Description
A rich and buttery pound cake topped with a sweet, tangy drizzle that soaks into the cake for extra flavor. Perfect for tea time, brunch, or any special occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup milk
- Drizzle: 1 cup powdered sugar, 2–3 tablespoons lemon juice (or milk for a plain glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry ingredients alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes in the pan before transferring to a wire rack.
- Whisk powdered sugar and lemon juice (or milk) together to form a drizzle. Pour over the cooled cake and let set before slicing.
Notes
- Do not overmix the batter to keep the cake tender.
- For extra flavor, poke small holes in the cake with a skewer before drizzling so the glaze seeps inside.
- Store at room temperature in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pound cake, drizzle cake, lemon glaze cake, tea cake, buttery cake