Lemon Pound Cake
User Reviews
4.9
Lemon Pound Cake
Description
This cake combines all-purpose flour, baking powder, and salt with a creamed mixture of butter, sugar, lemon juice, and lemon zest. Eggs are incorporated one at a time for even texture. The flour mixture is alternated with milk to maintain moistness. The batter is poured into a prepared loaf pan and baked until a skewer comes out clean, creating a light but dense crumb characteristic of pound cake.
The lemon glaze made from powdered sugar, lemon juice, and milk is drizzled over the cooled cake, adding a glossy, tangy sweetness. The fresh lemon elements provide a bright flavor that contrasts with the rich buttery cake.
For best texture, avoid overmixing to prevent rubberiness and carefully measure flour. Using room temperature ingredients and zesting before juicing optimize flavor and batter consistency. Tent with foil if browning too quickly near the end of baking.
Ingredients
Pound Cake:
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter room temperature (227g, unsalted
- 1¼ cup sugar (250g)
- 4 large egg room temperature
- 3 tablespoons lemon juice fresh
- 1 tablespoon lemon zest, grated
- ½ cup milk room temperature (120mL, whole
Glaze:
- 1 cup powdered sugar (120g)
- 1 tablespoon lemon juice fresh
- 2 teaspoons milk whole
Instructions
For the Pound Cake:
- Preheat the oven to 350°. Lightly spray a 9x5-inch loaf pan with baking spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes. Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.
- With the mixer on low, add in the flour mixture alternating with the milk. Pour the batter into the prepared loaf pan.
- Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
For the Glaze:
- In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled pound cake before serving. Store any leftovers in an airtight container at room temperature for up to 4 days.
Notes
- Use a kitchen scale or the spoon-and-level method to measure flour accurately to avoid a dense cake.
- Bring eggs to room temperature by soaking in warm water for 5 minutes if needed to mix smoothly.
- Zest lemons before juicing to make the process easier and prevent loss of zest.
- Cover the cake with foil in the last 15 minutes of baking if the top is browning too fast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 4579 kcal
% Daily Value*
| Calories | 4579kcal | 229% |
| Carbohydrates | 622g | 207% |
| Protein | 64g | 128% |
| Fat | 211g | 325% |
| Saturated Fat | 126g | 630% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 56g | 280% |
| Trans Fat | 8g | 400% |
| Cholesterol | 1248mg | 416% |
| Sodium | 3333mg | 139% |
| Potassium | 943mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 377g | 754% |
| Vitamin A | 6973IU | 139% |
| Vitamin C | 31mg | 34% |
| Calcium | 745mg | 75% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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