Lemon Pound Cake

Lemon Pound Cake Recipe

Table of Contents

This lemon pound cake is a beautifully moist and tender dessert bursting with zesty lemon flavor. Perfect for any occasion, its dense yet soft texture pairs wonderfully with a cup of tea or coffee. The tangy lemon glaze adds the perfect finishing touch, making each bite irresistibly delicious.

Ingredients:

For the Cake:

1 cup (227g) unsalted butter, softened
1.5 cups (300g) granulated sugar
4 large eggs, at room temperature
1/4 cup (60ml) fresh lemon juice
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
2.5 cups (315g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk

For the Lemon Glaze:

1 cup (120g) powdered sugar
2-3 tablespoons fresh lemon juice (adjust for consistency)

Instructions:

Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan or a bundt pan.
Make the Cake Batter:
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the lemon juice, lemon zest, and vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Make the Lemon Glaze:
- In a small bowl, mix powdered sugar with fresh lemon juice until smooth. Adjust consistency by adding more lemon juice if necessary.
- Once the cake is completely cool, drizzle the lemon glaze on top.

Serving Suggestions:

Serve slices with fresh berries or a dollop of whipped cream for a refreshing treat.
Pair with a hot cup of tea or iced lemonade for a delightful afternoon snack.

Tips and Notes:

Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother batter.
Zesting Lemons: Use a microplane grater for finely grated zest without the bitter white pith.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: The cake freezes well. Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutritional Information (Per Serving – 1 slice out of 12):

Calories: ~320
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 180mg
Total Carbohydrate: 45g
Dietary Fiber: 1g
Sugars: 30g
Protein: 4g

Benefits:

Lemon: High in Vitamin C and antioxidants, boosting immunity and improving skin health.
Eggs: Excellent source of high-quality protein and essential nutrients.
Moderation: When enjoyed in moderation, this dessert can be part of a balanced diet, providing a sweet treat without overindulgence.

Q&A:

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice provides a brighter, more natural flavor. However, bottled juice can be used in a pinch, but the flavor may be less vibrant.

Q: Can I make this cake gluten-free?
A: Yes! Substitute the all-purpose flour with a high-quality gluten-free flour blend suitable for baking.

Q: Can I reduce the sugar in this recipe?
A: You can reduce the sugar by up to 25% without compromising the texture too much, but the cake will be less sweet.