Homemade Moist Lemon Pound Cake with Lemon Glaze
There’s something irresistible about a freshly baked homemade pound cake, especially when it’s infused with the tangy and refreshing flavor of lemon. This classic dessert is a crowd-pleaser and a true star on any dessert table. So, let’s dive into the world of baking and learn how to make a moist lemon pound cake from scratch, complete with a zesty lemon glaze.
The Perfect Lemon Pound Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup whole milk
- 3 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add in the lemon juice and lemon zest, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted