Lemon Pound Cake
There’s something magical about the aroma of freshly baked Lemon Pound Cake wafting through your kitchen. It’s a treat that not only brightens your day but also adds a touch of sunshine to any occasion. Whether it’s an afternoon tea or a simple dessert to end a meal, this cake is the epitome of comfort and joy. So, let’s dive into this delightful recipe that will leave your taste buds dancing with citrusy happiness.
What Sets This Recipe Apart
This Lemon Pound Cake stands out for its incredibly moist crumb, vibrant flavor, and an irresistible glaze that brings it all together. The use of whole milk adds richness, while the combination of fresh lemon zest and juice ensures a bold, zesty punch. With a texture that is tender yet dense, it strikes the perfect balance between cake and dessert. Plus, it’s easy to make, requiring just a few simple ingredients and steps.
What’s in the Bowl
Let’s gather our ingredients to whip up this delightful Lemon Pound Cake:
- 1 cup (177ml) milk – Whole milk is best, but nonfat works too.
- Zest of 1 medium lemon (5g) – For that fresh citrus aroma.
- ½ cup (79ml) fresh lemon juice – About 1 large or 2 small lemons.
- 3 cups (372g) all-purpose flour – Plus more for greasing the pan.
- ½ teaspoon baking soda – Helps the cake rise beautifully.
- 1 teaspoon baking powder – For added lift and fluffiness.
- 1 teaspoon salt – Balances the sweetness.
- 1 cup (226g) unsalted butter – Softened, plus more for the pan.
- 2 cups (400g) granulated sugar – Sweetness that complements the tart lemon.
- 1 teaspoon vanilla extract – Adds depth to the flavor.
- 5 large eggs – Essential for structure and moisture.
- ¼ cup (50g) granulated sugar – For the lemon glaze.
- ¼ cup (59ml) lemon juice – For that zesty glaze finish.
- 1 cup (113g) powdered sugar – Sweetness for the glaze.
- 1 tablespoon (15ml) lemon juice – To thin out the glaze.
- 2-3 tablespoons (30-45ml) heavy whipping cream – Optional, for a richer glaze.
Tools & Equipment Needed
Before we start baking, make sure you have these essentials on hand:
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – Accurate measurements are key.
- Electric mixer – For creaming butter and sugar smoothly.
- Rubber spatula – To scrape down the sides of the bowl.
- 9×5 inch loaf pan – Perfect size for a pound cake.
- Cooling rack – To cool the cake evenly.
Stepwise Method: Lemon Pound Cake
Let’s get started with our Lemon Pound Cake!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Pan
Grease your loaf pan with softened butter and dust it lightly with flour. This will help the cake release easily after baking.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this aside.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Step 5: Add Eggs
Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until well combined.
Step 6: Alternate Dry Ingredients and Milk
With the mixer on low speed, alternate adding the dry ingredients and milk. Start with a third of the dry ingredients, followed by half of the milk, then repeat until all ingredients are combined. Be careful not to overmix; just mix until smooth.
Step 7: Pour Batter into Pan
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 8: Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Step 10: Prepare the Glaze
In a small bowl, whisk together the granulated sugar, lemon juice, powdered sugar, and heavy whipping cream until smooth. Adjust the consistency by adding more lemon juice or cream if necessary.
Step 11: Glaze the Cake
Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let it sit for a few minutes to set before slicing.
Ingredient Swaps & Substitutions
If you’re looking to customize your Lemon Pound Cake, consider these swaps:
- Butter – You can use coconut oil or a vegan butter substitute for a dairy-free version.
- Sugar – Coconut sugar or a sugar substitute can be used for a healthier option.
- Milk – Almond milk or oat milk work well as non-dairy alternatives.
- Heavy cream – Use coconut cream for a dairy-free glaze.
Notes on Ingredients
When choosing your lemons, opt for organic if possible, as they tend to have more flavor. Ensure that your butter is softened to room temperature for easier mixing. Freshly squeezed lemon juice truly elevates the flavor, so try to avoid bottled juice if you can.
Storage Pro Tips
To keep your Lemon Pound Cake fresh:
- Store it in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.
- Thaw frozen cake in the refrigerator overnight before serving.
Top Questions & Answers
Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used for a lighter texture. However, you may need to adjust the flour amount slightly since cake flour is lighter than all-purpose flour.
What can I serve with Lemon Pound Cake?
This cake pairs beautifully with fresh berries, whipped cream, or even a scoop of vanilla ice cream for a delightful dessert.
Can I make mini loaves instead?
Absolutely! Divide the batter into mini loaf pans and reduce the baking time to about 30-40 minutes, checking for doneness with a toothpick.
Is it possible to make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just keep it covered at room temperature, and glaze it right before serving for the best flavor.
Hungry for More?
If you loved this Lemon Pound Cake, you might also enjoy exploring other citrus-flavored treats or classic desserts that are perfect for family gatherings and special occasions. From zesty lemon bars to rich orange muffins, the world of baking is full of delightful surprises waiting to be discovered.
Baking a Lemon Pound Cake is not just about the ingredients; it’s an experience that brings joy, warmth, and a taste of sunshine into your home. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a favorite. So roll up your sleeves, grab your mixing bowl, and get ready to create a slice of happiness with this Lemon Pound Cake recipe!
Lemon Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease your loaf pan with softened butter and dust with flour to help the cake release easily.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each. Then mix in vanilla, lemon zest, and lemon juice until combined.
- With the mixer on low, alternate adding dry ingredients and milk until all is combined. Mix until smooth without overmixing.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick comes out clean. Cover with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- In a small bowl, whisk together granulated sugar, lemon juice, powdered sugar, and cream until smooth. Adjust consistency as needed.
- Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow to set before slicing.
Notes
- Use organic lemons for better flavor.
- Ensure butter is at room temperature for easy mixing.
- Fresh lemon juice enhances flavor compared to bottled.
