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Homemade The Perfect Lemon Pound Cake photo

The Perfect Lemon Pound Cake

This Lemon Pound Cake is a delightful blend of buttery richness and vibrant citrus! Perfect for any occasion, it's sure to impress everyone!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 6 large eggs at room temperature
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup whole milk at room temperature

Equipment

  • Stand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Spatula
  • Loaf pan
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This step is essential to ensure even baking.
  2. Step 2: Grease your loaf pan with butter or non-stick spray, and lightly dust it with flour to prevent sticking.
  3. Step 3: In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
  4. Step 4: Add the eggs one at a time, incorporating each egg fully before adding the next.
  5. Step 5: Stir in the lemon zest for added aroma and flavor.
  6. Step 6: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
  7. Step 7: Gradually add the dry mixture to the butter and sugar mixture, alternating with the whole milk. Start and finish with the flour mixture. Mix until just combined.
  8. Step 8: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Step 9: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
  10. Step 10: Let the cake cool in the pan for about 10 minutes, then turn it out onto a cooling rack to cool completely.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • Freeze the cake wrapped in plastic wrap and aluminum foil for up to 3 months.
  • Enhance the flavor by adding a lemon glaze just before serving.