Lemon Pound Cake

This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor. Finally, I drizzle the cake with a tart lemon glaze, which adds a pop of intense lemon flavor to every bite.

I have been making this same lemon loaf for years. It’s my “go to” when only lemon loaf will do. The fact that I’ve never posted it to this point is simply my belief that maybe the internet didn’t really need another lemon loaf recipe. But what the heck. It’s good, it’s tried and tested (many, many times!) and for anyone who has yet to find their “go to” lemon loaf, it’s definitely worthy of consideration.

Does everyone need to know how to whip up a pie crust from scratch, or build a towering, elaborately decorated layer cake? Absolutely not. But every cook should have at least one good dessert up their sleeve, and this classic, lightly glazed lemon pound cake should be yours.

A quick and easy recipe to delight children!

* Ingredients:

° 4 eggs
° 200 g of butter
° 200 g of sugar
° 200 g of flour
° 1 lemon (zest)
° 1 sachet of baking powder
° 0.5 lemon (the juice)

* Preparation:

In another bowl, mix the softened butter and the sugar then add the eggs, beat until a homogeneous mixture is obtained. Then add the flour and the baking powder, then zest the lemon.
Pour the preparation into a cake mold, butter and flour. Bake the pound cake in an oven preheated to 180 ° C for about 30min.