Go Back
Lemon Pound Cake

Lemon Pound Cake

This moist and easy lemon pound cake, made with fresh lemon juice and zest, is perfect for dessert or paired with coffee or tea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Mix in milk, lemon juice, lemon zest, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure the butter is softened to achieve a light and fluffy batter.
  • Freshly squeezed lemon juice and zest provide the best flavor.
  • The cake can be stored in an airtight container for up to 3 days at room temperature.