Classic Lemon Pound Cake
Ingredients
Cake
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup butter at room temperature
- 1 1/4 cups fine granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 tablespoon lemon zest
Lemon syrup
- 1/4 cup sugar
- 1/4 cup water
- 3 tablespoons fresh lemon juice
Lemon sauce
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Decoration
- Lemon zest
Preparation
Set the oven rack in the middle and preheat the oven to 180°C.
Prepare a rectangular pound cake pan sized 5 by 11 inches and line it with parchment paper.
Sift the flour, baking powder, and salt on a piece of parchment or in a deep bowl.
In the mixer bowl, place butter and sugar, attach the paddle attachment, and mix on medium speed for 5 minutes.
Add eggs and vanilla, then mix on medium speed until the eggs are incorporated.
Add half the milk and half the flour mixture, then add lemon zest.
Mix on medium speed for a minute, then add the remaining milk and flour and beat until a smooth cake mixture forms. Spread the cake mixture in the pan.
Bake the cake in the oven for 40 to 45 minutes. Test doneness with a small wooden toothpick; it should come out clean.
For the lemon syrup, in a small saucepan, combine sugar, water, and lemon juice. Place on medium heat and stir until it boils and sugar dissolves completely.
Pour the hot lemon syrup over the cake immediately after removing it from the oven.
Remove the cake from the pan and place it on a serving plate.
For the lemon sauce, in a small bowl, mix powdered sugar and lemon juice with a fork until smooth and thick.
Decorate the lemon pound cake with the lemon sauce. Let the cake cool completely before slicing and serving.
