Moist Lemon Pound Cake
This moist lemon pound cake offers a tender crumb and vibrant citrus flavor, perfect for any occasion, from morning coffee to afternoon tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour provides structure
- 1/2 teaspoon salt enhances flavor
- 1/4 teaspoon baking powder aids in leavening
Wet Ingredients
- 1/2 cup unsalted butter, room temperature adds richness
- 1/4 cup butter or shortening, room temperature contributes moisture
- 1 1/2 cups granulated sugar sweetens and helps with moisture
- 3 large eggs binds the mixture
- 3 tablespoons fresh lemon juice, strained adds acidity and flavor
- 1 tablespoon lemon zest provides aromatic flavor
- 1/2 cup milk creates a moist texture
Glaze
- 1 cup confectioners' sugar, sifted for a smooth glaze
- 2 tablespoons fresh lemon juice, strained for glaze flavor
Garnish
- Lemon zest, optional adds visual appeal
Instructions
Preparation
- Preheat your oven to 350°F.
- In a medium bowl, combine the all-purpose flour, salt, and baking powder. Whisk until evenly mixed.
- In another bowl, cream together the unsalted butter and shortening until light and fluffy.
- Gradually add granulated sugar to the butter mixture, beating until well combined and light.
- Add the eggs one at a time, mixing well after each addition.
- Stir in fresh lemon juice and lemon zest until evenly incorporated.
- Alternately mix in the dry ingredients and milk, starting and finishing with the flour mixture.
- Pour the batter into a greased loaf pan and smooth the top.
Baking
- Bake the cake for about 60 minutes, until a toothpick inserted into the center comes out clean.
Glazing
- While the cake cools, whisk together confectioners' sugar and additional lemon juice to prepare the glaze.
- Once the cake is cool, drizzle the glaze over the top and allow it to set before slicing.
Notes
Pro tips: Use room temperature butter and eggs, sift dry ingredients, cool the cake before slicing, and store properly to maintain moisture. Variations can include adding poppy seeds or berries.