Lemon Pound Cake is a timeless dessert that’s both comforting and refreshing. With its dense yet tender crumb, zesty lemon flavor, and buttery richness, this cake is perfect for any occasion.
Why You Will Love This Recipe
- Perfect Balance of Sweet and Tangy: The tartness from the lemons combined with the sweet, buttery batter gives this cake a wonderful balance of flavors that will leave you craving more.
- Moist and Tender Texture: Thanks to the sour cream in the batter, this pound cake stays incredibly moist, ensuring every slice is soft and tender.
- Versatile: Whether you’re serving it at a family gathering, enjoying it with a cup of tea, or bringing it to a brunch, this Lemon Pound Cake fits almost any occasion.
- Simple to Make: With just a few pantry staples and a short baking time, you can easily whip up this cake even on busy days.
- Gluten-Free Option: If you need a gluten-free version, you can easily swap regular flour for a gluten-free flour blend, making this recipe adaptable for different dietary needs.
Tips and Tricks for the Perfect Lemon Pound Cake
Use Fresh Lemons: Fresh lemon zest and juice bring the best flavor. Avoid bottled lemon juice, as it can affect the taste of your cake.
Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This helps them blend more evenly into the batter, creating a smoother, more consistent texture.
Don’t Overmix: When combining the dry and wet ingredients, mix gently until just combined. Overmixing can lead to a denser cake, which we want to avoid.
Sift the Dry Ingredients: Sifting your flour and baking powder together helps eliminate lumps and ensures an even distribution of the leavening agents, resulting in a fluffier cake.
Grease and Flour the Pan: To ensure the cake doesn’t stick, be sure to grease and flour your bundt pan or loaf pan generously.
Test for Doneness: Every oven is different, so start checking for doneness around 50 minutes. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Variations of Lemon Pound Cake
- Blueberry Lemon Pound Cake: Add fresh or frozen blueberries to the batter for an extra burst of flavor and color. Gently fold them in at the end to prevent them from sinking to the bottom.
- Lemon Poppy Seed Pound Cake: For a bit of crunch, stir in some poppy seeds. This variation adds a lovely texture contrast to the tender crumb of the cake.
- Lemon Glazed Pound Cake: While the recipe includes a glaze, you can also try a cream cheese glaze for a richer topping, or drizzle a simple lemon syrup on top for an added burst of lemon flavor.
- Lemon Almond Pound Cake: Add a teaspoon of almond extract to the batter to complement the lemon flavor with a nutty undertone.
- Chocolate Chip Lemon Pound Cake: For chocolate lovers, consider adding mini chocolate chips into the batter. The sweetness of the chocolate pairs wonderfully with the tangy lemon.
How to Serve Lemon Pound Cake
- As a Dessert: Serve slices of this cake on their own or with a scoop of vanilla ice cream for an indulgent dessert.
- With Fresh Berries: Pair your pound cake with a handful of fresh strawberries, raspberries, or blueberries. Their natural sweetness and acidity complement the cake’s tangy flavor.
- With Tea or Coffee: Lemon Pound Cake is perfect with a warm cup of tea or coffee. The citrus flavor and the soft, buttery texture make it an ideal afternoon treat.
- At Special Occasions: Whether you’re celebrating birthdays, holidays, or family gatherings, Lemon Pound Cake is a crowd-pleaser that’s as festive as it is delicious.
How to Store Lemon Pound Cake
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This will help retain its moisture while keeping it fresh.
- Refrigeration: If you want to keep the cake for longer, store it in the refrigerator. Wrapped tightly in plastic wrap or kept in an airtight container, it will last up to 1 week.
- Freezing: Lemon Pound Cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a resealable freezer bag. To thaw, let it sit at room temperature for a few hours before serving.
Recipe FAQs
1. Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture or with a gluten-free flour blend if you need a gluten-free version. Just make sure to adjust the liquid content slightly if needed.
2. Can I make this cake in a different pan?
Absolutely! You can bake this recipe in a bundt pan, loaf pan, or even muffin tins. Just make sure to adjust the baking time accordingly. Muffins will bake faster, typically in about 20-25 minutes.
3. Can I make this without sour cream?
Sour cream adds moisture and richness to the cake, but if you don’t have it on hand, you can substitute with plain Greek yogurt or buttermilk. Both will provide a similar texture and tang.
4. Can I make the glaze ahead of time?
Yes, you can make the glaze in advance and store it in the refrigerator. Just make sure to bring it to room temperature before drizzling it on the cake.
5. How can I make this recipe more citrusy?
To intensify the lemon flavor, you can increase the amount of lemon zest and juice. You can also add a little lemon extract for an extra citrus punch.
6. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice and zest provide the best flavor. Bottled lemon juice may alter the taste and affect the texture, so it’s best to stick with fresh lemons for the most authentic flavor.
Lemon Pound Cake
Lemon Pound Cake is a timeless dessert that’s both comforting and refreshing. With its dense yet tender crumb, zesty lemon flavor, and buttery richness, this cake is perfect for any occasion.
Ingredients
For the Pound Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1¼ cups sugar
- 4 large eggs (room temperature)
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- ½ cup whole milk (room temperature)
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole milk
Instructions
- Preheat the oven to 350°F and lightly grease a 9x5-inch loaf pan, lining it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl or stand mixer, beat the butter on medium speed for 3 minutes until light and fluffy. Gradually add the sugar and beat until the mixture is creamy. Add lemon juice and zest, followed by the eggs one at a time, mixing well after each.
- Slowly add the flour mixture in batches, alternating with milk, until everything is combined. Pour the batter into the prepared pan.
- Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, lemon juice, and milk in a medium bowl until smooth. Drizzle over the cooled cake.
- Store any leftover cake in an airtight container at room temperature for up to 4 days.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 4547Total Fat 211gSaturated Fat 124gTrans Fat 0gUnsaturated Fat 74gCholesterol 1245mgSodium 3224mgCarbohydrates 613gFiber 9gSugar 367gProtein 64g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Lemon Pound Cake is a versatile and delicious treat that’s sure to brighten any table. Whether you’re baking for a special occasion or just looking to satisfy your sweet tooth, this recipe will not disappoint. With its bright citrus notes, moist crumb, and buttery richness, it’s easy to see why this cake has remained a favorite for generations. Happy baking!
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