LEMON POUND CAKE
The fluffiest and moist lemon pound cake you will ever try! Perfect for Sunday afternoon tea parties or for brunching with your family. Tangy lemon glaze will highlight this delicious coffee cake.
Servings: 8 servings
Calories: 310kcal
Equipment
- 1 loaf pan 9x5 inch
Ingredients
Lemon cake
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) sugar
- 2 large eggs
- 1 & ½ cup (190 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 medium lemons for zest
- ¼ cup (60 ml) lemon juice
- 6 tablespoons milk
- ½ teaspoon vanilla extract
Lemon glaze
- 2 cups (200 g) powdered sugar
- 6 tablespoons lemon juice
- 4 tablespoons milk
Instructions
Lemon cake
- Preheat oven to 350 F / 180 C and place the rack in the middle position. Butter and line with parchment paper loaf pan, 9 × 5 inch.
- In a medium bowl, cream the butter with sugar with an electric mixer and add one egg at a time. Mix well after each addition.
- Measure lemon juice, add milk and vanilla extract. Stir it all well, to combine. Add this lemon mixture into the butter batter by alternating with the flour mixture.
- In a medium bowl, add all-purposed flour, baking powder, baking soda, salt and zest of lemon. Stir and set this aside
- Start first with one third of the dry mixture & mix to combine. Then add one third of the liquid mixture & mix to combine. Continue adding alternatively, until you use all the dry & liquid mixtures. Make sure you combine well all the ingredients. At the end, use spatula to scrape the bowl from sides.
- Pour the batter in prepared loaf pan and bake on 350 F / 180 C for 45 minutes. Once baked, remove from oven and place on cooling rack for 10 minutes.
Lemon glaze
- In a small bowl combine sugar, lemon juice and milk and mix with electric mixer or whisker until smooth.
- Pour the lemon glaze over the Lemon Pound Cake and let dry for 5-10 minutes. Cut in slices and serve immediately!
Notes
- You can add fresh fruit into the prepared lemon batter, such as blueberries or raspberries.
- Make a double batch and freeze one lemon pound cake in airtight container. It will last up to 3 months.
- To defrost it: leave it on the kitchen counter for 1-2 hours.