Lemon Pound Cake
Chef Zaki's Lemon Pound Cake is a moist and tender cake bursting with the zesty flavor of fresh lemons, topped with a simple yet elegant lemon glaze.
- Prep Time: 20 mins
- Cook Time: 60-75 mins
- Total Time: 1 hr 20 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 cup Unsalted Butter
2 cups Granulated Sugar
4 Large Eggs
3 cups All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup Whole Milk
3 tablespoons Fresh Lemon Zest
¼ cup Fresh Lemon Juice
2 teaspoons Vanilla Extract
1½ cups Powdered Sugar
3-4 tablespoons Fresh Lemon Juice for Glaze
1 teaspoon Fresh Lemon Zest (optional)
Instructions
- Prepare your pan: Grease and flour a 9×5 inch loaf pan or line with parchment paper. Preheat oven to 325°F (160°C)
- Whisk together the flour, baking powder, and salt in a medium bowl
- In a large mixing bowl, cream together the butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each additio
- Stir in lemon zest, lemon juice, and vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined
- Pour the batter into the prepared pan and smooth the top
- Bake for 60-75 minutes, or until a toothpick comes out clea
- Cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely
- Prepare the glaze by whisking together powdered sugar and lemon juice until smooth
- Drizzle the glaze over the cooled cake and let it set before slicing
Notes
Use room temperature ingredients for best results.
Do not overmix the batter to maintain the cake's tenderness.
For an extra lemony flavor, use fresh lemon juice and zest.
Find it online: https://onthatplate.com/lemon-pound-cake/