Easy & Moist Lemon Pound CakeEgg

1

Preheat your oven to 350°F (177°C).

1

In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

2

In a stand mixer or with a hand mixer, beat the room temperature, softened butter on medium-high speed for about three minutes until creamy and fluffy. Scrape down the bowl as needed.

3

Gradually add the granulated sugar to the butter and continue to beat for another two minutes until light and fluffy.

4

Incorporate the lemon zest into the butter-sugar mixture.

5

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is combined, then mix until uniform.

6

With the mixer on low speed, alternate adding the dry flour mixture and the whole milk in batches (flour, milk, flour, milk, flour), mixing just until combined. Do not overmix.

7

Finish folding the batter by hand to ensure a delicate crumb.

1

Pour the batter into the prepared loaf pan.

2

Bake at 350°F for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.

3

Allow the cake to cool completely before glazing.

1

In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. If desired, stir in a little extra lemon zest.

2

If the consistency is too thick, add a drop or two more liquid. If too thin, add a bit more powdered sugar.

3

Drizzle the glaze evenly over the cooled cake, ensuring complete coverage.