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Lemon Pound Cake

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A delightful, moist Lemon Pound Cake with a perfect balance of sweetness and tang, evoking the essence of sunny afternoons and family gatherings.

Ingredients

Scale
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup lemon juice
  • Zest of 2 lemons
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Cream the Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition.
  4. Combine the Dry Ingredients: In another bowl, combine the flour, baking powder, and salt.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
  6. Add Zesty Flavor: Stir in the lemon juice and lemon zest.
  7. Pour the Batter: Pour the batter into the prepared loaf pan.
  8. Bake to Perfection: Bake for 60-70 minutes or until a toothpick comes out clean.
  9. Cool Your Cake: Allow to cool in the pan for 10 minutes, then turn out onto a wire rack.
  10. Garnish and Serve: Dust with powdered sugar before serving if desired.

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/lemon-pound-cake/

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