Lemon Zest Pound Cake
A moist and tender pound cake infused with fresh lemon zest, perfect for a delightful dessert or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 tablespoons fresh lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
Stir in the fresh lemon zest, lemon juice, and vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Turn the cake out onto a wire rack and let it cool completely before slicing and serving.