Are you craving a moist and zesty lemon pound cake? This quick and easy lemon pound cake recipe will become your go-to dessert for any occasion. The best part? You only need simple ingredients and a few easy steps to bake this delightful treat at home. Whether you’re a beginner or an experienced baker, this recipe is sure to bring a smile to your face and a burst of citrusy flavor to your taste buds.
Prep Time: 15 minutes | Cook Time: 60 minutes | Servings: 10
Ingredients for Lemon Pound Cake Recipe
To make this perfect lemon pound cake, you need a few pantry staples and fresh lemons. Here’s the list of ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2 large lemons)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup whole milk
Steps for Lemon Pound Cake Recipe
Follow these easy steps to create the most flavorful and moist lemon pound cake from scratch.
Step 1: Preheat Your Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a standard loaf pan (about 9 x 5 inches) to ensure your cake doesn’t stick. This is an essential step to make sure your cake comes out perfectly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer for about 3-4 minutes until the mixture becomes light and fluffy. This creaming process incorporates air into the batter, making the cake tender.
Step 3: Add Eggs One at a Time
Beat in the eggs one by one. Make sure each egg is fully mixed into the batter before adding the next. This method helps keep the texture of the cake smooth and prevents curdling.
Step 4: Mix in Lemon Zest and Vanilla
Now, add the fresh lemon zest and vanilla extract to the batter. The lemon zest is where most of the lemon flavor comes from, so be generous with it. Stir it in well to evenly distribute the citrusy flavor.
Step 5: Alternate Adding Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the batter in batches, alternating with the milk and lemon juice. Start and end with the dry ingredients. This ensures that the batter doesn’t become too wet and stays balanced. Be careful not to overmix, as that can make the cake dense.
Step 6: Pour and Bake
Once your batter is smooth and ready, pour it into the prepared loaf pan and smooth the top with a spatula. Bake the cake in the preheated oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake should be golden brown and slightly crisp.
Step 7: Cool and Serve
After baking, allow the lemon pound cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, slice the cake and enjoy the bright, lemony flavor. It pairs wonderfully with a cup of tea or coffee!
Tips for the Best Lemon Pound Cake
Here are some additional tips to make sure your lemon pound cake turns out perfectly every time:
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature. This ensures that everything mixes together smoothly for a consistent batter.
- Don’t Overmix: When adding the dry ingredients, mix just until combined. Overmixing the batter can result in a dense cake rather than a light, fluffy one.
- Fresh Lemons: Fresh lemon juice and zest are key to the best flavor. Bottled lemon juice won’t give you the same bright, citrusy kick.
- Check for Doneness: Start checking the cake for doneness at the 50-minute mark. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is ready.
- Cooling: Let the cake cool completely before slicing. Cutting too early might cause the cake to crumble.
Variations of Lemon Pound Cake Recipe
Want to switch things up? Here are some variations to make this recipe even more exciting:
1. Lemon Blueberry Pound Cake
Add 1 cup of fresh or frozen blueberries to the batter before baking. The blueberries pair wonderfully with the tart lemon flavor, adding a pop of color and a burst of sweetness.
2. Lemon Poppy Seed Pound Cake
Stir in 2 tablespoons of poppy seeds to the batter to give the cake a nutty crunch and a lovely speckled appearance. This is a classic combination that’s sure to impress.
3. Glazed Lemon Pound Cake
For extra lemony flavor, make a simple lemon glaze to drizzle over the top. Mix 1 cup of powdered sugar with 2 tablespoons of lemon juice and a little lemon zest, then pour it over the cooled cake.
4. Lemon Almond Pound Cake
Add 1 teaspoon of almond extract along with the vanilla for a subtle, nutty flavor that complements the lemon. You can also sprinkle slivered almonds on top before baking for added texture.
5. Lemon Lavender Pound Cake
For a floral twist, add 1 teaspoon of dried culinary lavender to the batter. The combination of lemon and lavender is fragrant and elegant.
Serving Suggestions for Lemon Pound Cake Recipe
Lemon pound cake is versatile and can be served in many delicious ways:
With Tea or Coffee: Lemon pound cake is the ideal treat to enjoy with a hot cup of tea or coffee, whether for breakfast or an afternoon snack.
With Fresh Berries: Serve slices of lemon pound cake with a side of fresh strawberries, raspberries, or blueberries for a refreshing dessert.
Topped with Whipped Cream: A dollop of freshly whipped cream elevates the cake and makes it extra indulgent.
With Lemon Glaze: As mentioned in the variations, drizzle a lemon glaze over the cake for a more intense lemon flavor and a shiny finish.
With Ice Cream: Pair a warm slice of lemon pound cake with a scoop of vanilla or lemon sorbet for a perfect summer dessert.
Nutrition Facts for Lemon Pound Cake Recipe:
- Calories: 310
- Fat: 18g
- Carbs: 35g
- Protein: 5g
- Sugar: 20g
- Fiber: 1g
- Cholesterol: 95mg
- Sodium: 150mg
Storing and Freezing Lemon Pound Cake
This lemon pound cake is perfect for making ahead of time or enjoying as leftovers. Here’s how you can store it to maintain its freshness:
Storing:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before storing to avoid condensation, which could make the cake soggy.
- Refrigeration: If you prefer to store it in the fridge, place it in an airtight container, and it will last for up to 5 days. Just bring it back to room temperature or warm it slightly before serving for the best flavor.
Freezing:
- Freezing the Whole Cake: Wrap the entire cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you’re ready to eat, let it thaw at room temperature.
- Freezing Slices: You can also freeze individual slices for easy grab-and-go servings. Wrap each slice in plastic wrap, place them in a zip-lock bag or airtight container, and freeze. Thaw the slices at room temperature or pop them in the microwave for a few seconds.
Why You’ll Love This Lemon Pound Cake Recipe
There are many reasons why this lemon pound cake recipe stands out:
- Simple Ingredients: This recipe uses basic ingredients that you likely already have in your kitchen, which makes it convenient for impromptu baking sessions.
- Burst of Lemon Flavor: The combination of lemon zest and fresh lemon juice ensures a bright, zesty flavor in every bite.
- Perfect Texture: Thanks to the creaming process and careful mixing, this pound cake has a light, tender crumb while still being moist and rich.
- Versatile Recipe: You can customize this recipe with various add-ins and flavors to suit your preferences, making it adaptable for different occasions.
FAQs About Lemon Pound Cake Recipe
1. Can I Use Store-Bought Lemon Juice Instead of Fresh?
While store-bought lemon juice can work in a pinch, fresh lemon juice is highly recommended. It offers a brighter, more natural flavor that enhances the cake’s overall taste.
2. Can I Make This Cake Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend you use contains xanthan gum to help maintain the cake’s structure.
3. What If I Don’t Have a Loaf Pan?
If you don’t have a loaf pan, you can use a bundt pan or even a square cake pan. Just keep an eye on the baking time, as the thickness of the cake might differ.
4. How Can I Prevent My Cake from Sticking to the Pan?
Grease and flour your pan well before pouring in the batter. You can also use parchment paper to line the bottom of the pan for extra assurance that the cake will come out cleanly.
5. Can I Make This Cake Dairy-Free?
To make the recipe dairy-free, simply substitute the butter with a plant-based alternative and use almond milk or another non-dairy milk in place of whole milk. The cake will still turn out moist and delicious.
Conclusion
This easy lemon pound cake recipe is the perfect dessert for any occasion, whether it’s a family gathering, a casual weekend treat, or a holiday celebration. With its fresh lemony flavor, moist texture, and the flexibility to adapt it to your taste, this cake is sure to become a staple in your recipe collection. Not only is it simple to make, but it also stores well, so you can enjoy it over several days or prepare it ahead for special events.
So the next time you’re looking for a bright and zesty dessert that’s easy to bake, reach for this lemon pound cake recipe. Whether you enjoy it plain, with a glaze, or topped with fresh fruit, it’s guaranteed to be a hit. Happy baking!
