Moist Lemon Pound Cake
A simple yet satisfying treat with a balance of sweet and tart flavors, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour provides structure
- 1 teaspoon baking powder helps the cake rise
- 0.5 teaspoon salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter, softened adds moisture and richness
- 2 cups granulated sugar sweetens and contributes to texture
- 4 large eggs binds ingredients and adds moisture
- 1 teaspoon vanilla extract adds flavor depth
- 1 tablespoon fresh lemon zest intensifies lemon flavor
- 0.5 cups buttermilk ensures a tender crumb
- 0.5 cups fresh lemon juice adds brightness
Glaze
- 1 cup powdered sugar for glaze
- 2 tablespoons fresh lemon juice for glaze
Instructions
Preparation
- Preheat your oven and prepare a loaf pan by greasing and flouring it.
- In a mixing bowl, combine flour, baking powder, and salt.
Making the Batter
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Incorporate vanilla extract, lemon zest, buttermilk, and lemon juice.
- Gradually mix in the dry ingredients until no dry flour remains.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake until golden brown and a toothpick inserted comes out clean.
Glazing
- While the cake cools, whisk powdered sugar and lemon juice to make the glaze.
- Drizzle the glaze over the cooled pound cake.
Notes
Store any leftovers in an airtight container for up to three days. It can also be refrigerated or frozen for longer storage.