Lemon Pound Cake
Introduction
Lemon pound cake is a timeless dessert that perfectly balances the tangy brightness of lemons with the buttery richness of a classic pound cake.
This treat is ideal for any occasion, whether it’s a casual gathering, an afternoon tea, or a festive celebration. Its moist texture and zesty glaze make it a crowd-pleaser.
This cake’s origins trace back to traditional pound cakes made with equal parts of butter, sugar, eggs, and flour.
Adding lemon brings a refreshing twist, making it lighter and more vibrant while maintaining the dense and satisfying texture that defines a pound cake.
Ingredients
_1 cup unsalted butter, softened
_1 3/4 cups granulated sugar
_4 large egg
_2 3/4 cups all-purpose flour
_1 teaspoon baking powder
_1/2 teaspoon salt
_1/2 cup whole milk
_1/4 cup fresh lemon juice
_1 tablespoon lemon zest
_1 teaspoon vanilla extract
For the glaze:
_1 cup powdered sugar
_2 tablespoons fresh lemon juice
_Optional: 1 teaspoon lemon zest for garnish
Instructions
Begin by preheating your oven to 350°F (175°C) and preparing your loaf or bundt pan. Grease it thoroughly and dust with flour to ensure easy release after baking.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process helps create a tender texture for your cake.
Add the eggs, one at a time, beating well after each addition. Incorporate the vanilla extract, fresh lemon juice, and zest, mixing until smooth and fragrant.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add this dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry mixture to ensure even mixing.
Once the batter is smooth, pour it into your prepared pan. Use a spatula to spread it evenly and smooth the top. Tap the pan lightly on the counter to release any air bubbles.
Bake the cake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, cover it with aluminum foil during the last 15 minutes of baking.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely before adding the glaze.
How to Make
Start by preparing your ingredients. Having everything measured and ready ensures a smoother baking process.
Softening the butter and bringing the eggs to room temperature helps with even mixing.
The key to a tender pound cake is creaming the butter and sugar until light and fluffy. This incorporates air into the batter, which is essential for the cake’s structure and texture.
Adding the eggs one at a time allows them to mix thoroughly without separating the batter. The combination of lemon juice and zest enhances the cake with a bright, citrusy flavor.
Alternating between dry ingredients and milk prevents overmixing, which can lead to a dense cake. Gently folding the batter ensures a smooth and lump-free mixture.
When transferring the batter to the pan, ensure it’s evenly distributed to promote even baking. Tapping the pan on the counter helps eliminate air bubbles that might cause uneven texture.
Baking time can vary depending on your oven, so keep an eye on the cake. Testing with a toothpick is a reliable way to ensure it’s done without overbaking.
The glaze, made with powdered sugar and lemon juice, adds a finishing touch that enhances both flavor and presentation. Drizzle it over the cooled cake and let it set before serving.
Tips
Use fresh lemons for the juice and zest. The natural oils in the zest provide a more intense lemon flavor than bottled alternatives.
Softened butter is crucial for creaming with sugar. If the butter is too cold, it won’t blend properly, resulting in a denser cake.
Room temperature eggs help the batter mix evenly. If you forget to take them out early, place them in warm water for a few minutes before using.
Avoid overmixing the batter, as this can develop gluten in the flour and make the cake tough. Mix just until the ingredients are combined.
If you don’t have whole milk, you can use buttermilk or a mixture of milk and sour cream for a slightly tangier taste.
For an extra decorative touch, garnish the glazed cake with thin lemon slices or a sprinkle of additional zest. This adds visual appeal and a burst of freshness.
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Bring it to room temperature before serving for the best texture and flavor.
Conclusion
Lemon pound cake is a classic dessert that brings the perfect balance of sweetness and citrusy tang to your table.
Its dense yet tender texture and refreshing glaze make it an ideal treat for any occasion.
This recipe is simple to follow and yields consistently delicious results, making it a favorite for both experienced and novice bakers alike.
The natural flavors of fresh lemon juice and zest elevate the cake, creating a dessert that’s both elegant and comforting.
Whether served with a cup of tea, a scoop of ice cream, or enjoyed on its own, lemon pound cake is always a delightful choice. Its versatility and timeless appeal make it a dessert that everyone will love.
Baking your own lemon pound cake not only fills your home with the scent of fresh lemons
but also provides a homemade touch that’s hard to match. Share it with loved ones or keep it as a personal treat to savor.
With this recipe, you’ll have a go-to dessert that’s sure to brighten any day. Enjoy the simple pleasures of baking and indulging in this zesty, buttery creation.