why make this recipe
Lemon Pound Cake is a delightful treat that combines the rich flavor of buttery pound cake with the bright, refreshing taste of lemon. This recipe is perfect for special occasions, afternoon tea, or just a casual dessert at home. Its simple ingredients and straightforward method make it easy for anyone to bake this delicious cake. Plus, the light lemon flavor brings a cheerful touch that lifts your spirits.
how to make Lemon Pound Cake
Making a Lemon Pound Cake is a fun and enjoyable process. Here are the steps you need to follow:
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
how to serve Lemon Pound Cake
Lemon Pound Cake can be served in many delightful ways. You can enjoy it plain or dust it with powdered sugar for a touch of sweetness. It pairs well with fresh berries or a scoop of vanilla ice cream. For a special treat, drizzle a simple lemon glaze on top to enhance the flavor.
how to store Lemon Pound Cake
To store your Lemon Pound Cake, make sure it is completely cooled. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. You can keep it at room temperature for a few days or refrigerate it for up to a week. If you want to freeze it, wrap it well and store it in the freezer for up to three months. When you’re ready to enjoy it, just thaw it at room temperature.
tips to make Lemon Pound Cake
- Make sure your butter is softened for easy creaming with sugar.
- Use fresh lemon juice and zest for the best flavor.
- Don’t rush the baking process; check for doneness at the 60-minute mark.
- Let the cake cool completely to avoid it falling apart when slicing.
variation
You can add poppy seeds or chopped nuts to the batter for extra texture. Another fun variation is to fold in blueberries or strawberries for a fruity twist.
FAQs
1. Can I use other citrus fruits in this recipe?
Yes, you can substitute lemon with other citrus fruits like orange or lime for a different flavor profile.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
3. Is this cake good for special occasions?
Absolutely! Lemon Pound Cake is perfect for birthdays, picnics, or any celebration needing a delicious dessert.
4. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just store it properly to keep it fresh.
Enjoy baking and savoring your Lemon Pound Cake!
Lemon Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened for easy creaming.
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest Use fresh zest for the best flavor.
- 1/4 cup fresh lemon juice Use fresh juice for optimal taste.
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.