This moist and tender lemon pound cake is rich in flavor and tastes great with a simple topping of powdered sugar or drizzled with a thick layer of lemon glaze.
When it comes to flavor and texture in a cake, it doesn’t get much better than pound cake. But let’s face it—it’s notoriously painstaking to make, but this fuss-free version changes all that.
Many classic pound cake recipes require fussy mixing methods to avoid a curdling batter, but I found that mixing the eggs well into the rest of the wet ingredients and then incorporating creamed butter and the dry ingredients a little at a time did just the trick!
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
