Lemon Pound Cake

Let me introduce you to a delightful treat that’s like a ray of sunshine on a cloudy day—the Lemon Pound Cake. With a rich history dating back to the 1700s, this cake has truly stood the test of time, weaving its way into the hearts of many. It’s the epitome of culinary sunshine, bringing a slice of summer into your kitchen regardless of the season. Perfect for everything from a leisurely Sunday brunch to a comforting treat for a friend, or as a quick snack for kids after a long day at school, this Lemon Pound Cake is a versatile delight that’s sure to win over anyone who tries it.

Whether you enjoy it with a steaming cup of tea, a cool glass of milk, or decide to indulge with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is adaptable and always hits the spot. It pairs wonderfully with a fresh fruit salad and savory scrambled eggs to round out a brunch spread.

Servings: 8

INGREDIENTS:

For the Cake:

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, 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

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

DIRECTIONS:

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a bit of butter and give it a light dusting of flour. This little prep step ensures your cake will slide out effortlessly.

Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar with an electric mixer until the mixture is light and fluffy, just like a soft cloud.

Add the Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth, even batter.

Incorporate Flavorings: Mix in the lemon juice, lemon zest, and vanilla extract until everything is well combined and the aroma is heavenly.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Then, gently fold this dry mixture into your creamy batter just until combined. Be gentle to avoid overmixing, which can make the cake tough.

Bake: Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake is a lovely golden brown …