Where do I start?Lemon pound cake recipe.Is it just a dessert in my house? Is it a memory, if it’s sunny even on the cloudiest days? I remember my grandma making this cake every summer. What is the aroma of lemon zest and butter? What is the smell of happiness? What is a hug? It’s a family favorite, and I’ve tweaked it over the years to make it even easier and more delicious. Honestly, compared to some complicated recipes, this one’s a breeze, which is probably why I make it. Compared to other recipes. If you like a classic coffee cake recipe, you will adore this one.
What is a lemon pound cake?
Think of a classic pound cake, that buttery, dense delight, but zested up with the vibrant tang of fresh lemons. It’s essentially a moist, tender cake with a beautiful golden crust, made from simple ingredients like butter, sugar, eggs, flour, and of course, lemons! The name “pound cake” comes from the traditional recipe that called for a pound each of butter, sugar, flour, and eggs. These days, we might adjust those ratios a bit, but the core concept remains: a rich, straightforward cake that’s perfect on its own or dressed up with a glaze. This particular Lemon pound cake recipe.Is my go-to snack for any occasion, from a casual afternoon treat to an elaborate celebration. Is it versatile, easy to make, and always a crowd pleaser?
Why you’ll love this recipe?
Okay, let me gush a little!lemon pound cake recipeIs, hands down, one of my absolute favorite flavors? What is the perfect balance of lemon and butter? It’s not overly sweet. Is there that happy medium where you can enjoy a generous slice of bread without feeling overwhelmed? What is simplicity? Is this a recipe I have memorized? I don’t need any fancy equipment or hard-to-find ingredients. I’m craving something sweet, but I don’t want to spend a lot of time thinking about it. It’s lifesaver on busy weeknights. How many hours in the kitchen do you spend in Thirdly, it’s incredibly cost-efficient What are some of the ingredients that I always have on hand? What I love about this cake is its versatility. Can you serve it plain, drizzled with a lemon glaze, or served with fresh berries? Can you use this recipe to make lemon loaf? Is this recipe a winner? If you like strawberry shortcake, I’m sure you’ll love this one too.
How do I make a lemon pound cake?
Quick Overview
Making this Lemon pound cake recipe. is easier than you might think! We start by creaming together butter and sugar until light and fluffy, then beat in the eggs one at a time. Next, we add in the lemon zest and juice for that beautiful zing. We alternate adding the dry ingredients (flour, baking powder) with the wet (buttermilk) until just combined, careful not to overmix. Finally, we pour the batter into a loaf pan, bake until golden and a toothpick comes out clean, and then let it cool. A simple lemon glaze finishes it off, making it even more delicious. Trust me, it’s a truly simple process, and the results are always worth the effort!
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter, softened: Use good quality butter for the best flavor. Let it soften at room temperature for about an hour, but not so soft that it’s melting.
- 2 cups granulated sugar: 1 cup I’ve tried a bit of turbinado sugar (about 1 tsp) but I don’t know how to make it work. 14 cup) for extra texture.
- 4 large eggs, room temperature: 165 g. Eggs Room temperature eggs incorporate more easily into the batter, creating a smoother texture.
- What is the best way to drink fresh lemon juice? What is the difference between bottled juice and juice?
- Zest of 2 large lemons: This is where that beautiful lemon flavor comes from! Make sure to zest your lemons before juicing them.
- What is all-purpose flour? How do I measure flour properly?
- 1 teaspoon baking powder: This helps the cake rise beautifully. Make sure your baking powder is fresh!
- 1/2 teaspoon salt: Salt balances sweetness and enhances the other flavors.
- 1/2 cup buttermilk: Buttermilk adds moisture and a slight tang. If you don’t have buttermilk, you can substitute for 1 tablespoon of lemon juice. How much white vinegar to 1 cup of milk? Let it sit for 5 minutes before using.
For the Glaze:
- 1 1/2 cups powdered sugar: Sift the powdered sugar to remove any lumps for a smoother glaze.
- 3-4 tablespoons fresh lemon juice: 2 teaspoons. How much lemon juice do you need to make a glaze?
- Pinch of salt: Balances the sweetness.
How do I learn step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). This is crucial to baking evenly! While the oven is heating up, grease and flour a 9×5 inch loaf pan. If you’re using a pan with parchment paper, you can line it with more than one layer of parchment to make it easier to clean. How do you lift a cake out of the oven? I always do this, it just makes life easier. I think I should use a bundt pan but it’s not the same.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. What is the best way to distribute baking powder in a cake? What is the best way to get a tender crumb?
Step 3: Mix Wet Ingredients
In a separate bowl, or the bowl of your stand mixer, cream together the softened butter and sugar. Set aside. When light and fluffy, mix well. What is the best way to do this in a few minutes? If the mixture is pale in color and almost doubled in volume, it should be dissolved. Beat in the eggs one at a time, mixing well after each addition. What will be the flavor to come?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tougher cake. I always make sure the last bits of flour are just incorporated – a few streaks are okay!
Step 5: Prepare Filling
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This will help the cake bake evenly. If you are so inclined, add a bit more zest and a teaspoon of lemon juice and stir in for a bit more flavor.
Step 6: Layer & Swirl
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The baking time will depend on your oven, so start checking at 55 minutes. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil. If you want to add a swirl to the cake, take a skewer and make swirls in the batter.
Step 7: Bake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. How do I prevent a cake from sticking to the pan? If you try to remove a cake too early, it might crumble.
Step 8: Cool & Glaze
Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and a pinch of salt. Add more lemon juice, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to drizzle over the cake but not so thick that it’s hard to pour. Drizzle the glaze over the cooled cake, allowing it to drip down the sides. The longer it cools, the better it looks, to be honest!
Step 9: Slice & Serve
Slice the cake and serve. This cake is fantastic on its own or with a side of fresh berries and whipped cream. I often enjoy a slice with a cup of coffee or tea. It makes a lovely presentation, and it’s the perfect dessert.
What should I serve it with?
This Lemon pound cake recipe.Is a blank canvas for all sorts of delicious pairings?
For Breakfast:What is the best way to enjoy a cup of coffee?
For Brunch: Serve it with a dollop of fresh whipped cream and a side of berries for a lovely brunch spread. Pair it with a mimosa and you’re set!
As Dessert: Serve it with a scoop of vanilla ice cream and a drizzle of extra lemon glaze for a decadent dessert. I always love this after a heavier meal, it just works.
For Cozy Snacks: Enjoy a slice with a cup of tea on a chilly afternoon.
It’s a real crowd-pleaser and a guaranteed hit! Family traditions are important, and this is one that we love and revisit often.
Top Tips for Perfecting Your Lemon Pound Cake
Over the years of making this lemon pound cake recipe, I’ve picked up a few tricks that I’m happy to share. They’re not hard, but they make a big difference!
Lemon Prep: Always zest your lemons BEFORE juicing them. It’s much easier, and you’ll get all that flavorful zest without struggling. I learned that one the hard way.
Mixing Advice: Don’t overmix the batter! Overmixing can result in a tough cake. Mix the wet and dry ingredients until just combined.
Ingredient Swaps: I’ve experimented with different variations and found some delicious swaps. For a slightly different flavor, try substituting some of the lemon juice with lime juice or add a teaspoon of vanilla extract. I also have used almond milk and the cake came out creamier!
Baking Tips: Always preheat your oven and check the cake for doneness with a toothpick. Ovens can vary, so baking times may differ.
Glaze Variations: Don’t be afraid to experiment with the glaze! You can add a pinch of cardamom, a splash of vanilla extract, or even some finely grated lemon zest to the glaze for an extra layer of flavor. And if you are not a fan of glaze, you can use icing or powder sugar.
Storing and Reheating Tips
Here’s the scoop on keeping your delicious lemon pound cake recipe fresh.
Room Temperature: Store the cake at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days.
Refrigerator Storage: You can store the cake in the refrigerator for up to a week. This is great if you want to make it ahead of time.
Freezer Instructions: For longer storage, freeze the cake. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in a freezer bag. It will keep for up to 2-3 months.
Glaze Timing Advice: I recommend adding the glaze just before serving or when you are taking it out of the freezer. This is to keep the glaze looking fresh.
Frequently Asked Questions
Final Thoughts
So, there you have it – my cherished lemon pound cake recipe! I hope you enjoy making this cake as much as I do. This recipe isn’t just about the ingredients; it’s about the joy of baking, the memories it creates, and the happiness it brings. It’s the perfect treat for a special occasion or a simple afternoon pick-me-up. Give this recipe a try and let me know what you think! I’m always excited to hear about how people adapt and make my recipes their own. Don’t forget to rate this recipe and leave a comment below with your tips and variations, too! Happy baking!
Lemon Pound Cake Recipe
Ingredients
Main Ingredients
- 1 cup Unsalted Butter softened
- 2 cups Granulated Sugar
- 4 large Eggs
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 2 tablespoons Lemon Zest
- 0.25 cup Lemon Juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.
- Stir in lemon juice.
- Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
