Sweet, zesty, and incredibly moist, this Lemon Pound Cake is a delightful treat that’s perfect for any occasion. Whether it’s a birthday celebration, a sunny picnic, or simply a cozy afternoon at home, this cake shines with its bright lemon flavor. Its simple preparation makes it an accessible recipe for bakers of all skill levels. Plus, the aroma of fresh lemons wafting through your kitchen will surely uplift your spirits!
Why You’ll Love This Recipe
- Easy to Make: This Lemon Pound Cake involves straightforward steps that anyone can follow, making it a perfect choice for beginners.
- Deliciously Flavorful: The combination of fresh lemon juice and zest creates a vibrant flavor profile that will leave your taste buds singing.
- Versatile Dessert: Serve it plain, glazed, or topped with berries; this cake adapts beautifully to various presentations and occasions.
- Moist Texture: Thanks to the inclusion of butter and milk, each slice is tender and moist—just how a pound cake should be!
- Perfect for Sharing: Bake this cake for gatherings or as gifts; its appealing look and taste make it a hit among friends and family.
Tools and Preparation
Before you get started on your Lemon Pound Cake, gather the essential tools you’ll need. Having everything prepared will make the baking process smoother.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Loaf pan
- Cooling rack
Importance of Each Tool
- Stand mixer or hand mixer: These tools save time and ensure that your ingredients are evenly mixed for the best texture.
- Loaf pan: A sturdy loaf pan provides even baking and helps maintain the shape of your cake.
Ingredients
For the Cake
- 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). This ensures that the cake bakes evenly.
Step 2: Prepare Your Loaf Pan
Grease your loaf pan with butter or cooking spray. You may also line it with parchment paper for easier removal.
Step 3: Mix Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Step 4: Cream Butter and Sugar
In another bowl, use a stand mixer or hand mixer to cream together the room-temperature butter and sugar until light and fluffy. This process usually takes about 3-5 minutes.
Step 5: Add Eggs
Add eggs one at a time into the butter-sugar mixture. Beat well after each addition to ensure they are fully incorporated.
Step 6: Incorporate Lemon Juice and Zest
Mix in the fresh lemon juice and grated lemon zest until just combined.
Step 7: Combine Wet and Dry Mixtures
Gradually add half of the dry ingredient mixture to the wet mixture. Mix on low speed until just combined. Then add half of the room-temperature milk. Repeat with remaining dry ingredients followed by the rest of the milk until everything is blended smoothly.
Step 8: Bake
Pour the batter into your prepared loaf pan. Bake in your preheated oven for about 65 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Once baked, allow your Lemon Pound Cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
Step 10: Prepare Glaze
While cooling, mix powdered sugar with fresh lemon juice and whole milk in a bowl until smooth. Drizzle over cooled cake before serving.
Enjoy this delightful slice of Lemon Pound Cake, perfect for any gathering!
How to Serve Lemon Pound Cake
Lemon Pound Cake is a delightful treat that can be enjoyed in various ways. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, these serving suggestions will elevate your experience.
With Fresh Berries
- Strawberries: Pair the cake with fresh strawberries for a burst of color and flavor.
- Blueberries: Adding blueberries complements the lemon’s zest and adds natural sweetness.
- Raspberries: Their tartness balances the sweetness of the cake perfectly.
With Whipped Cream
- Lightly Sweetened: A dollop of lightly sweetened whipped cream enhances the cake’s richness.
- Flavored Whipped Cream: Consider adding vanilla or lemon extract to the whipped cream for extra flavor.
As a Breakfast Treat
- Toasted Slices: Serve slices of Lemon Pound Cake toasted, drizzled with honey or maple syrup for a tasty breakfast.
- With Yogurt: Pairing with yogurt creates a satisfying meal that’s both sweet and tangy.
Drizzled with Lemon Glaze
- Simple Glaze: A drizzle of lemon glaze made from powdered sugar and lemon juice adds an extra zing.
- Cream Cheese Glaze: For a richer option, use cream cheese mixed with lemon zest and juice.
How to Perfect Lemon Pound Cake
Achieving the perfect Lemon Pound Cake requires attention to detail. Here are some tips to ensure your cake turns out moist and flavorful.
- Use Room Temperature Ingredients: Allow butter, eggs, and milk to reach room temperature for better mixing and texture.
- Don’t Overmix: Mix just until ingredients are combined to prevent dense cake; overmixing can lead to tough texture.
- Fresh Ingredients Matter: Use fresh lemons for juice and zest; this guarantees maximum flavor in your Lemon Pound Cake.
- Check Oven Temperature: Ensure your oven is preheated correctly; an oven thermometer can help maintain the right baking conditions.
- Cool Properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. This prevents sogginess.
Best Side Dishes for Lemon Pound Cake
Lemon Pound Cake pairs wonderfully with a variety of side dishes that enhance its flavors. Here are some delightful options to consider serving alongside your cake.
- Fruit Salad: A mix of seasonal fruits adds freshness and complements the cake’s citrus notes.
- Vanilla Ice Cream: The creamy texture of vanilla ice cream contrasts beautifully with the dense pound cake.
- Lemon Sorbet: A refreshing lemon sorbet boosts the citrus flavor and makes for a light dessert option.
- Coffee or Tea: A warm cup of coffee or tea provides a comforting balance to the zesty flavors of the cake.
- Cheese Platter: A selection of cheeses can create an interesting savory contrast with each sweet bite.
- Chocolate Sauce: Drizzling chocolate sauce over slices offers a rich twist that many will enjoy.
Common Mistakes to Avoid
When making Lemon Pound Cake, it’s easy to make a few common errors. Knowing these can help ensure your cake turns out perfectly.
- Skipping room temperature ingredients: Using cold eggs or butter can lead to uneven mixing and a dense cake. Always let your ingredients come to room temperature before starting.
- Overmixing the batter: Mixing too much can develop gluten, resulting in a tough texture. Mix just until combined for a tender crumb.
- Not measuring ingredients accurately: Using too much or too little of an ingredient can throw off the recipe. Use a kitchen scale for precision when measuring flour and sugar.
- Ignoring the baking time: Every oven is different, so start checking for doneness a few minutes early. A toothpick inserted into the center should come out clean.
- Forgetting to cool properly: Taking the cake out of the pan too soon can cause it to break apart. Let it cool in the pan for at least 10 minutes before transferring it to a wire rack.
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- Wrap slices in plastic wrap for individual servings.
Freezing Lemon Pound Cake
- Freeze whole or sliced in an airtight container for up to 3 months.
- Wrap well in plastic wrap and then foil to prevent freezer burn.
Reheating Lemon Pound Cake
- Oven: Preheat the oven to 350°F (175°C). Wrap the cake in foil and heat for about 10-15 minutes until warm.
- Microwave: Place a slice on a microwave-safe plate and heat for 10-15 seconds. Be careful not to overheat.
- Stovetop: Use a skillet on low heat with a lid. Heat each slice for about 3-5 minutes until warmed through.
Frequently Asked Questions
What makes this Lemon Pound Cake moist?
The use of butter, eggs, and milk contributes to its rich texture. Also, avoiding overmixing helps retain moisture.
Can I customize my Lemon Pound Cake?
Absolutely! You can add berries, nuts, or even switch up the citrus flavor with oranges or limes for a twist.
How do I know when my Lemon Pound Cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready!
What is the best way to serve Lemon Pound Cake?
It’s delicious on its own but also pairs well with whipped cream or fresh fruit.
Final Thoughts
This Lemon Pound Cake is not only sweet and moist but also incredibly versatile. Whether enjoyed plain or dressed up with toppings, it’s perfect for any occasion. We encourage you to try this recipe and experiment with your favorite flavors!
Lemon Pound Cake
Lemon Pound Cake is a sweet and zesty delight that’s perfect for any occasion. This incredibly moist cake combines the bright flavors of fresh lemon juice and zest, creating a vibrant treat that will uplift your spirits. Its simple preparation makes it accessible for bakers of all skill levels, while the aromatic scent of lemons wafting through your kitchen creates an inviting atmosphere. Whether enjoyed as a dessert at gatherings or as a cozy afternoon treat, this Lemon Pound Cake is sure to impress.
- Total Time: 1 hour 20 minutes
- Yield: Approximately 10 servings 1x
Ingredients
- 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
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy, then add eggs one at a time.
- Mix in lemon juice and zest until combined.
- Gradually alternate adding dry ingredients and milk, mixing until smooth.
- Pour batter into the prepared loaf pan and bake for about 65 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 205
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added flavor variations, consider incorporating berries or nuts into the batter. Ensure all ingredients are at room temperature for optimal mixing results.
