1 cup unsalted butter, softened, plus more for greasing
2 cups all-purpose flour, plus more for the pan
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Directions:
Warm your oven to 350°F and prepare a 9×5 inch loaf pan with butter and a light dusting of flour.
Cream the butter and sugar until fluffy using an electric mixer. Blend in the eggs one at a time.
Stir in the lemon juice, zest, and vanilla until well combined.
In another bowl, mix the flour, baking powder, and salt. Fold into the wet ingredients until just mixed.
Transfer the batter to the pan and smooth the top. Bake for 50-60 minutes or until golden and a toothpick inserted comes out clean.
Cool in the pan, then on a wire rack.
For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Variations & Tips:
For less tartness, substitute lemon juice in the glaze with milk.
Use a gluten-free flour blend for a gluten-free version.
Add a half cup of poppy seeds to the batter for extra texture.
Ensure ingredients are at room temperature for even mixing and optimal rise.
This Lemon Pound Cake isn’t just a dessert; it’s a tradition that feels like home. Its preparation brings as much joy as its consumption, promising warm smiles and contented sighs around the table.
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