Pound Cake Style Lemon Cake
Indulge in the bright, buttery decadence of this Pound Cake Style Lemon Cake, a delightful twist on the classic dessert that perfectly balances zesty citrus with rich, pound cake-style texture. Made with freshly squeezed lemon juice, fragrant lemon zest, and a hint of vanilla, this moist and tender cake offers a burst of sunny flavor in every bite. The batter comes together effortlessly with simple pantry staples, while a finishing dusting of powdered sugar adds a touch of elegance. Perfect as a sweet treat for brunch, dessert, or afternoon tea, this homemade lemon cake bakes beautifully in a loaf pan, delivering a golden crust and irresistible aroma. Bursting with lemony goodness, this recipe is sure to be your go-to for citrus lovers and any occasion that calls for a crowd-pleasing dessert!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Whole milk
- 0.25 cup Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or two smaller loaf pans (8x4-inch).
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In a measuring cup, combine the whole milk, lemon juice, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
Pour the batter into the prepared loaf pan(s), smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes (for a 9x5 pan) or 45-50 minutes (for 8x4 pans), or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar for a finishing touch.
Slice and serve. Enjoy your Pound Cake Style Lemon Cake!
Nutrition Facts
Calories |
4989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.6 g | 282% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 710.4 g | 258% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 424.0 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 380 mg | 29% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 985 mg | 21% | |
*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.
