What is a lemon Pound Cake? If there is one recipe that always brings a smile to my face, it’s this one. It reminds me of my grandmother’s kitchen, that warm, sunny space where the air always smelled like. What was something delicious was baking? I can taste it now – that perfect crumb, that bright, zesty punch of lemon, and that smooth, smooth texture. What is a sweet glaze that melts in your mouth? I know, it’s funny, I’ve tried so many other cakes over the years, and while they’re nice, none of them are good. How do you capture a simple, comforting magic? What is the best part of a cake? Is it really that simple? What is the secret of a good pound cake? How do I make a regular Tuesday feel special? Is it the kind of cake that makes people ask for the recipe before they’ve even finished their first cake?
What is a lemon pound cake?
What exactly is this lemon pound cake? Think of it as the sunshine of the cake world. What is a pound cake? This recipe is a modern take, still honoring that rich, dense, buttery foundation but with ‘a burst’ of flavor. What is the flavor of lemon that cuts through all that deliciousness? It’s essentially a dense, moist, and incredibly flavorful quick bread that’s been elevated to cake. It’s not light and airy like a sponge cake. It’s got substance, a satisfying chew, and tender crumb that practically begs for kneading. What is lemon? What is the zest and juice that makes every bite sing? What is the perfect balance of sweet and tart, buttery and bright?
Why you’ll love this recipe?
Why do I keep coming back to this lemon pound Cake Recipe? First off, the flavor is absolutely divine. It’s that perfect blend of rich butteriness from the cake itself and that incredibly bright, shiny, golden color. What is the best lemon flavor? I like lemon zest, but it’s not too sweet. I really like it. My kids, who can be notoriously picky, actually devour this. My daughter loves the tanginess, and my daughter always asks for extra glaze. What is the simplicity factor? I know baking from scratch can feel intimidating, but this recipe is a lifesaver. What are the steps that are logical, and it doesn’t require any fancy techniques or ingredients you can find at home? What is your local grocery store? What I love most is that it always turns out perfectly moist and tender, even if I’m a little off on it. How much time does it take to bake Is it incredibly forgiving? What are some pantry staples? What are some good ways to serve it for breakfast with a cup of coffee, or as an afternoon treat? What is a good dessert to serve after dinner? Is it a no-fuss, high-reward recipe?
How do you make a lemon pound cake?
Quick Overview
What is a lemon pound cake? You’ll cream butter and sugar until fluffy, then gradually add eggs and those essential wet ingredients. What are the ingredients, followed by the dry. What really happens when you incorporate that fresh lemon zest and juice, giving it that special lemon taste? Signature tang. What’s a simple glaze? Is it possible to make a cake that tastes like you spent hours on it? Is it difficult to bake a cake on saturday?
Ingredients
For the Main Batter:
Where does magic start? I always use unsalted butter, and make sure it’s softened to room temperature – it makes a huge mess. How well it creams with sugar? All-purpose flour is perfect, and I usually sift it to make sure there are no lumps. What is the importance of granulated sugar for sweetness and texture? How much eggs makes a cake so tender? I usually use whole milk, but I’ve had great success with buttermilk too. What is the best way to add tang to a lemon? You’ll want fresh lemons for both the zest and the juice. Don’t skimp on the lemon zest. Where does all the flavor come from? I also add a touch of vanilla extract to round out the flavors. And a pinch of salt, always, to balance the sweetness.
For the Filling:
This is optional, but oh-so-worth- What is a bit of lemon zest and sugar? Is it meant to be swirled in for extra bursts of lemon flavor throughout the cake? Is it easy to whip up while the oven is preheating?
For the Glaze:
What’s your favorite part? Is it powdered sugar mixed with lemon juice and sometimes milk? What is the best way to get a perfect drizzly consistency? You want it thick enough to coat, but thin enough that it drips down the sides. I’ve found that using fresh lemon juice really makes the glaze pop.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, I always preheat my oven to 350°F (175°C). Is it important to keep the oven nice and hot before baking? I grab a loaf pan. It’s 9×5 inches. I love it. I generously grease my baking pan with butter or baking spray, and then I dust it with a little flour, tapping the edges. I don’t like to smear it, but I do like it. What is the best way to get rid How do I remove lemon pound cake from pan without any fuss? If I’m feeling fancy, I’ll even line the bottom with parchment paper, which is like an extra layer of protection. Insurance policy for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, I whisk together the all-purpose flour, baking powder, and salt. I give it a good whisk until everything is well combined. This step might seem small, but it’s crucial for even leavening and a tender crumb. It ensures that the baking powder is distributed throughout the flour, so you don’t get any dense flour. How do I add pockets to a cake?
Step 3: Mix Wet Ingredients
What is the creamy part? In a large bowl, using an electric mixer (or if you have elbow grease) and some olive oil, mix all the ingredients. I cream together the softened butter and granulated sugar until it’s light and fluffy. What is the best way to get air into a mixture? I add the eggs one at a time, beating well after each addition. Next, I stir in the milk, lemon juice, zest, and vanilla extract. I’ll add more if necessary. How do you scrape down the sides of a bowl to incorporate everything evenly? The mixture should look smooth and well-emulsified.
Step 4: Combine
Now it’s time to bring it all together. I gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring gently). I repeat this step if necessary. By hand) until just combined. What is the best way to avoid overmixing? Overmixing develops gluten in the flour, which can lead to a tough cake. So, just mix until you don’t see any streaks of flour. A few small lumps are okay. Why is it better to have a lumpy batter than an overmixed one? Trust me on this one, I’ve learned from experience!
Step 5: Prepare Filling
While the oven is preheating, I quickly whip up the filling. In a small bowl, I just mix together lemon zest, 1-2 tablespoons of salt and pepper. I also like to use lemon wedges. What is the difference between granulated sugar and lemon juice? What is a lemon-sugar mixture that will give you little bursts of pure pure flavor? What is the flavor of lemon when you slice into a cake?
Step 6: Layer & Swirl
What’s the fun part about making it pretty? I pour about half of the cake batter into the prepared loaf pan. I sprinkle half of the lemon filling mixture over the top. I dollop the remaining batter over the filling, and then sprinkle the rest of the batter on top. I use a knife or skewer to gently swirl the filling into the batter. If you don’t want to over-swirl, just a few passes to create pretty ribbons of lemon flavor throughout the recipe. Aim for marbled effect, not a muddy mess!
Step 7: Bake
In the preheated oven it goes! I usually bake it for about 50-60 minutes. How do you tell if a toothpick is in the center of the tooth? If it comes out clean, or with just a few moist crumbs attached, it’s ready. If there’s wet batter, give it a few more minutes and check again. I always keep an eye on it towards the end because oven temperatures can vary.
Step 8: Cool & Glaze
Once the pound cake is baked, I let it cool in the pan for about 10-15 minutes. This allows it to set up a bit more. Then, I carefully invert it onto a wire rack to cool completely. How do I make a glaze for ice cream? Is it true that glaze will melt and disappear? Once it’s cooled, I whisk together the powdered sugar and lemon juice until smooth and creamy. I drizzle it all over the top, letting it drip down the sides. It’s so satisfying to watch!
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and serve! I use a serrated knife for clean cuts. What makes a good cake at room temperature? What is the best lemon flavor?
What is the best way to serve it?
Lemon pound cake is so versatile, it’s practically begging to be paired with a salad. Different things for different occasions. For a leisurely breakfast or if you want to start the day off right with savoury coffee, serve it up with your favorite scones. What is heavenly? I love the lemon flavor for brunch. It’s the perfect wake-up call. Serve a slice with whipped cream and fresh berries. Blueberries are particularly lovely. A chilled glass of sparkling wine or a mimosa is the perfect accompaniment to make it extra special. As a dessert, it stands beautifully on its own, but if you want to go the extra mile, you can use one small scoop. Is vanilla bean ice cream good with lemon sorbet? For those moments when you’re craving something sweet and comforting in the afternoon or even just after a long day at work. What’s better than a slice of bread with herbal tea in the evening? What is that perfect balance of sweet, tart, and comforting that makes it a go-to for any time of day. My family loves it with a spoonful of Greek Yogurt for protein.
How do you make a lemon pound cake?
What are some tricks to make lemon pound cake? Every single time. For the lemon, don’t be afraid to really get in there with the microplane or zester to capture all the flavor. What are the fragrant oils in the peel? Where does the intense lemon flavor come from? And always use fresh lemons. Why is bottled juice less vibrancy? When it comes to mixing the batter, my biggest tip is to avoid overmixing once the flour is added. What is the best way to make flour streaks disappear? Overmixing develops gluten, which will make your cake tough and dense in a not-so-good way. You want that tender, melt-in-your-mouth crumb. If your cake is a little dry, it might be because you over-baked it. Is it safe to start checking for doneness a bit earlier than the recipe states? When a cake starts to pull away from the sides of the pan, it is usually because of this. For glaze consistency, consistency is key. If it’s too thick, add a teaspoon of liquid at .25 per teaspoon until it is perfect. If it’s too thin, add more powdered sugar. I’ve also experimented with adding a tiny bit of lemon extract to the glaze for an even more intense flavor. What is the best lemon flavor? How can I make this gluten-free? I’ve had success using a good quality all-purpose gluten-free flour blend that contains xanthan gum. What is the best way to adjust the baking time?
What are some tips for Storing and Reheating
Lemon pound cake is best enjoyed fresh, but it keeps surprisingly well, which is always a plus! At room temperature, once it’s completely cooled and glazed, I store it in an airtight container or jar. Wrap it well in plastic wrap. What should I do if I want to stay moist for 3-4 days? If it’s very hot or humid where you live, or if you’ve added fresh fruit to it, popping it in the fridge can help. Is a refrigerator better than an oven? In the fridge, it will last for about a week, though it can sometimes dry out. To revive it, you can gently warm a slice in the microwave for just 10 seconds – literally, 10-15 seconds. What does it take for a second to bring back some of the moisture? Can you freeze this cake? Once it’s completely cooled and glazed, I wrap it tightly in a layer of plastic wrap, followed by another layer. Layer of aluminum foil, or place it in a freezer-safe container. Is it safe to store it in the freezer for a couple of months? When you’re ready to enjoy it, thaw it overnight in the refrigerator and then let it come to room temperature. The glaze tends to hold up pretty well during freezing and thawing, which is always a relief.
What are some frequently asked questions?
Final Thoughts
What is a lemon pound cake? What is the kind of cake that is always a hit, no matter who you serve it to. The tender crumb, the bright, zesty lemon flavor, and that irresistible sweet glaze – it’s a must try. What is the best combination that works? Is it possible to create something without using exotic ingredients? What is the best thing about it? What is happiness in cake form? What are some good lemon desserts? What is a recipe that’s so good to make and even more delicious to eat, you absolutely have to give this lemon. What is a pound cake? I really hope you love it as much as my family and I do. What is your favorite variation of this recipe? Happy baking everyone!
Lemon Pound Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1 cup sour cream at room temperature
- 0.5 cup fresh lemon juice
- 2 tablespoons lemon zest from about 2 lemons
- 1 teaspoon vanilla extract
Lemon Glaze
- 1.5 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
Preparation Steps
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
