Description
A delicious lemon pound cake that is moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 3 eggs
- 2 Tbsp milk
- 2 Tbsp lemon juice (fresh squeezed)
- 2 tsp finely grated lemon rind
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- ¾ cup butter (softened)
- 1 cup powdered sugar
- 2–3 Tbsp lemon juice (fresh squeezed)
Instructions
- Preheat the oven to 350℉. Grease an 8 ½ inch x 4 ½ inch loaf pan, or line the pan with parchment paper. Set aside.
- To a small mixing bowl add the eggs, milk, lemon juice, grated lemon rind and vanilla extract. Whisk until well combined and set aside.
- Add the flour, sugar, baking powder and salt to the bowl of a stand mixer. Beat using a flat beater attachment on a low speed until well combined.
- Add all of the butter and half of the egg mixture to the stand mixer, and beat on a low speed, increasing to a medium speed, until well combined. Add the remaining egg mixture and beat until combined.
- Pour the batter into the prepared loaf pan. Bake for 45 minutes or until cooked through. Allow to cool in the pan for 10 minutes before turning out onto a wire cooling rack to cool completely.
- To make the glaze, combine the powdered sugar and just enough lemon juice in a mixing bowl to reach a drizzle consistency. Drizzle over the cooled cake.
Notes
- Make sure to use fresh lemon juice for the best flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg