginess. Made with simple pantry staples like all-purpose flour, unsalted butter, and whole milk, this classic dessert gets an irresistible upgrade from a tangy lemon glaze that drizzles beautifully over each slice. Ideal for a tea party or a light dessert, this cake is baked to golden perfection in just under an hour. Whether enjoyed as an indulgent breakfast, paired with coffee, or served as a crowd-pleasing dessert, this easy-to-make lemon pound cake promises to delight. Keywords: Lemon Pound Cake Recipe, Moist Lemon Cake, Easy Lemon Dessert, Homemade Pound Cake.
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Recipe Information
Ingredients
- 226 grams unsalted butter (softened)
- 200 grams granulated sugar
- 4 pieces large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 60 milliliters whole milk
- 60 milliliters lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 120 grams powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan with butter or nonstick spray. Line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, alternating with the whole milk and lemon juice. Start and end with the dry ingredients. Mix on low speed until just combined.
Gently fold in the lemon zest and vanilla extract with a spatula to ensure even distribution.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent the cake with aluminum foil.
While the cake bakes, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.
Once the cake is completely cool, drizzle the lemon glaze over the top and let it set before slicing and serving.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 528.3 g | 192% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 323.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 307 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
