Moist Lemon Pound Cake
This moist lemon pound cake is a comforting and practical choice with a delightful balance of flavors, perfect for any occasion.
Ingredients
Main Ingredients
- 330 g granulated sugar sweetness
- 2 large lemons, zest citrus aroma
- 4 large eggs, room temperature binds ingredients
- 160 g heavy cream, room temperature moisture
- 240 g all-purpose flour structure
- 1 teaspoon baking powder leavening
- 0.5 teaspoon salt enhances flavor
- 85 g vegetable oil moisture
- 1.5 teaspoon vanilla extract flavor
- 1.5 tablespoon lemon juice brightness
For the Glaze
- 150 g powdered sugar for glaze sweetness
- 4-5 teaspoon lemon juice for glaze brightness
- 0.5 teaspoon heavy cream to thicken the glaze, optional
For Decoration
- to taste fresh lemon slices for decoration
Instructions
Preparation
- Preheat your oven.
- In a mixing bowl, combine granulated sugar and lemon zest.
- Add eggs and beat until light and fluffy.
- Gradually incorporate heavy cream until combined.
- In a separate bowl, mix flour, baking powder, and salt.
- Slowly add dry ingredients to wet mixture, stirring gently.
- Pour in vegetable oil, vanilla extract, and lemon juice until incorporated.
- Transfer batter to a prepared loaf pan.
Baking
- Bake until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan briefly before turning out onto a cooling rack.
Making the Glaze
- Whisk together powdered sugar, lemon juice, and heavy cream if using for glaze.
- Drizzle glaze over cooled cake and allow to set.
- Decorate with fresh lemon slices.
Notes
Ensure ingredients are at room temperature for better mixing. Don't overmix the batter; some lumps are okay. Allow the cake to cool completely before glazing.