Sukkot Lemon Pound Cake
Brighten up your Sukkot celebration with this zesty Sukkot Lemon Pound Cake—a moist and tender dessert bursting with vibrant citrus flavor! Made with real lemon zest and fresh lemon juice, this cake features a buttery, rich texture that pairs perfectly with its sweet and tangy lemon glaze. The simple preparation involves classic pound cake techniques, ensuring a perfectly balanced crumb that's not overly dense. Whether served as a festive centerpiece or a simple everyday treat, this cake is a surefire crowd-pleaser. Garnish with fresh lemon slices or mint leaves for an elegant touch, and enjoy a slice of sunshine at your holiday table. Perfect for Sukkot or any gathering, this lemon pound cake is a dessert worth savoring!
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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
- 1 cup whole milk
- 1.5 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the flour, baking powder, and salt to combine.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients.
Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly distributed, being careful not to overmix the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing.
Serve the lemon pound cake as is or garnish with fresh lemon slices or mint leaves for an extra festive touch. Enjoy!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 83.0 g | 30% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 53.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 110 mg | 2% | |
*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.
