Lemon Pound Cake
Indulge in the bright, refreshing flavors of lemon pound cake, a classic dessert that elevates any occasion with its zesty aroma and buttery texture. This easy-to-follow recipe will guide you through creating a moist and flavorful cake that pairs perfectly with a cup of tea or coffee. Whether you’re celebrating a special event or simply treating yourself, this lemon pound cake is sure to impress with its delightful taste and beautiful presentation.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting)
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is 15 minutes, with a cooking time of 60 minutes.
Nutritional Value
Per serving (1 slice): Approximately 350 calories, 18g fat, 45g carbohydrates, 3g protein. This nutritional information is based on a single slice of cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture.
- Mix in lemon juice until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Additionally, use a dairy-free butter alternative to make it dairy-free.
Serving and Pairings
This lemon pound cake pairs beautifully with fresh berries, whipped cream, or a light lemon glaze. Serve it with tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover lemon pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It can also be frozen for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds.
Cooking Mistakes
- Don’t skip the creaming step; it ensures a light texture.
- Measure ingredients accurately for the best results.
- Ensure your butter is at room temperature for proper mixing.
- Do not overmix the batter; mix just until combined.
- Check for doneness with a toothpick to avoid overbaking.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the cake cool completely before slicing.
- For a stronger lemon flavor, add more zest.
- Dust with powdered sugar before serving for a nice touch.
FAQs
Can I make this cake ahead of time?
Yes, lemon pound cake can be made a day in advance. Just store it properly to maintain freshness.
How do I know when the cake is done baking?
Insert a toothpick in the center; if it comes out clean, the cake is done.
Can I use frozen lemon juice instead of fresh?
Yes, but fresh lemon juice provides better flavor.
Is it possible to add poppy seeds?
Absolutely! Adding poppy seeds will give a nice texture and flavor.
How can I make a lemon glaze?
Mix powdered sugar with lemon juice until you reach your desired consistency and drizzle it over the cooled cake.
Conclusion
Lemon pound cake is a delightful dessert that brings a burst of citrus flavor to your table. Easy to make and perfect for any occasion, this cake is sure to become a favorite in your recipe collection. Enjoy the moist texture and tangy sweetness that will leave your taste buds craving more.
Lemon Pound Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture.
- Mix in lemon juice until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
