Lemon Pound Cake

Tutorial video

Ingredients (11)

• 225 g unsalted butter, softened
• 200 g granulated sugar
• 4 large eggs
• 2 tbsp lemon zest
• 60 ml fresh lemon juice
• 250 g all‑purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 60 ml milk
• 120 g powdered sugar (for glaze)
• 30 ml fresh lemon juice (for glaze)

Nutrition (per serving)

Calories

300 kcal

Carbohydrate

45 g

Protein

4 g

Fat

12 g

Fiber

0.5 g

Sodium

150 mg

Calcium

30 mg

Potassium

80 mg

Iron

1 mg

Zinc

0.5 mg

Magnesium

10 mg

Cholesterol

70 mg

Instructions

• Preheat the oven to 175 °C (350 °F) and grease a 9×5‑inch loaf pan.
• In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the lemon zest and lemon juice until evenly distributed.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients; mix just until combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• While the cake cools, whisk the powdered sugar and lemon juice together to form a smooth glaze.
• Drizzle the lemon glaze over the cooled cake, letting it drip down the sides.
• Slice and serve.