Lemon pound cake
Prepare to be enchanted by the bright and zesty flavors of this delightful lemon pound cake. Using simple, quality ingredients, you can create a truly special treat that's perfect for any occasion. The tender crumb, infused with the vibrant essence of fresh lemon, is beautifully complemented by a smooth, glistening lemon glaze. Get ready to fill your kitchen with an irresistible aroma and bake a cake that will bring a little sunshine to every bite!
Ingredients:For the batter
- All-purpose flour – 300g
- Salt – ½ tsp
- Baking powder – 1 ½ tsp
- Softened butter – 225g
- Granulated sugar – 250g
- Zest of 01 lemon
- Lemon juice – 03 tbsp
- Eggs – 04
- Whole milk – 120ml
Ingredients:For the lemon glaze
- Icing sugar – 130g
- Lemon juice – 01 tbsp
- Whole milk – 02 tsp
Let’s bake:
- In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. Set this aside for later.
- In a separate large bowl, beat the softened butter with an electric mixer until it becomes light and creamy.
- Gradually add the granulated sugar to the butter, beating until the mixture is fluffy and pale yellow.
- Now, add the lemon zest to the butter and sugar mixture, mixing until evenly incorporated.
- Pour in the fresh lemon juice and mix gently.
- Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps create a smooth and stable batter.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently transfer the batter into a greased and lightly floured 9”×5” loaf pan, spreading it evenly.
- Bake in a pre-heated oven at 175∘C (approximately 350∘F) for 55−60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Once baked, carefully remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This step is crucial for a perfect glaze.
- While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the icing sugar, fresh lemon juice, and whole milk until you achieve a smooth and glossy glaze.
- Once the cake is completely cool, generously pour the lemon glaze over the top, allowing it to drizzle down the sides.
- Let the glaze set for a few minutes before slicing your beautiful lemon pound cake into pieces and enjoying the burst of citrusy goodness!
