Moist Lemon Pound Cake
Bake a perfectly moist lemon pound cake with bright citrus flavor. This easy recipe creates a tender, buttery cake that's perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ¾ cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 tablespoons lemon zest
- ½ cup lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Nutrition: Nutrition information will vary based on specific ingredients and brands used.
Notes: For extra moisture, brush the cooled cake with a simple lemon syrup.