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Glorious Lemon Pound Cake: 60-Minute Moist Bliss

Lemon Pound Cake
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This recipe brings back a bright, buttery memory of a perfect lemon loaf. You will bake a dense, moist pound cake bursting with fresh lemon flavor, finished with a tangy glaze that captures the taste of sunshine. It’s a simple recipe from our collection of flavors.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • For the Glaze: 1 cup powdered sugar, 2-3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a standard loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You want this mixture well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix the batter.
  6. Pour the batter into your prepared pan.
  7. Bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies by pan type.
  8. Let the cake cool in the pan on a wire rack for 15 minutes.
  9. Invert the cake onto the wire rack and allow it to cool completely.
  10. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Adjust the juice for your desired consistency.
  11. Drizzle the glaze evenly over the cooled cake. Serve and enjoy the memory.

Notes

  • Using fresh lemon zest provides the brightest flavor. Do not skip this step.
  • For an extra tangy finish, poke small holes in the warm cake before glazing and brush on a tablespoon of extra lemon juice.
  • Richard prefers this cake baked in a tube pan for the best texture.

Nutrition

Find it online: https://delishdiarist.com/lemon-pound-cake-moist-recipe/