Description
Lemon Bliss Pound Cake is a moist and tender loaf bursting with fresh lemon flavor. This delightful recipe combines a classic pound cake base with zesty lemon juice and fragrant lemon zest, topped with a sweet lemon glaze that elevates its refreshing taste. Perfect for afternoon tea or a sweet dessert, this easy-to-make cake is a must-try for citrus lovers.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and dust a 9×5-inch loaf pan with flour to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a separate bowl, thoroughly combine the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This step is crucial for the cake’s tender texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to create a smooth and homogenous batter.
- Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract until the mixture is well combined, infusing the batter with fresh citrus flavor.
- Incorporate Dry Ingredients: Slowly fold the dry ingredient mixture into the wet batter, mixing just until no flour streaks remain to keep the cake tender and light.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly using a spatula.
- Bake the Cake: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Prepare Lemon Glaze: While the cake is baking, whisk together the powdered sugar and lemon juice in a small bowl until smooth to make the glaze.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Glaze and Serve: Once the cake is completely cooled, drizzle the lemon glaze over the top. Slice and serve your refreshing Lemon Bliss Pound Cake to enjoy.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter after adding the dry ingredients to avoid a dense cake.
- Use fresh lemons for the best flavor in both the cake and the glaze.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
