Indulge in the refreshing zestiness of Lemon Drizzle Pound Cake, a heavenly dessert that combines the rich flavor of pound cake with the tangy sweetness of lemon.
Dating back to Europe in the 1700s, pound cake was originally made with one pound each of flour, butter, eggs, and sugar, resulting in a dense and rich cake.
This recipe features flour, butter, sugar, eggs, lemon zest, and lemon juice, creating a perfect balance of flavors.
Select a sturdy Bundt pan to ensure the cake bakes evenly and retains its distinctive shape.
Use fresh lemons for the zest and juice to achieve the vibrant citrus flavor that defines this cake.
Cream the butter and sugar until light and fluffy, then add eggs one at a time, followed by dry ingredients and lemon zest.
Bake the cake at 350°F for approximately 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Combine freshly squeezed lemon juice and powdered sugar to create a tangy glaze that enhances the cake’s flavor.
Once the cake is cooled in the pan for 10 minutes, drizzle the lemon glaze evenly over the surface.