Lemon Pound Cake

Ingredients

Steps

1. 1
   Preheat the oven to 325°F (165°C). Grease and flour a 9-inch loaf pan, tapping out any excess flour.
2. 2
   In a large mixing bowl fitted to a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 4 minutes.

   • 114 g (1 stick) Butter, softened to room temperature
   • 400 g (2 cups) Granulated Sugar
3. 3
   Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Scrape down the bowl sides with a rubber spatula as needed.

   • 200 g (4 Eggs) Eggs, room temperature
4. 4
   Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly distributed.

   • 2 g (0 counts) Lemon Zest, from 1 medium lemon
   • 31 g (2 tbsp) Lemon Juice, about 1 lemon
   • 4 g (1 tsp) Vanilla Extract
5. 5
   In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

   • 375 g (3 cups) All-Purpose Flour
   • 5 g (1 tsp) Baking Powder
   • 3 g (½ tsp) Coarse Salt
6. 6
   With the mixer on low speed, add one-third of the flour mixture to the creamed butter mixture, then half of the milk. Continue alternating flour and milk, ending with the flour, mixing just until combined—do not overmix.

   • 61 g (¼ cup) Milk
7. 7
   Use a rubber spatula to scrape the batter into the prepared loaf pan, smoothing the top.
8. 8
   Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
9. 9
   Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely before glazing.

Ingredients

Steps

1. 1
   In a small mixing bowl, whisk together the powdered sugar and fresh lemon juice until smooth.

   • 31 g (2 tbsp) Lemon Juice
2. 2
   If the glaze is too thick, add milk at a time until it reaches a drizzling consistency.

   • 15 g (1 tbsp) Milk, optional, to adjust consistency
3. 3
   Pour or drizzle the glaze evenly over the completely cooled pound cake. Sprinkle with additional lemon zest if desired.

   • 2 g (0 counts) Lemon Zest, optional, for garnish