Lemon Pound Cake offers a delightful burst of citrus flavor, perfect for summer picnics and gatherings with its tangy and sweet profile.
Gather butter, granulated sugar, eggs, fresh lemon zest, all-purpose flour, baking powder, salt, whole milk, and lemon extract for this refreshing dessert.
Cream butter and sugar until light and fluffy, then beat in eggs one at a time, incorporating lemon zest and extract for that signature tang.
Pour the batter into a prepared loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the Lemon Pound Cake cool in the pan for 15 minutes before transferring it to a wire rack. Optionally, drizzle with lemon glaze for added flavor and presentation.
Serve slices of Lemon Pound Cake at room temperature, garnished with fresh berries or a dollop of whipped cream for a delightful summer dessert.
Store leftover cake in an airtight container at room temperature for up to three days to maintain its freshness and lemony flavor.
Enjoy the bright and refreshing taste of Lemon Pound Cake, perfect for summer days and outdoor celebrations.