Moist Lemon Pound Cake
A deliciously moist lemon pound cake that's perfect for any occasion, featuring fresh lemon juice and zest for a refreshing flavor.
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour provides structure
- 0.5 teaspoon salt enhances flavor
- 0.25 teaspoon baking powder promotes leavening
Wet Ingredients
- 0.5 cups unsalted butter, room temperature adds richness
- 0.25 cups butter or shortening, room temperature contributes to moistness
- 1.5 cups granulated sugar sweetness and moisture
- 3 large eggs binding agent
- 3 tablespoons fresh lemon juice, strained adds brightness
- 1 tablespoon lemon zest enhances lemon flavor
- 0.5 cups milk adds moisture and tenderness
For the Glaze
- 1 cup confectioners’ sugar, sifted for glaze consistency
- 2 tablespoons fresh lemon juice, strained for glaze flavor
- Lemon zest for garnish, optional adds visual appeal
Instructions
Preparation
- Preheat your oven to the appropriate temperature.
- In a mixing bowl, whisk together the all-purpose flour, salt, and baking powder.
- In another bowl, cream together the unsalted butter and shortening until light and fluffy.
- Gradually add the granulated sugar to the butter mixture, beating well after each addition.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the fresh lemon juice and lemon zest.
Mixing
- Alternately add the dry flour mixture and the milk to the creamed mixture, starting and ending with the flour. Mix until just combined.
- Pour the batter into a greased 9x5-inch loaf pan.
Baking
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
Glazing
- While the cake cools, prepare the glaze by mixing the sifted confectioners’ sugar with the strained lemon juice until smooth.
- Drizzle the glaze over the cooled pound cake and allow it to set briefly.
- Garnish with lemon zest if desired.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing the batter once you add the flour.