Classic Lemon Pound Cake
A classic and moist lemon pound cake made with fresh lemon juice and zest, perfect for afternoon tea or a delightful dessert.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
Powdered sugar for dusting
Instructions
1. Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
6. Stir in the lemon zest, lemon juice, and vanilla extract until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar before serving.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
If refrigerated, allow the cake to come to room temperature or warm slices in a microwave on low power for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
