The soft lemon pound cake is delicate and lemon-scented. A very simple and really quick recipe, its preparation is done without a planetary mixer or electric beater but entirely by hand. I usually make this pound cake when visiting my mom because she really likes the smell of lemons; she also loves the lemon caprese and when I prepare it, I immediately set aside a slice for her.
The lemon pound cake is the Sunday morning breakfast or a little extra indulgent snack because this recipe has butter, but every now and then it’s okay.👌
Well, this is the recipe, let’s prepare it together.
See you soon, Susy.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 351.72 (Kcal)
- Carbohydrates 43.93 (g) of which sugars 22.39 (g)
- Proteins 6.21 (g)
- Fat 17.92 (g) of which saturated 11.21 (g)of which unsaturated 6.75 (g)
- Fibers 1.14 (g)
- Sodium 25.20 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Lemon Pound Cake
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup milk
- 3 eggs
- 3/4 cup butter
- 1 lemon zest (grated)
- 1 packet baking powder
- 3 tbsps lemon juice
You will need
- Loaf Pan
- Bowl
- Hand Whisk
Prepare the Soft Lemon Pound Cake
In a bowl, work the softened butter (known as pomade) and sugar with the hand whisk until you obtain a light and frothy cream.
Add the eggs, one at a time, continuing to work with the whisk, then add the lemon zest, juice, and milk, and continue working until the batter is nice and smooth.
Add sifted flour and baking powder and mix with a spatula to make the batter smooth, pour the obtained batter into a greased and floured loaf pan, and bake at 320°F for about 45 minutes. Once cooked, let it cool and sprinkle with powdered sugar, it’s delicious!
Storage
You can store the pound cake under a cake dome for 3/4 days.
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See you soon Susy
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