Approximate values estimated by AI
Lemon Pound Cake
85% authentic · American
A bright and zesty variation of the classic pound cake, infused with fresh lemon zest and juice. The tangy citrus cuts through the richness, creating a delightful balance.
Ingredients
- Unsalted butter, softened1 cup (227g)
- Granulated sugar2 cups (400g)
- Large eggs4
- All-purpose flour3 cups (360g)
- Salt1/4 teaspoon
- Baking powder1 teaspoon
- Lemon zest2 tablespoons
- Lemon juice2 tablespoons
- Milk1/2 cup
- Powdered sugar (for glaze)1 cup
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3
Beat in the eggs one at a time, mixing well after each addition.
- 4
In a separate bowl, whisk together the flour, salt, and baking powder.
- 5
In a small bowl, combine the milk, lemon juice, and lemon zest.
- 6
Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- 7
Pour the batter into the prepared loaf pan and spread evenly.
- 8
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Whisk together powdered sugar and a tablespoon of lemon juice to make a glaze and drizzle over the cooled cake.
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