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Lemon Pound Cake

Lemon Pound Cake
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Lemon Pound Cake is a classic dessert that perfectly balances bright, zesty lemon flavor with a moist and tender texture. Made with simple pantry staples and fresh lemons, this cake is easy to prepare and delivers a rich, buttery taste enhanced by vibrant citrus notes. Ideal for any occasion, it offers a refreshing and timeless treat that’s sure to delight everyone.

Ingredients

Scale

Main Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 ½ cups (315g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Bring the butter and eggs to room temperature. Zest and juice fresh lemons. Preheat your oven to 350°F (175°C). Grease and flour your loaf pan to ensure an easy release.
  2. Cream Butter and Sugar: Using a mixer, beat the butter and sugar together until light and fluffy, creating the perfect base for a tender cake crumb.
  3. Add Eggs and Flavorings: Mix in the eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice for the signature bright flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
  6. Bake: Pour the batter into the prepared pan and bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Allow the cake to cool in the pan before turning it out onto a rack. This step helps maintain moisture and perfect texture.

Notes

  • Use fresh lemons for the brightest, most authentic flavor.
  • Bring ingredients to room temperature for even mixing and a smooth batter.
  • Mix just until combined to keep the cake tender and avoid overmixing.
  • Test for doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.
  • Allow the cake to cool completely before slicing to help it set and retain moisture.

Nutrition

Keywords: lemon pound cake, lemon cake, citrus cake, moist cake, classic dessert, gluten-free lemon cake, easy baking

Find it online: https://recipesbykaeli.com/lemon-pound-cake/