Lemon Pound Cake

Introduction

Recipe

Lemon pound cake is a timeless classic dessert that combines the zesty tang of lemons with the richness of a buttery, moist cake. Perfect for casual get-togethers, holiday celebrations, or simply enjoying with a cup of tea or coffee, this recipe is easy to make and delivers bakery-quality results right in the comfort of your own kitchen. Whether you’re a novice baker or an experienced pro, this lemon pound cake will quickly become a staple in your recipe collection.

Detailed Ingredients with measures

Key Ingredients

You’ll need the following components to craft the perfect lemon pound cake:

– Granulated sugar for sweetness
– Unsalted butter for creaminess
– Freshly squeezed lemon juice to deliver that authentic citrus flavor
– Lemon zest offers a concentrated and aromatic lemony essence
– Large eggs to provide structure to the cake
– All-purpose flour for the base of the batter
– Baking powder to ensure the cake rises beautifully
– Whole milk or buttermilk for added richness
– Powdered sugar to create a sweet glaze for the topping

Prep Time

A Step-by-Step Process

Preparing the lemon pound cake is straightforward and doesn’t take long to set up. Before you begin, gather all your ingredients and preheat the oven according to the recipe instructions. Blend together the sugar, butter, eggs, and lemon zest until creamy. Gradually incorporate the flour, baking powder, and milk, alternating for a smooth batter. Be sure to prepare your bundt pan or loaf pan by greasing it thoroughly to avoid sticking.

Cook Time, Total Time, Yield

Perfect Baking Results

Once the batter is ready, transfer it into the prepared pan and bake the cake for the specified duration in the recipe, making sure to check for doneness by testing the center with a toothpick. The total time for the recipe includes preparation and baking, providing you with a beautifully golden, rich cake to enjoy in under two hours. The recipe yield is generous enough to serve a crowd or keep as leftovers for the next few days.

Creating this lemon pound cake offers not only an incredible dessert but also an opportunity to enjoy the comforting process of baking. The result is a delicious, zesty delight that’s guaranteed to impress your friends and family.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 325 degrees Fahrenheit. Prepare a Bundt pan by greasing it thoroughly with shortening and dusting it with flour to ensure the cake doesn’t stick. Set aside.

Step 2: Cream Butter with Sugar

In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together for 4 to 5 minutes on medium speed, until light and fluffy. Scrape down the sides and bottom of the bowl with a spatula to ensure it is fully combined.

Step 3: Add Eggs One at a Time

Reduce the speed of the mixer to low and add the eggs, one at a time, to the butter and sugar mixture. Allow each egg to incorporate fully before adding the next. Scrape the bottom and sides as needed.

Step 4: Add Lemon Zest and Juice

Mix in the freshly grated lemon zest and lemon juice until fully combined.

Step 5: Combine Dry Ingredients and Milk

In a separate bowl, sift together the all-purpose flour, salt, and baking soda. Alternate adding the dry ingredients and the whole milk to the egg mixture, beginning and ending with the dry ingredients. This step should be done on low speed to avoid overmixing.

Step 6: Add Vanilla Extract

Once the batter has been combined, mix in the vanilla extract just until incorporated.

Step 7: Pour Batter into the Bundt Pan

Carefully spoon the batter into the prepared Bundt pan. Use a spatula to spread the batter evenly and level the top.

Step 8: Bake the Cake

Place the Bundt pan into the preheated oven and bake the cake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness around the 70-minute mark.

Step 9: Cool the Cake

Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before adding the glaze.

Step 10: Prepare the Lemon Glaze

In a small bowl, whisk together powdered sugar and fresh lemon juice. Add more lemon juice as needed for your desired consistency.

Step 11: Glaze the Cake

Once the cake has fully cooled, spoon the lemon glaze over the top of the cake, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.

Notes

Note 1: Room Temperature Ingredients

Ensure all ingredients, particularly the butter, eggs, and milk, are at room temperature before starting the recipe. This helps the batter mix more evenly and creates a smoother texture.

Note 2: Proper Measuring

Use proper measuring tools for dry and wet ingredients to ensure accuracy. Level off dry ingredients like flour with a flat edge.

Note 3: Avoid Overmixing

When alternating between wet and dry ingredients, mix just until combined to avoid overmixing, which can lead to a dense cake.

Note 4: Bundt Pan Preparation

Make sure the Bundt pan is thoroughly greased and floured. Missing any areas may cause the cake to stick.

Note 5: Lemon Flavor

For the best lemon flavor, use freshly squeezed lemon juice and freshly grated lemon zest. Avoid bottled lemon juice as it may not provide the same fresh taste.

Note 6: Adjusting Baking Time

Ovens may vary, so keep an eye on the cake as it bakes. Begin testing for doneness after 70 minutes to prevent overbaking.

Note 7: Storing the Cake

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate to enjoy it for up to a week.
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Cook Techniques

Preparing the Lemon Zest

Using a microplane zester, gently zest the outer layer of the lemon skin. Avoid the white pith as it can add a bitter flavor. This zest will give the cake its fragrant lemon flavor.

Beating Butter and Sugar

Cream the butter and sugar together for a light and fluffy consistency. This process incorporates air, which helps give the cake its tender crumb.

Temperature of Ingredients

Ensure all your ingredients, including butter, eggs, and sour cream, are at room temperature. This helps them blend better and creates a smooth batter.

Folding in the Dry Ingredients

Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can result in a dense cake.

Baking the Cake

Bake the prepared batter in a preheated oven until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked.

Making the Lemon Glaze

Prepare the lemon glaze by mixing powdered sugar and fresh lemon juice. Drizzle it over the cooled cake for a sweet and tangy finish.

FAQ

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemons are recommended for the best flavor, but you may use bottled lemon juice in a pinch. The flavor may differ slightly.

How do I prevent my cake from sticking to the pan?

Grease the pan generously with butter or non-stick spray, and lightly dust it with flour. This creates a barrier to prevent sticking.

Can I freeze lemon pound cake?

Yes, you can freeze the lemon pound cake. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

What happens if I overmix the batter?

Overmixing the batter can lead to a denser cake texture because it develops excess gluten in the flour.

Can I use a bundt pan for this recipe?

Yes, this recipe can be baked in a bundt pan. Be sure to adjust the baking time and monitor the cake closely while baking.

Why is my glaze too thick or too runny?

If the glaze is too thick, add a small amount of lemon juice to thin it out. If it is too runny, add more powdered sugar until you reach the desired consistency.
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Conclusion

The Lemon Pound Cake is a delightful, tangy dessert that’s perfect for any occasion. Its moist texture and citrusy flavor make it a crowd-pleaser, whether served at a family gathering or alongside your favorite cup of tea. This versatile cake can also be adapted with additional flavors or toppings to suit your taste, making it a must-try recipe for those who enjoy a burst of lemony goodness.

More recipes suggestions and combination

Classic Vanilla Bean Pound Cake

For those who love traditional flavors, pair the texture of this pound cake with the warm and sweet essence of vanilla bean.

Blueberry Lemon Pound Cake

Add fresh or frozen blueberries to the batter for a fruity twist that complements the zesty lemon perfectly.

Raspberry Lime Glazed Cake

Replace the lemon zest and juice with lime and add a raspberry glaze to explore a tangy-spicy flavor pairing.

Orange Almond Pound Cake

Give the recipe an orange and almond makeover for a nutty, fresh alternative.

Chocolate-Lemon Marble Cake

Swirl melted chocolate into the lemon batter for a decadent marbled effect combining sweet and citrusy notes.

Lemon Poppy Seed Pound Cake

Incorporate poppy seeds into the batter for a crowd-favorite variation with added crunch.

Cream Cheese Frosted Lemon Cake

Top the cake with a creamy, rich frosting for a decadent dessert that pairs beautifully with the citrus flavor.

Coconut Lemon Pound Cake

Add shredded coconut to the batter and sprinkle some on top for a tropical twist.