Lemon Pound Cake is a delightful dessert that blends the rich, buttery texture of a traditional pound cake with the refreshing, tangy flavor of fresh lemons. This cake is moist, soft, and simply bursting with citrusy goodness, making it the perfect treat for any occasion. Whether you’re serving it at a family gathering, enjoying it as an afternoon snack, or bringing it to a potluck, this lemon-infused dessert is sure to steal the show. The addition of a sweet lemon glaze on top adds an extra layer of flavor and charm, elevating this cake to an irresistible level.
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Why You’ll Love This Lemon Pound Cake
This Lemon Pound Cake stands out for its versatility and ease of preparation. Not only is it quick to make, but its rich texture and vibrant lemon flavor appeal to everyone. Perfect for both beginners and experienced bakers, this cake requires simple ingredients you likely already have in your kitchen. The lemony fragrance and taste make it a refreshing alternative to traditional cakes, and the addition of a smooth glaze makes it even more decadent. If you’re looking for a dessert that is both comforting and refreshing, this Lemon Pound Cake will quickly become a favorite.
Ingredients for Lemon Pound Cake
Here’s a list of all the ingredients you’ll need to make this delicious Lemon Pound Cake:
- Unsalted Butter: Adds richness and moisture to the cake.
- Sugar: Sweetens the batter and helps create the cake’s delicate crumb.
- Fresh Lemons (Juice & Zest): Provides a burst of refreshing lemon flavor. Fresh lemon juice offers a bright taste that bottled versions can’t match.
- Eggs: Essential for binding the ingredients together and giving the cake structure.
- Whole Milk: Contributes to the cake’s softness and moist texture.
- All-Purpose Flour: Forms the base of the cake, giving it structure.
- Baking Powder: Helps the cake rise to achieve its soft, airy texture.
- Salt: Balances the sweetness and enhances the lemon flavor.
Alternative Ingredient Suggestions
If you’re looking to tweak the recipe based on dietary needs or ingredient availability, here are some options:
- Dairy-Free Option: Swap whole milk with almond milk and use vegan butter to make this Lemon Pound Cake dairy-free.
- Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free without compromising texture or taste.
- Low-Sugar Option: If you want to reduce sugar, you can substitute regular sugar with a sugar substitute like stevia or monk fruit sweetener.
Step-by-Step Instructions
Follow these easy steps to create your own Lemon Pound Cake at home:
- Prepare the Ingredients: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy. This should take about 3 minutes.
- Add Lemon: Stir in the fresh lemon juice and zest until well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix on low speed to avoid overmixing.
- Bake: Pour the batter into the prepared loaf pan. Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze: While the cake cools, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake before serving.
Tips & Tricks
Here are some pro tips for the perfect Lemon Pound Cake:
- Avoid Overmixing: Overmixing the batter can lead to a dense and tough cake. Mix until just combined to ensure a light, airy texture.
- Use Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature to help them blend more easily and create a smoother batter.
- Measure Flour Correctly: Fluff the flour with a spoon and spoon it into your measuring cup to avoid overpacking. Too much flour can result in a dry cake.
- Room Temperature Lemons: To get the most juice from your lemons, let them come to room temperature and roll them on the counter before juicing.
Pairing Ideas and Variations
This Lemon Pound Cake is delicious on its own, but here are some ideas to elevate it further:
- Toppings: Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- Side Dishes: Pair it with fresh berries or a light fruit salad to balance the richness of the cake.
- Gluten-Free: Make a gluten-free version by using a high-quality gluten-free flour blend. The cake’s flavor and texture will remain just as delicious.
- Storage and Make-Ahead Tips: Store any leftover cake in an airtight container at room temperature for up to 4 days. You can also freeze the cake for up to 3 months—just make sure to wrap it tightly in plastic wrap and foil before freezing.
Why This Lemon Pound Cake is Perfect for Any Occasion
This Lemon Pound Cake is the ultimate dessert for both casual and formal events. Its delicate balance of sweetness and tartness makes it an excellent choice for everything from family gatherings to holiday meals. With its moist texture and bright lemon flavor, it’s sure to be a crowd-pleaser. Additionally, this cake can be customized for different dietary preferences, making it an accessible option for everyone. Whether you’re hosting a party or simply indulging in a sweet treat, this Lemon Pound Cake is always a good idea.
Conclusion
Lemon Pound Cake is a dessert that brings together the best of simplicity and flavor. The moist, buttery crumb combined with the refreshing burst of lemon makes it an unforgettable treat that anyone can enjoy. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this cake will brighten your day. With easy-to-follow steps, minimal ingredients, and a zesty lemon glaze, it’s a go-to recipe for lemon lovers and baking enthusiasts alike. If you want a cake that’s both rich and refreshing, this Lemon Pound Cake is the perfect choice!
Frequently Asked Questions
1. How can I make my Lemon Pound Cake more moist?
To keep your Lemon Pound Cake moist, avoid overmixing the batter and ensure you’re using room temperature ingredients like butter, eggs, and milk. Additionally, using whole milk instead of water will help keep the cake tender and moist. For extra moisture, you can wrap the cake tightly once cooled and store it in an airtight container at room temperature.
2. Can I freeze Lemon Pound Cake?
Yes, you can freeze Lemon Pound Cake! To do so, wrap the cake tightly in plastic wrap, then in foil, and store it in the freezer for up to 3 months. When you’re ready to enjoy it, let the cake come to room temperature naturally. Avoid microwaving it, as that can dry out the texture.
3. What can I use instead of lemon zest in the recipe?
If you don’t have fresh lemon zest on hand, you can use lemon extract as a substitute. However, for the best results, fresh zest offers a more vibrant, natural lemon flavor. If you’re in a pinch, you can also use orange zest for a citrus twist.
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Lemon Pound Cake: A Perfectly Moist and Flavorful Dessert
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Pound Cake is a moist, buttery dessert with a rich lemon flavor and a sweet lemon glaze. Perfect for lemon lovers, this cake is simple to make and ideal for any occasion, providing a refreshing, zesty treat that pairs well with coffee or tea.
Ingredients
- 2½ cups all-purpose flour (300g)
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (227g)
- 1¼ cups sugar (250g)
- 4 large eggs, room temperature
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- ½ cup whole milk, room temperature (120mL)
- 1 cup powdered sugar (120g) for the glaze
- 1 tablespoon fresh lemon juice for the glaze
- 2 teaspoons whole milk for the glaze
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Beat in the lemon juice and zest until fully incorporated.
- Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Alternate adding the flour mixture and milk, starting and ending with the flour mixture. Mix on low to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake before serving.
Notes
- Be careful not to overmix the batter, as this can result in a dense cake.
- Measure the flour correctly by fluffing it and spooning it into the measuring cup to avoid adding too much.
- For the best lemon flavor, use freshly squeezed lemon juice and zest.
- If the cake starts to brown too quickly, tent it with foil for the last 15 minutes of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 4579 kcal
- Sugar: 377g
- Sodium: 3333mg
- Fat: 211g
- Saturated Fat: 126g
- Unsaturated Fat: 68g
- Trans Fat: 8g
- Carbohydrates: 622g
- Fiber: 9g
- Protein: 64g
- Cholesterol: 1248mg
