Description
A classic lemon pound cake recipe, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup lemon juice
- Zest of 1 lemon
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a loaf pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Stir in vanilla extract, lemon juice, and lemon zest.
- Gradually add dry ingredients, alternating with milk.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack.
Notes
- For a richer cake, use full-fat milk.
- You can add a lemon glaze after the cake has cooled.
- Store cake in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg