Experience the irresistible allure of lemon drizzle pound cake, a delightful fusion of citrusy tang and buttery sweetness.
Add eggs one at a time, beating well after each addition. Mix in lemon zest for a burst of citrus flavor.
Gradually add dry ingredients to the butter mixture, alternating with lemon juice, beginning and ending with the flour mixture. Mix until just combined.
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is out of the oven and still warm, prick the top with a skewer or fork and pour the lemon drizzle glaze evenly over the cake.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve once cooled.
Store leftover lemon drizzle pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Enjoy slices of lemon drizzle pound cake with a hot cup of tea or coffee for a delightful afternoon treat.