Here’s a classic Lemon Pound Cake 🍋🍰 recipe—rich, buttery, and bursting with lemon flavor:
Ingredients (for 8–10 servings)
- 1 ½ cups (340 g) unsalted butter, softened
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs
- 3 cups (360 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) milk
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat Oven
- Preheat oven to 175 °C (350 °F).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
- Add Eggs
- Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Ingredients
- Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
- Fold in lemon zest and lemon juice.
- Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle with a lemon glaze (lemon juice + powdered sugar).
✅ Tips:
- Use room-temperature eggs and butter for a smoother batter.
- For extra lemon flavor, brush the baked cake with a simple syrup made of lemon juice and sugar while still warm.
- Store wrapped in plastic wrap at room temperature for up to 3 days or freeze for longer storage.
I can also give a quick 30-minute lemon pound cake recipe in a bundt pan if you want a faster version. Do you want me to share that?
