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Lemon Pound Cake

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A delightful lemon pound cake that’s simple to make and filled with nostalgia. Perfect for any occasion, this cake is rich in buttery goodness and a zesty kick.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake releases beautifully after baking.
  2. Cream together the softened butter and sugar until the mixture is light and fluffy; this usually takes about 4-5 minutes. Feel free to use an electric mixer for greater ease.
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, filling your kitchen with its inviting aroma.
  4. Combine the flour, baking powder, and salt in another bowl. Gradually add this dry mixture to the creamed butter and sugar, alternating with the milk and lemon juice. Mix well after each addition to create a smooth batter.
  5. Fold in the freshly grated lemon zest, which will infuse your cake with that bright, citrusy flavor.
  6. Pour the perfectly mixed batter into the prepared Bundt pan, using a spatula to smooth the top for an even bake.
  7. Bake in the preheated oven for 60-75 minutes. It’s done when a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before gently transferring it to a wire rack to cool completely.

Notes

For an extra lemony kick, consider adding a lemon glaze once cooled. Dust with powdered sugar or serve with fresh berries.

Nutrition

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

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