🍋 Lemon Pound Cake (Soft, Moist & Tangy)
A classic buttery cake with fresh lemon flavor—perfect with tea or as a light dessert.
🧾 Ingredients
- 1 cup (225g) butter (softened)
- 1 cup sugar
- 3 eggs
- 1½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp lemon zest
- 3 tbsp fresh lemon juice
- ½ cup milk
- 1 tsp vanilla extract
👨🍳 Instructions
- Preheat oven to 170°C
Grease a loaf pan. - Cream butter & sugar
Beat until light and fluffy. - Add eggs
Mix one at a time. - Add flavor
Stir in lemon zest, lemon juice, vanilla. - Mix dry ingredients
In another bowl: flour, baking powder, salt. - Combine
Add dry ingredients to batter, alternating with milk. Mix gently. - Bake
Pour into pan and bake for 45–55 minutes
(toothpick should come out clean)
🍯 Optional Lemon Glaze
- 1 cup icing sugar
- 2–3 tbsp lemon juice
Mix and drizzle over cooled cake.
💡 Tips for best results
- Don’t overmix → keeps cake soft
- Use fresh lemons (better flavor)
- Let cake cool before glazing
😋 Taste & texture
- Rich and buttery
- Light citrus tang
- Soft, slightly dense crumb (classic pound cake style)
If you want, I can also share:
- Eggless lemon cake 🍰
- Healthy/low-sugar version
- Bakery-style ultra-moist trick
Just tell me 👍
