Here’s a Lemon Leaf Pound Cake recipe—a fragrant and flavorful twist on the classic pound cake, using fresh lemon leaves (not just lemon zest!) for a subtle citrus aroma.
🌿 Note: Lemon leaves are edible when cooked but should not be eaten raw. Only use untreated leaves from true lemon trees (Citrus limon)—avoid decorative plants or unknown citrus types.
🍰 Lemon Leaf Pound Cake Recipe
📝 Ingredients:
For the cake:
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1 cup (2 sticks / 226g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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4 large eggs
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2 cups (250g) all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ cup whole milk
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8–10 fresh lemon leaves (washed and patted dry)
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Zest of 1 lemon
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1 tsp pure vanilla extract
For the lemon leaf infusion:
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½ cup milk (from above)
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8 lemon leaves (from above)
Optional glaze:
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1 cup powdered sugar
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2–3 tbsp lemon juice
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Extra lemon zest for garnish
👩🍳 Instructions:
1. Infuse the milk:
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Heat ½ cup milk in a small saucepan over medium heat until it just simmers.
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Add lemon leaves and steep for 10–15 minutes. Do not boil.
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Remove leaves, let milk cool to room temperature.
2. Prepare the batter:
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Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
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Cream the butter and sugar until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each.
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Mix in lemon zest and vanilla extract.
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In a separate bowl, whisk flour, baking powder, and salt.
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Alternately add dry ingredients and infused milk to the batter, beginning and ending with flour. Mix until just combined.
3. Bake:
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Pour batter into the prepared pan.
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Bake 55–65 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pan 10 minutes, then transfer to a wire rack.
4. Optional glaze:
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Mix powdered sugar with lemon juice to desired consistency.
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Drizzle over cooled cake and garnish with zest or a lemon leaf (for decoration only).
🫖 Serving Tips:
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Enjoy with tea or espresso.
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Store at room temp for 2–3 days, or refrigerate up to 5 days.