If you’re a fan of zesty, citrusy flavors and moist, buttery cake, a lemon pound cake is the perfect dessert for you. This classic treat is not only delicious but also easy to make. In this step-by-step guide, we’ll show you how to create a mouthwatering lemon pound cake that will have your taste buds singing.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons freshly grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
- Additional lemon zest for garnish (optional)
Instructions:
1. Preheat Your Oven:
Preheat your oven to 325°F (163°C). Grease and flour a standard-sized Bundt cake pan.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take about 3-4 minutes.
3. Add Eggs:
Add the eggs, one at a time, beating well after each addition.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add Dry Ingredients Alternately:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
6. Add Lemon Flavor:
Mix in the freshly grated lemon zest, lemon juice, and vanilla extract. Combine until the batter is well blended and has a lovely lemon aroma.
7. Pour Into the Pan:
Pour the batter into the prepared Bundt cake pan. Smooth the top to ensure even baking.
8. Bake:
Bake in the preheated oven for approximately 60-70 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
9. Cool:
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
10. Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and freshly squeezed lemon juice until you achieve a smooth glaze. Adjust the consistency by adding more lemon juice if needed.
11. Glaze the Cake:
Once the cake is completely cooled, drizzle the lemon glaze over the top. You can use a spoon to help distribute it evenly. If desired, sprinkle some additional lemon zest on top for an extra burst of flavor and a decorative touch.
12. Serve and Enjoy:
Slice your lemon pound cake, serve, and savor every bite of this delightful citrusy dessert.
Now you know how to make a lemon pound cake from scratch. This cake is perfect for special occasions, afternoon tea, or whenever you’re craving a bright and refreshing treat. Enjoy!
FAQs about Lemon Pound Cake：
1. What is a Lemon Pound Cake?
A Lemon Pound Cake is a dense, moist, and flavorful cake that incorporates lemon zest and juice to impart a bright and zesty citrus flavor. It’s called a “pound cake” because it traditionally consists of a pound each of butter, sugar, eggs, and flour, though modern recipes may vary.
2. How do I make my Lemon Pound Cake extra lemony?
To enhance the lemon flavor of your pound cake, you can increase the amount of lemon zest and juice in the recipe. You can also add lemon extract or lemon oil for an extra boost of citrus flavor. Additionally, you can create a lemon glaze to drizzle over the cake after baking.
3. Can I use frozen blueberries in my Lemon Pound Cake?
Yes, you can use frozen blueberries in your Lemon Pound Cake. However, it’s essential to toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake during baking.
4. How do I prevent my Lemon Pound Cake from becoming dry?
To ensure your Lemon Pound Cake stays moist, avoid overbaking it. Use a toothpick or cake tester to check for doneness. If it comes out with a few moist crumbs attached, the cake is done. Overbaking can lead to a dry texture. Additionally, using sour cream or yogurt in the recipe can help keep the cake moist.
5. Can I freeze Lemon Pound Cake?
Yes, Lemon Pound Cake freezes well. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. To thaw, leave it in the refrigerator overnight, and then bring it to room temperature before serving.
6. What can I serve with Lemon Pound Cake?
Lemon Pound Cake is delicious on its own, but you can enhance its flavor by serving it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of lemon glaze. Fresh berries, such as strawberries or blueberries, also make a fantastic accompaniment.
7. Can I make a gluten-free version of Lemon Pound Cake?
Yes, you can make a gluten-free Lemon Pound Cake by using a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that all your other ingredients are gluten-free as well, and consider adding xanthan gum to improve the cake’s texture.
8. How long does Lemon Pound Cake stay fresh?
When stored in an airtight container at room temperature, Lemon Pound Cake can stay fresh for 2-3 days. If refrigerated, it can last up to a week. For longer storage, freeze it as mentioned earlier.
9. Can I make mini Lemon Pound Cakes instead of one large cake?
Yes, you can make mini Lemon Pound Cakes by using mini loaf pans or muffin tins. Adjust the baking time accordingly, as smaller cakes will bake faster than a single large one.
10. Can I customize my Lemon Pound Cake with other add-ins, like nuts or chocolate chips?
Certainly! You can customize your Lemon Pound Cake by adding ingredients like chopped nuts, white chocolate chips, or dried fruit to the batter for added texture and flavor. Just be mindful of the ratios to maintain the cake’s balance and texture.
