Lemon Pound Cake
Lemon pound cake is a delightful treat that combines the rich, buttery flavor of traditional pound cake with the bright, zesty notes of fresh lemons. This moist and tender cake is perfect for afternoon tea, dessert, or simply when you need a sweet pick-me-up. With its vibrant flavor and lovely aroma, lemon pound cake is sure to become a favorite in your home baking repertoire.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is approximately 20 minutes, and cooking time is around 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, 4g protein, and 20g sugar.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the lemon juice and zest until fully incorporated.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- Once cool, drizzle with a lemon glaze if desired.
Alternative Ingredients
You can substitute the buttermilk with plain yogurt or milk mixed with a little vinegar for a similar tang. Additionally, for a dairy-free option, use coconut or almond milk and a vegan butter substitute.
Serving and Pairings
Lemon pound cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. It’s also delicious with a cup of tea or coffee.
Storage and Reheating
Store lemon pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 3 months; just wrap it well in plastic wrap.
Cooking Mistakes
- Don’t overmix the batter to avoid a dense cake.
- Ensure your ingredients are at room temperature for better mixing.
- Check the cake for doneness before the suggested time to prevent overbaking.
- Don’t skip the zest; it adds essential flavor.
- Measure your flour accurately to avoid a dry cake.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the cake cool completely before glazing.
- Consider adding poppy seeds for extra texture.
- Store leftover cake in a cool, dry place.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, you can substitute lemon extract for fresh lemon juice, but the flavor may not be as bright. Use about 1 teaspoon of extract for every tablespoon of juice.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make this cake in advance?
Absolutely! This cake stores well and can be made a day or two in advance. Just be sure to cover it properly.
What can I use if I don’t have a bundt pan?
If you don’t have a bundt pan, you can use a standard loaf pan. Adjust baking time accordingly.
How can I add more lemon flavor?
For a more intense lemon flavor, increase the amount of lemon zest and juice, or add a lemon glaze on top after baking.
Conclusion
Lemon pound cake is a delightful dessert that brings a burst of citrus flavor to any table. With its moist texture and zesty taste, it’s sure to impress your family and friends. Whether enjoyed plain or dressed up with a glaze, this cake is a perfect addition to any occasion.
Lemon Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the lemon juice and zest until fully incorporated.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
- Once cool, drizzle with a lemon glaze if desired.
