Get ready to transform your kitchen into a citrusy paradise with Lucille's legendary Lemon Pound Cake! This isn't just another dessert recipe - it's a slice of sunshine that will make your taste buds dance and your family beg for seconds. With its perfect balance of tangy lemon and rich, buttery texture, this pound cake is about to become your new go-to dessert that'll have everyone asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter with sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Mix in the fresh lemon juice, lemon zest, and vanilla extract until thoroughly blended.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the batter is smooth and no flour streaks remain.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most luxurious batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and avoid a tough texture.
- Use Fresh Lemon Zest: Grate your lemon zest right before mixing for the most vibrant, intense lemon flavor.
- Check for Doneness Carefully: A toothpick with a few moist crumbs is perfect - don't overbake!
- Cooling is Crucial: Let the cake cool completely before slicing to maintain its delicate structure.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to keep it moist for up to 3-4 days at room temperature.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 35g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 70mg
