Lemon Pound Cake
No-fuss lemon pound cake made with 5 staple ingredients including equal parts of butter, sugar, and flour. Ready in less than 1 hour!
Servings: 12 servings
Calories: 299kcal
Ingredients
- 1/2 lb butter lightly salted
- 1/2 lb sugar
- 4 eggs room temperature
- 1/2 lb self-raising flour
- 2 tsp lemon zest
- 6 tbsp lemon juice
- 2 tsp powdered sugar to serve, optional
Instructions
- Preheat your oven to 350°F (180°C). Grease and line a 9x5 inch loaf pan with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. About 2-3 minutes.1/2 lb butter, 1/2 lb sugar
- Beat in the eggs one at a time.4 eggs, 2 tsp lemon zest
- Gradually add the self-raising flour to the wet ingredients, mixing until just combined.1/2 lb self-raising flour
- Fold in the lemon zest and juice by hand using a large spoon or spatula.2 tsp lemon zest, 6 tbsp lemon juice
- Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).2 tsp powdered sugar
Notes
Light and fluffy: Make sure the wet ingredients are light and fluffy before adding in the flour.
Wash the lemons: Make sure to thoroughly wash and dry the lemons before zesting them.
Don't overmix: Once you add the fresh lemon juice and zest, make sure not to overmix the cake batter or the cake will be dense.
Nutrition
Calories: 299kcal | Carbohydrates: 34g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 143mg | Potassium: 52mg | Fiber: 1g | Sugar: 19g | Vitamin A: 552IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.4mg
