Lemon Pound Cake: Zesty Summer Treat

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Introduction

Lemon Pound Cake offers a delightful burst of citrus flavor, perfect for summer picnics and gatherings with its tangy and sweet profile.

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Ingredients

Gather butter, granulated sugar, eggs, fresh lemon zest, all-purpose flour, baking powder, salt, whole milk, and lemon extract for this refreshing dessert.

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Preparation

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.

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Baking the Cake

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.

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Cooling and Glazing

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.

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Serving Suggestions

Serve slices of Lemon Pound Cake at room temperature, garnished with fresh berries or a dollop of whipped cream for a delightful summer dessert.

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Storing Your Cake

Store leftover cake in an airtight container at room temperature for up to three days to maintain its freshness and lemony flavor.

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Lemon Pound Cake

Enjoy the bright and refreshing taste of Lemon Pound Cake, perfect for summer days and outdoor celebrations.

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