Classic Lemon Pound Cake with a Tangy Lemon Glaze

This lemon pound cake is moist, tender, and bursting with tangy lemon flavor. The rich and buttery cake is topped with a sweet and tangy lemon glaze, making it the perfect dessert for any occasion. Whether you're hosting a brunch, celebrating a special occasion, or simply craving a delicious treat, this lemon pound cake is sure to impress. Serve it with a cup of hot tea or a scoop of vanilla ice cream for a delightful dessert experience.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the lemon zest, lemon juice, milk, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice until smooth.
10. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
11. Carefully remove the cake from the pan and transfer it to a wire rack set over a baking sheet.
12. Drizzle the lemon glaze over the warm cake, allowing it to soak into the cake.
13. Let the cake cool completely before serving.

Interesting Facts