Lemon Delight Pound Cake
Brighten up your dessert table with this Lemon Delight Pound Cake, a moist and tender treat bursting with zesty citrus flavor. This recipe combines the buttery richness of a classic pound cake with the refreshing tang of fresh lemon juice and zest, creating a perfectly balanced dessert that’s both indulgent and invigorating. Topped with a sweet, tangy lemon glaze and garnished with optional lemon zest, this cake is as beautiful as it is delicious. Perfect for brunches, afternoon tea, or a light dessert, this simple yet impressive bake takes just 20 minutes to prepare and bakes to golden perfection in about an hour. Whether you’re a lemon lover or looking for a crowd-pleasing treat, this Lemon Delight Pound Cake is sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using a handheld or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In another small bowl, combine the milk, fresh lemon juice, and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternately with the milk mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the lemon zest using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Begin checking at the 60-minute mark to avoid overbaking.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a bowl until smooth.
Drizzle the glaze over the cooled cake, letting it run down the sides.
If desired, garnish with additional lemon zest for a pop of color and extra zing.
Slice and serve your Lemon Delight Pound Cake. Enjoy!
Nutrition Facts
Calories |
5437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2021 mg | 88% | |
| Total Carbohydrate | 818.6 g | 298% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 530.0 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 460 mg | 35% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1109 mg | 24% | |
*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.
