THE BEST LEMON POUND CAKE
Indulge in a lemon pound cake experience reminiscent of Starbucks' beloved treat. This moist and citrusy cake boasts a perfect balance of tangy lemon flavor and buttery richness.
Ingredients
FOR THE POUND CAKE
- 330 g white sugar
- 4 large eggs room temperature
- Zest of 2 lemons
- 240 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 85 g vegetable oil
- 160 g heavy cream
- 1 1/2 tbsp lemon juice
- 1 pack vanilla
FOR THE LEMON GLAZE
- 150 g powdered sugar
- 4-5 tsp lemon juice
- ½ tsp heavy cream
Instructions
- Preheat your conventional oven to 160ºC/320ºF and line a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan with parchment paper, leaving enough overhang on each side to easily lift the pound cake out later.
- In a mixing bowl, combine granulated sugar and lemon zest, rubbing them together until the mixture resembles wet sand to release the lemon zest's flavor. Add the eggs and whisk until well combined. Pour in the heavy cream, whisking again until smooth.
- Place a sieve over the bowl and sift in the all-purpose flour, baking powder, and salt into the batter. Add the vegetable oil, vanilla extract, and lemon juice, gently stirring until the batter is smooth and fully combined.
- Pour the cake batter into the prepared loaf pan. To ensure even baking, run a butter knife straight down the center of the batter.
- Bake for 75-90 minutes or until a cake tester or toothpick inserted into the center comes out clean. Note: Baking times may vary depending on the size of your loaf pan.
- Allow the pound cake to cool in the pan on a wire rack for 10 minutes. Then, using the parchment paper overhang, carefully lift the cake out of the pan and let it cool completely on the wire rack before slicing and serving.
- Place the lemon pound cake on a serving dish. Combine all the ingredients for the glaze and pour it over the pound cake. For an extra touch, decorate with lemon slices after the icing has fully set.