Description
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon lemon extract
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add Eggs & Flavorings: Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine Wet & Dry: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Prepare the Glaze: Whisk together powdered sugar, heavy cream, and lemon extract until smooth.
- Glaze & Serve: Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.
Notes
- Lemon-Lime Twist: Substitute half of the lemon juice with lime juice.
- Almond Lemon Pound Cake: Add a teaspoon of almond extract.
- Dairy-Free Version: Replace butter with coconut oil and use almond milk instead of whole milk.
- Extra Moist Texture: Fold in a few tablespoons of sour cream or Greek yogurt.
- Berry Infusion: Add fresh blueberries or raspberries to the batter.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: dessert
- Method: Baking
- Cuisine: italian
Keywords: Italian lemon pound cake, lemon dessert, easy pound cake, homemade lemon cake, citrus cake