Here’s a detailed, unique article about Classic Lemon Pound Cake, with a step-by-step method that’s easy to follow:

Classic Lemon Pound Cake Recipe: A Timeless Treat Bursting with Citrus

Few desserts are as timeless and comforting as a classic pound cake, and when infused with the bright zest of lemon, it transforms into a refreshing, irresistible treat. Perfect for afternoon tea, a simple dessert after dinner, or a gift for loved ones, this lemon pound cake balances richness, sweetness, and citrusy brightness in every bite. Here’s how to make it from scratch.

Ingredients

For the cake:

• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 3 cups (375g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, at room temperature
• Zest of 2 large lemons
• 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon pure vanilla extract

For the glaze (optional but recommended):

• 1 cup (120g) powdered sugar
• 2–3 tablespoons fresh lemon juice

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter and lightly dust with flour. You can also line the pan with parchment paper for easier removal.

Step 2: Cream Butter and Sugar

1. In a large mixing bowl, combine the softened butter and granulated sugar.
2. Use an electric mixer on medium speed to cream them together until light and fluffy, about 3–5 minutes. This step is crucial for a tender, airy cake.

Step 3: Add Eggs

1. Add the eggs one at a time, beating well after each addition.
2. Make sure each egg is fully incorporated before adding the next. This helps the cake rise evenly.

Step 4: Mix Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. This ensures the leavening agents are evenly distributed and prevents lumps.

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