Very Soft & Moist Lemon Pound Cake Recipe

Very Soft & Moist Lemon Pound Cake Recipe

Join us in making a Lemon Pound Cake that’s as easy to bake as it is delicious. This video guides you through each step to create a moist, flavorful cake with a zesty lemon twist.

Ideal for those new to baking or anyone in need of a quick dessert solution Enjoy making and indulging in this delightful treat. If you find the video helpful, consider subscribing for more recipes!

Lemon Pound Cake recipe:
300g all-purpose flour
1 1⁄2 teaspoon baking powder
Pinch of salt
230g unsalted butter (room temperature)
250g granulated sugar
3 large eggs (room temperature)
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
120ml whole milk (room temperature)

For the glaze:
100g powdered sugar
1 tablespoon fresh lemon juice
2 teaspoons whole milk
1⁄2 teaspoon lemon zest

Directions:
Preheat the oven to 350°F (190°C). Spray a 9×5-inch loaf pan with baking spray and line with parchment paper. In a medium bowl whisk together the
flour, baking powder, and salt, set aside.

In a large bowl beat butter with sugar until light and fluffy, about 5 minutes. Beat in the lemon juice and lemon zest. Add the eggs one at a time, beat until well combined before adding the next one, periodically stop and scrape down the bowl.

Add in the flour mixture alternating with milk. Pour the batter into the prepared loaf pan. Bake for 60-80 minutes or until a wooden pick
inserted into the center comes out clean.

Remove from the pan and let cool completely on a wire rack.

Glaze:
Whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled pound cake otherwise, it will melt.

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