Lemon Pound Cake Recipe

The Ultimate Lemon Pound Cake Recipe: A Perfect Blend of Sweet and Citrusy Delight. Lemon pound cake is one of those timeless desserts that bring a touch of elegance to any occasion, while also offering a comforting, familiar flavor that everyone can enjoy. Whether you're preparing a dessert for a family gathering, a special celebration, or just a treat to enjoy with a cup of tea, a homemade lemon pound cake has the power to brighten up your day. The combination of rich, buttery cake and the refreshing zest of lemon creates a perfect balance between indulgence and lightness, making it an ideal choice for any season.

In this article, we’ll explore the origins of lemon pound cake, the reasons behind its popularity, and, of course, the recipe that guarantees a moist, flavorful, and perfectly balanced cake every time. This guide will walk you through the ingredients, step-by-step instructions, and provide helpful tips for making your own delightful lemon pound cake, so you can impress your guests—or simply satisfy your sweet tooth—with minimal effort and maximum flavor.

The Origins of Pound Cake

Before we dive into the recipe itself, it's interesting to take a look at the history of pound cake and its evolution. Pound cake has a rich heritage, dating back to the 18th century. The traditional "pound cake" was so named because of its simple, straightforward ingredients: one pound each of butter, sugar, flour, and eggs. This ratio of ingredients provided a dense, yet buttery and deliciously rich cake that could be enjoyed plain or enhanced with various flavorings and toppings.

Over time, variations of pound cake emerged, with bakers experimenting with different ingredients to add flavor, moisture, and texture. The addition of citrus—particularly lemon—became a popular twist, as it offered a burst of refreshing flavor that cut through the richness of the cake. Lemon pound cake, with its fragrant zest and bright, tangy flavor, became a beloved variation, especially in the United States, where it’s often found at family gatherings, church picnics, and holiday celebrations.

Why Lemon Pound Cake is a Favorite

Lemon pound cake stands out for several reasons. First and foremost, it strikes the perfect balance between sweetness and acidity. The sugar and butter create a rich, dense cake, while the fresh lemon zest and juice provide just the right amount of tartness to keep the flavor profile interesting. The result is a cake that is neither too sweet nor too sour but instead offers a harmonious blend that is both refreshing and satisfying.

Moreover, lemon pound cake is incredibly versatile. It can be enjoyed on its own as a simple treat, or it can be dressed up with a glaze, frosting, or a sprinkle of powdered sugar. A drizzle of lemon glaze can enhance the cake’s citrusy flavor, adding a touch of shine and sweetness. For a more indulgent version, you might top the cake with whipped cream or fresh berries, making it perfect for a brunch or dessert table.

Its dense yet moist texture also makes lemon pound cake an excellent option for making ahead. You can bake the cake a day or two in advance, and the flavor only improves as it sits, allowing the lemony goodness to deepen. If you're looking for a dessert that will last through a weekend gathering or a busy week of meals, this cake is your go-to.

Key Ingredients for the Perfect Lemon Pound Cake

The beauty of lemon pound cake lies in the simplicity of its ingredients. While the base recipe is straightforward, the quality of the ingredients you use will determine the outcome of the cake. Here’s a rundown of the key ingredients that make this recipe so delicious:

Butter: Unsalted butter is the cornerstone of a good pound cake. It imparts richness and moisture to the cake while allowing the lemon flavor to shine. Make sure your butter is softened to room temperature for easy mixing.

Sugar: Granulated sugar is the traditional sweetener in pound cake. It helps achieve a fine crumb and a perfectly balanced sweetness that complements the citrusy notes.

Eggs: Eggs are crucial for structure and moisture. They also help with emulsifying the ingredients, giving the cake a smooth and velvety texture.

Flour: All-purpose flour is commonly used in pound cakes for its versatility and ability to create a light yet dense texture. It’s important to sift the flour to avoid clumps and ensure even mixing.

Baking Powder: This leavening agent helps the cake rise, creating a soft and light crumb while still maintaining the dense texture that is characteristic of a pound cake.

Buttermilk: Buttermilk adds moisture and tenderness to the cake, while its acidity works in harmony with the baking powder to create a light, fluffy texture. It also enhances the overall flavor by adding a slight tang.

Lemon: The star of the show! Fresh lemon zest and lemon juice are used to flavor the batter, giving the cake its signature citrusy zing. Make sure to use fresh lemons for the best results. The zest is packed with essential oils, providing a bright, aromatic flavor that makes the cake irresistible.

Vanilla Extract: While not as prominent as the lemon, a teaspoon of vanilla extract adds depth to the flavor, rounding out the overall taste profile of the cake.

Powdered Sugar: For the glaze, powdered sugar is mixed with lemon juice to create a sweet and tangy topping that complements the lemon flavor in the cake.

Serving Your Lemon Pound Cake

Once your lemon pound cake is cool, you can serve it simply, with a dusting of powdered sugar or a drizzle of lemon glaze. If you're feeling more indulgent, pair it with whipped cream, fresh berries, or even a scoop of vanilla ice cream for a decadent dessert.

Lemon pound cake is also a versatile dessert for any occasion. Whether you're enjoying it as an afternoon snack, serving it at a family gathering, or bringing it to a potluck, this cake is sure to please. It’s light yet satisfying, with a burst of citrusy brightness that makes it feel like a special treat even though it’s incredibly easy to make.

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Lemon pound cake is a true classic, offering a simple yet elegant dessert that combines the richness of butter with the freshness of lemon. The recipe is easy to follow, and with a few key ingredients, you can bake a cake that will impress any guest or satisfy your own craving for something sweet. Whether you're baking for a holiday, a birthday, or just a quiet afternoon at home, lemon pound cake is sure to brighten your day with its tangy flavor and light, moist texture. So go ahead—give this recipe a try, and experience the magic of lemon pound cake for yourself!

Ingredients: Lemon Pound Cake Recipe

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup buttermilk, at room temperature
• Zest of 2 lemons
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice (adjust for desired consistency)

Cooking Instructions: Lemon Pound Cake Recipe

Preheat the Oven:

• Preheat your oven to 325°F (165°C).
• Grease and flour a 10-inch bundt pan or two loaf pans.

Prepare the Batter:

• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes) using a hand mixer or stand mixer.
• Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
• Stir in the lemon zest, lemon juice, and vanilla extract.

Bake:

• Pour the batter into your prepared bundt pan or loaf pans, spreading it out evenly.
• Bake for 60-75 minutes (depending on your pan), or until a toothpick inserted into the center comes out clean.
• Check for doneness after 60 minutes, and continue baking if necessary.

Cool:

• Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Make the Lemon Glaze:

• In a small bowl, mix the powdered sugar with fresh lemon juice until smooth and drizzle over the cooled cake.

Serve:

• Slice and serve once the glaze has set.

Total Time Breakdown: Lemon Pound Cake Recipe

• Prep Time: 15-20 minutes
• Bake Time: 60-75 minutes
• Cool Time: 15 minutes (for quick cooling) or up to an hour for complete cooling
• Total Time: 1 hour 30 minutes - 2 hours

Essential Cooking Tips - Lemon Pound Cake Recipe

1. Use Room Temperature Ingredients

Cold butter and eggs can cause the batter to curdle, leading to a denser, uneven texture. Room temperature ingredients mix more evenly and create a smoother batter, which results in a fluffier, lighter cake. Take your butter, eggs, and buttermilk out of the fridge at least 30 minutes before you start baking. If you're in a rush, you can warm the butter in the microwave for a few seconds and place eggs in a bowl of warm water for a few minutes.

2. Sift Your Dry Ingredients

Sifting the flour, baking powder, and salt ensures that they’re evenly distributed in the batter, which helps with the rise and texture. It also breaks up any lumps in the dry ingredients, giving you a smooth batter. Use a fine mesh sieve or a flour sifter to sift your dry ingredients before adding them to the wet mixture. This simple step helps avoid clumps and ensures a lighter, airier cake.

3. Don’t Overmix the Batter

Overmixing activates the gluten in the flour too much, which can lead to a dense, tough cake. Pound cake should have a slightly dense but tender crumb. Mix the batter until the dry ingredients are just combined with the wet ingredients. You may still see a few streaks of flour, but that's okay. Fold it gently to avoid overworking the batter.

4. Grease and Flour Your Pan Thoroughly

A well-greased and floured pan helps your cake come out easily without sticking. For pound cakes, which can be dense, this is especially important. Use butter or a baking spray with flour to grease your pan. If using a bundt pan, be extra sure to get into every crevice. After greasing, lightly flour the pan, tapping out any excess flour to avoid clumping on the cake’s surface.

5. Bake at the Correct Temperature and Avoid Opening the Oven Door

Pound cakes need even, consistent heat to bake properly. Opening the oven door frequently can cause temperature fluctuations that may cause the cake to collapse or bake unevenly. Always preheat your oven to the correct temperature (325°F/165°C for most lemon pound cake recipes) and avoid opening the oven door during the first 45-50 minutes of baking. If you need to check on it, use the oven light instead. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, it’s done.

Important FAQs (Frequently Asked Questions) – Lemon Pound Cake Recipe

1. Can I use regular milk instead of buttermilk for this recipe of Lemon Pound Cake?

While buttermilk adds a subtle tang and helps create a tender crumb, you can substitute regular milk if necessary to this recipe of Lemon Pound Cake. To mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or white vinegar to a ½ cup of milk and let it sit for 5 minutes before using. This will help with the texture and rise of the cake.

2. Can I make this recipe of Lemon Pound Cake without lemon zest?

Lemon zest adds a burst of citrus flavor that is essential to the cake’s taste. If you’re unable to use fresh lemons, you can substitute lemon zest with a small amount of lemon extract, though the flavor won’t be as fresh. Ideally, fresh zest is best for the brightest flavor.

3. Can I use a different type of citrus, like lime or orange in this Lemon Pound Cake Recipe?

Yes! While lemon is the classic choice for this recipe of Lemon Pound Cake, you can easily swap in other citrus fruits like lime or orange for a different flavor. The process remains the same, but be sure to adjust the zest and juice according to the citrus you're using. Orange or lime zest will work beautifully in this recipe.

4. Why did my pound cake sink in the middle?

A cake that sinks in the middle is often due to underbaking or the oven temperature being too low. Make sure your oven is fully preheated to the correct temperature (325°F/165°C) and avoid opening the oven door too frequently during baking. If the cake is undercooked, it can collapse as it cools.

5. Can I freeze Lemon Pound Cake made with this recipe?

Yes, lemon pound cake made with this recipe freezes well! Allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight freezer bag or container. It will stay fresh for up to 3 months. When ready to serve, let it thaw at room temperature or in the fridge for several hours.

6. How can I make my Lemon Pound Cake made with this recipe more moist?

To keep your cake moist, ensure you're using enough fat (butter) and moistening agents like buttermilk. Don’t overmix the batter, as this can result in a dense, dry texture. You can also add a simple syrup glaze (made of sugar and water) brushed onto the cake after baking to enhance moisture.

7. Can I make Lemon Pound Cake  with this recipe in a different pan, like a loaf pan or cupcake tin?

Yes, you can! A traditional pound cake is often baked in a bundt pan, but you can use other pans like a loaf pan or even muffin tins. Baking times will vary: for a loaf pan, bake for 55-70 minutes; for cupcakes, check after 18-20 minutes. Be sure to adjust baking times depending on the size of the pan.

8. Why is my Lemon Pound Cake dense instead of light and fluffy?

A dense pound cake could be the result of overmixing the batter or using too much flour. Make sure to gently fold in the dry ingredients until just combined. Also, weigh your flour or measure it by spooning it into the measuring cup, rather than scooping, to prevent using too much.

9. Can I skip the glaze on the Lemon Pound Cake in this recipe?

Absolutely! The glaze adds a lovely shiny finish and an extra burst of lemon flavor, but it’s not essential. You can serve the cake plain, dust it with powdered sugar, or even top it with whipped cream or fresh berries for a lighter touch.

10. How do I know when my Lemon Pound Cake is done baking?

The best way to check if your pound cake is done is by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If the toothpick comes out with wet batter, continue baking and check every 5 minutes until it’s fully cooked.

11. Can I make Lemon Pound Cake ahead of time?

Yes, lemon pound cake can be made ahead! In fact, it often tastes even better the next day, as the flavors have time to meld. Store the cake at room temperature for up to 2-3 days, or refrigerate for up to 5 days. You can also freeze it for longer storage.