Lemon Pound Cake Recipe

Certainly! Lemon Pound Cake is a delightful treat that’s perfect for various occasions, from afternoon teas to dessert after a meal. This recipe will guide you through making a moist, flavourful cake with a bright lemon flavour.

Ingredients:

  • Cake:
    • 1 cup unsalted butter, softened
    • 1½ cups granulated sugar
    • 4 large eggs, at room temperature
    • 2 tablespoons lemon zest (from about 2 lemons)
    • 3 tablespoons fresh lemon juice
    • 2 cups all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup sour cream, at room temperature
  • Lemon Glaze:
    • 1 cup powdered sugar
    • 2-3 tablespoons fresh lemon juice

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Instructions:

  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Cream Butter and Sugar:
    • In a large bowl, beat the butter and sugar together until light and fluffy, about 4-5 minutes.
  3. Add Eggs and Lemon Flavor:
    • Add eggs one at a time, beating well after each addition.
    • Mix in lemon zest and lemon juice.
  4. Combine Dry Ingredients:
    • In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until incorporated.
  6. Bake:
    • Pour the batter into the prepared pan and smooth the top.
    • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Prepare Lemon Glaze:
    • While the cake is baking, whisk together powdered sugar and lemon juice to create a smooth glaze.
  8. Cool and Glaze:
    • Let the cake cool in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack.
    • Once cool, drizzle the lemon glaze over the cake.
  9. Serve:
    • Slice and serve the lemon pound cake. It can be stored in an airtight container for up to 5 days.

Creaming Butter and Sugar

  • Pros:
    • Texture: This method incorporates air into the batter, leading to a lighter, fluffier cake.
    • Flavor: Creaming helps to evenly distribute the sugar, enhancing the sweetness and richness of the cake.
  • Cons:
    • Time-Consuming: Requires time and patience, as it’s important to cream the butter and sugar until light and fluffy.
    • Equipment Dependent: Best results are achieved with a stand mixer or electric hand mixer.

Incorporating Eggs

  • Pros:
    • Structure: Eggs provide stability and structure to the cake.
    • Moisture: They also contribute to the cake’s moistness.
  • Cons:
    • Risk of Overmixing: Adding eggs one at a time and beating well can lead to overmixing if not careful, affecting the cake’s texture.
    • Temperature Sensitive: Eggs must be at room temperature for optimal incorporation.

Adding Lemon Zest and Juice

  • Pros:
    • Flavor: Fresh lemon zest and juice provide a natural and robust lemon flavor.
    • Freshness: Using fresh ingredients enhances the overall taste and quality of the cake.
  • Cons:
    • Inconsistency: The intensity of flavor can vary depending on the lemons’ quality and size.
    • Preparation Time: Additional preparation time is required to zest and juice the lemons.

Alternating Dry and Wet Ingredients

  • Pros:
    • Even Mixing: This method ensures that all ingredients are evenly incorporated without overmixing.
    • Texture: Helps to maintain a tender crumb by preventing the development of too much gluten.
  • Cons:
    • Complex Process: Requires careful attention to alternate and mix just until incorporated.
    • Additional Bowls: Using separate bowls for dry and wet ingredients means more dishes to clean.

Baking and Cooling

  • Pros:
    • Texture: Proper baking and cooling are crucial for the right texture and to prevent the cake from collapsing.
    • Ease of Removal: Allowing the cake to cool slightly in the pan makes it easier to remove without breaking.
  • Cons:
    • Oven Variability: Different ovens can bake differently, requiring adjustments in time or temperature.
    • Patience Required: It’s important to let the cake cool completely before glazing to prevent the glaze from melting.

Applying Lemon Glaze

  • Pros:
    • Added Moisture: The glaze can add moisture to the cake.
    • Enhanced Lemon Flavor: Provides an extra burst of lemony sweetness.
  • Cons:
    • Additional Sugar: Adds more sugar to the recipe, which may not be desirable for those reducing sugar intake.
    • Texture Preference: Some may prefer a less sweet or more traditional crust on their pound cake, finding the glaze too moist.

Conclusion:

The Lemon Pound Cake recipe provides a delightful culinary experience, blending the tangy zest of lemons with the sweet, rich texture of a traditional pound cake. This cake stands out for its perfect balance of flavours and its versatile appeal, making it a suitable dessert for various occasions, from casual gatherings to more formal events.

Lemon Pound Cake Recipe

Lemon Pound Cake

This Lemon Pound Cake is a delightful fusion of rich, buttery pound cake with the refreshing zing of lemon. Perfect for various occasions, it offers a balance of sweet and tangy flavours, embodied in a moist, tender crumb. Topped with a simple lemon glaze, it’s not only delicious but also visually appealing.
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Prep Time 1 hour
Cook Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American, American (Southern), International
Servings 4
Calories 4000 kcal

Equipment

  • 9×5 inch loaf pan
  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Zester and juicer (for lemon)
  • Whisk
  • Toothpick (for testing doneness)
  • Wire rack for cooling
  • Parchment paper (optional, for lining the pan)

Ingredients
  

Cake:

  • 1 cup unsalted butter softened
  • cups granulated sugar

large eggs

  • 2 tablespoons lemon zest from about 2 lemons
  • 3 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream at room temperature

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
  • In a separate bowl, combine flour, baking powder, baking soda, and salt.
  • Gradually mix dry ingredients into the wet ingredients, alternating with sour cream.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the glaze by whisking together powdered sugar and lemon juice.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Drizzle the glaze over the cooled cake.

Notes

Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for best results.
The amount of lemon juice in the glaze can be adjusted depending on desired consistency.
The cake can be stored in an airtight container for up to 5 days.
Avoid overmixing the batter to maintain a tender crumb.
The zest and juice of lemons should be fresh for the best flavour.

Nutrition

Serving: 1000gCalories: 4000kcalCarbohydrates: 500gProtein: 60gFat: 200gSaturated Fat: 200gPolyunsaturated Fat: 120gMonounsaturated Fat: 15gTrans Fat: 50gCholesterol: 800mgSodium: 1000mgPotassium: 500mgFiber: 10gSugar: 250gVitamin A: 3000IUVitamin C: 30mgCalcium: 300mgIron: 6mg
Keyword Lemon Pound Cake Recipe
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