The tangy aroma of freshly baked lemon pound cake wafts through the kitchen, evoking a sense of warmth and nostalgia. This easy lemon pound Cake Recipe is a delightful combination of zesty lemons and soft, buttery cake that will make your taste buds sing. Whether you’re a seasoned baker or a novice, this recipe is the perfect addition to your culinary repertoire.
Growing up, my grandmother would bake her signature lemon pound cake every Sunday afternoon. The whole family would gather in the kitchen, eagerly waiting for the cake to cool enough to enjoy. The secret to her recipe was always fresh lemons picked from the tree in her backyard. This version of the recipe captures the essence of those cherished family gatherings, making it a true labor of love.
Why You’ll Love This Recipe
This lemon pound cake is more than just a dessert; it’s a testament to how simple ingredients can create something extraordinary. You’ll love this recipe because:
- Easy to Follow: The straightforward instructions make it accessible to everyone.
- Bursts of Flavor: The combination of lemon zest and juice gives it a refreshing, vibrant taste.
- Moist and Buttery: The rich texture makes every bite melt in your mouth.
- Perfect for Any Occasion: Whether it’s a casual tea or a family gathering, this cake is always a crowd-pleaser.
Ingredients Notes
The key to a perfect lemon pound cake is selecting quality ingredients. Here’s what you need to know:
- Lemons: Use fresh lemons for zest and juice; avoid bottled lemon juice for the best flavor.
- Butter: Unsalted, softened butter ensures a creamy batter.
- All-purpose Flour: Sifted for a soft, delicate crumb.
- Sugar: Regular granulated sugar works best.
- Eggs: Large eggs, at room temperature, for a stable emulsion.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure easy removal of the cake.
Step 2
Cream together the softened butter and granulated sugar in a large bowl until light and fluffy. This will take about 5 minutes with an electric mixer at medium speed.
Step 3
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice, stirring until incorporated.
Step 4
Gradually add the sifted flour and a pinch of salt to the wet ingredients, mixing just until incorporated. Overmixing can result in a dense cake.
Step 5
Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Storage Options
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 it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving. You can reheat individual slices in the microwave for 10-15 seconds for a warm treat.
Variations & Substitutions
If you’re looking to modify this recipe, consider incorporating different flavors. Try adding a tablespoon of poppy seeds for a classic lemon-poppy twist. For a dairy-free version, substitute coconut oil for butter and almond milk for regular milk. You can also experiment with other citrus fruits like oranges or limes for a unique flavor profile.
Serving Suggestions
This lemon pound cake is incredibly versatile. Serve it as a delightful afternoon snack with a cup of tea or coffee. Pair it with fresh berries and whipped cream for a light dessert. During summer gatherings, it’s equally delicious topped with a scoop of vanilla Ice Cream.
Frequently Asked Questions
How do I ensure my cake is moist? The secret to a moist cake is in the creaming process and not overbaking. Ensure your butter and sugar are beaten until light and fluffy, and keep an eye on the cake during the baking process. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs.
Can I make this recipe in advance? Absolutely! This lemon pound cake can be made up to two days in advance and stored at room temperature. If freezing, make the cake, let it cool completely, and then wrap it carefully for freezing. Thaw before serving and add any desired toppings.
What’s the best way to zest a lemon? Use a microplane or fine grater to remove just the outer yellow layer of the lemon skin, avoiding the bitter white pith underneath. Zest the lemons before juicing them to make the process easier.
Whether you’re new to baking or a seasoned pro, this lemon pound cake is sure to become a staple in your recipe collection. Its simplicity and delightful flavor make it a favorite for any occasion. Happy baking!
Lemon Pound Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar granulated
- 0.5 cup unsalted butter softened
- 3 eggs large
- 1 tablespoon lemon zest freshly grated
- 0.25 cup lemon juice freshly squeezed
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix flour, baking powder, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
