Lemon Drizzle Pound Cake

The scent of fresh lemons always reminds me of my grandmother’s kitchen. She had a knack for turning simple ingredients into something extraordinary, and her lemon drizzle pound cake was no exception. Every Sunday, she would bake a loaf, letting the citrusy aroma fill the house, teasing us until it was time for dessert. That first bite—moist, buttery, and bursting with tangy sweetness—was pure joy. It’s a memory I cherish and one that inspired me to perfect my own version of this timeless cake.

Baking a lemon drizzle pound cake is more than just following a recipe; it’s about crafting a treat that brings comfort and nostalgia with every slice. Whether you want to impress guests or simply enjoy a quiet moment with a slice of homemade goodness, this cake delivers. Follow along, and I’ll show you how to make a loaf that’s irresistibly moist, bursting with fresh citrus, and finished with a sweet, tangy glaze.

Why You’ll Love This Lemon Drizzle Pound Cake

This delightful cake is a favorite for many reasons. Here’s why you’ll love making and eating it:

• Easy to Make – Perfect for beginners with simple ingredients.
• Versatile – Great for brunch, tea parties, or dessert.
• Rich & Buttery – Dense yet moist, with a soft crumb.
• Zesty & Sweet – The perfect balance of citrus and sugar.
• Crowd-Pleasing – Everyone loves a good pound cake!

Whether you enjoy it with your morning coffee or serve it as a dessert at gatherings, this moist lemon loaf cake is always a hit!

First-by-First Guide to the Best Lemon Drizzle Pound Cake

Achieving the perfect lemon-infused pound cake requires attention to detail. Follow these steps for guaranteed success!

First: Gather Your Ingredients

To make a traditional lemon icing pound cake, you’ll need:

For the Cake:

• 1 ½ cups (188g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• ¼ cup (60g) sour cream, room temperature
• 1 teaspoon lemon zest
• 3 tablespoons (45ml) freshly squeezed lemon juice
• 1 teaspoon vanilla extract

For the Lemon Icing:

• 1 cup (120g) confectioners’ sugar
• 1 ½ tablespoons (22ml) lemon juice
• 1 tablespoon (15ml) heavy cream or milk

Second: Prepare the Batter

1. Preheat your oven to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar: Using a mixer, beat butter until smooth, then add sugar and continue mixing until fluffy.
4. Incorporate Eggs: Add eggs one at a time, mixing well after each addition.
5. Add Wet Ingredients: Mix in sour cream, lemon zest, lemon juice, and vanilla extract.
6. Combine Everything: Slowly add dry ingredients to the wet mixture, mixing just until combined.

Third: Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 55-65 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
3. Let the cake cool in the pan for an hour before transferring it to a wire rack.

Fourth: Prepare the Lemon Glaze

1. In a bowl, whisk together confectioners’ sugar, lemon juice, and heavy cream until smooth.
2. Pour the glaze over the cooled cake, allowing it to drip down the sides.
3. Let it set for at least 30 minutes before slicing and serving.

For more easy and delicious meals, check out this Easy Cracker Barrel Meatloaf Recipe.

Tips for Making the Best Lemon Drizzle Pound Cake

• Use Fresh Lemons: The zest and juice provide the best flavor.
• Don’t Overmix: Overmixing can make the cake dense.
• Room Temperature Ingredients: Ensures even mixing and a better texture.
• Tent with Foil: If the cake browns too quickly, cover it with foil halfway through baking.

For another comforting dish, you might love this Crockpot Beef and Noodles Recipe.

Common Mistakes to Avoid When Preparing Lemon Pound Cake

Avoid these pitfalls to get the perfect moist lemon loaf:

• Using Bottled Lemon Juice: Fresh lemon juice gives the best flavor.
• Skipping the Sour Cream: It keeps the cake moist and tender.
• Overbaking: This can dry out your cake, so check for doneness early.
• Adding Too Much Flour: Always measure flour correctly using the spoon-and-level method.

FAQs About Lemon Drizzle Pound Cake

How do I make lemon pound cake more lemony?

Increase the amount of zest and add a little extra lemon juice for a bolder flavor.

Can I freeze lemon drizzle pound cake?

Yes! Wrap the cooled cake in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Why is my lemon pound cake dense?

Overmixing, too much flour, or insufficient baking time can cause a dense texture.

Can I add blueberries to this recipe?

Absolutely! Fold in 1 cup of fresh blueberries before baking.

For more creative meal ideas, explore this Philly Cheesesteak Pizza Recipe.

Conclusion

Making a homemade lemon drizzle pound cake is easier than you think. With fresh ingredients, the right techniques, and a little patience, you’ll achieve a buttery, moist, and citrus-infused pound cake that will impress every time.

Now it’s your turn! Try this recipe and let us know how it turns out in the comments. If you loved this guide, share it with fellow baking enthusiasts. Happy baking!

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