Classic Lemon Pound Cake
Ingredients
Cake mixture
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 lemons
- 1 cup butter at room temperature
- 1 cup fine-grained sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Lemon sauce
- 1/2 to 1 cup powdered sugar
Preparation
Heat the oven to 180 degrees Celsius.
Prepare a 9x4 inch loaf pan by lining it with parchment paper to cover the bottom and sides.
Sift the flour, baking powder, and salt, and set aside. Grate the zest of 2 lemons directly over the flour using a fine grater.
Squeeze 2 lemons to obtain 1/2 cup of lemon juice, add about 2 tablespoons more, and set aside for later use.
In a mixer bowl, combine butter and fine-grained sugar, and beat with a whisk until light and fluffy.
Gradually add the eggs while continuing to beat, then add the vanilla extract.
Add the flour mixture and beat until fully incorporated.
Add the milk and beat for one minute on medium speed.
Pour the batter into the prepared pan and tap gently on the counter to level the surface.
Bake the cake and test for doneness by inserting a wooden skewer; if it comes out with batter, continue baking for a few more minutes and test again until it comes out clean.
After removing the cake from the oven, leave it in the pan. Make holes with a wooden stick and pour 1/2 cup of lemon juice over it. Allow it to absorb for a few minutes. Then, remove from the pan, discard the parchment paper, and place on a serving plate.
For the lemon sauce, in a bowl, place the powdered sugar and gradually add the remaining lemon juice to achieve a thick, smooth consistency. Grate the zest of the third lemon or cut it into thin strips and add to the sauce.
Pour the lemon sauce with zest over the cake.
Tips
Adding lemon zest directly to the flour helps absorb the lemon oil for a stronger flavor in the cake.
