Here’s a clear, professional recipe for a classic Lemon Pound Cake:
Lemon Pound Cake (Dense Butter Cake)
Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from 1–2 lemons)
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) fresh lemon juice
Optional Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).
- Add eggs: Beat in the eggs one at a time, followed by vanilla extract and lemon zest.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add lemon juice: Fold in the fresh lemon juice gently.
- Bake: Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Optional glaze: Mix powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
Tips:
- For extra flavor, brush the warm cake with a little lemon syrup (equal parts lemon juice and sugar).
- Make sure butter and eggs are at room temperature for a smoother batter and denser texture.
If you want, I can also create a “simple dense butter cake” version that’s quicker to mix and bake without sacrificing the lemon flavor. Do you want me to do that?
