Experience the zesty, tangy bliss of this lemon pound cake that boasts of the rich and moist texture reminiscent of the celebrated Ritz Carlton version, tweaked to perfection with Hada’s recipe.
Ingredients:
For the Cake:
170g cake flour
6g baking powder
2g salt
2g vanilla extract
1g lemon extract
170g unsalted butter, room temperature
150g granulated sugar
3 eggs, room temperature
120ml milk
1 tbsp lemon zest (approximately the zest of 1 lemon)
50ml fresh lemon juice
For the Lemon Glaze:
100g powdered sugar
30ml lemon juice
Zest of 1 lemon
Instructions:
Preheat your oven to 350°F (175°C). Prepare an 8-inch cake pan by spraying it with non-stick spray.
In a mixing bowl, beat the room temperature butter with a hand mixer until it’s fluffy, about 1 minute.
Add the granulated sugar and lemon zest to the butter and continue to beat for 2-3 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating for a minute after each addition. Stir in the vanilla and lemon extracts and set aside.
Sift together the cake flour, baking powder, and salt in a separate bowl.
Alternately add the dry ingredients and milk to the butter mixture in three parts, beating just until you no longer see any dry ingredients. Avoid overmixing.
Finally, mix in the lemon juice.
Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by combining the powdered sugar, lemon juice, and lemon zest in a bowl. Whisk until smooth.
Allow the cake to cool for about 30 minutes. Once cooled, drizzle the glaze over the top.
This lemon pound cake is perfect for those who love a strong lemon flavor paired with a dense yet moist crumb. The glaze adds an extra layer of lemony goodness that seeps into the cake, making each slice irresistibly tangy and sweet. It’s a dessert that promises to brighten up any tea time or coffee break! Enjoy your creation and the burst of citrus in every bite.
