Lemon Vanilla Pound Cake

Brighten your dessert table with this irresistibly moist and flavorful Lemon Vanilla Pound Cake! Bursting with the vibrant freshness of lemon zest and juice, balanced perfectly by the warm, comforting notes of pure vanilla, this classic pound cake gets an elevated twist that’s sure to impress. With its rich, buttery crumb and a tender texture that's achieved through a careful mix of quality ingredients, this cake is as indulgent as it is versatile. Ideal for brunches, tea parties, or an afternoon treat, it’s even more delightful with a simple lemon glaze that adds a touch of tangy sweetness. Perfectly baked in just over an hour, this easy-to-follow recipe will guide you to create a show-stopping dessert that’s sure to become a family favorite. Whether served alone or paired with a steaming cup of coffee, this Lemon Vanilla Pound Cake is a must-try for citrus lovers!

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 4 Large eggs
• 3 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Milk
• 2 teaspoons Pure vanilla extract
• 2 tablespoons Fresh lemon zest
• 3 tablespoons Fresh lemon juice
• 1 cup Powdered sugar (for optional glaze)
• 2 tablespoons Fresh lemon juice (for optional glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or two smaller loaf pans with butter or cooking spray. Lightly dust with flour and set aside.

Step 2

In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 3

Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

In another small bowl, combine the milk, vanilla extract, lemon zest, and lemon juice.

Step 6

Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix just until combined; do not overmix.

Step 7

Pour the batter into the prepared loaf pan(s) and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If using two smaller pans, start checking for doneness at around 40 minutes.

Step 9

Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

Step 10

For an optional glaze, whisk the powdered sugar and fresh lemon juice together until smooth. Drizzle the glaze over the cooled cake before serving.

Step 11

Slice and enjoy your Lemon Vanilla Pound Cake with tea, coffee, or on its own!

Nutrition Facts

Serving size	(1669.0g)

Amount per serving	% Daily Value*
Calories	5484.5

Total Fat 221.1g	0%
Saturated Fat 131.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1282.6mg	0%
Sodium 2047.6mg	0%
Total Carbohydrate 827.5g	0%
Dietary Fiber 11.3g	0%
Total Sugars 540.6g
Protein 71.9g	0%

Vitamin D 267.4IU	0%
Calcium 528.9mg	0%
Iron 21.2mg	0%
Potassium 1201.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 5.1%

Carbs: 59.2%