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; 0.5 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup unsalted butter, softened; 1.5 cups powdered sugar; 4 large eggs; 1 cup lemon juice; 1 teaspoon lemon zest

This Lemon Pound Cake Recipe.isn’t just a cake, it’s sunshine baked into every slice. Growing up, my grandma used to make this whenever we needed a little pick-me-up. The smell alone could chase away any gloomy day. What is that perfect balance of lemon and buttery goodness that melts in your mouth? I’d put it up against any fancy bakery cake any day. If you love coffee cake, prepare to be utterly obsessed with this! What is a hug in dessert form?

What is a lemon pound cake?

Think of it as the queen of simple, satisfying cakes. What is a Lemon Pound Cake? Eggs, and flour (hence the name! What are some of the old-school origins? This recipe has been tweaked over generations in my family to achieve the ultimate recipe. What’s a classic, made even better with fresh lemon juice and zest? Is this the kind of cake that feels both comforting and elegant, perfect for a casual brunch or for special occasions? What are some of the

Why you’ll love this recipe?

What I love about this lemon Pound Cake Recipe is how easy it is to make, without the effort. Is there a way to lose any flavor? You get that bakery-quality taste with a fraction of the effort! Is it worth it to get the results you want? Why do I keep coming back to this recipe?

Flavor Explosion:The lemon zest combined with the buttery cake is a flavor explosion in every bite. Is it bright, refreshing, and addictive?
Seriously simple: “WhyDon’t be intimidated by the “pound cake” label! Is this a simple recipe?
Budget-You probably have most of the ingredients in your pantry already. No fancy items needed here.
Super Versatile:Enjoy it as a simple breakfast treat with your morning coffee, dress it up with fresh berries and serve it with toast. Serve whipped cream with vanilla ice cream for dessert. What are the possibilities?

If you like citrusy desserts like a classic lemon bar or even an orange poppyseed muffin, you’ll love this recipe. You’re going to love this cake. What is the best of all worlds, combined into one delightful treat?

How do I make a lemon pound cake?

Quick Overview

Making this Lemon pound Cake Recipe.Is it easier to get a job than you think? I’ll start by creaming together butter and sugar, adding eggs and lemon zest for flavor, then add a few drops of lemon juice. What are the dry ingredients and how do you fold them in? How do I make a perfect cake? Is it too late to bake it until golden brown and a toothpick comes out clean? What is the hardest part of waiting for it to cool down?

Ingredients

For the Cake:

2 cups (4 sticks) unsalted butter, softened – Make sure your butter is *truly* soft. I always leave mine out for at least an hour.
3 cups granulated sugar – Adds the perfect amount of sweetness.
6 large eggs – They should be at room temperature for best results.
1/4 cup lemon juice – Freshly squeezed is the way to go!
Lemon zest – Zest before you juice!
What are the benefits of vanilla extract?
3 cups all-purpose flour – Spoon and level it for accurate measuring.
1/2 teaspoon baking powder – Gives it that perfect rise.
1/4 teaspoon salt – Balances the sweetness.

For the Glaze:

2 cups powdered sugar – Sift it to avoid any lumps.
1/4 cup lemon juice – Fresh is best! Add more or less to reach your desired consistency.

What are the steps in

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour for extra insurance that it won’t stick.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. If you have an electric mixer, this usually takes about 5-7 minutes. Is this step crucial to get right, as it incorporates air into the batter, which helps create a thicker batter?

Step 3: Add Eggs, Lemon Juice, Zest and Vanilla

Beat the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract. Set aside. Make sure each egg is fully incorporated before adding the next.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Set aside. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cakes, as this can lead to a tough cake.

Step 5: Bake

What is the best way to spread the batter in a loaf pan? Bake for 60-70 minutes, or until toothpick inserted into the center comes out clean. Start checking for doneness around 60 minutes, as oven temperatures can vary.

Step 6: Cool

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Why do cakes stick to the pan?

Step 7: Make the Glaze

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Set aside.

Step 8: Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing.

Step 9: Slice & Serve

Use a serrated knife for clean slices.Lemon pound cake recipe.What is best served at room temperature?

What should I serve it with?

This lemon pound cake is amazing on its own, but it’s also fantastic with a few simple accompaniments. Here are some of my favorite ways to serve it:

For Breakfast: A warm slice with a strong cup of coffee or tea. The lemon flavor is so refreshing in the morning!
For Brunch: Serve it alongside a fruit salad and a mimosa for a delightful brunch spread.
As Dessert: Top it with fresh berries and a dollop of whipped cream or a scoop of vanilla ice cream for a simple yet elegant dessert.
For Cozy Snacks: I love having a slice with a cup of hot chocolate on a chilly evening. It’s the perfect comfort food!

My family always loved having this cake with a side of fresh raspberries. The tartness of the berries complements the sweetness of the cake perfectly!

Top Tips for Perfecting Your Lemon Pound Cake

Over the years, I’ve learned a few tricks to make this lemon pound cake recipe even better. Here are some of my top tips:

Soft Butter is Key: Make sure your butter is truly softened, but not melted. It should be soft enough to easily cream with the sugar, but still hold its shape. I usually take mine out of the fridge at least an hour before baking.
Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry about a few lumps.
Zest Before You Juice: Always zest your lemons before you juice them. It’s much easier to zest a whole lemon than a juiced one!
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t compare to the bright, tangy flavor of fresh lemon juice. Trust me, it makes a big difference.
Cool Completely Before Glazing: If you glaze the cake while it’s still warm, the glaze will melt and run off. Let it cool completely before drizzling on the glaze.
Experiment with Flavors: While I love the classic lemon flavor, you can easily customize this recipe by adding other citrus zests, such as orange or lime. You can also add a teaspoon of almond extract for a richer flavor.

One time, I accidentally used salted butter instead of unsalted, and the cake turned out way too salty. Lesson learned: always double-check your ingredients!

Storing and Reheating Tips

This lemon pound cake is delicious on the first day, but it’s also great the next day (if it lasts that long!). Here’s how to store it properly:

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerator Storage: For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to a week.
Freezer Instructions: To freeze the cake, wrap it 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: I usually glaze the cake right before serving for the best flavor and appearance. If you glaze it ahead of time, the glaze may become sticky in the refrigerator.

Pro Tip: For a warm treat, reheat individual slices in the microwave for a few seconds. Just be careful not to overheat it!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! I recommend using a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Measure the flour carefully and be sure not to overmix the batter. The texture might be slightly different, but it will still be delicious.

Do I need to peel the lemon before zesting?

No, you don’t need to peel the lemon. Just make sure to wash the lemon thoroughly before zesting. You only want the outer layer of the peel (the zest), not the white pith underneath, which can be bitter.

Can I make this as muffins instead?

Absolutely! Fill muffin liners about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as muffins tend to bake faster than a loaf cake.

How can I adjust the sweetness level?

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

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cake with powdered sugar or leave it plain. You can also top it with fresh berries or a dollop of whipped cream.

Final Thoughts

This lemon pound cake recipe is more than just a cake; it’s a slice of my childhood, a taste of sunshine, and a reminder that the simplest things in life are often the best. I truly believe that anyone can make this cake and impress their family and friends. If you enjoyed this recipe, you might also like my orange pound cake. Happy baking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know if you tried it! Rate this recipe, and share your own variations. Happy baking!

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