Description
A delightful and moist lemon pound cake that is bursting with fresh lemon flavor. Perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup (60ml) fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup (120ml) milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra lemony flavor, you can make a lemon glaze by mixing powdered sugar with lemon juice and drizzling it over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 0
- Protein: 2
- Cholesterol: 40
Keywords: lemon pound cake, lemon cake recipe, easy lemon pound cake, homemade lemon cake, moist lemon cake, dessert recipes, baking