Golden Lemon Pound Cake Loaf

by

Description
Golden Lemon Pound Cake Loaf is a light yet dense cake with a perfectly tangy lemon flavor and a golden, slightly crisp exterior. The cake is buttery, moist, and infused with a bright, citrusy punch that makes it incredibly refreshing. Ideal for afternoon tea, brunch, or dessert, this cake is a classic choice for anyone who loves a zesty, buttery treat.

Origin
The pound cake is a traditional dessert that originated in Europe and was originally made with a pound of butter, sugar, eggs, and flour. Over time, variations emerged, including those with added flavors like lemon. This Golden Lemon Pound Cake Loaf takes the traditional pound cake and adds a citrus twist, offering a refreshing and light option for any occasion.

Ingredients
Main Ingredients:
2 1/2 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
1 tablespoon lemon zest (from 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk

For the Glaze:
1/2 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top starts to brown too quickly, tent it with aluminum foil.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, make the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.

Tips for Success
Ensure the butter is softened before creaming with sugar for a smooth texture.
Do not overmix the batter once the dry ingredients and wet ingredients are combined to keep the cake tender.
For an extra citrus boost, you can add a little lemon extract to the glaze or batter.
If you want a more intense lemon flavor, increase the lemon zest to 2 tablespoons.

Recommendations
Serve this cake with a cup of tea or coffee for an elegant afternoon snack.
Pair it with fresh berries or a dollop of whipped cream for a refreshing dessert.

Nutrition (per slice, assuming 12 servings)
Calories: 270 kcal
Protein: 3g
Carbohydrates: 40g
Fat: 11g
Fiber: 1g
Sugar: 24g
Sodium: 180mg
Cholesterol: 55mg

Leave a Comment