Zutaten für Easy Lemon Pound Cake
- 1 cup (2 sticks) unsalted butter
- 1/4 cup granulated sugar (for glaze)
- 4 large eggs
- 1/3 cup lemon juice (for glaze)
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
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Zubereitung von Easy Lemon Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 tablespoon lemon zest and 1 tablespoon lemon juice.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze: In a small bowl, whisk together 1/3 cup lemon juice and 1/4 cup granulated sugar until the sugar dissolves.
- Once the cake is completely cool, use a toothpick or fork to poke holes all over the top.
- Drizzle the lemon glaze evenly over the cake. Let it sit for at least 15 minutes to allow the glaze to absorb.
- Serve and enjoy! Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
126g
Fat
40g
Carbs
16g
