Lemon Pound Cake
Experience the delightful blend of buttery richness and zesty lemon in this classic lemon pound cake recipe. Perfectly moist and bursting with flavor, this cake is a favorite for gatherings, celebrations, or a simple afternoon treat. Serve it with a cup of tea or coffee, and let the refreshing citrus notes brighten your day. Follow this simple recipe to create a deliciously inviting dessert that will impress your family and friends.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
Servings and Cooking Time
This recipe yields approximately 12 servings. Preparation time is about 20 minutes, while cooking time is around 60 minutes.
Nutritional Value
Each serving of this lemon pound cake contains approximately 350 calories, 15g of fat, 55g of carbohydrates, and 3g of protein. This information is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Mix in the lemon juice and zest until well combined.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- Once cooled, drizzle with a simple lemon glaze if desired.
Alternative Ingredients
If you’re looking for alternatives, you can substitute Greek yogurt for sour cream for a lighter option. Additionally, using almond flour can give a nutty flavor and gluten-free option.
Serving and Pairings
This lemon pound cake pairs beautifully with fresh berries, whipped cream, or a light lemon glaze. Enjoy it with coffee, tea, or even a scoop of vanilla ice cream for an indulgent dessert.
Storage and Reheating
Store leftover lemon pound cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds.
Cooking Mistakes
- Don’t overmix the batter; this can lead to a dense cake.
- Ensure all ingredients are at room temperature for better blending.
- Measure flour accurately; too much can dry out the cake.
- Check for doneness early to avoid overbaking.
- Let the cake cool properly before removing from the pan.
Helpful Tips
- Use fresh lemons for the best flavor.
- For extra moisture, brush the cake with lemon syrup after baking.
- Experiment with different citrus zests for variety.
- Consider adding poppy seeds for texture.
FAQs
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract as a substitute, but fresh lemon juice and zest provide a more vibrant flavor. Use about 1 teaspoon of extract for every tablespoon of juice.
How can I make my pound cake more moist?
To enhance moisture, ensure you’re not overbaking and consider adding an extra egg or using sour cream. Brushing the cake with a lemon syrup after baking also helps.
Can I make this cake ahead of time?
Absolutely! Lemon pound cake can be made a day in advance. Just make sure to store it properly to keep it fresh.
What can I serve with lemon pound cake?
Lemon pound cake pairs well with fresh fruit, whipped cream, or a lemon glaze. It’s also delightful alongside a cup of tea or coffee.
Can I freeze lemon pound cake?
Yes, lemon pound cake freezes well! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator when ready to enjoy.
Conclusion
Lemon pound cake is a timeless dessert that delights with its bright flavor and tender crumb. Perfect for any occasion, this cake is sure to impress your guests and satisfy your cravings. Enjoy a slice today and savor the refreshing taste of lemon!
Lemon Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup fresh 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 until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Mix in the lemon juice and zest until well combined.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack.
- Once cooled, drizzle with a simple lemon glaze if desired.
