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Citrus desserts have a special place in the hearts of many dessert lovers. Their bright flavors and refreshing qualities make them a popular choice for any occasion, from casual family gatherings to elegant dinner parties. Among these citrus delights, Lemon Drizzle Pound Cake stands out as a particularly alluring treat. This cake is not only visually appealing, but it also offers a perfect balance of sweetness and tang, making it irresistible to anyone who takes a bite.

Lemon Drizzle Pound Cake

Brighten up your dessert table with this delightful Lemon Drizzle Pound Cake! Combining a rich, buttery texture with zesty lemon flavor, this cake perfectly balances sweetness and tang. Ideal for any occasion, from casual gatherings to festive celebrations, it features a luscious lemon glaze that adds an extra burst of citrus. With simple ingredients and easy steps, baking this cake will fill your kitchen with a refreshing aroma and bring joy to all who taste it. Enjoy every slice!
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Ingredients
  

1 ½ cups unsalted butter, softened to room temperature

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour, sifted

½ teaspoon baking powder

½ teaspoon salt

Zest of 2 lemons (approximately 2 tablespoons)

½ cup whole milk, at room temperature

1 tablespoon vanilla extract

1 cup powdered sugar (for glazing)

2-3 tablespoons fresh lemon juice (for glazing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 10-inch loaf pan by greasing it with butter and dusting it with flour, or you can use parchment paper for easier removal.

    Prepare the Batter: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer at medium speed. Beat for about 5 minutes until the mixture is light and fluffy—this adds air for a lovely rise.

      Incorporate the Eggs: Add the eggs to the butter-sugar mixture, one at a time. Make sure to mix well after each addition, and don't forget to scrape down the sides of the bowl to ensure everything is evenly incorporated.

        Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture, mixing on low speed until just combined—avoid over-mixing to keep the cake tender.

          Add Flavors: Gently fold in the lemon zest and vanilla extract using a spatula or wooden spoon. This will enhance the cake's citrus flavor without overworking the batter.

            Pour into the Pan: Carefully pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.

              Bake: Place the pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the top starts browning too quickly after 50 minutes, loosely cover it with aluminum foil to prevent burning.

                Cool the Cake: Once the cake is baked, remove it from the oven and let it cool in the pan for about 15 minutes. After that, gently turn the cake out onto a wire rack and let it cool completely before glazing.

                  Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until the mixture is smooth. If necessary, adjust the thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.

                    Glaze the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to cascade down the sides for a beautiful finish.

                      Serve: Slice the cake into generous portions, serve with a cup of tea or coffee, and enjoy the refreshing flavor of your homemade Lemon Drizzle Pound Cake!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour 20 minutes | 12 servings

                          - Presentation Tips: For an extra touch, garnish each slice with a sprinkle of extra lemon zest or a few edible flowers for color before serving.