The ideal lemon pound cake is soft, buttery, and has a perfumed citrus taste with a lightly golden crust. What’s great is that you don’t have to have fancy ingredients or professional baking abilities to create one at home.
A lemon pound cake is a perfect breakfast cake, afternoon tea cake, family gathering cake, or just a simple dessert. The bright flavour is provided by fresh lemon juice and zest, and the cake’s rich, tender texture is achieved by using butter and eggs.
What Makes Lemon Pound Cake So Delicious?
The best part of a lemon pound cake is the rich and fresh citrus. Butter lends a smooth, creamy taste, and lemon zest adds a burst of citrus notes.
The zest and fresh lemon juice make a difference. Lemon zest adds aromatic oils to the cake for its fragrance, and lemon juice adds its tangy taste.
Texture is also important. When mixing the batter, the flour should be gently mixed once added into the mixture; otherwise, the cake will become dense or chewy.
Ingredients You Will Need
To make a lemon pound cake like you would make a regular cake, you will need:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup soft butter (unsalted butter)
- 2 large eggs
- ½ cup milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon skin
- 1½ teaspoons baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
If you’d like to add a lemon glaze:
- 1 cup powdered sugar
- 1–2 tablespoons of fresh lemon juice
Fresh lemons are recommended as they will have the juice as well as zest and will not be artificially flavoured like the bottled products.
How To Prepare The Batter
1. Put the Oven and Pan on to Heat
Preheat your oven to 350°F (175°C). Line or grease a loaf pan, and dust with flour.
If the pan is prepared correctly, it is a lot easier to get the cake out of the pan after baking.
2. Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and sugar. Mix them together until it’s light and creamy.
This step aerates the mixture, allowing air to be incorporated into it that will help to make the cake lighter.
3. Add the Eggs
Add each egg, 1 at a time, mixing with the others after each. Next, add the vanilla extract, lemon juice, and lemon zest.
This may appear slightly uneven after the lemon juice is added, but will be even when the dry ingredients are added.
4. Mix all Dry Ingredients in a bowl
Combine the flour, baking powder, and salt in another bowl.
Slowly pour the dry ingredients into the wet ingredients. Repeat this, alternating with the milk, starting and ending with the milk and flour mixture.
Combine ingredients until mixed, but not until they are fully combined. Be careful to not mix too much, as this may make the cake tough.
How To Bake Lemon Pound Cake
Transfer batter to prepared loaf pan and smooth the surface.
Bake for about 50-60 minutes or until the mixture is golden brown and tender.
Check if the cake is done by putting a toothpick in the middle. If it comes out with only a few moist crumbs, the cake is done.
If the top is browning faster than the center, remove the foil and finish baking. If the top is browning too quickly and the center has not yet baked, loosely cover with aluminum foil and bake some more.
After baking, let the cake cool in the pan for approximately 10-15 minutes. Gently place on a wire rack and allow to cool completely.
The Recipe For Making A Simple Lemon Glaze
The cake can be even more flavourful if a lemon glaze is added.
All that’s required is to mix powdered sugar with fresh lemon juice until it reaches a pourable consistency. If the glaze is too thick, add some drops of lemon juice. If it is too runny, add a bit more powdered sugar.
After the cake has cooled completely, pour the glaze over the top and let it cool before cutting into.
Tips For A Soft And Moist Lemon Pound Cake
There are a couple of quick tips that will help make a difference:
Keep ingredients at room temperature: Butter and eggs are easier to combine when they are at room temperature.
Avoid overmixing: When adding the flour, mix only until it has combined all the ingredients.
Use fresh lemons: The fresh zest and juice will give it a brighter citrus taste.
Carefully measure flour: If there is too much flour, the cake will be dry and heavy.
Don’t over-bake: Over-baking will dry out the cake.
Cool before cutting: Cooling the cake before cutting will help decrease crumb blisters and make cleaner slices.
How To Store Lemon Pound Cake
Cool cake and refrigerate in an airtight container for up to a few days. Refrigeration can be used to prolong the freshness of a kitchen, if this is a very warm kitchen.
When storing for more than a few days, wrap each slice or the whole cake in foil and freeze. Let it thaw at room temperature when ready to serve.
So What Can You Serve With Lemon Pound Cake?
Lemon pound cake is delicious by itself, but great served with fresh berries, whipped cream, vanilla ice cream, or a cup of coffee.
Add a little more glaze at serving to accentuate the lemon flavor.
Final Thoughts
It’s easier than you think to make a moist and delicious lemon pound cake at home. The secret is fresh lemon, softened butter, measuring, and mixing.
The outcome is a moist but light cake with a zesty citrus taste. This homemade lemon pound cake is an easy recipe to add to your list, and you can enjoy it for breakfast, tea time, or as a dessert cake.
Frequently Asked Questions
Why is my lemon pound cake so dry?
Dry cake may be a result of too much flour, overbaking, or over mixing so much cake batter after adding flour. It can help to accurately measure ingredients and to make sure the cake doesn’t overbake if there is a chance it will.
Where do I find the most attractive pair of shoes to wear?
It’s possible, but fresh lemon juice is usually better flavoured. The lemon zest is particularly good for grating and adding zest to a dish for a more intense citrus flavor.
Why is my pound cake ‘sinky’?
A dense texture can be caused by over-mixing the batter, too much flour, or baking at the wrong temperature.
Do you need to glaze 4/5 lemon pound cake?
Yes. The cake tastes delicious enough to be served without glazing. Lightly dust with powdered sugar also.
Which one of the following is the best way to store lemon pound cake?
Store at room temperature in an airtight container for short-term storage. Wrap tightly and freeze it for longer storage.
Am I able to add sweetness to the lemon?
Yes. If you want more lemon zest, add it to the cake, and it will just enhance the flavour without altering the texture.
How to determine the doneness of the cake?
Use a toothpick to poke a hole in the middle of the cake. Should come out clean, or just a few moist crumbs will cling.