Description
This classic Lemon Pound Cake recipe features a moist and tender crumb with a bright, fresh lemon flavor. Baked at a lower temperature to ensure even rising and a perfect golden crust, this cake is finished with a tangy lemon glaze that adds just the right amount of sweetness and zest. Perfect for dessert, afternoon tea, or special occasions.
Ingredients
Scale
Cake Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- â…“ cup fresh lemon juice (about 2-3 lemons)
- â…” cup whole milk
- 2 tablespoons fresh lemon zest
- 2 teaspoons pure vanilla extract
Glaze Ingredients
- 1½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 325°F and position the rack in the center. Generously butter a 10-cup bundt pan or two 9×5-inch loaf pans, then dust with flour, tapping out any excess. The lower temperature ensures even baking without over-browning the exterior before the center sets.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed for 4-5 minutes until light and fluffy. This incorporates air for a tender texture and causes the mixture to appear pale yellow and noticeably increased in volume.
- Add Eggs Gradually: Beat in eggs one at a time, mixing well after each addition to prevent curdling and ensure smooth emulsification. The mixture should remain smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to evenly distribute the leavening agents and avoid uneven rising.
- Create the Liquid Mixture: In a measuring cup, combine fresh lemon juice, milk, lemon zest, and vanilla extract. The lemon juice acidity reacts with the milk, giving a slight tang that brightens the flavor.
- Alternate Wet and Dry Ingredients: Add the flour mixture and liquid mixture alternately to the butter mixture, starting and ending with flour. Mix on low speed just until combined after each addition to prevent overmixing that can make the cake tough.
- Bake to Perfection: Pour the batter into your prepared pans and smooth the top. Bake for 60-70 minutes or until a toothpick inserted comes out with a few moist crumbs. The cake should spring back lightly when touched and slightly pull away from the sides of the pan.
- Cool Properly: Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. If applying the glaze, wait until the cake is completely cool to prevent it from melting and running off.
- Prepare the Glaze: Whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle over the cooled cake for a bright and sweet finish.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing and texture.
- Do not overmix the batter once flour is added to avoid a dense, tough cake.
- The lower oven temperature allows for even baking and prevents a burnt crust.
- The glaze adds extra lemon flavor and sweetness but can be omitted if preferred.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
