Lali’s lemon pound cake
It's not your grandma's pound cake (no offense, grandma!). This recipe takes things up a notch with a vibrant lemon flavor that dances on your tongue with every bite. The dense, buttery crumb melts in your mouth, perfectly complemented by the zesty tang of lemon. It's a flavor combination that's both refreshing and comforting, perfect for any occasion.
But lemon pound cake isn't just about the taste (although let's be honest, the taste is pretty amazing). It's also incredibly easy to make. No fancy equipment or complicated techniques needed! Just a few pantry staples, a little love, and a sprinkle of sunshine (okay, maybe not literal sunshine, but you get the idea).
Plus, it's incredibly versatile. Enjoy it plain for a simple yet satisfying treat. Dress it up with a dusting of powdered sugar, a drizzle of lemon glaze, or a dollop of whipped cream. It also pairs perfectly with a cup of coffee or tea, making it the ideal companion for a relaxing afternoon break.
So ditch the dessert rut and bake a lemon pound cake today! It's the perfect way to chase away the blues, brighten your mood, and indulge in a taste of sunshine (even on a cloudy day). This delightful cake is sure to become a new favorite – a classic with a citrusy twist that will leave you smiling with every bite!
- 200 grams Butter (room temperature)
- 200 grams Sugar
- 4 Eggs
- 200 grams Self-raising flour
- 1 teaspoon Salt
- 2 Lemons (zest of 2 lemons)
- 1 Lemon (Juice)
- 2 Eggs
- 150 grams powdered sugar
- 1 Lemon (Juice)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
In a separate bowl, whisk together the flour and salt. Add to the wet ingredients and mix until just combined. Stir in the lemon zest and juice.
Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glace over the cooled bread.
If you prefer a thicker glace, add less lemon juice. Conversely, if you prefer a clearer and more liquid glaze, add more lemon juice. The glace is important because it helps keep the pudding moist for longer.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!