Easiest Way to Make Appetizing Lemon Pound Cake

Lemon Pound Cake. Get Inspired On Our Official Site. Fill Your Cart With Color Today! This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb.

I was craving lemon pound cake and this was the PERFECT recipe! Deliciously tender and moist, our scratch-made Lemon Pound Cake is perfect for both brunch and dessert. Topped with a two-ingredient lemon glaze, every sweet, citrus-kissed slice is simply irresistible. You can cook Lemon Pound Cake using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lemon Pound Cake

1. You need 3 1/2 cups of all purpose flour.
2. You need 1 3/4 teaspoons of baking powder.
3. You need 1/4 teaspoon of salt.
4. It's 2 1/2 sticks (10 ounces) of salted butter, at room temperature.
5. You need 2 cups of sugar.
6. Prepare 4 of large eggs, at room temperature.
7. It's 2 tablespoons of finely grated lemon zest.
8. Prepare 2 teaspoons of vanilla extract.
9. It's 1 cup of whole milk.

Make this delightful loaf cake to add a little sunshine to your next brunch spread! Lemon Pound Cake Recipe (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet! Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come! Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.

Lemon Pound Cake instructions

1. Preheat the oven to 325°F. Grease a 9 x 13” metal baking pan. Line the bottom with parchment paper, Grease the paper, and flour the pan..
2. In medium bowl, whisk together the flour, baking powder, and salt..
3. In a large bowl, with an electric mixer, beat the butter until softened. Add sugar and beat until light and fluffy, 3 to 5 minutes. Script on the side of the bowl as needed..
4. Add the eggs, one at a time, beating well after each egg addition. Scrape down the sides of the bowl as needed..
5. Be in the lemon zest and vanilla..
6. On the speed, alternate adding the flour mixture in the milk mixture to the butter mixture, beginning and ending with the flour mixture..
7. Pour the batter into prepared pan and spread it evenly. Tap the bottom of the pan on the worksurface to get rid of any air bubbles..
8. Bake until a wooden pick inserted in the center comes out clean, 45 to 15 minutes..
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely..

This Lemon Lover's Pound Cake is a favorite here at Taste of Home. It comes to us from contributor Annettia Mounger of Missouri. It's so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract. When we say it's a lemon lovers cake, we mean it! Turn the cake over on a cake platter.