Lemon Pound Cake Recipe – Lets Make It!
Lemon Pound Cake is a classic dessert that combines a rich, buttery cake with a refreshing burst of citrus flavor.
This dense yet moist cake is perfect for any occasion, whether it’s a casual family gathering or a special treat for guests.
Let’s dive into the steps to create this delightful dessert!
How to Make Lemon Pound Cake
Follow these easy steps to bake a luscious Lemon Pound Cake.
Ingredients
Here’s what you’ll need to make a delicious Lemon Pound Cake, with alternatives for different serving sizes.
| Ingredient | 4 Servings | 6 Servings | 8 Servings | Alternatives |
|---|---|---|---|---|
| All-purpose flour | 1 1/4 cups | 1 3/4 cups | 2 1/4 cups | Whole wheat flour |
| Baking powder | 1 1/2 tsp | 2 tsp | 3 tsp | Baking soda |
| Salt | 1/4 tsp | 1/2 tsp | 3/4 tsp | Sea salt |
| Unsalted butter | 1/2 cup | 3/4 cup | 1 cup | Coconut oil |
| Granulated sugar | 1 cup | 1 1/2 cups | 2 cups | Brown sugar |
| Eggs | 3 large | 4 large | 5 large | Flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) |
| Lemon zest | 2 tsp | 3 tsp | 4 tsp | Lemon extract |
| Lemon juice | 2 tbsp | 3 tbsp | 4 tbsp | Freshly squeezed lemon juice |
| Whole milk | 1/4 cup | 1/3 cup | 1/2 cup | Almond milk |
Cooking Instruments Needed
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or handheld mixer
- Loaf pan (9×5 inch)
- Whisk
- Zester
Step-by-Step Instructions
1. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the Butter and Sugar
In a separate bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Add Citrus Flavors
Stir in the lemon zest and juice, mixing until evenly incorporated.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined.
5. Bake the Pound Cake
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and pour the batter into the pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve with a dusting of powdered sugar or a lemon glaze.
Tips for the Best Lemon Pound Cake
- To intensify the lemon flavor, increase the lemon zest slightly.
- Ensure that the cake is fully cooled before adding a glaze to avoid sogginess.
Serving Suggestions
This Lemon Pound Cake pairs wonderfully with a cup of tea or a dollop of whipped cream. You can also drizzle it with a simple lemon glaze for an extra touch of sweetness.
Storing the Cake
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Refrigerator: Refrigerate for up to 1 week.
- Freezing: Wrap the cake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
FAQ
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour substitute for all-purpose flour.
What type of glaze can I use?
A simple lemon glaze made from powdered sugar and lemon juice enhances the flavor, or you can try a cream cheese glaze for a richer option.
Enjoy baking this Lemon Pound Cake and savor the refreshing citrus notes in every bite! Share your baking experiences and let us know how it turned out.
