lemon pound cake

How to Make Classic Lemon Pound Cake

Lemon pound cake, a timeless treat, delights with its moist crumb and bright citrus aroma. Here’s a simple guide to baking this beloved dessert.

Ingredients:

- 1½ cups (190g) all-purpose flour

- 1 tsp baking powder

- ½ tsp salt

- ½ cup (113g) unsalted butter, softened

- 1 cup (200g) granulated sugar

- 3 large eggs, room temperature

- 1 tsp vanilla extract

- Zest of 2 lemons (finely grated)

- ¼ cup (60ml) fresh lemon juice

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2. Dry Mix: Whisk flour, baking powder, and salt in a bowl; set aside.

3. Cream Butter & Sugar: Beat butter and sugar until light and fluffy (3-4 mins). Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.

4. Combine: Gradually add dry ingredients alternately with lemon juice, beginning and ending with dry mix. Mix just until combined—do not overbeat.

5. Bake: Pour batter into the pan. Bake 50-60 mins, until a toothpick inserted comes out clean. Cool in pan 10 mins, then transfer to a wire rack.

Serving Tip: Dust with powdered sugar or serve with fresh berries and whipped cream. Enjoy this zesty, buttery cake with afternoon tea or as a dessert!