Lemon Pound Cake is a classic dessert with a bright, citrusy flavor and a rich, buttery crumb. Perfect for any occasion, this cake brings just the right amount of sweetness and tang to make every bite refreshing and satisfying.
Why We Love This Lemon Pound Cake Recipe
There’s something universally appealing about a well-made pound cake. The simplicity of the ingredients, combined with the elegance it brings to a table, makes it a favorite among bakers and dessert lovers alike. This Lemon Pound Cake stands out because of its bright and refreshing flavor profile.
The zesty lemon infusion offers a refreshing contrast to the richness of the butter, bringing balance and brightness to every bite. It’s a versatile dessert that can be enjoyed any time of the year—whether with a hot cup of tea in the afternoon or as a celebratory centerpiece at gatherings.
Another reason this cake is beloved is its texture. The combination of butter and eggs gives it a moist, tender crumb that melts in your mouth. Plus, the ease of preparation means that you can whip this delightful treat up with minimal fuss, making it a go-to recipe for both novice bakers and seasoned pros.
Let’s explore the components that make this cake delectable and easy to execute.
Ingredients for Lemon Pound Cake
To craft this delightful Lemon Pound Cake, you will need the following ingredients:
- 1 cup room temperature salted butter (plus more for greasing)
- 1.5 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs, beaten
- 1/4 cup buttermilk
- Zest and juice of 3 lemons, divided
- 1 cup powdered sugar
Each of these ingredients plays a vital role in creating the perfect Lemon Pound Cake. The salted butter provides richness while the buttermilk adds moisture. The zesty lemons brighten the entire cake, making every slice a burst of flavor.
How to Make Lemon Pound Cake
Let’s get to the heart of the matter: crafting your Lemon Pound Cake. Follow these straightforward directions for a successful bake that will tantalize your taste buds.
Preheat Your Oven: Start by positioning an oven rack in the center and preheating your oven to 350°F. Grease an 8.5×4.5-inch loaf pan with butter, line it with parchment paper, and then butter the paper and dust it with flour to prevent sticking.
Prepare the Dry Ingredients: In a medium bowl, combine 1.5 cups of all-purpose flour with 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. This mixture will provide the necessary structure to your cake.
Beat Butter and Sugar: In a large bowl, use a mixer to beat the room temperature salted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 4-5 minutes and is critical for incorporating air for a light cake.
Add the Wet Ingredients: Gradually pour in the beaten eggs, buttermilk, 1/4 cup of lemon juice, and 1 tablespoon of lemon zest into the butter and sugar mixture. Mix everything until well combined, ensuring that the ingredients are evenly distributed.
Incorporate the Flour: Gradually add in the flour mixture in thirds. After each addition, mix just until combined to avoid overworking the batter, which could lead to a denser cake.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the oven for about 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready!
Cool and Glaze the Cake: Once baked, let the cake cool in the pan for 10 minutes. Then, gently remove it and place it on a cooling rack. For the glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of lemon juice and 1.5 teaspoons of lemon zest. Drizzle over the cooled cake, allowing it to set before slicing.
Your kitchen will be filled with tantalizing aromas, and soon enough, you’ll have a stunning Lemon Pound Cake ready to serve.
How to Serve Lemon Pound Cake
Serving Lemon Pound Cake is as delightful as baking it. There are various options available to elevate your cake experience. Here are a few serving suggestions:
- Slice and Enjoy: The simplest way is to slice the cake into thick pieces and serve on a plate. A light dusting of powdered sugar can add an appealing touch.
- Pairing with Fruits: Serve your slices alongside fresh berries—strawberries, blueberries, and raspberries work beautifully. The tartness of the fruits complements the cake’s sweetness.
- Accompanied by Cream: Consider adding a dollop of whipped cream or a scoop of vanilla ice cream. This combination creates a rich and satisfying dessert experience.
- Citrus Kick: For those who love an extra zing, drizzle some additional lemon glaze or a citrus syrup over each slice.
- Beverage Choices: Tea or freshly brewed coffee pair wonderfully with lemon flavored desserts, enhancing the overall taste experience.
The beauty of Lemon Pound Cake lies in its versatility, making it suitable for both informal coffee breaks and more formal gatherings.
Expert Tips for Lemon Pound Cake
To ensure your Lemon Pound Cake is nothing short of perfection, consider these expert tips:
- Quality Ingredients: Use high-quality, fresh lemons. The zest and juice are essential for creating that vibrant lemon flavor. Organic lemons are a great choice as they are usually grown without synthetic pesticides.
- Room Temperature Demand: Ensure that your butter and eggs are at room temperature before you begin mixing. This helps in achieving a smoother batter and incorporates air more efficiently.
- Be Mindful of Mixing: Avoid overmixing the batter once you add the flour. Overworking can lead to a dense texture, which is not ideal for pound cake.
- Temperature Check: Oven temperatures can vary, so keep an eye on your cake as it bakes. A cake that is slightly underbaked is better than one that is overbaked, as it can lose its moistness.
- Cooling Time: Do not rush the cooling process. Letting your cake sit in the pan for a while before transferring it helps it maintain its shape.
Taking these tips into account will elevate your baking skills, resulting in a deliciously tender and moist Lemon Pound Cake.
How to Store Lemon Pound Cake
Storing your Lemon Pound Cake properly ensures that it stays fresh and delicious for days. Here’s how you can do it:
- Room Temperature Storage: If you plan to eat the cake within a few days, you can keep it at room temperature. Wrap it tightly in plastic wrap or store it in an airtight container to maintain its moisture.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container. This will keep it fresh for up to a week. The cold might slightly alter the texture, but the flavor will remain delightful.
- Freezing for Later: To enjoy your Lemon Pound Cake later, consider freezing it. Wrap the cooled cake securely in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to three months. To enjoy, simply thaw in the refrigerator overnight before serving.
With these storage tips, you can ensure your Lemon Pound Cake remains a delightful treat for an extended period.
Variations of Lemon Pound Cake
While the classic Lemon Pound Cake is simply irresistible, variations can add a fun twist. Here are some ideas to inspire your next baking adventure:
- Blueberry Lemon Pound Cake: Stir in a cup of fresh or frozen blueberries into the batter for a sweet and tart pairing. The fruit will not only add flavor but also create delightful bursts with every bite.
- Lemon Poppy Seed Pound Cake: Add a tablespoon or two of poppy seeds to the batter for added texture and subtle flavor. The combination of lemon and poppy seeds is a classic that never goes out of style.
- Lemon Coconut Pound Cake: For a tropical flair, incorporate shredded coconut into the batter. You can also substitute half of the buttermilk with coconut milk for extra moisture and richness.
- Gluten-Free Lemon Pound Cake: If you’re looking for gluten-free options, substitute all-purpose flour with a gluten-free blend. Many are designed for baking and will work beautifully in this recipe.
- Lemon Almond Pound Cake: Swap out a bit of the all-purpose flour with almond flour to add a nutty flavor. You can also include a touch of almond extract alongside the lemon for an intriguing taste profile.
Experimenting with these variations will keep your Lemon Pound Cake exciting and allow you to discover new flavors that you love.
Frequently Asked Questions about Lemon Pound Cake
What makes Lemon Pound Cake different from other cakes?
Lemon Pound Cake is defined by its dense, moist texture due to a higher butter-to-flour ratio compared to other cakes. The infusion of fresh lemon juice and zest not only enhances its flavor but also distinguishes it from standard vanilla or chocolate cakes.
Can I use lemons from the grocery store?
Absolutely! While fresh organic lemons are preferred for their flavor, regular lemons from the grocery store will work well too. Just make sure they’re firm and free from blemishes for the best results.
Is it necessary to add buttermilk?
Buttermilk adds moisture and tenderness to the cake. If you don’t have got any, you can create a substitute by mixing milk with a splash of vinegar or lemon juice and letting it sit for a few minutes.
How long does Lemon Pound Cake last?
When stored properly, Lemon Pound Cake can last about a week at room temperature and up to three months in the freezer.
Can I glaze the cake ahead of time?
Yes, you can prepare the glaze in advance. However, it’s best to drizzle it over the cake just before serving to maintain its shine and texture.
Lemon Pound Cake
Ingredients
Main Ingredients
- 1 cup salted butter (room temperature) plus more for greasing
- 1.5 cups all-purpose flour plus more for dusting
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs (beaten)
- 0.25 cup buttermilk
- 3 items lemons (zest and juice, divided)
- 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan, line with parchment paper, and butter and flour the paper.
- In a medium bowl, combine 1.5 cups flour, 0.5 teaspoon baking powder, 0.25 teaspoon baking soda, and 0.25 teaspoon salt.
- In a large bowl, beat the room temperature butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Gradually add in the beaten eggs, buttermilk, 0.25 cup lemon juice, and 1 tablespoon lemon zest, mixing until well combined.
- Gradually incorporate the flour mixture in thirds, mixing just until combined after each addition.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, checking for doneness.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
- For the glaze, whisk together 1 cup powdered sugar with 2 tablespoons lemon juice and 1.5 teaspoons lemon zest. Drizzle over the cooled cake.