Lemon Drizzle Pound Cake

Welcome to the vibrant world of baking, where the delightful Lemon Bliss Pound Cake awaits to tantalize your taste buds! This cake is not just a dessert; it's a perfect blend of tangy lemon flavor and a moist, tender crumb that makes it a standout choice for any occasion. Whether served at a sunny afternoon picnic, a cozy family gathering, or simply enjoyed with a cup of tea, the Lemon Bliss Pound Cake brings a refreshing burst of citrus that brightens your day.

Discover the joy of baking with this Lemon Bliss Pound Cake recipe, a deliciously moist and tangy treat perfect for any occasion. Made with fresh lemons, high-quality butter, and basic pantry staples, this cake balances sweetness and zest beautifully. Whether enjoyed at brunch, a gathering, or as a cozy dessert with tea, every slice is a refreshing delight. Elevate your baking game with this timeless recipe and create sweet memories with loved ones!

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Ingredients

1 cup unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs

1 tablespoon lemon zest (about 2 lemons)

1/4 cup fresh lemon juice (from about 2 lemons)

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

For the Lemon Drizzle:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together on medium speed until light and fluffy, about 4-5 minutes.

Add Eggs: Add the eggs one at a time to the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and lemon juice until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing on low speed just until combined. Stir in the vanilla extract.

Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Prepare the Drizzle: In a small bowl, mix the powdered sugar with the lemon juice and lemon zest until smooth. Adjust the consistency with additional lemon juice or powdered sugar if needed.

Drizzle and Serve: Once the cake is cool, drizzle the lemon glaze over the top, allowing it to soak in slightly. Slice and serve your delightful Lemon Drizzle Pound Cake!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices