Lemon Pound Cake

This lemon pound cake recipe is the right morning or afternoon deal with!

It’s a citrusy delight with a golden, buttery crumb and plenty of tangy, refreshing lemon taste. It’s drizzled with a candy glaze for the right chunk.

Moist Lemon Pound Cake

This recipe makes use of kitchen staples, so it’s straightforward to make at a second’s discover.
This pound cake is tender and dense with a moist crumb and a vibrant lemon taste.
Pound cake may be baked upfront and frozen for lunches, dessert, or for final minute visitors.

Lemon Pound Cake ingredients with labels

Elements for Lemon Pound Cake

The freshest substances are greatest for probably the most flavorful lemon pound cake!

Lemon Zest and Juice: That is the important thing taste – be sure you use actual lemons for a vivid, citrusy taste.
Butter: Use unsalted butter so you’ll be able to management the salt on this cake. Butter offers richness, taste, and an ideal moist crumb.
Eggs: Use giant room temperature eggs for even mixing.
Bitter cream: Provides a young and moist texture and a wealthy taste to this pound cake recipe.
Flour: All-purpose flour is the bottom and offers construction.
Baking powder & soda: Assist the cake rise and provides it a light-weight texture.

Lemon Glaze: This can be a easy glaze (not an icing) that has numerous lemon taste. Use actual recent lemons right here, too.

Elective Add-Ins:

Contemporary blueberries may be added to the recipe. Toss them in flour earlier than including them to the batter. This retains them from sinking to the underside of the cake pan.
Add a spoonful of poppy seeds and add 1/4 teaspoon or so of almond extract.
Just a little little bit of lemon extract may be added for those who’d like.

butter and sugar mixed in a bowl to make Lemon Pound Cake

adding eggs to butter to make Lemon Pound Cake

mixed ingredients in a bowl to make Lemon Pound Cake

adding flour to bowl to make Lemon Pound Cake

How one can Make Lemon Pound Cake

Zest and juice lemons as directed within the recipe under.
Cream butter & sugar with an electrical mixer till mild & fluffy. Combine in lemon juice and eggs.
Add the dry substances and bitter cream simply till mixed. Don’t overmix!
Unfold batter right into a ready pan & bake till a wood decide or cake tester comes out clear.
Cool and glaze.

Prime with the glaze under or serve with whipped cream and fruit (like recent raspberries).

Lemon Pound Cake in the pan before cooking

Suggestions for Luscious Lemon Pound Cake

Guarantee all substances are at room temperature.
Scrub the lemon to take away any wax which may have been sprayed on it.
When zesting a lemon, zest simply the yellow a part of the pores and skin. The white half beneath (the pith) is bitter. Use a microplane grater or zester to take away the zest.
Make sure to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
Don’t skimp on the blending time – it’s wanted so as to add air to the butter giving the right texture. Use a paddle attachment on a stand mixer you probably have one.
Don’t overbeat the eggs or the batter with the flour. Combine simply till mixed.

sliced Lemon Pound Cake with lemon garnish

Storing Pound Cake

Wrap leftover lemon pound cake in plastic wrap and preserve it at room temperature for as much as 1 week. Freeze leftover cake or slices in plastic wrap or an air tight container for as much as 3 months.

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This moist & tangy Lemon Cake with a selfmade glaze pairs completely with espresso or tea for a day pick-me-up!

Prep Time 20 minutes

Prepare dinner Time 1 hour 10 minutes

Whole Time 1 hour 30 minutes

Preheat the oven to 325°F and grease/flour an 8″x4″ loaf pan.
Utilizing a tremendous grater or a zester, zest the lemon. Juice the lemons in a small bowl.
In a medium bowl, whisk collectively flour, baking powder, baking soda, and lemon zest.
Place butter and sugar in a stand mixer and beat on medium velocity till mild and further fluffy, about 10 minutes. Scrape the perimeters as wanted.
Combine in lemon juice, then add eggs one after the other, beating properly after every addition.
Flip the mixer to low and regularly alternate including the flour combination and bitter cream to the batter, mixing simply till mixed.
Unfold the batter evenly within the ready pan and bake for 55-65 minutes or till a toothpick comes out clear.
Let the cake cool within the pan for 10 minutes, then switch to a wire rack to chill utterly.
To make the glaze, in a small bowl, mix powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as wanted to succeed in the specified consistency.
Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.

You have to about 2 lemons for this recipe. Scrub the lemon earlier than zesting to take away any wax which may have been sprayed on it.
When zesting lemon, you need simply the yellow a part of the pores and skin. The white half beneath (the pith) is bitter. Use a microplane grater or zester to take away the zest.
Guarantee all substances are at room temperature.
Make sure to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
Mixing the butter and sugar for a very long time is important, this provides air into the butter giving the right texture. Use a paddle attachment on a stand mixer you probably have one.
Don’t overbeat the eggs or the batter with the flour. Combine simply till mixed.

Diet data offered is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Cake, Dessert

Delicacies American

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