Baked Lemon Pound Cake is a classic dessert that perfectly balances rich buttery flavor with the bright, zesty taste of fresh lemon. This cake is dense yet tender, with a moist crumb that’s infused with lemon juice and zest, making each bite a burst of citrusy goodness. Ideal for any occasion, whether it’s a cozy afternoon tea or a special celebration, this lemon pound cake is sure to impress with its delightful aroma and vibrant flavor. Topped with a simple lemon glaze, it’s a refreshing treat that’s both elegant and comforting.

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 2 lemons
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice (freshly squeezed)
• Zest of 1 lemon (optional, for extra flavor)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal.
2. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs and lemon: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix the batter: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
6. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the glaze: While the cake is baking, make the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest (if using) until smooth.
8. Glaze the cake: Once the cake has finished baking, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the lemon glaze over the cooled cake.
9. Serve: Slice the lemon pound cake and serve. It’s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Baked Lemon Pound Cake is a beautifully simple and delicious dessert that highlights the bright flavor of lemon in every bite. Enjoy this sweet and tangy treat as a perfect ending to any meal!