Lemon Pound Cake

Introduction

Lemon Pound Cake is a delightful treat that’s perfect for any occasion. It’s soft, moist, and full of zesty lemon flavor. This cake is great with coffee, tea, or just as a sweet snack.

Why Make This Recipe

Making a Lemon Pound Cake is simple and rewarding. It’s a wonderful way to enjoy fresh lemon flavor, and it’s perfect for sharing with family and friends. Everyone loves a slice of this delicious cake!

How to Make Lemon Pound Cake

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup fresh lemon juice
Zest of 2 lemons

Lemon Glaze:

1 cup powdered sugar
2-4 tablespoons fresh lemon juice

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk into the butter mixture, starting and finishing with the dry ingredients. Mix until just combined, then fold in the fresh lemon juice and lemon zest.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
For the glaze, mix the powdered sugar with enough lemon juice to make it pourable.
Once the cake has cooled for 10 minutes in the pan, remove it and drizzle the glaze over the top. Let the glaze set before slicing and serving.

How to Serve Lemon Pound Cake

Serve the Lemon Pound Cake at room temperature. You can slice it and enjoy it plain or add some fresh berries on the side for a lovely touch.

How to Store Lemon Pound Cake

You can store the cake in an airtight container at room temperature for about 3-4 days. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw it in the refrigerator when you’re ready to enjoy it.

Tips to Make Lemon Pound Cake

Make sure your butter and eggs are at room temperature for the best results.
Don’t overmix the batter; mix until just combined.
Use fresh lemons for the juice and zest to get the best flavor.

Variation

You can add poppy seeds to the batter for a nice crunch and flavor. About 1-2 tablespoons of poppy seeds would be perfect!

FAQs

Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract, but fresh lemon juice gives the best flavor.

Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it. Just add the glaze before serving.

What if I don’t have buttermilk?
You can make a quick buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before adding it to the recipe.