Easy Lemon Pound Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 1 hour
- Servings
- 1 loaf cake, about 10 slices
Categories
- Dessert
- American
- Easy
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Moist and buttery loaf infused with lemon and topped with a sweet, tangy glaze for a zesty treat.
Hands-Free Mode Off
Ingredients
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs, well beaten
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/3 cup lemon juice
- 1/4 cup sugar
Instructions
Prepare the Batter: In a mixing bowl, cream together the melted butter and 1 cup of sugar.
Add the beaten eggs and 1 tablespoon of lemon juice; mix well.
Stir in the salt, flour, and baking powder, then gradually add the milk to create a smooth batter.
Bake the Cake: Pour the batter into a well-greased loaf pan.
Bake in a preheated oven at 325°F (160°C) for about 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake bakes, mix 1/3 cup lemon juice with 1/4 cup sugar in a small bowl. Stir until the sugar dissolves.
Finish the Cake: Once the cake is done, remove it from the oven and use a toothpick to poke small holes all over the top.
Drizzle the lemon glaze evenly over the warm cake, allowing it to soak in.
Cool and Serve: Let the cake cool completely in the pan before slicing and serving.
