Lemon Pound Cake Recipe
Lemon Pound Cake Recipe
Table of Contents
Lemon Pound Cake Recipe
This Lemon Pound Cake Recipe delivers a perfectly moist, tangy, and sweet cake that is bursting with fresh lemon flavor. With its tender crumb and zesty glaze, this cake is ideal for any occasion, from a simple afternoon treat to a delightful dessert for gatherings. Whether you’re a seasoned baker or a beginner, this easy to follow lemon pound cake recipe is sure to impress.
Description
This lemon pound cake recipe brings the sunshine straight to your plate. The simple ingredients such as butter, sugar, flour, eggs, and fresh lemon combine to form a cake that is both flavorful and fluffy. The key to its delicious taste lies in the right balance of lemon zest, lemon juice, and a light glaze that gives it a perfect finish. Whether you bake it for a special occasion or just because you’re craving a sweet treat, this pound cake is sure to be a hit.
Pound cakes have a rich history dating back to the 1700s when they were made using a simple ratio of one pound each of butter, sugar, eggs, and flour. Over time, bakers have adapted the basic recipe by adding different flavors and textures. This lemon version adds a refreshing citrusy twist that makes it especially irresistible.
What makes this particular Lemon Pound Cake Recipe stand out is its moistness. The secret is not only in using quality ingredients but also in ensuring that the cake is baked at the right temperature, allowing the flavors to fully develop. The final step is to drizzle the cake with a lemon glaze, enhancing the already present lemon flavor and adding a glossy finish to your baked masterpiece.
This cake is also versatile you can enjoy it on its own, serve it with fresh berries, or top it with whipped cream for an extra indulgent dessert. The lemony sweetness, combined with the soft, dense texture, makes this cake a comforting classic that everyone will love.
Ingredients
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 tablespoon fresh lemon juice
- ½ cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract (and lemon extract, if using).
- Alternate Adding Dry Ingredients and Milk: Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze: While the cake cools, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if necessary to reach your desired consistency.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing.
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Lemon Pound Cake Recipe
Ingredients
- 1 ½ cups 3 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest from about 2 lemons
- 1 tablespoon fresh lemon juice
- ½ cup whole milk at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract optional
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract (and lemon extract, if using).
- Alternate Adding Dry Ingredients and Milk: Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze: While the cake cools, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if necessary to reach your desired consistency.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before slicing.
Notes
- Storage: This cake can be stored at room temperature in an airtight container for up to 3-4 days. It can also be frozen for up to 3 months. Just wrap the cake tightly in plastic wrap and aluminum foil before freezing.
- Lemon Variations: If you love a stronger lemon flavor, feel free to increase the lemon zest to 2 tablespoons or add an extra teaspoon of lemon extract to the batter.
- Glaze Options: You can make a thicker glaze for a more dramatic effect or keep it thinner for a more subtle sweetness.
- Serving Suggestions: Serve this lemon pound cake with whipped cream, fresh berries, or a dollop of vanilla ice cream for a decadent dessert.
