It's incredibly easy to make with no fancy ingredients or complicated steps, just pure deliciousness in every bite. Perfect for any occasion!Whenever I make this for my family, it disappears in no time.
The recipe uses fresh lemon zest and juice for a vibrant lemon flavor. The cake is generously covered with a tangy lemon glaze, giving it an intense lemon flavor.
Note: The full instructions are provided in the recipe card below.
Preheat oven to 350°F. Grease and line a 9x5-inch loaf cake with parchment paper.
Mix milk, lemon zest, and juice; let sit for 10 minutes.
Sift flour and baking soda; set aside.
Cream butter, oil, vanilla, salt, and sugar until fluffy (5 minutes). Add eggs one at a time, beating well after each.
On low speed, alternate adding flour and milk mixture in 3 parts, starting and ending with flour. Mix until combined.
Pour batter into the prepared pan and smooth the top.
Bake 50-60 minutes until golden, and a tester comes out clean. Cool in pan for 10 minutes, then turn onto a rack to cool completely.
Mix powdered sugar, lemon zest, and juice for glaze. Adjust consistency.
Spoon over the cooled cake and let set for 10-15 minutes before serving.
Watch Recipe Video
Camila's Tips
Always zest the lemon before juicing it to make it easier and more effective.
The 5-minute creaming time for the butter, oil, sugar, and vanilla is important. This step incorporates air into the batter, which leads to a lighter and fluffier cake.
Once you start adding the dry ingredients, resist the urge to overmix. Mix only until just combined to prevent a tough cake.
For a Lemon Blueberry Pound Cake, add 80g (1½ cups) of fresh blueberries. If using frozen blueberries, do not defrost them.
This lemon pound cake bursts with a bright lemon flavor and has a melt-in-your-mouth texture. It's incredibly easy to make with no fancy ingredients or complicated steps, just pure deliciousness in every bite. Whenever I make this for my family, it disappears in no time. The recipe uses fresh lemon zest and juice for a vibrant lemon flavor. The cake is generously covered with a tangy lemon glaze, giving it an intense lemon flavor. Enjoy it with a piping hot cup of coffee.
60ml(4 tablespoons )avocado oil or any neutral-flavored oil or unsalted butter
250g (1-¼ cups) granulated sugar
2large eggs
For the Lemon Glaze
90g(¾ cup) confectioners' sugar
Zest from 1 lemon
1-½tablespoonsfresh lemon juice
Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. Grease and line the bottom of a 9x5-inch loaf cake with parchment paper.
In a small bowl, whisk together the milk, lemon zest, and juice (it will curdle, that's fine). Let sit for 10 minutes.
In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, oil, vanilla, salt, and sugar until fluffy for about 5 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in the flour and milk mixture alternately in 3 parts, starting and ending with flour. Mix until just combined.
Transfer the batter into the prepared pan and smooth the top.
Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter.
In a small bowl, mix powdered sugar, lemon zest, and juice to make a glaze. Adjust the consistency as needed. Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.
Watch how to make it
Notes
How to Store
Store the cake in a covered container or wrap it in plastic wrap. The cake will keep fresh at room temperature for up to 3 days.
Nutrition
Nutrition Facts
Budin de Limón (Lemon Pound Cake)
Amount per Serving
Calories
304
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
51
mg
17
%
Sodium
234
mg
10
%
Potassium
67
mg
2
%
Carbohydrates
54
g
18
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
4
g
8
%
Vitamin A
217
IU
4
%
Vitamin C
1
mg
1
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
