- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch (23x13cm) loaf pan or line it with parchment paper.
2. Cream the Butter & Sugar
- In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine Wet & Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice.
- Stir in lemon zest, vanilla extract, and almond extract until just combined (avoid overmixing).
5. Bake to Perfection
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Lemon Glaze
- In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and milk until smooth.
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
Serving & Storage Tips
- Serving: Enjoy at room temperature with tea, coffee, or fresh berries.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Variations & Customizations
- Extra Lemony: Add ½ teaspoon of lemon extract for an intense citrus punch.
- Berry Twist: Fold in ½ cup of fresh blueberries or raspberries for a fruity burst.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Dairy-Free Version: Replace butter with vegan butter and milk with almond or oat milk.
FAQs
1. Why is my pound cake dry?
Overbaking can cause dryness. Check for doneness at 50 minutes and cover with foil if browning too quickly.
2. Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch.
3. How do I make the glaze thicker or thinner?
Add more powdered sugar for a thicker glaze or more lemon juice/milk for a thinner consistency.
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