Description
A moist and tangy classic lemon pound cake that’s perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Mix in the milk, lemon juice, and lemon zest. Gradually mix in the flour, baking powder, and salt until just combined. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.