Stir in the lemon zest and fresh lemon juice for a burst of citrusy goodness.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients in batches, alternating with milk
Pour the smooth and fragrant batter into your prepared loaf pan
Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out clean
Let the cake cool in the pan for a while before transferring it to a wire rack to cool completely
Drizzle the cooled cake with a simple lemon glaze made with powdered sugar and fresh lemon juice for an extra touch of zesty sweetness. Enjoy your homemade Lemon Loaf Pound Cake
Grate the zest from fresh lemons to capture their vibrant fragrance and flavor.
Set your oven to 350°F (177°C) and grease a loaf pan. For an extra non-stick layer, dust the pan with flour after greasing.
Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
In a large bowl, cream together softened butter and sugar until light and fluffy. This step incorporates air for a light and airy crumb