1: 1. Preheat oven to 350°F. 2. Mix 2 cups flour, 1 tsp baking powder, and a pinch of salt. 3. Cream 1 cup butter, 2 cups sugar, and zest of 2 lemons.

2: 1. Beat in 4 eggs, one at a time. 2. Add 1 tsp vanilla extract and juice of 2 lemons. 3. Gradually blend in the dry ingredients.

3: 1. Pour batter into a greased and floured pan. 2. Bake for 60-70 mins till golden brown. 3. Cool for 10 mins before removing from pan.

4: 1. Create a glaze with 1 cup powdered sugar and 2 tbsp lemon juice. 2. Drizzle over cooled cake. 3. Allow glaze to set for 15 mins.

5: 1. For added zest, grate lemon zest over the glazed cake. 2. Serve with a dollop of whipped cream or fresh berries. 3. Enjoy the citrusy and moist pound cake!

6: 1. Pro tip: Measure ingredients accurately for successful results. 2. Use room temperature ingredients for better blending. 3. Do not overmix the batter; it may result in a dense texture.

7: 1. Ensure your oven temperature is accurate with an oven thermometer. 2. Rotate the cake halfway during baking for even cooking. 3. Insert a toothpick to check if the cake is fully baked.

8: 1. Store the lemon pound cake in an airtight container. 2. It stays fresh for up to 3 days at room temperature. 3. You can freeze leftover slices for up to 3 months.

9: 1. Experiment with additional flavors like poppy seeds or almond extract. 2. Add a tangy twist by including a lemon glaze instead of regular icing. 3. Share your masterpiece and delight friends and family with your Lemon Pound Cake!

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