Easy Lemon Pound Cake
Moist and buttery loaf infused with lemon and topped with a sweet, tangy glaze for a zesty treat.
- Total Time: 1 hour 15 minutes
Ingredients
Units
Scale
For the Cake:
- 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
For the Glaze:
- 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.
- Prep Time: 15
- Cook Time: 1 hour
0 Comments