When life gives you lemons, make a delightful Lemon Pound Cake! This luscious dessert with its perfect balance of sweet and tangy flavors is sure to delight your taste buds. Not only that, its aromatic citrus scent will fill your home, making it an ideal treat to enjoy at any time of the year. Let’s guide you through creating your own lemon-infused delight.
NECESSARY INGREDIENTS:
FOR THE CAKE:
2 Cups of all-purpose flour
2 Cups of granulated sugar
1 Cup of unsalted butter, softened
5 large eggs
3 Tablespoons of fresh lemon juice
2 Tablespoons of lemon zest
1 Teaspoon of vanilla extract
1/2 Teaspoon of baking powder
1/2 Teaspoon of salt
FOR THE GLAZE:
1 Cup of powdered sugar
2 to 3 Tablespoons of fresh lemon juice
1 Tablespoon of lemon zest
STEPS FOR PREPARATION:
STEP 1:
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a loaf pan by lightly greasing it and lining it with parchment paper.
STEP 2:
In a large bowl, combine the flour, baking powder, and salt. These dry ingredients will form the base of your cake.
STEP 3:
In a separate bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
STEP 4:
Into the butter and sugar mix, gradually add the eggs, one at a time, ensuring each is well incorporated before adding the next.
STEP 5:
Stir in the lemon juice, lemon zest, and vanilla extract. Mix these aromatic ingredients well to infuse your cake batter with a refreshing citrus twist.
STEP 6:
Gradually add the dry ingredients to the wet mixture, mixing just until the batter comes together. Be careful not to overmix as this may result in a dense cake.
STEP 7:
Pour the prepared batter into your loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
STEP 8:
While the cake cools, prepare your lemon glaze. In a bowl, whisk together powdered sugar, fresh lemon juice, and lemon zest until it reaches a drizzling consistency.
STEP 9:
Once your cake has cooled slightly, drizzle the lemon glaze over the top, allowing it to seep into the cake and enhance its tangy flavor.
STEP 10:
Allow the glaze to set before slicing the cake. Now, it’s time to savor the tangy sweetness of your homemade Lemon Pound Cake!
RECIPE NOTES:
Ensure your butter and eggs are at room temperature to achieve the ideal cake texture.
Don’t skip the glaze! It adds an extra punch of citrusy sweetness that elevates the overall flavor of the cake.
In case you have leftovers (although it’s highly unlikely because it’s so delicious), you can store the cake in an airtight container for up to a week.
