Classic Moist Lemon Pound Cake

📝 Instructions

1. Prepare the pan
   Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

2. Cream butter & sugar
   Beat the softened butter and sugar together until light and fluffy.

3. Add eggs
   Add the eggs one at a time, mixing well after each addition.

4. Add flavor
   Mix in lemon zest, lemon juice, and vanilla extract.

5. Mix dry ingredients
   In another bowl, whisk flour, baking powder, and salt.

6. Combine
   Add dry ingredients to the wet mixture alternately with milk. Mix gently; don’t overmix.

7. Bake
   Pour batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean.

8. Glaze (optional)
   Mix powdered sugar with lemon juice and drizzle over the slightly warm cake.

💡 Tips

• Use room-temperature ingredients for best texture.

• Do not overmix—this keeps the cake soft and moist.

• Add extra lemon zest for a stronger lemon flavor.

• Let the cake cool completely before slicing for clean cuts.