Lemon Pound Cake
A moist and tender lemon pound cake with a bright citrus flavor, perfect for any occasion. This classic dessert features a buttery crumb and is often served with a simple glaze or dusted with powdered sugar.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk, room temperature
- 2 lemon zest (from 2 lemons)
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon extract (optional)
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Fold in the lemon zest, lemon juice, and lemon extract (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For an extra touch, serve with a simple lemon glaze or dust with powdered sugar.