Lemon Pound Cake

Indulge in the citrusy sweetness of a Lemon Pound Cake, a classic dessert that brings together the bright flavors of lemons with a moist and tender cake base. This recipe is perfect for lemon lovers and anyone looking for a delightful treat that’s easy to make.

Why Make This Recipe

The Lemon Pound Cake recipe is a great choice for those who enjoy the refreshing taste of lemons in a soft and buttery cake. It’s a simple yet elegant dessert that can be enjoyed for afternoon tea, special occasions, or as a sweet treat any time of the day.

How to Make Lemon Pound Cake

Ingredients:

• 230 grams (1 cup or 2 sticks) unsalted butter, softened


• 200 grams (1 cup) caster sugar or granulated sugar


• 3 large eggs, room temperature


• Zest of 2 large lemons, finely grated


• 60 ml (1/4 cup) fresh lemon juice


• 1 and 1/2 teaspoons baking powder


• 1/4 teaspoon salt


• 280 grams (2 cups) plain flour


• 120 ml (1/2 cup) full-fat milk, room temperature


• 190 grams (1 and 1/2 cups) icing sugar


• 1-2 tablespoons fresh lemon juice


• Lemon zest, to decorate

Directions:

1. Preheat oven to 170°C (340°F). Grease and line a 9 by 5 inch loaf pan.


2. Beat butter and sugar until creamy. Add eggs, lemon zest, lemon juice, baking powder, salt, and half of the flour. Mix.


3. Add remaining flour and milk. Mix until smooth. Pour batter into the pan.


4. Bake for 1 hour and 5 minutes. Let it cool.


5. For the lemon glaze icing, mix icing sugar and lemon juice. Drizzle over the cake and sprinkle lemon zest.

How to Serve Lemon Pound Cake

Serve slices of Lemon Pound Cake as a delightful dessert alongside a cup of tea or coffee. The zesty lemon flavor pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.

How to Store Lemon Pound Cake

Store Lemon Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap or foil and store in the refrigerator for up to a week.

Tips to Make Lemon Pound Cake

• Use fresh lemons for the best flavor.


• Do not overmix the batter to avoid a tough cake.


• Adjust the lemon glaze consistency by adding more or less lemon juice until desired thickness is reached.

Variation

For a twist on the classic recipe, you can add poppy seeds to the cake batter for a Lemon Poppy Seed Pound Cake variation. The poppy seeds add a subtle crunch and extra flavor to the cake.

Lemon Pound Cake

Author: Maria Courses: Desert

Difficulty: Intermediate Prep Time

Servings: 10-12 Calories: 250

Best Season: Spring, Summer

Description

Indulge in the delightful citrusy sweetness of a classic Lemon Pound Cake. This easy-to-make dessert offers a perfect balance of zesty lemon flavor and a moist, buttery texture.

Ingredients

Scale

1/2x 1x 2x 3x

Main Cake

• 230 grams unsalted butter, softened
• 200 grams caster sugar or granulated sugar
• 3 large eggs, room temperature
• 2 large lemons, zest and juice (Zest of 2 large lemons, finely grated; 60 ml (1/4 cup) fresh lemon juice)
• 1 and ¹⁄₂ teaspoons baking powder
• ¹⁄₄ teaspoon salt
• 280 grams plain flour
• 120 ml full-fat milk, room temperature

Lemon Glaze

• 190 grams icing sugar
• 1-2 tablespoons lemon juice

Decorations

• Lemon zest (to decorate)

Instructions

How to Make Lemon Pound Cake

1. Step 1

   Preheat the oven to 170°C (340°F) and grease/line a 9x5 inch loaf pan.
   Mark as complete

2. Step 2

   Cream together the butter and sugar, then add eggs, lemon zest, lemon juice, baking powder, salt, and half of the flour. Mix well.
   Mark as complete

3. Step 3

   Add the remaining flour and milk, mix until smooth. Pour the batter into the prepared pan.
   Mark as complete

4. Step 4

   Bake for 1 hour and 5 minutes, then let the cake cool.
   Mark as complete

5. Step 5

   Prepare the lemon glaze by mixing icing sugar and lemon juice. Drizzle over the cooled cake and sprinkle with lemon zest.
   Mark as complete

Nutrition Facts

Servings 10-12

---

Amount Per Serving

Calories 250kcal

---

Keywords: Lemon Pound Cake, citrus dessert, lemon cake, easy recipe