Lemon Pound Cake

Sweet, lemony, and moist, this Lemon Pound Cake comes together in a few simple steps. Bursting with bright lemon flavors, this dessert is perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a sweet treat, this cake stands out with its delightful citrus zest and rich buttery texture.

Why You’ll Love This Recipe

• Easy to Make: This Lemon Pound Cake requires minimal ingredients and straightforward steps, making it perfect for bakers of all levels.
• Bright Flavor: The fresh lemon juice and zest give the cake a vibrant taste that will refresh your palate.
• Versatile: Enjoy it plain, with a dusting of powdered sugar, or topped with fresh berries for an extra touch.
• Perfectly Moist: Thanks to the combination of butter and milk, this cake remains moist and tender even days after baking.
• Great for Any Occasion: Whether it’s a family gathering or a casual get-together, this cake fits right in.

Tools and Preparation

Before you begin baking your Lemon Pound Cake, gather your tools to make the process smoother.

Essential Tools and Equipment

• Mixing bowl
• Electric mixer
• Measuring cups
• Measuring spoons
• Loaf pan
• Rubber spatula

Importance of Each Tool

• Mixing bowl: A sturdy bowl helps combine ingredients without spilling.
• Electric mixer: This tool saves time and ensures your batter is well-mixed for the perfect texture.
• Loaf pan: A non-stick loaf pan allows for easy removal of the cake once baked.

Ingredients

For the Cake Base

• 2½ cups all-purpose flour (300g)
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature) (227g)
• 1¼ cup sugar (250g)
• 4 large eggs (room temperature)
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• ½ cup whole milk (room temperature) (120mL)

For the Glaze

• 1 cup powdered sugar (120g)
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole milk

How to Make Lemon Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Greasing your loaf pan will help ensure that the cake comes out easily after baking.

Step 2: Prepare Dry Ingredients

In a mixing bowl, combine:
1. All-purpose flour
2. Baking powder
3. Salt
Whisk these together until evenly mixed.

Step 3: Cream Butter and Sugar

In another bowl, use an electric mixer to cream together:
1. Unsalted butter
2. Sugar
Beat until light and fluffy, about 2–3 minutes.

Step 4: Add Eggs and Lemon Juice

Add eggs one at a time to the butter mixture, beating well after each addition. Then mix in:
1. Fresh lemon juice
2. Grated lemon zest

Step 5: Combine Mixtures

Gradually add the dry ingredients into the wet mixture, alternating with whole milk. Mix until just combined; do not overmix.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan. Bake in preheated oven for about 65 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Make the Glaze

While the cake cools, whisk together powdered sugar, fresh lemon juice, and whole milk until smooth.

Step 8: Glaze Your Cake

Once cooled slightly, drizzle the glaze over the top of your Lemon Pound Cake for an added burst of flavor!

Enjoy every slice of this delicious Lemon Pound Cake!

How to Serve Lemon Pound Cake

Lemon Pound Cake is a delightful treat that can be enjoyed in various ways. Whether you’re hosting a gathering or savoring a slice at home, here are some creative serving suggestions to elevate your dessert experience.

With Fresh Berries

• Serve slices of Lemon Pound Cake topped with a mix of fresh strawberries, blueberries, and raspberries for a refreshing contrast.

Whipped Cream Delight

• Add a dollop of whipped cream on top of each slice for an extra layer of creaminess and sweetness.

Lemon Glaze Drizzle

• Drizzle a lemon glaze made from powdered sugar and lemon juice over the cake for added moisture and tang.

Vanilla Ice Cream Pairing

• Pair warm slices of Lemon Pound Cake with a scoop of vanilla ice cream to create a delightful hot-and-cold dessert experience.

Tea Time Treat

• Enjoy your Lemon Pound Cake with a cup of tea, making it the perfect afternoon snack that complements the citrus flavor.

Citrus Fruit Salad

• Serve alongside a citrus fruit salad for a bright and zesty combination that enhances the lemony notes in the cake.

How to Perfect Lemon Pound Cake

To achieve the best results when baking your Lemon Pound Cake, consider these helpful tips. They will ensure your cake turns out moist and flavorful every time.

• Use room temperature ingredients: Allow butter, eggs, and milk to sit at room temperature before mixing. This helps create a smooth batter and ensures even baking.
• Measure flour correctly: Spoon flour into your measuring cup instead of scooping directly. This prevents packing too much flour, which can lead to a dense cake.
• Don’t overmix: Mix the batter just until combined. Overmixing can result in a tough texture rather than the desired lightness.
• Add zest at the right time: Incorporate grated lemon zest into the batter for an intense citrus flavor without overwhelming tartness.
• Check doneness with toothpick: Insert a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready to be taken out of the oven.
• Cool properly: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent it from breaking apart.

Best Side Dishes for Lemon Pound Cake

Lemon Pound Cake is versatile enough to pair well with many side dishes. Here are some ideas that complement its bright flavors beautifully.

1. Citrus Salad: A fresh salad made with oranges, grapefruits, and mint adds brightness and balances sweetness.
2. Greek Yogurt Parfait: Layer Greek yogurt with granola and honey for a creamy side that contrasts nicely with the cake’s texture.
3. Chocolate Ganache: A rich chocolate ganache drizzled over slices creates an indulgent pairing that enhances both flavors.
4. Almond Biscotti: Crunchy almond biscotti serves as an excellent accompaniment for dipping alongside coffee or tea.
5. Fruit Compote: A warm fruit compote made from seasonal fruits adds sweetness and moisture when served on top.
6. Herbed Cheese Spread: Offer herbed cheese spread as an unusual but tasty pairing that brings savory notes against the sweet cake.
7. Lemon Sorbet: Light lemon sorbet provides a refreshing palate cleanser between bites of dense cake.
8. Chia Seed Pudding: A simple chia seed pudding offers health benefits while being creamy enough to match well with pound cake’s texture.

Common Mistakes to Avoid

When making Lemon Pound Cake, it’s easy to overlook some critical steps. Avoid these common mistakes for the perfect loaf.

• Using cold ingredients: Cold butter and eggs can lead to a dense cake. Always use room temperature ingredients for the best texture.
• Overmixing the batter: Mixing too much can cause your cake to be tough. Mix just until combined to keep it light and fluffy.
• Skipping the lemon zest: Lemon zest adds a vibrant flavor. Don’t skip it; it’s essential for that burst of lemon taste.
• Neglecting to check doneness: Every oven is different, so always check your cake a few minutes before the suggested time. Use a toothpick; if it comes out clean, your cake is ready.
• Not letting the cake cool properly: Cooling in the pan can lead to sogginess. Allow it to cool in the pan for a bit, then transfer it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container: This keeps the cake fresh.
• Keep for up to 5 days: Enjoy your Lemon Pound Cake within this timeframe for optimal taste.

Freezing Lemon Pound Cake

• Wrap tightly in plastic wrap: Prevents freezer burn and preserves flavor.
• Freeze for up to 3 months: Thaw overnight in the refrigerator before serving for best results.

Reheating Lemon Pound Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes.
• Microwave: Heat slices on a microwave-safe plate for 15-20 seconds. Watch closely to avoid drying out.
• Stovetop: Use a skillet over low heat with a lid. This method warms without drying out, taking about 5 minutes per side.

Frequently Asked Questions

How do I make Lemon Pound Cake from scratch?

To make Lemon Pound Cake from scratch, follow the recipe using fresh ingredients like butter, sugar, eggs, and lemons. Ensure you measure accurately for best results.

What is the secret to moist Lemon Pound Cake?

The secret lies in using room temperature ingredients and not overmixing. Incorporating whole milk also helps achieve moisture in every slice.

Can I add other flavors to my Lemon Pound Cake?

Absolutely! You can add blueberries or poppy seeds for extra flavor and texture. Just be sure not to alter the liquid measurements too much.

How long does homemade Lemon Pound Cake last?

Homemade Lemon Pound Cake lasts about five days in the refrigerator or up to three months in the freezer when stored properly.

Final Thoughts

This Lemon Pound Cake is a delightful treat that combines sweetness with zesty brightness, making it perfect for any occasion. Its versatility allows you to customize with various flavors or toppings, ensuring each loaf can be unique. Give this recipe a try; you won’t be disappointed!

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Lemon Pound Cake

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Indulge in the delightful flavors of this Lemon Pound Cake, a moist and zesty dessert that combines simplicity with elegance. Each slice bursts with fresh lemon juice and zest, making it an ideal treat for any occasion, from birthday celebrations to afternoon tea parties. The rich buttery texture pairs beautifully with a sweet lemon glaze, elevating your dessert experience. With its easy preparation method, this cake is perfect for bakers of all skill levels. Serve it plain, topped with fresh berries, or alongside a scoop of vanilla ice cream for a refreshing finish.

• Total Time: 1 hour 25 minutes
• Yield: Serves approximately 12 slices 1x

Ingredients

Scale 1x2x3x

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1¼ cup sugar
• 4 large eggs (room temperature)
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon zest
• ½ cup whole milk (room temperature)
• 1 cup powdered sugar (for the glaze)
• 1 tablespoon fresh lemon juice (for the glaze)
• 2 teaspoons whole milk (for the glaze)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar until light and fluffy using an electric mixer.
4. Add eggs one at a time to the mixture, then stir in lemon juice and zest.
5. Gradually mix in dry ingredients alternately with milk until just combined.
6. Pour batter into the prepared pan and bake for about 65 minutes or until a toothpick comes out clean.
7. While cooling, whisk together powdered sugar, lemon juice, and milk for the glaze.
8. Drizzle the glaze over the cooled cake before serving.

• Author: Diary
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 210
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 50mg