Lemon Pound Cake
A dense, buttery pound cake elevated by the brightness of fresh lemon zest and juice. Creaming the butter and sugar until light introduces air pockets that keep the heavy crumb from becoming leaden, and adding eggs one at a time ensures the emulsion stays stable. Rubbing the lemon zest into the flour before combining releases its essential oils evenly throughout the batter, so every slice carries the same citrus intensity. Lemon juice raises the batter's acidity just enough to maintain a tender, fine crumb rather than a tough one. During roughly an hour at 175 degrees Celsius, the top splits into the characteristic crack that signals a properly risen pound cake. After cooling completely, a glaze of powdered sugar and lemon juice is drizzled over the surface, hardening into a thin, translucent shell that adds sweetness and a subtle sheen. Wrapped and rested overnight, the lemon flavor deepens as the oils permeate every layer of crumb.
Adjust Servings
Instructions
- 1
Cream butter until fluffy, then add sugar and mix smooth.
- 2
Add eggs one at a time, mixing well.
- 3
Add lemon zest and juice.
- 4
Sift in flour and baking powder, fold gently.
- 5
Pour into loaf pan and bake at 175C for 55-60 minutes.
- 6
Drizzle lemon glaze over cooled cake.
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Nutrition (per serving)
Goes Well With
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Fruit Yogurt Salad
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