Lemon Pound Cake Recipe

Lemon pound cake truly is a treat that brings joy to any gathering. Its zesty aroma and buttery richness can brighten up the dullest of days. Imagine the golden crust breaking just to reveal the moist, tender crumb within, each bite a perfect balance of tangy lemon and sweet, creamy butter. This cake is not just a dessert; it's a slice of happiness, a reminder of sunny days and the simple pleasures of life. Sharing it with friends and family only multiplies the joy, as the flavors and the laughter mingle in the air, creating memories that linger long after the last crumb has been savored. So, whether it's a special occasion or just a casual meet-up, a lemon pound cake is always a delightful choice to make the moment sweeter.

Ingredients:

• For the Cake:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1 tsp lemon zest
• 1/2 cup butter at room temperature
• 2 tbsp lemon juice
• 1/2 cup milk
• 2 tbsp oil
• 2 eggs
• For the Glaze:
• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Equipment:

• 8x4 inch loaf pan lined with parchment paper

Directions:

1.    Preheating the Oven:

2.    Preheat your oven to 350°F (175°C). Line an 8x4 inch loaf pan with parchment paper and set aside.

3.    Preparing Dry Ingredients:

4.    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

5.    Creaming the Butter and Sugar:

6.    In a large bowl, beat the butter and sugar until light and fluffy. This should take about 3-4 minutes.

7.    Adding the Lemon Zest and Juice:

8.    Mix in the lemon zest and lemon juice until well combined.

9.    Adding the Eggs:

     Add the eggs one at a time, beating well after each addition.

      Combining the Wet and Dry Ingredients:

10.                       Gradually add the flour mixture to the butter mixture, alternating with the milk and oil. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.

11.                       Pouring into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

12.                       Baking: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

13.                       Cooling: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

14.                       Preparing the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

15.                       Glazing the Cake: Once the cake is completely cooled, drizzle the glaze over the top.

16.                       Serving: Slice and serve your delicious lemon pound cake!

 

Enjoy your baking!