Indulging in a slice of Lemon Pound Cake can be a transformative experience, especially when each bite bursts with zesty lemon flavor and buttery goodness. This lemon-infused delight, perfect for any occasion, is sure to satisfy your sweet tooth while bringing a refreshing twist to your traditional dessert lineup. The secret lies in using fresh lemon juice and zest, which elevates this cake to divine heights within the first tantalizing 100 words.
As a child, every summer my grandmother would bake her famous lemon pound cake for our family gatherings. The aroma filled the house, instantly uplifting everyone’s spirits. Seeing her gently folding the ingredients and tasting the batter for just the right amount of lemon was a ritual I cherished. This cake became more than just a dessert; it became a symbol of love and tradition in our family.
Why You’ll Love This Recipe
This lemon pound cake is a heavenly combination of moist and dense texture with an invigorating lemon flavor that dance on your taste buds. It’s incredibly easy to make, requiring just a few ingredients that you likely already have in your kitchen. The recipe is versatile enough to adapt for various dietary preferences, making it an instant favorite for any cake lover. Plus, the refreshing lemon taste makes it the perfect treat for warm summer days or when you want a slice of sunshine on a gloomy afternoon.
Ingredients Notes
Ensure you use fresh lemons to extract the best flavor. The zest adds essential oils that enhance the overall lemony aroma, while the juice provides tangy moisture to the cake. If you’re out of all-purpose flour, you can substitute with gluten-free flour blends designed for baking, ensuring a celiac-friendly delight without compromising taste.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. This step ensures the cake doesn’t stick and keeps its beautiful structure when you remove it from the pan.
Step 2
In a large bowl, beat together 1 cup of softened unsalted butter and 2 cups of granulated sugar until creamy. This creaming process is crucial for a fluffy texture—don’t rush it!
Step 3
Add in 1 tablespoon of lemon zest and 4 large eggs, one at a time, mixing well after each. The zest infuses the batter with aromatic lemon oils, while the eggs provide structure and moisture.
Step 4
Alternately add 3 cups of all-purpose flour and ½ cup of lemon juice to the mix, beginning and ending with the flour. This method prevents the batter from curdling, maintaining its creamy consistency.
Step 5
Pour the batter into the prepared loaf pan and bake for 60-70 minutes. Check with a toothpick; if it comes out clean, the cake is ready! Let it cool in the pan for 10 minutes before transferring to a wire rack.
Storage Options
Store your lemon pound cake in an airtight container at room temperature for up to 3 days to maintain its moist texture. For longer storage, wrap individual slices in plastic wrap before placing them in a freezer-safe bag. This method prevents freezer burn, allowing you to enjoy a slice later. To reheat, thaw in the refrigerator overnight and warm in a preheated oven at 300°F (150°C) for 10 minutes.
Variations & Substitutions
For a gluten-free option, replace all-purpose flour with a gluten-free baking blend. Feeling adventurous? Try adding a teaspoon of poppy seeds for a delightful crunch or replace lemon juice with orange juice for a citrusy twist. To make it lower in carbs, swap half the sugar with erythritol or your preferred sugar substitute.
Serving Suggestions
This cake is a showstopper at brunch gatherings or afternoon tea parties. Serve it with a dollop of whipped cream and a sprinkle of lemon zest for extra flair. It also pairs wonderfully with a cup of hot chamomile tea or chilled glass of Prosecco for special occasions.
Frequently Asked Questions
Can I use bottled lemon juice? While it’s possible, using fresh lemon juice is highly recommended for the most vibrant flavor. Bottled juice often lacks the same intensity and freshness, which can make a significant difference in taste.
What is the texture of this cake like? This cake features a dense yet moist crumb, thanks to the careful balance of butter and eggs. It’s designed to hold up well when sliced, making it perfect for layering with toppings like lemon glaze or fresh berries.
How can I make a glaze for the cake? A simple glaze can be made by combining 1 cup of powdered sugar with 2 tablespoons of freshly squeezed lemon juice. Drizzle this over the cooled cake for an extra layer of lemony sweetness.
Lemon Pound Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 3 eggs large
- 0.5 cup whole milk
- 2 tbsp lemon juice freshly squeezed
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1.5 tsp baking powder
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
