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Best Easy Lemon Pound Cake Recipe

Name: Best Easy Lemon Pound Cake Recipe
Total time: 80 min
Yield: 80 g
Ingredients: all-purpose flour 1.5 cups; unsalted butter 0.75 cups; sugar 1 cups; eggs 4 pieces; lemon zest 2 tbsp; lemon juice 0.25 cups; whole milk 0.25 cups; vanilla extract 1 tsp; baking powder 1 tsp; salt 0.25 tsp; powdered sugar 1 cups; lemon juice (for glaze) 2 tbsp

Tangy lemon pound cake with a bright citrus glaze is a refreshing, moist family dessert. This sunny, aromatic cake is perfect for afternoon tea and spring gatherings.

Cook 80 min Difficulty NORMAL 315 kcal

#vegetarian #diabetic friendly

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Ingredients

Main ingredients

all-purpose flour 1.5 cups
unsalted butter 0.75 cups
sugar 1 cups
eggs 4 pieces
lemon zest 2 tbsp
lemon juice 0.25 cups
whole milk 0.25 cups

Seasonings/Sauce

vanilla extract 1 tsp
baking powder 1 tsp
salt 0.25 tsp
powdered sugar 1 cups
lemon juice (for glaze) 2 tbsp

Nutrition summary

Carbohydrates 43 g 55%

Protein 5 g 6%

Fat 14 g 39%

Serving size 80g

Cooking steps

1

Preheat the oven to 350°F and lightly butter a loaf pan. Ensure oven temperature stability for even baking.
2

Cream the unsalted butter and sugar together on medium speed until pale and fluffy, about 4 minutes. Add lemon zest for aromatic infusion.
3

Add eggs one at a time, beating well after each addition to maintain emulsion; scrape down the bowl to prevent streaks.
4

Sift together flour, baking powder, and salt. Add to wet mixture alternately with milk and lemon juice, starting and ending with flour, mixing just until combined to avoid overworking.
5

Stir in vanilla extract. Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, testing with a toothpick for doneness.
6

Cool cake for 15 minutes in the pan, then turn out onto a wire rack. Combine powdered sugar and lemon juice to make glaze; drizzle over cooled cake for a bright finish.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Lemon is the defining ingredient here, thanks to both zest and juice, creating a distinctive tang and fresh aroma in the pound cake and its glaze.

Q. How do you prevent the cake from becoming dense or dry?

Creaming the butter and sugar well introduces air for a lighter texture, and alternating wet and dry ingredients helps keep the crumb moist. Avoid over-mixing after adding flour for best results.

Q. Which ingredient is responsible for the cake's moistness and soft texture?

The combination of unsalted butter, eggs, and whole milk contributes crucial moisture and tenderness, while the lemon juice brings freshness without drying out the cake.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving is approximately 315 kcal, with 43g carbohydrates (55%), 5g protein (6%), and 14g fat (39%). The cake is mostly carbohydrate-based, with modest protein.

Q. What are the most important steps for achieving the best lemon flavor?

Make sure you use both the lemon zest and juice in the batter and glaze. Adding zest to the creamed mixture maximizes citrus aroma, while the glaze gives a fresh, tangy finish.

Best Easy Lemon Pound Cake Recipe

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