Name: Lemon Pound Cake: A Must-Try Recipe for Citrus Lovers!
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1/4 cup fresh lemon juice; Zest of 2 lemons

Introduction to Lemon Pound Cake

There’s something magical about the aroma of a freshly baked Lemon Pound Cake wafting through the kitchen. It’s like a warm hug on a busy day, isn’t it? This delightful treat is not just for special occasions; it’s perfect for a quick dessert after dinner or a sweet surprise for your loved ones. I love how this recipe combines the tangy brightness of lemons with a moist, buttery texture. Whether you’re a seasoned baker or just starting out, this Lemon Pound Cake is a simple yet impressive way to brighten anyone’s day.

Why You’ll Love This Lemon Pound Cake

This Lemon Pound Cake is a true gem for busy moms and professionals alike. It’s incredibly easy to whip up, taking just about 20 minutes of prep time. The result? A moist, tangy cake that’s bursting with flavor. Plus, it’s versatile enough to serve at any gathering or simply enjoy with your morning coffee. Trust me, once you taste it, you’ll be hooked!

Ingredients for Lemon Pound Cake

Gathering the right ingredients is the first step to creating a delightful Lemon Pound Cake. Here’s what you’ll need:

Unsalted Butter: This adds richness and moisture. Make sure it’s softened for easy creaming.
Granulated Sugar: Sweetness is key! It helps create that lovely fluffy texture.
Large Eggs: They bind everything together and add moisture. Room temperature eggs work best.
All-Purpose Flour: The backbone of the cake, providing structure. You can substitute with gluten-free flour if needed.
Baking Powder: This leavening agent helps the cake rise, giving it that perfect fluffy texture.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Sour Cream: This adds moisture and a slight tang, making the cake incredibly tender.
Fresh Lemon Juice: The star of the show! It infuses the cake with that zesty flavor we all love.
Lemon Zest: Grated lemon peel adds an extra punch of citrus aroma and flavor.

For those who want an even more decadent treat, consider adding a lemon glaze on top after baking. You can find the exact measurements for these ingredients at the bottom of the article, ready for printing!

How to Make Lemon Pound Cake

Now that you have your ingredients ready, let’s dive into the delightful process of making this Lemon Pound Cake. Follow these simple steps, and you’ll have a beautiful cake that’s sure to impress!

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grab a loaf pan and grease it well. You can use butter or cooking spray. This step is crucial to prevent sticking later on!

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This usually takes about 3-5 minutes. The fluffiness is key to a tender cake, so don’t rush this step!

Step 3: Add Eggs

Next, it’s time to add the eggs. Crack them in one at a time, mixing well after each addition. This helps incorporate air into the batter, making your Lemon Pound Cake light and airy. Don’t forget to scrape down the sides of the bowl to ensure everything is well combined!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is important to evenly distribute the leavening agent. It also helps prevent clumps in your batter. Set this bowl aside for the next step.

Step 5: Mix Dry and Wet Ingredients

Now, it’s time to bring everything together! Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and fresh lemon juice. Start with the dry ingredients, then add some sour cream, and repeat until everything is combined. This method keeps the batter smooth and prevents overmixing.

Step 6: Add Lemon Zest

Once your batter is smooth, stir in the lemon zest. This little addition packs a punch of citrus flavor! Make sure it’s evenly distributed throughout the batter for that delightful lemony aroma in every bite.

Step 7: Pour and Bake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell will be heavenly, so be prepared for some eager taste testers!

Step 8: Cool the Cake

Once baked, let the cake cool in the pan for about 10 minutes. This helps it set and makes it easier to remove. After that, carefully transfer it to a wire rack to cool completely. Patience is key here; the longer it cools, the better it will slice!

Tips for Success

Always use room temperature ingredients for better mixing.
Don’t skip the creaming step; it’s vital for a light texture.
Measure flour correctly by spooning it into the cup and leveling it off.
For a moist cake, avoid overbaking; check for doneness a few minutes early.
Let the cake cool completely before slicing for cleaner pieces.

Equipment Needed

Loaf Pan: A standard 9×5 inch pan works best, but any similar size will do.
Mixing Bowls: Use a large bowl for mixing and a smaller one for dry ingredients.
Electric Mixer: A hand mixer is perfect, but a whisk can work too.
Measuring Cups and Spoons: Essential for accurate ingredient measurements.
Spatula: Great for scraping down the sides of the bowl and smoothing the batter.

Variations of Lemon Pound Cake

Blueberry Lemon Pound Cake: Add fresh or frozen blueberries to the batter for a burst of flavor and color.
Gluten-Free Lemon Pound Cake: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.
Vegan Lemon Pound Cake: Replace eggs with flax eggs and use plant-based butter and yogurt for a vegan-friendly version.
Lemon Poppy Seed Pound Cake: Stir in a couple of tablespoons of poppy seeds for a delightful crunch.
Almond Lemon Pound Cake: Incorporate almond extract along with the lemon for a nutty twist.

Serving Suggestions for Lemon Pound Cake

Pair with a dollop of whipped cream for a light and airy dessert.
Serve alongside fresh berries like strawberries or blueberries for a pop of color.
Enjoy with a cup of herbal tea or a refreshing glass of lemonade.
Drizzle with a lemon glaze for an extra touch of sweetness.
Garnish with mint leaves for a beautiful presentation.

FAQs about Lemon Pound Cake

As I’ve baked this Lemon Pound Cake countless times, I’ve gathered a few common questions that pop up. Let’s dive into them!

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice gives the best flavor, bottled juice can work in a pinch. Just remember, fresh lemons also provide zest, which adds a lovely aroma!

How do I store leftover Lemon Pound Cake?

Store your cake in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly and freeze it for up to three months.

Can I make this cake ahead of time?

Absolutely! This Lemon Pound Cake actually tastes better the next day as the flavors meld. Just make sure to store it properly to keep it moist.

What can I do if my cake is too dense?

If your cake turns out dense, it might be due to overmixing or too much flour. Be gentle when combining ingredients, and measure flour accurately for the best results.

Can I add other flavors to this Lemon Pound Cake?

Definitely! You can experiment with flavors like vanilla or almond extract. Just a teaspoon can elevate the taste and add a unique twist to your cake.

Final Thoughts

Baking this Lemon Pound Cake is more than just a recipe; it’s an experience filled with joy and warmth. The bright, zesty flavor brings a smile to my face, and I hope it does the same for you. Whether you’re sharing it with family or enjoying a quiet moment with a cup of tea, this cake has a way of making ordinary days feel special. Plus, the delightful aroma that fills your kitchen is simply irresistible! So, roll up your sleeves, embrace the process, and let this Lemon Pound Cake brighten your day and those of your loved ones.

Lemon Pound Cake: A Must-Try Recipe for Citrus Lovers!

Author: Maria
Total Time: 90 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A deliciously moist and tangy lemon pound cake that is perfect for citrus lovers.

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1/4 cup fresh lemon juice
Zest of 2 lemons

Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice.
Stir in the lemon zest until well combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.