If you’re searching for a classic, zesty dessert suitable for any occasion, go no further than this Lemon Pound Cake. This soft, delicate cake is bursting with fresh lemon flavour and is simply delightful. In this recipe, we’ll walk you through each step to ensure you get the ideal bake every time. Let’s get started.

How to make Lemon Pound Cake?

Ingredients

• All-purpose. Flour: 2 ½ cups (300 g)
• Kosher salt: 1 teaspoon.
• Baking Powder: 1 ½ teaspoon
• Unsalted butter: 1 cup (226 g), melted at room temperature
• Granulated sugar: 1 ¼ cups (250 g)
• Large Eggs: Four
• Lemon Zest from 2 lemons.
• Lemon Juice: ¼ cup (from approximately two lemons)
• Vanilla extract: one teaspoon.
• Whole milk: 1/2 cup.

Nutritional facts

• Calories 310g
• Total fat 15g
• Cholesterol 95mg
• Carbohydrates 40g
• Protein 4g

Instructions For Lemon Pound Cake

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it with butter and flour. This prevents the cake from sticking and makes removing it easier after baking.

Mix ingredients, Combine all-purpose flour, kosher salt, and baking powder in a medium-sized basin. The kosher salt is essential here since its larger grains require less salt overall, producing a balanced flavour without overwhelming the cake. If you’re using fine-grained salt, you may want to lower the amount to avoid oversalting.

For the butter mixture, Cream the softened butter in a large mixing bowl on medium-high speed for about three minutes to prepare the butter mixture. The butter should become fluffier and lighter in colour. This is a crucial step; your cake may have craters if the butter isn’t soft enough. Butter that has been properly softened will have a smooth, even texture.

Gradually add granulated sugar to the butter mixture, one tablespoon at a time. This process should take approximately two minutes. Incorporating the sugar gradually helps to whip air into the batter, resulting in a lighter crumb in the finished cake.

To add lemon flavour, combine two lemon zests and freshly squeezed juice. The zest imparts a strong lemon flavour without adding liquid, whereas the juice adds a fresh, tangy accent. If you don’t have a rasp or a microplane, cut the zest with a sharp knife and blend it with the sugar for a more integrated flavour.

To add eggs and vanilla, add them one at a time and beat thoroughly after each addition. Then, add the vanilla extract. Ensure the eggs are at room temperature before adding them to the butter to avoid curdling.

To add flour and milk to the butter mixture, mix on low speed and alternate between the two. Begin with a third of the flour mixture, then half the milk, and continue, finishing with the flour. This procedure helps to keep the batter smooth and avoids overmixing.

Baking, our the batter into the prepared loaf pan and smooth the top with a spatula to bake the cake. Bake for 55-65 minutes in a preheated oven or until a toothpick inserted in the centre comes out clean. Baking times vary, so check around the 50-minute mark.

To serve, let the cake set for 10 minutes in the pan before transferring it to a wire rack to finish cooling. Once chilled, sprinkle with a simple lemon glaze (optional) made from powdered sugar and lemon juice for an added blast of lemon flavor.

Tips to Make It Tastier

Use fresh lemons. Freshly squeezed lemon juice and zest greatly enhance the flavor.

Room Temperature Ingredients: For a smoother batter, ensure the butter, eggs, and milk are at room temperature.

Pour the lemon syrup over the cake warmly for more moisture and flavor.

Incorporate Greek Yoghurt: Replace some milk with Greek yogurt for a tangier flavor and thicker texture.

Use High-Quality Butter: The rich flavor of good butter enhances the entire cake.

Topping Suggestions

Lemon Glaze is a simple mixture of powdered sugar and lemon juice spread over the cake.

Whipped Cream: The lemon flavor complements the lightly sweetened whipped cream perfectly.

Fresh Berries: Strawberries, raspberries, and blueberries provide a fruity contrast.

Powdered sugar: A thin sprinkling adds refinement while not overpowering the lemon.

Cream Cheese Frosting: For a more luxurious finish, add a layer of tangy cream cheese frosting on top.

Healthy alternatives

Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour to increase fiber.

Coconut Sugar: To lower your glycemic index, replace granulated sugar with coconut sugar.

Reduced Butter: Combine half butter and half unsweetened applesauce to reduce fat.

Greek Yoghurt: Replace half of the butter with Greek yogurt for a better fat choice.

Stevia or Erythritol: Use a sugar replacement to lower total calorie intake.

Pairing Beverages

Earl Grey Tea’s citrus overtones complement the lemon flavor.

Chardonnay: A gently oaked Chardonnay complements the richness of the cake.

Iced Green Tea: This tea is refreshing and delicate, balancing the cake’s sweetness.

Lemonade: For an extra citrus kick, try making your lemonade.

Espresso: The strong coffee works well with the cake’s sweetness.

How To Store Lemon Pound Cake?

Room Temperature: Keep in an airtight container for up to three days.

Refrigerate for up to a week, then bring to room temperature before serving.

Freezer: Wrap in plastic wrap and foil before freezing for up to three months.

Common Mistakes To Avoid

Overmixing the batter: This can produce a dense, tough cake.

Skipping room-temperature ingredients results in a lumpy batter with an uneven texture.

Overbaking produces a dry cake; check early to avoid this.

Not measuring ingredients Properly: Excess flour or sugar might disrupt the balance.

Neglecting to Zest Before Juicing: Zest the lemons before juicing for the best flavor.

Easy Strawberry Mug Cake Recipe

Crack Cake Recipe

Best Fudgy Brownies Recipes

3 ingredient mug cake

Easy Vanilla Cheesecake

Easy Vanilla Cheesecake

FAQS

Can I use bottled lemon juice? 

For optimal flavor, use fresh lemon juice.

Can I make the cake gluten-free? 

Yes, use 1:1 gluten-free baking flour.

How can I keep the cake from sticking to the pan? 

Use parchment paper or thoroughly coat the pan with butter and flour.

Can I add poppy seeds? 

Yes, add a tablespoon or two for a lemon-poppy seed variety.

How will I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Final thoughts

Classic Lemon Pound Cake with Zesty Flavor is a delicious, citrussy delicacy that is sure to please. Whether you serve it with a cup of tea in the afternoon or as a sweet finish to a meal, this is a recipe you’ll want to make again and again. Enjoy!