Description
This Lemon Bliss Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with fresh lemon zest and juice. Perfect for breakfast, snacks, or a sweet treat, this classic American loaf cake is enhanced with a optional tangy lemon glaze, making it a delightful citrus delight for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse bright citrus flavor throughout the batter.
- Combine Wet Ingredients: Mix in the sour cream (or Greek yogurt) and milk until the batter is smooth and well combined, contributing moisture and richness.
- Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter which can make the cake dense.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. If desired, prepare the lemon glaze by mixing powdered sugar with 1-2 tablespoons of lemon juice and drizzle it over the slightly cooled cake for an extra burst of lemon sweetness.
Notes
- For extra lemon flavor, add 1 teaspoon of lemon extract to the batter.
- This cake pairs well with fresh berries or a dollop of whipped cream for added indulgence.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
