Lemon Pound Cake
Introduction
Lemon Pound Cake is a delightful treat that’s packed with the zesty and refreshing flavor of lemons while boasting a moist and tender texture. This recipe creates the perfect dessert or an indulgent snack, ideal for any occasion. Whether you’re entertaining guests or simply looking to satisfy your sweet tooth, this lemon-flavored pound cake is guaranteed to impress.
Detailed Ingredients with Measures
For this Lemon Pound Cake recipe, you will need the following ingredients:
– Butter, softened
– Sugar
– Lemon zest
– Eggs
– All-purpose flour
– Salt
– Baking soda
– Buttermilk
– Fresh lemon juice
– Powdered sugar (for glaze)
Ensure that all the ingredients are measured accurately to achieve the best results when baking.
Prep Time
Preparing your Lemon Pound Cake will not take too long. From gathering the ingredients to mixing the batter together, this step is straightforward. You’ll simply need some time to zest and juice the lemons, prepare the batter, and make sure everything is well incorporated for a smooth and delicious bake.
Cook Time, Total Time, Yield
Once the cake is prepped, the cook time is approximately one hour, ensuring a beautifully golden crust and soft center. Including all preparation and baking, this recipe’s total time is around an hour and a half. When completed, this Lemon Pound Cake yields a generous portion, perfect for sharing with family and friends or saving a slice for yourself as a post-meal dessert!
Enjoy this fluffy, light, and citrusy Lemon Pound Cake, and don’t forget to drizzle the luscious glaze on top for that extra burst of lemony sweetness.
Detailed Directions and Instructions
Preheat the Oven and Prepare the Pan
1. Preheat your oven to 325°F (163°C).
2. Grease and flour a 9×5-inch loaf pan to ensure the cake does not stick. Alternatively, use a baking spray with flour.
Mix Dry Ingredients
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Set the dry ingredients aside for later use.
Cream Butter and Sugar
1. In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. This typically takes about 3 to 5 minutes.
Add Eggs
1. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Incorporate Lemon
1. Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
Add Dry Ingredients and Milk
1. With the mixer on low speed, alternatively add the dry ingredients and milk to the wet ingredients. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing.
Pour Batter and Bake
1. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
2. Bake in the preheated oven for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
1. Remove the loaf pan from the oven and allow the cake to cool in the pan for 10 minutes.
2. Gently remove the cake from the pan and transfer it to a wire rack to cool completely.
Prepare the Lemon Glaze
1. Once the cake has completely cooled, prepare the glaze by whisking together powdered sugar and fresh lemon juice in a small bowl until smooth.
Glaze the Cake
1. Slowly drizzle the glaze evenly over the cake, allowing it to set and slightly harden before slicing and serving.
Notes
Measuring Ingredients
1. Carefully measure flour by spooning it into the measuring cup and leveling it off with a knife. Avoid packing it into the cup, as this can lead to dense results.
Lemon Flavor
1. Use fresh lemon juice and zest for the best flavor. Avoid bottled lemon juice if possible.
Storage
1. Store the lemon pound cake tightly wrapped at room temperature for up to 3 days.
2. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Freezing
1. To freeze, wrap the cake tightly in plastic wrap, then foil. Thaw at room temperature before serving.
Serving
1. The cake is delicious as-is, but you can also serve it with fresh fruit or a dollop of whipped cream for added indulgence.
Cook Techniques
Preparing the Pan
Properly prepare your loaf pan by greasing it generously, which ensures the cake will easily release after baking.
Measuring Flour Accurately
Use the scoop and level method for measuring flour: scoop flour into your measuring cup and level off the excess with a straight edge for precise measurement.
Incorporating Lemon Flavors
Maximize the lemon flavor by using both lemon juice and lemon zest. Make sure to zest lemons first before juicing them.
Avoid Overmixing
When combining the dry ingredients with the wet ingredients, gently mix just until everything is combined to avoid a dense texture.
Testing for Doneness
Use a toothpick to test if the cake is baked through. Insert it into the center of the loaf, and if it comes out clean or with a few moist crumbs, the cake is done.
FAQ
Can I use bottled lemon juice instead of fresh lemons?
For best flavor, fresh lemon juice is recommended as it gives fresher, more vibrant citrus notes compared to bottled lemon juice.
How should I store the Lemon Pound Cake?
Store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it to extend its shelf life.
Can I freeze Lemon Pound Cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to three months.
What should I do if the cake sinks in the middle?
This may occur if the batter is overmixed, if the oven temperature is inaccurate, or if the cake wasn’t baked long enough. Ensure proper mixing and use an oven thermometer to verify the temperature.
Can I use a different pan size for this recipe?
You can adapt the recipe for other pan sizes, but baking times will vary. Monitor closely and use the toothpick test for checking doneness.
Is there a substitute for sour cream in the recipe?
Plain Greek yogurt can be used as a substitute for sour cream, providing a similar texture and tangy flavor.
Why is my glaze too thick or too thin?
If the glaze is too thick, add small amounts of milk or lemon juice until it reaches your desired consistency. To thicken a runny glaze, add more powdered sugar gradually.
Conclusion
Lemon Pound Cake is a delightful dessert that’s rich, moist, and bursting with the fresh flavor of lemons. It’s easy to make and perfect for sharing with loved ones. Whether it’s for a casual gathering or a special occasion, this cake is guaranteed to impress. With its perfect balance of sweetness and tang, it pairs wonderfully with a variety of toppings or beverages. Indulge in this timeless treat and enjoy every bite!
More recipes suggestions and combination
Classic Vanilla Pound Cake
Try a simple and elegant vanilla pound cake as an alternative. It offers a light, buttery flavor that’s perfect for pairing with fresh fruits or whipped cream.
Orange Citrus Pound Cake
Add a twist by incorporating vibrant orange zest and juice into your pound cake for an extra burst of citrusy goodness.
Berry Compote Topping
Pair your Lemon Pound Cake with a luscious berry compote made from raspberries, blueberries, or strawberries for a sophisticated touch.
Lemon Cream Cheese Frosting
Top your Lemon Pound Cake with a creamy lemon cream cheese frosting for an added layer of sweetness and richness.
Lavender Infused Lemon Cake
For a unique flavor twist, consider adding a sprinkle of culinary lavender to complement the lemon and create a fragrant, gourmet dessert.
Mascarpone and Lemon Layers
Slice the cake into layers and add a mascarpone cheese filling with a hint of lemon for an indulgent, multi-layered dessert.
Pair with Tea or Coffee
Serve your Lemon Pound Cake alongside a cup of herbal tea, Earl Grey, or a freshly brewed cup of coffee for a comforting treat.
Chocolate Glaze Drizzle
Drizzle a rich chocolate glaze over the Lemon Pound Cake to combine the zesty lemon flavor with the decadent sweetness of chocolate.
Serve with Vanilla Ice Cream
A scoop of vanilla ice cream on the side complements the tangy notes of the cake and adds a refreshing, creamy contrast.
