Description
Same taste as your grandmother’s lemon pound cake, but fluffy like the slice at your local coffee shop! Serve with seasonal fruit, whipped cream, your favorite glaze, or just a cup of coffee. Pairs great with summer nights and a cup of tea.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup milk
- lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, at room temperature
- 1 ½ cups white sugar
- 3 eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
- Whisk flour
- baking powder
- and salt together in a bowl. Mix milk
- lemon juice
- and vanilla extract together in a small bowl.
- Beat butter and lemon zest with an electric mixer until light and fluffy
- about 5 minutes. Add sugar and beat until fluffy again. Don’t let butter get too warm. Beat in eggs one at a time
- making sure each one is fully incorporated before adding the next.
- Add the flour mixture alternately with the milk mixture
- beating batter after each addition. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden and a toothpick inserted into the center comes out clean
- about 70 minutes. Run a table knife around the edges and cool in the pan for 15 minutes. Invert onto a wire rack to cool.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 45 mins
Servings: 8