Classic Moist Lemon Pound Cake

Classic Moist Lemon Pound Cake

Introduction

This Classic Moist Lemon Pound Cake is the perfect balance of rich, buttery goodness and fresh citrus brightness. Soft, tender, and full of flavor, it’s a timeless dessert that feels both comforting and elegant. The fresh lemon zest and juice give this cake a vibrant tang, while the buttery crumb keeps it perfectly moist. Whether you serve it plain, glazed, or with a dusting of powdered sugar, this lemon loaf will melt in your mouth with every slice. Ideal for tea time, brunch, or as a simple after-dinner treat, it’s a recipe you’ll want to make again and again.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1 1/2 cups granulated sugar

• 4 large eggs, room temperature

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• 1 tablespoon grated lemon zest (from 2 large lemons)

• 2 tablespoons fresh lemon juice

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

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• 1/2 cup whole milk or buttermilk

• 1 teaspoon pure vanilla extract

For the Lemon Syrup (optional but recommended):

• 1/4 cup fresh lemon juice

• 1/4 cup granulated sugar

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For the Glaze (optional):

• 1/2 cup powdered sugar

• 1–2 tablespoons lemon juice

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9×5 inches) or line it with parchment paper for easy removal.

2. Cream the Butter and Sugar:
   In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes. This step creates the base for a soft, airy cake texture.

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3. Add the Eggs and Flavoring:
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add lemon zest, lemon juice, and vanilla extract, and mix until combined.

4. Mix the Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients in three additions, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.

5. Pour and Bake:
   Pour the batter evenly into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.

6. Make the Lemon Syrup (optional):
   While the cake bakes, combine lemon juice and sugar in a small saucepan over low heat. Stir until the sugar dissolves, then set aside.

7. Add Moisture and Shine:
   Once the cake is done, let it cool in the pan for about 10 minutes. Poke small holes across the top using a skewer or fork, then slowly pour the warm lemon syrup over the cake. Allow the cake to fully absorb the syrup as it cools.

8. Glaze (optional):
   For extra lemon flavor and a glossy finish, whisk together powdered sugar and lemon juice to form a smooth glaze. Drizzle over the cooled cake before slicing.

Serving Suggestions

Serve this cake slightly warm or at room temperature with a cup of tea, coffee, or a side of fresh berries. It’s wonderful as a light dessert or a breakfast treat. For an extra indulgent touch, serve with whipped cream or a scoop of vanilla ice cream.

Storage Tips

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it (without the glaze) for up to 2 months. Thaw overnight and glaze before serving.

Conclusion

This Lemon Pound Cake is the ultimate comfort dessert — simple yet luxurious, soft yet flavorful. The fresh lemon notes, moist texture, and buttery crumb make it a showstopper for any occasion. Whether it’s for family gatherings, Sunday brunch, or a sweet afternoon pick-me-up, this recipe never fails to impress.