Lemon pound cake is a beloved classic dessert that combines the richness of a pound cake with the bright, refreshing flavor of lemon. It’s popular for its light texture and sweet-tart taste, making it a perfect treat for any occasion—from afternoon tea to family gatherings. This cake is also quite versatile, pairing wonderfully with a variety of toppings or as a standalone snack. The tangy lemon elevates the traditional pound cake, giving it a fresh twist. Whether you are new to baking or a seasoned pro, this recipe will guide you through creating a delightful and moist lemon pound cake that will have everyone asking for the recipe.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ½ cup (120ml) whole milk
Possible Substitutions:
- Butter: For a dairy-free version, use a non-dairy butter or oil.
- Sugar: You can substitute with coconut sugar or Stevia for a low-glycemic option.
- Eggs: Use egg replacements like flax eggs for a vegan option.
- Flour: For gluten-free versions, use a gluten-free flour blend.
Step-by-Step Cooking Instructions
-
Preheat Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal after baking. -
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. -
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. -
Add Eggs and Lemon
Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Add in the lemon zest, lemon juice, and vanilla extract, mixing until well combined. -
Combine Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Be careful not to over-mix. -
Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. -
Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Common Mistakes to Avoid:
- Overmixing the batter can result in a dense texture. Mix just until the ingredients are combined.
- Make sure your butter is softened properly for the right texture when creaming with sugar.
Pro Tips and Cooking Techniques
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This ensures the ingredients blend smoothly and the cake has a tender crumb.
- Sifting Dry Ingredients: Sift your flour and baking powder before mixing to prevent lumps and ensure even distribution of ingredients.
- Lemon Syrup Drizzle: For an extra burst of lemon flavor, make a simple syrup with lemon juice and sugar and drizzle it over the cake as it cools.
Variations and Customizations
- Gluten-Free Lemon Pound Cake: Substitute the all-purpose flour with a gluten-free blend and check the baking time.
- Vegan Version: Use plant-based butter, almond milk, and a flaxseed egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Lemon Blueberry Pound Cake: Add a cup of fresh blueberries to the batter for a fruity twist.
Serving Suggestions
- Garnish: Dust the cake with powdered sugar or drizzle with a glaze made from lemon juice and powdered sugar for extra shine.
- Pairings: Serve with whipped cream, a scoop of vanilla ice cream, or a fresh fruit salad for a complete dessert experience.
- Beverages: Enjoy with a cup of hot tea, lemonade, or even a light white wine.
Nutritional Information (Per Serving)
- Calories: 300
- Protein: 4g
- Carbs: 40g
- Fats: 15g
- Fiber: 1g
Frequently Asked Questions (FAQs)
Q1: Can I make this ahead of time?
Yes, the cake stores well for up to 3 days at room temperature. Wrap it tightly in plastic wrap or store it in an airtight container.
Q2: Can I freeze lemon pound cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Q3: How do I prevent the cake from sticking to the pan?
Grease the pan well with butter or oil, and lightly dust with flour. Alternatively, you can line the pan with parchment paper for easier removal.
Closing Thoughts
Lemon pound cake is a timeless recipe that brings a burst of sunshine to any table. The combination of tender cake and zesty lemon makes it the perfect dessert for every occasion. Whether you’re new to baking or an experienced cook, this recipe is easy to follow and results in a moist, flavorful cake every time.
