Easy Lemon Pound Cake

In Cooking & Crafting by Jen10 Comments

One of the beautiful things about Arizona during the Spring is the abundance of citrus we have available to us. So many of my wonderful neighbors are willing to share their bounties with us in the form of lemons, oranges, grapefruit and tangerines. Recently on our  family nightly walks one of our neighbors has a tree overgrowing with amazing tangerines, and he loved watching Anneliese’s eyes light up when he told her she could pick as many as she liked. Now after dinner every day she has gotten quite used to her desert of picking a fresh tangerine and eating it while she zooms down the street on her unicorn scooter.

With all of this deliciously fresh abundance, my girls and I whipped up a lemon pound cake last weekend that we just had to share with you!

A delightfully fresh and sweet recipe for an easy lemon pound cake that is perfect for spring! #baking #cooking




Here are the ingredients you need:

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 to 4 lemons
  • 1 cup granulated sugar

A delightfully fresh and sweet recipe for an easy lemon pound cake that is perfect for spring! #baking #cooking

Here are the Directions:

Pound cake

Preheat oven to 350°.

Butter a 9×4″ loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment paper, leaving about a 2″ overhang. Seriously, don’t skip the parchment paper step!

Grate the zest from 3 to 4 lemons into a large bowl. I use a small handheld zester that easily peels off the zest in small pretty little miniature slices.

Halve 3 lemons (the ones you already zested) and squeeze the juice into a small bowl to get about 2 cups lemon juice. I used my Bosch juicer and so doing this was a breeze, but you can also just half the lemons and squeeze or ream the juice out with a fork.

Add the zest from about 2 lemons into a large bowl. Make sure to keep the rest of the zest for the the glaze topping.

Add 1 cup (2 sticks) unsalted room temperature butter and 1 cup granulated sugar to a bowl.

Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes.

Beat in 3 eggs one at a time, waiting until each is incorporated before adding the next.

Continue to beat until mixture is lighter and even fluffier, about 2 minutes.

Whisk 1¾ cups all-purpose flour, 1½ tsp. baking powder, and ½ tsp. salt in another large bowl.

Add one-half of dry ingredients to butter mixture and beat on low speed just until combined.

Beat in 6 Tbsp. milk on low just until smooth, then add remaining dry ingredients and beat just until combined.

Add in about 1/2 cup lemon juice to the batter and mix the juice through the batter.

Note: Once you add your flour be careful not to over mix and make your dough tough.

Scrape batter into your buttered and parchment lined loaf pan; smooth top with a spatula.

Bake cake at 350 for about 45 to 55 minutes or until a knife comes out of the center clean.

While the loaf is baking use that time to make your powdered sugar glaze.




Glaze

Add the zest from remaining the lemons to about ½ cup lemon juice and 1 1/2 cup powdered sugar.

Hand whisk and mix well.

Put the icing to the side until the cake has finished cooking.

Once the loaf is cooked and cooled for about 5 to minutes. Pour the icing over the top of the loaf. Let the glaze settle before removing the loaf.

Using a knife, gently go around the edges of the loaf and use the parchment paper to pull the loaf out of the pan.

Enjoy!

Easy Lemon Pound Cake

Rating: 51

Yield: 1 loaf

Easy Lemon Pound Cake

You probably have everything in your pantry right now to make this fresh, sweet and delicious recipe for an easy lemon pound cake!

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 to 4 lemons
  • 1 cup granulated sugar
  • 3 large eggs
  • 1¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp.  salt
  • 6 Tbsp. whole milk
  • 1½ cups powdered sugar

Instructions

  1. Pound cake Directions:
  2. Preheat oven to 350°.
  3. Butter a 9x4" loaf pan, fully coating bottom and sides. Line pan lengthwise with parchment paper, leaving about a 2" overhang. Seriously, don't skip the parchment paper step!
  4. Grate the zest from 3 to 4 lemons into a large bowl. I use a small handheld zester that easily peels off the zest in small pretty little miniature slices.
  5. Halve 3 lemons (the ones you already zested) and squeeze the juice into a small bowl to get about 2 cups lemon juice. I used my Bosch juicer and so doing this was a breeze, but you can also just half the lemons and squeeze or ream the juice out with a fork.
  6. Add the zest from about 2 lemons into a large bowl. Make sure to keep the rest of the zest for the the glaze topping.
  7. Add 1 cup (2 sticks) unsalted room temperature butter and 1 cup granulated sugar to a bowl.
  8. Using an electric mixer on high speed, beat until mixture is very light and fluffy, about 5 minutes.
  9. Beat in 3 eggs one at a time, waiting until each is incorporated before adding the next.
  10. Continue to beat until mixture is lighter and even fluffier, about 2 minutes.
  11. Whisk 1¾ cups all-purpose flour, 1½ tsp. baking powder, and ½ tsp. salt in another large bowl.
  12. Add one-half of dry ingredients to butter mixture and beat on low speed just until combined.
  13. Beat in 6 Tbsp. milk on low just until smooth, then add remaining dry ingredients and beat just until combined.
  14. Add in about 1/2 cup lemon juice to the batter and mix the juice through the batter.
  15. Note: Once you add your flour be careful not to over mix and make your dough tough.
  16. Scrape batter into your buttered and parchment lined loaf pan; smooth top with a spatula.
  17. Bake cake at 350 for about 45 to 55 minutes or until a knife comes out of the center clean.
  18. While the loaf is baking use that time to make your powdered sugar glaze.
  19. Glaze Directions:
  20. Add the zest from remaining the lemons to about ½ cup lemon juice and 1 1/2 cup powdered sugar.
  21. Hand whisk and mix well.
  22. Put the icing to the side until the cake has finished cooking.
  23. Once the loaf is cooked and cooled for about 5 to minutes. Pour the icing over the top of the loaf. Let the glaze settle before removing the loaf.
  24. Using a knife, gently go around the edges of the loaf and use the parchment paper to pull the loaf out of the pan.
  25. Enjoy!
https://jenerallyinformed.com/2020/04/easy-lemon-pound-cake/




A delightfully fresh and sweet recipe for an easy lemon pound cake that is perfect for spring! #baking #cooking

Thanks for popping in! If you like fresh citrus recipes, here is another one you might want to check out.

 Orange creamsicle ice cream made with real oranges! Try the dairy-free option for this recipe as well.





Love,

Jen

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Comments

  1. YUM. I love pound cake and I’m actually sharing a lemon pound cake recipe soon too! Yay!
    I love the idea of having access to fruit trees with citrus! It’s still so cold here. Down to 30 and below at night. Brrr..

  2. I seriously love ALL lemon desserts. I pinned this for when I don’t have a lemon pound cake mix in my cabinet, because truth be told I often do shortcut it like that.

    1. Author

      You are wise, that lemon pound cake in a box is pretty good. Although, I was impressed with how easy and much more delicious this one was. My mom was right…. homemade is best. Moms are always right :)
      Jen recently posted…Easy Fresh Lemonade RecipeMy Profile

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