Sunshine Lemon Pound Cake
Brighten your day with this delectable Sunshine Lemon Pound Cake, a rich, buttery classic bursting with vibrant citrus flavor. Infused with fresh lemon zest and juice, this moist pound cake strikes the perfect balance of sweetness and tang, making it an irresistible choice for lemon lovers. The silky lemon glaze drizzled over the top adds a delightful finishing touch, offering just the right amount of sweetness with every slice. Perfect for brunch, afternoon tea, or a simple dessert, this easy-to-make recipe comes together with pantry staples and bakes to golden perfection. With a prep time of just 20 minutes, this crowd-pleasing treat serves 10 and is destined to become a go-to favorite for any occasion.
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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
- 0.5 cup whole milk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 325°F (163°C). Grease a standard-size loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-5 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 flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
Drizzle the glaze over the cooled cake, allowing it to run down the sides. Let the glaze set for 10-15 minutes before slicing and serving.
Enjoy your Sunshine Lemon Pound Cake with a cup of tea or coffee for the ultimate treat!
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 540.0 g | 196% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 529.7 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 186 mg | 14% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 310 mg | 7% | |
*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.
