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Lemon Pound Cake

Lemon Pound Cake prepared dish

This delightful lemon pound cake is moist and bursting with citrus flavor. Perfect for a small gathering or an afternoon treat, it pairs beautifully with tea or coffee.

This recipe is american style, dessert, scaled for 6 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include lemon zest, eggs, granulated sugar, lemon juice.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 tbsp lemon zest
  • 2 large eggs
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • 0.25 tsp salt
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 cups unsalted butter (softened)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon juice and lemon zest until well combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition (per serving)

  • Calories: 230
  • Protein: 4 g
  • Fat: 10 g
  • Carbohydrates: 34 g
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 120 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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