Lemon Pound Cake

For the cake:

1 ½ cup flour

1 tsp baking powder

½ tsp salt

1 cup butter

1 cup sugar

1 egg

⅓ cup milk

zest of one lemon

non-stick cooking spray, as needed


For the syrup:

2 Tbsp lemon juice

¼ cup sugar


Method for the cake:

  1. Preheat oven to 325°F
  2. Lightly spray a loaf pan with non-stick spray until evenly coated.
  3. Using a beater or electric mixer with a paddle attachment, cream the butter, sugar, baking powder, salt, and lemon zest in a medium sized bowl until light and fluffy.
  4. Add the egg and half of the flour to the butter mixture. Mix until almost completely combined. 
  5. Add half the milk and mix. 
  6. Stir in the remaining milk and flour and mix until ingredients are thoroughly combined.
  7. Pour the batter into prepared loaf pan. 
  8. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean.


Method for the syrup:

  1.  Combine lemon juice and sugar into a small saucepan and heat until the sugar is dissolved.  
  2. While the pound cake is still warm, loosen from sides of pan and pour syrup evenly on the cake. 
  3. Allow cake to cool before serving.