This Lemon Pound Cake will make you swoon! It’s moist, tender, tart, and tangy. The sunshine fluffy crumb is the proper texture for absorbing the candy and bitter lemon glaze. Even better- it’s absolutely the best cake to make. I wager you will have the whole lot you want in your pantry proper now!
What’s Lemon Pound Cake?
This traditional dessert is baked in a loaf pan and is bursting with refreshing citrus notes that lower by the buttery sweetness of the cake. This simple recipe for Lemon Pound Cake can also be one in all my favourite methods to make use of up further lemons, because the batter and glaze are loaded with lemon juice and zest.
This cake is beautiful and the flavors are zippy and balanced. It’s the proper simple dessert recipe for an off-the-cuff dinner or a flowery get-together (or if you happen to’re within the temper for cake that isn’t too candy.) Right here’s what you could make Lemon Poundcake:
- Butter: creates a light-weight, tender texture and helps the cake rise.
- Granulated Sugar and Powdered Sugar: these sugars do greater than sweeten the cake and the icing. Granulated sugar softens the cake crumb, provides moisture, and balances the tartness of the lemon juice within the batter. Powdered sugar creates construction in icing and helps mellow out the sourness of lemon juice.
- Eggs: create construction that helps the cake rise and retains the crumb ethereal.
- Flour: the bottom of our batter, it creates the construction of the crumb. Whereas we’ve got not examined this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour needs to be an incredible substitute.
- Lemons: are the guts of this recipe. If lemons are out of your finances, you may attempt bottled lemon juice, and although it gained’t style fairly as tart and refreshing, it is going to nonetheless be a superb cake. If lemons are too tart for you, go away them out and simply make plain, buttery, pound cake!
How To Serve Lemon Pound Cake
This cake is implausible nonetheless heat from the oven or served at room temperature. It pairs superbly with No-Churn Strawberry Ice Cream. Or served with a recent dollop of Do-it-yourself Whipped Cream. Double down on the lemon taste and check out it with Do-it-yourself Lemon Curd.
How To Retailer Lemon Pound Cake
Place leftovers in an air-tight container and retailer at room temperature for as much as 3 days. You can too wrap leftovers tightly in a layer of parchment paper and a second layer of aluminum foil, then freeze for as much as 3 months. When you can refrigerate pound cake, it does boring the flavors and adjustments the feel of the cake. Should you select to refrigerate or freeze it, attempt warming it in a 350°F with a contact of butter brushed on every slice. I don’t know if you happen to’ve ever tried frozen cake, but it surely’s pleasant straight out of the freezer as nicely. The crumb stays smooth and it’s an ideal deal with for a scorching summer season day.
Lemon Pound Cake
This scrumptious, moist and straightforward lemon pound cake recipe is made with recent lemon juice and zest, and excellent for dessert or paired with espresso or tea.
- 1 cup room temperature salted butter (plus extra for greasing) ($2.01)
- 1.5 cups all-purpose flour (plus extra for dusting) ($0.22)
- 1/2 tsp baking powder ($0.03)
- 1/4 tsp baking soda ($0.01)
- 1/4 tsp salt ($0.02)
- 1 cup granulated sugar ($0.39)
- 4 giant eggs, overwhelmed ($0.36)
- 1/4 cup buttermilk ($0.16)
- 3 lemons, juiced and zested, divided ($1.32)
- 1 cup powdered sugar ($0.33)
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Place an oven rack within the heart of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and mud with flour, shaking off extra flour.
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Combine the flour, baking powder, baking soda, and salt in a medium bowl.
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Combine the butter and sugar in a big bowl till mild and fluffy. Add the overwhelmed eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Combine till included.
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Add the flour combination to the butter and egg combination in thirds, mixing after every addition and scraping down the edges earlier than the following addition.
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Add batter to the ready pan. Bake for 50 to 60 minutes within the preheated 350°F oven till the cake springs again whenever you press the middle and a toothpick inserted into the middle comes out clear.
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Take away the pound cake from the oven and funky for ten minutes earlier than eradicating it from the pan and inserting it on a cooling rack.
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To make the glaze, combine the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
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Drizzle the glaze on the cooled pound cake and serve!
See how we calculate recipe prices right here.
Serving: 1sliceEnergy: 330kcalCarbohydrates: 41gProtein: 4gFats: 17gSodium: 241mgFiber: 1g
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The right way to Make Lemon Pound Cake – Step by Step Pictures
Place an oven rack within the heart of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and mud with flour, shaking off extra flour.
Combine 1.5 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a medium bowl.
Combine 1 cup of room-temperature salted butter and 1 cup of granulated sugar in a big bowl till mild and fluffy. Add 4 overwhelmed giant eggs, 1/4 cup of buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Combine till included.
Add the flour combination to the butter and egg combination in thirds, mixing after every addition and scraping down the edges earlier than the following addition.
Add batter to the ready pan. Bake for 50 to 60 minutes within the preheated 350°F oven till the cake springs again whenever you press the middle and a toothpick inserted into the middle comes out clear.
Take away the poundcake from the oven and funky for ten minutes earlier than eradicating it from the pan and inserting it on a cooling rack.
To make the glaze, combine 1 cup powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
Drizzle the glaze on the cooled pound cake and serve!
