Lemon Pound Cake

Indulge in the zesty delight of lemon pound cake, a classic dessert that perfectly balances sweetness and tang. With its moist texture and vibrant flavor, this cake is perfect for gatherings, tea parties, or simply enjoying with a cup of coffee. Whether you’re a baking novice or a seasoned pro, this recipe will guide you to create a stunning centerpiece that will impress your guests and satisfy your cravings.

Ingredients

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

Servings and Cooking Time

This recipe yields about 10 servings. Preparation time is approximately 20 minutes, with a cooking time of 60 minutes.

Nutritional Value

Each serving (1 slice) contains approximately:
– Calories: 350
– Total Fat: 18g
– Saturated Fat: 11g
– Cholesterol: 80mg
– Carbohydrates: 44g
– Sugars: 29g
– Protein: 4g
This nutritional information is based on a standard slice of lemon pound cake.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
6. Stir in lemon juice and zest until fully incorporated.
7. Pour the batter into the prepared bundt pan, smoothing the top.
8. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
10. Once cooled, drizzle with a lemon glaze if desired.

Alternative Ingredients

You can substitute sour cream with Greek yogurt for a lighter option. For a gluten-free version, use a gluten-free all-purpose flour blend. Additionally, if you prefer a less sweet cake, reduce the sugar by 1/2 cup without sacrificing flavor.

Serving and Pairings

Lemon pound cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream. It can also be enjoyed with a cup of tea or coffee, making it an excellent choice for afternoon gatherings or dessert.

Storage and Reheating

To store lemon pound cake, wrap it in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds.

Cooking Mistakes

• Overmixing the batter can lead to a dense cake.
• Not allowing the cake to cool before removing it from the pan may cause it to break.
• Using cold ingredients can affect the texture; always use room temperature butter and eggs.
• Not measuring flour correctly can lead to a dry cake.
• Opening the oven door too early can cause the cake to collapse.

Helpful Tips

• Use fresh lemon juice and zest for the best flavor.
• Consider adding poppy seeds for a delightful crunch.
• Let the cake cool completely before glazing for a smooth finish.
• Experiment with different citrus flavors like orange or lime.

FAQs

How can I make my lemon pound cake more moist?

Adding a bit more sour cream or Greek yogurt can enhance moisture. Also, ensure not to overbake, as this can dry out the cake.

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with almond or gluten-free flour blends, but ensure to adjust the measurements accordingly for best results.

How do I know when my cake is done?

A toothpick inserted into the center should come out clean or with a few crumbs. If it comes out wet with batter, it needs more time.

Can I freeze lemon pound cake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months.

What’s the best way to glaze my cake?

Mix powdered sugar with lemon juice to achieve the desired consistency and drizzle it over the cooled cake for a beautiful finish.

Conclusion

Lemon pound cake is a timeless dessert that brings a bright, zesty flavor to any table. Its simplicity and delightful taste make it a favorite for both gatherings and quiet afternoons at home. With this recipe, you can easily create a moist and flavorful cake that everyone will love. Happy baking!

Lemon Pound Cake

Indulge in the zesty delight of lemon pound cake, a classic dessert that perfectly balances sweetness and tang. With its moist texture, this cake is ideal for gatherings or enjoying with coffee.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon cake, pound cake, dessert, baking

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10 servings

Calories: 350kcal

Ingredients

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

Instructions

• Preheat your oven to 350°F (175°C) and grease a bundt pan.
• In a large bowl, cream the softened butter and sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
• Stir in lemon juice and zest until fully incorporated.
• Pour the batter into the prepared bundt pan, smoothing the top.
• Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.
• Once cooled, drizzle with a lemon glaze if desired.

Nutrition

Calories: 350kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Fiber: 1g