Classic Lemon Pound Cake – EASY & MOIST
A tender, zesty lemon-flavored pound cake with a moist crumb and buttery richness. Perfect for afternoon tea or dessert, this easy-to-make recipe is sure to impress with its vibrant citrus aroma and effortless execution.
Ingredients
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray
- In a large mixing bowl, cream softened butter and sugar until light and fluffy
- Add eggs one at a time, mixing well after each addition
- Combine flour, baking powder, and salt in a separate bowl
- Gradually add dry ingredients to butter mixture, alternating with milk (start with flour, end with flour)
- Stir in lemon zest and vanilla extract until just combined
- Pour batter into prepared loaf pan and smooth the top
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely
Notes
Ensure ingredients are at room temperature for optimal mixing
Avoid overmixing batter after adding flour to maintain a tender texture
Use a kitchen scale for precise measurements
Serve at room temperature for best flavor
Store in an airtight container at room temperature for up to 3 days
Avoid overmixing batter after adding flour to maintain a tender texture
Use a kitchen scale for precise measurements
Serve at room temperature for best flavor
Store in an airtight container at room temperature for up to 3 days