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Lemon Pound Cake

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A fluffy, tender lemon pound cake perfect for spring celebrations, bursting with bright lemon flavor.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • Zest of 2 lemons

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, ensuring it’s prepared for your batter later.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Whisk together the flour, baking powder, and salt in another bowl. Gradually add it to the creamed mixture alternately with the milk.
  5. Stir in the fresh lemon juice and lemon zest until just combined.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For added flavor, you can increase the zest or juice slightly. Store leftover cake in an airtight container at room temperature for 3-4 days.

Nutrition

Find it online: https://tashirecipez.com/lemon-pound-cake-recipe-2/

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