lemon pound cake recipe

Name: Lemon Pound Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 0.5 teaspoon salt; 0.5 cup unsalted butter (softened); 1 cup granulated sugar; 4 large eggs; 1 tablespoon lemon zest; 0.5 cup lemon juice

Jump to Recipe Print Recipe Pin it

What is a lemon Pound Cake Recipe? Is it the kind of cake that makes you close your eyes and sigh? If you love the bright, tangy burst of lemon bars but crave the satisfying density of a classic lemon bar, why not try this recipe? What is your new go-to pound cake? Is it better than a lemon bar? Doesn’t disappear immediately, that is! I’ve tweaked this recipe over the years, and it’s become a staple in our house. My kids beg for it, especially on gloomy days when we need a little sunshine.Lemon pound cake recipe.What is pure happiness? What’s the kind of recipe that makes you feel like you’ve accomplished something amazing, even if all you have done is congratulate yourself. What you did was whisk together a few ingredients.

What is a lemon pound cake?

Think of lemon Pound Cake as the elegant cousin of regular pears. What is a dense, rich cake made with? ) 1 pound each of butter, sugar, flour, and eggs, plus a generous dose of lemon juice and zest. Lemon adds a vibrant tanginess that cuts through the richness of the cake, making it incredibly delicious. What makes a pound cake different from other cakes? Is this the kind of cake that holds its shape beautifully and is perfect for slicing and serving with..? My grandmother used to call it “company cake” because it was always her go-to when she had guests. Is it special?

Why do I love this recipe?

Why do I love this movie?Lemon Pound Cake Recipe.What I love the most is how incredibly flavorful it is. The combination of buttery cake and lemon is just divine. Is it like a party in your mouth?

Flavor explosion: WhatThe lemon is a starring role. What is that perfect balance of sweet and tart that makes you want to keep coming back for more?
Ridiculously easyWhat is a “pound cake” recipe? If you can cream butter and sugar, you could make this cake. Seriously!
Budget friendlyWhat are some pantry staples? What makes it perfect for those moments when you need a quick dessert but don’t want to run to the store.
Super versatile: IsWhat is better, a scoop of vanilla ice cream, or plain sugar? Is it good toasted with a bit of butter?

I’ve tried other lemon cake recipes, but this one always wins. Is this a perfect balance of sweetness and tang? What makes a lemon drizzle cake so rich? Is it the perfect treat for any occasion?

How do I make a lemon pound cake?

Quick Overview

Making this Lemon pound cake recipe.Is it easier than you think? I’ll start by creaming together the butter and sugar, then add the eggs, lemon juice, and zest. Mix dry ingredients, bake until golden brown, and then drizzle with a simple LEMON GLAZE. How do I bake a cake? What makes a moist crumb? The whole process is surprisingly therapeutic, and the aroma that fills your kitchen while it bakes. Is it heavenly?

Ingredients

For the Main Batter: Why is it a

1 cup (2 sticks) unsalted butter, softened to room temperature. Is softened butter the key to a smooth batter?
2 cups granulated sugar. I’ve experimented with using less sugar, but I find that this amount gives the cake the perfect flavor.
4 large eggs. Use room-temperature eggs for best results. They incorporate more easily into the batter.
What is the best way to drink fresh lemon juice? Why doesn’t bottled juice have the same flavor?
2 tablespoons lemon zest. Don’t skip the zest! It’s where all the lemon flavor lives.
1 teaspoon vanilla extract. Adds a touch of warmth and enhances the other flavors.
How much all-purpose flour does a cake need?
1/2 teaspoon baking powder. Helps the cake rise and gives it an airy texture.
1/4 teaspoon salt. Balances sweetness and enhances the other flavors.

For the Glaze:

1 cup powdered sugar. Sift it before using to avoid any lumps.
How do I make lemon juice? Add it gradually until you reach the desired consistency.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. You can also use baking spray with flour. How do I remove cake from fridge? I always line the bottom with parchment paper, just to be extra safe.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you whisk the baking powder and salt into the flour? How do I make a cake that rises?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and almost doubled in volume. What is the foundation of a good pound cake? Then, beat in the eggs one at a time, followed by the lemon juice, lemon zest, and vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing will develop gluten in the flour, resulting in a tough cake. If the flour is too thick, mix it until it disappears, but no further.

Step 5: Bake

How do you spread the batter in a loaf pan? Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, tent it with foil during the last 20 minutes of baking. I always start checking for doneness around the 60-minute mark.

Step 6: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, prepare the glaze by whisking together the powdered sugar and salt. How do I make lemon juice smooth? How do you glaze a cake? I like to let the glaze drip down the sides for a pretty presentation.

Step 7: Slice & Serve

Use a serrated knife to slice the cake. Serve plain with a dusting of powdered sugar, or with vanilla Ice Cream. Is it good toasted with butter? What is the best way to enjoy tea?

What should I serve it with?

This Lemon pound cake recipe. is delicious on its own, but it’s even better when paired with the right accompaniments.

For Breakfast: Serve a slice with a dollop of Greek yogurt and a drizzle of honey. It’s a light and refreshing way to start the day.
For Brunch: Plate it with fresh berries and a sprinkle of mint. It’s an elegant and impressive addition to any brunch spread. I usually add a mimosa, too!
As Dessert: Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture complements the tangy lemon perfectly.
For Cozy Snacks: Enjoy a slice with a cup of hot tea or coffee. It’s the perfect afternoon pick-me-up on a chilly day.

My family loves it with a simple lemon curd on top. The extra lemon flavor is just irresistible. I also sometimes make a batch of homemade whipped cream and add a touch of lemon zest for an extra special treat. It’s all about finding what you love and making it your own!

Top Tips for Perfecting Your Lemon Pound Cake

Over the years, I’ve learned a few tricks that will help you make the perfect lemon pound cake recipe every time.

Softened Butter is Key: Make sure your butter is softened to room temperature before you start. It should be soft enough to press your finger into easily, but not melted. This is crucial for creating a smooth, creamy batter.
Don’t Overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix until the flour streaks disappear, but no further.
Bake Low and Slow: Baking the cake at a lower temperature for a longer time ensures a moist, tender crumb.
Lemon Zest is Your Friend: Don’t be shy with the lemon zest! It’s where all the lemon flavor lives. Use a microplane to zest the lemon finely.
Cool Completely Before Glazing: Make sure the cake is completely cool before you glaze it. Otherwise, the glaze will melt and run off.
Customize Your Glaze: Experiment with different flavors in your glaze. Try adding a touch of vanilla extract, almond extract, or even a pinch of salt.

I remember one time I accidentally used melted butter instead of softened butter, and the cake turned out greasy and dense. I learned my lesson the hard way! Now, I always make sure to plan ahead and take the butter out of the fridge well in advance. It makes a world of difference!

Storing and Reheating Tips

This lemon pound cake recipe is best enjoyed fresh, but it also stores well.

Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days.
Refrigerator Storage: Store the cake in the refrigerator in an airtight container for up to 1 week.
Freezer Instructions: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to store the cake, it’s best to glaze it just before serving. This will prevent the glaze from becoming sticky or melting.

I often bake a cake on Sunday and enjoy slices throughout the week. It’s a great way to have a sweet treat on hand without having to bake every day. The key is to store it properly to maintain its freshness and flavor.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! I’ve had success using a 1:1 gluten-free flour blend. Just be sure to add a teaspoon of xanthan gum to help bind the ingredients together. The texture might be slightly different, but it will still be delicious.

Do I need to peel the lemon?

No, you don’t need to peel the lemon. You just need to zest it. The zest is the outer layer of the peel, which contains all the essential oils and flavor. Be careful not to zest too deeply, as the white pith underneath the zest is bitter.

Can I make this as muffins instead?

Absolutely! Line a muffin tin with paper liners and fill each liner about 2/3 full. Bake at 350°F (175°C) for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. You’ll get about 12-15 muffins.

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the sugar by up to 1/4 cup. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the flavor and texture of the cake slightly.

What can I use instead of the glaze?

If you don’t want to use a glaze, you can simply dust the cake with powdered sugar. You can also make a simple lemon syrup by simmering equal parts lemon juice and sugar until the sugar is dissolved. Brush the syrup over the cake while it’s still warm.

Final Thoughts

This lemon pound cake recipe is truly special. It’s the kind of cake that’s perfect for any occasion, from a casual afternoon snack to a fancy dinner party. It’s easy to make, incredibly flavorful, and always a crowd-pleaser. The bright, tangy lemon flavor and the moist, tender crumb will have you coming back for more. If you love this recipe, be sure to check out my other pound cake variations! I have a chocolate pound cake that’s to die for. I can’t wait to hear how yours turns out! Leave a comment below and let me know your thoughts and any variations you tried. Happy baking!

No ratings yet