This lemon pound cake is a delightful blend of sweet and tangy flavors. It is made with fresh lemons, resulting in a dense and tasty dessert.
For more amazing dessert options, you can also try the Berry Chantilly cake and Cream Cheese Danish.
This recipe produces an incredibly moist lemon pound cake that will have you reaching for seconds in no time. It’s a crowd-pleaser for sure.
**Recipe Details**
– **Taste**: Each bite of this lemon loaf is packed with zesty lemon flavor and complemented by a sweet and tangy icing.
– **Texture**: This pound cake is incredibly moist, with a soft crumb that simply melts in your mouth.
– **Time**: While the process of making the cake is quick, it takes about 1 hour and 20 minutes to bake. You’ll also need to allow it to cool before adding the lemon icing.
– **Ease**: This recipe is made in one bowl, making it straightforward enough for novice bakers to master on their first attempt.
**What You’ll Need**
To make this Lemon Pound Cake, you will need ingredients like all-purpose flour, baking soda, granulated sugar, butter, buttermilk, lemon juice and zest, and powdered sugar.
**Ingredient Notes**
– **All-purpose flour**: The foundation of the cake.
– **Baking soda**: A leavening agent to prevent the cake from being too dense.
– **Granulated sugar**: To add sweetness.
– **Butter**: Enhances the moistness of the pound cake.
– **Buttermilk**: Provides moisture and tanginess.
– **Lemon juice and zest**: Adds a burst of lemony flavor.
– **Powdered sugar**: Sweetens the icing.
**Add-ins and Substitutions**
– **No lemons**: You can use lemon extract as a substitute for lemon flavor.
– **Add berries**: Incorporate strawberries, raspberries, or blueberries for added texture and berry taste.
– **Thicken the icing**: Mix in heavy cream and extra powdered sugar to achieve a thicker icing consistency.
**How to Make Lemon Pound Cake**
– **Sift the dry ingredients**: Combine the flour, salt, and baking soda in a bowl using a sifter.
– **Mix the butter and sugar**: Blend the butter and sugar in a large bowl using an electric hand mixer.
– **Add lemon zest, juice, and eggs**: Incorporate these ingredients into the butter and sugar mixture.
– **Slowly add the flour mixture and buttermilk**: Add the flour mixture and buttermilk in thirds, ensuring to mix well between each addition.
**Pro Tip**: Avoid overmixing the batter to prevent the cake from becoming tough and dense.
– **Prep the loaf pan**: Line a loaf pan with parchment paper and coat with cooking spray. Pour the batter into the pan.
– **Bake**: Bake the lemon pound cake in the oven at 325°F for 1 hour, then reduce the temperature to 300°F and bake for an additional 20 minutes.
- Prepare the icing: Combine lemon juice and powdered sugar in a small bowl until smooth.
- Ice the pound cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a rack. Once cooled, drizzle the lemon icing over the top.
- Serve: Slice the cake and enjoy on its own or with a side of Honeydew Melon Fruit Sorbet or Fruit Pizza.
Recipe Tips
- Use room temperature butter for ideal texture: If your butter is not softened, warm it in the microwave on the “melt chocolate” setting in 10-second intervals.
- Opt for fresh lemon juice: Avoid using artificial lemon juice as it won’t provide the same flavor.
- Prevent over-baking: Test the doneness of the cake by inserting a toothpick near the end of the baking time. If it comes out clean, the cake is ready.
FAQs
Pound cakes crack on top due to their dense texture, causing the batter to rise and crack as it bakes. It is a common characteristic of these cakes and does not affect their taste.
The name “pound cake” originated in the 18th century because the traditional recipe called for a pound of flour, sugar, eggs, and butter. While modern recipes may differ in quantities, the essence of a pound cake lies in the equal proportions of these ingredients.
For baking, Eureka lemons are recommended due to their balanced acidity. Meyer lemons, sweeter and less acidic, are better suited for beverages like lemonade.
To achieve a moist pound cake, ensure your ingredients are at room temperature, avoid over-mixing the eggs, use buttermilk, and bake just until done. Adding syrup or icing can also enhance moisture.
Serving Suggestions
This Lemon Pound Cake is a delightful combination of sweetness and citrus flavor, making it a perfect dessert. Enjoy a slice with some sweet treats or a cup of your favorite coffee for a lovely afternoon indulgence.
- Cookies: Pair this moist cake with Easy Cream Cheese Cookies, Double Chocolate Cookies, White Chocolate Macadamia Nut Cookies, or Chewy Peanut Butter Oatmeal Cookies.
- Sweet treats: Complement this cake with desserts like Paleo Chocolate Fudge, Chocolate Creme Brulee, Candied Pecans, or Coffee Chocolate Mousse.
- Cakes: Serve alongside other cakes such as Tiramisu Cake, Chocolate Honey Cake, Chocolate Mousse Cake, or New York Style Cheesecake.
- Beverages: Enjoy a slice with a Pumpkin Spice Latte, Iced Caramel Macchiato, Caramel Frappuccino, or Iced Matcha Latte.
Make This Recipe in Advance
Make ahead: Prepare the lemon glaze icing in advance and wrap it in plastic wrap to maintain freshness. The cake batter can be made the day before and baked the next morning.
Storing: Store the Lemon Pound Cake at room temperature for up to 4 days or in the refrigerator for a week. Keep it fresh by wrapping it in plastic wrap or placing it in an airtight container.
Freeze: This pound cake freezes well. Store it in an airtight container to prevent freezer burn for about a month. For best results, add the icing after thawing to ensure a smooth and thick topping, as frozen icing may crack or melt upon thawing.
More Scrumptious Cakes!
- Nutella Cake
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- Easy Carrot Cake Recipe
Watch the VIDEO Here
Full Recipe Instructions
Lemon Pound Cake
Rating: 4/5
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour35 minutes
Ingredients
Pound cake
- 3 cups all-purpose flour spooned and leveled off with a knife
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup buttermilk
- 2 tbsp grated lemon zest
- 3 tbsp fresh lemon juice
- 3 large eggs
Lemon icing
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Sift together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a bowl. Set aside for later.
- In another bowl, mix 1 cup of softened unsalted butter with 2 cups of granulated sugar, using an electric hand mixer for best results. The loaf size requires the extra sweetness.
- Add 2 tablespoons of lemon zest, 3 tablespoons of lemon juice, and 3 eggs to the sugar and butter mixture.
- Incorporate 1/3 of the 1 cup of buttermilk into the batter, followed by a third of the flour mixture. Alternate between buttermilk and flour for a smooth batter.
- Prepare a 9×5 inch loaf pan by lining it with parchment paper and nonstick spray before pouring the batter into it.
- Bake at 325°F for 1 hour, then reduce the temperature to 300°F and bake for another 20 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.
- For the icing, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice in a small bowl. Adjust the consistency with heavy cream or milk and more powdered sugar as needed for a thicker icing.
- After baking, let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Once cooled, drizzle the lemon icing over the cake.
Nutrition
