Lemon Pound Cake Recipe

Watch the video below for the recipe.

When I make this lemon pound cake, I remember happy mornings. I felt calm in my favorite coffee shop, enjoying tangy sweet cake. Making this cake at home is special. Each slice is soft and buttery with a sweet crust.

This cake is not like others. It’s made with care, using nine key ingredients. Its moist, airy texture is unmatched by other pound cakes. This dessert is simple yet fancy, making you want more with every piece.

Ingredients You Need for Lemon Pound Cake

Making a great Lemon Pound Cake means you need the right dry and wet stuff.

• Dry Ingredients: Begin with all-purpose flour for perfect texture. Also, include baking powder and a bit of salt for taste.
• Wet Ingredients: Use soft butter and warm ingredients. Mix in sugar, eggs, sour cream, and vanilla. And don’t miss adding fresh lemon zest and juice for a burst of flavor.

Top-notch quality baking essentials are key for my Lemon Pound Cake success.

The recipe stays true to classic pound cakes. It skips milk and uses eggs for moisture. Using the right size loaf pan is critical for the best outcome, with 8×4-inch for a tall cake or 9×5-inch for a shorter one.

Steps to Make the Best Lemon Pound Cake

To make a top-notch Lemon Pound Cake, start by heating your oven and getting your loaf pan ready. Now, let’s get into the creaming method. It’s very important for this cake.

First off, beat together butter and sugar until it’s light and fluffy. Make sure it looks creamy. Then, add the eggs one at a time. Mix well after adding each egg. A great tip is to grate the lemon for zest before you juice it.

Now, put in the rest of the wet stuff. This includes sour cream, vanilla, lemon juice, and zest. Don’t mix too much. You want a soft cake with a fine texture.

Slowly mix in the dry ingredients. This stops the cake from getting too tough. The mix should be thick. Spoon it into the pan so it bakes just right. This is the key to making the cake even.

Check if the cake is done by doing the toothpick test. Stick a toothpick in the middle. If it comes out almost clean, the cake is ready.

Once the cake is out of the oven, cool it in the pan on a rack. This lets the cake set perfectly. You want it ready for the glaze. The glaze is a mix of sugar, lemon juice, and cream. It makes the cake taste even more like lemon. Every bite will be amazing.

Lemon Pound Cake Recipe Tips and Variations

Trying new flavors in your Lemon Pound Cake is fun. Adding fresh blueberries is a great choice. They mix well with the lemon taste. Plus, they stay in place because the batter is thick. If you like Bundt cakes, you can change the recipe slightly. This way, it fits perfectly in a Bundt pan and stays moist.

Decorating your cake can make it even better. You can change the glaze by using cream for a thick one or milk for a lighter one. Adding candied lemons on top looks fancy. It makes your cake look good for any event. This makes your Lemon Pound Cake a joy to eat and see.

Keeping your cake fresh is important. If you will finish it in a few days, just cover it. For longer, keep it in the fridge. It will last up to a week that way. If you need baking tools, check out my Amazon Storefront for good picks. It makes baking easier and more fun.

FAQ

What makes this homemade lemon pound cake different from other versions?

My Lemon Pound Cake is dense and buttery. It’s made with fresh lemon zest and juice. Sour cream adds moisture, making each bite smooth.

Can I use a different pan than the recommended loaf pan?

Yes, you can use a Bundt pan instead. Adjust the ingredients for the pan size. Make sure the cake stays moist and delicious.

How do I know when my lemon pound cake is done baking?

Insert a toothpick in the center. It should come out mostly clean. A few crumbs are okay, but no wet batter.

Can I add blueberries to this lemon pound cake?

Yes, blueberries work great in this recipe. Because the batter is thick, they won’t sink. Gently fold them in for a fruity surprise.

How should I store my lemon pound cake to keep it fresh?

Keep it covered at room temperature for a short time. For longer, refrigerate. Always wrap it well to keep it moist.

What is the best way to prepare the glaze for this pound cake?

Mix confectioners’ sugar, lemon juice, and cream for the glaze. Adjust the liquid for the thickness you like. This glaze adds sweet lemon flavor to the cake.

Are there any variations I can try with this recipe?

Yes. Add blueberries or change the glaze by using heavy cream or milk. Garnish with candied lemons for a special look.

Source Links

• https://sallysbakingaddiction.com/iced-lemon-pound-cake/
• https://www.plainchicken.com/lemon-pound-cake/
• https://beginwithbutter.com/classic-lemon-pound-cake/