Easy Lemon Pound Cake

Steps

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1. 1
   Preheat oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by spraying it and lining with parchment paper.
   ▶ ≈0:07
2. 2
   In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
   ▶ ≈0:13
3. 3
   (Optional) Rub the granulated sugar together with the lemon zest by hand or in a food processor until the sugar becomes moist and pale yellow, releasing the lemon oils to make lemon sugar.
   ▶ ≈1:14
4. 4
   Squeeze out about three tablespoons of fresh lemon juice and set aside.
   ▶ ≈2:45
5. 5
   Place room-temperature butter in the stand mixer bowl and beat on medium speed for 2-3 minutes until light and fluffy.
   ▶ ≈3:49
6. 6
   Add the lemon sugar (or plain sugar) and continue beating on medium speed for about 2 minutes until fluffy. If you skipped making lemon sugar, add the lemon zest and lemon juice here and mix until combined.
   ▶ ≈5:16
7. 7
   Add the eggs one at a time, scraping down the bowl after each addition to ensure even mixing.
   ▶ ≈6:36
8. 8
   Switch mixer to lowest speed and add the flour in three additions, alternating with the milk (flour, milk, flour, milk, flour). Finish mixing by hand with a spatula to avoid overmixing and developing too much gluten.
   ▶ ≈7:36
9. 9
   Pour the batter into the prepared pan and smooth the top.
   ▶ ≈9:15
10. 10
    Bake at 350°F (175°C) for 65-70 minutes, or until a skewer inserted in the center comes out clean. In the final 15 minutes, loosely tent the top with foil to prevent over-browning.
    ▶ ≈9:55
11. 11
    While the cake bakes, make the glaze: whisk together the powdered sugar, lemon juice, milk, and a bit of lemon zest until smooth.
    ▶ ≈10:24
12. 12
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    ▶ ≈12:09
13. 13
    Once the cake has fully cooled, drizzle the lemon glaze over the top. Let it set before slicing and serving.
    ▶ ≈12:16