Lemon Pound Cake
This Lemon Pound Cake topped with a lemon glaze is the perfect treat. Every bite of this moist pound cake is bursting with lemon flavor.
Lemon Pound Cake
Ingredients
Cake
- 1 cup Granulated sugar
- 1 tbsp Grated Lemon Zest
- 2 tbsp Fresh Lemon Juice
- 1 cup Butter, softened
- 3 Eggs
- 1/2 cup Milk
- 2 cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
Glaze
- 1 cup Powdered Sugar
- 1 tbsp Lemon Juice
- 1 tbsp Milk
Instructions
Cake
- Preheat the oven to 350°. Lightly spray a 9×5-inch loaf pan with baking spray and line with parchment paper.In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.
- With the mixer on low, add in the flour mixture alternating with the milk. Then pour the batter into the prepared loaf pan.Bake for 55 to 60 minutes, or until a tooth pick comes out clean. Remove from the pan and let cool completely on a wire rack.
Glaze
- In a medium mixing bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over pound cake before serving. ENJOY!
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days.