Lemon pound cake is a classic dessert that combines the richness of a buttery pound cake with the fresh, zesty flavor of lemons. Perfectly moist with a tender crumb, this cake is topped with a tangy lemon glaze that enhances its citrusy appeal. Whether served as a dessert, a tea-time treat, or a delightful snack, lemon pound cake is always a crowd-pleaser.
Why You’ll Love This Recipe
- Rich and Moist: The buttery texture is complemented by the brightness of lemon.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Perfectly Balanced Flavor: The sweetness of the cake pairs beautifully with the tangy glaze.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk or buttermilk
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for garnish)
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a standard 9×5-inch loaf pan or bundt pan, ensuring all crevices are coated.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice and zest, scraping down the sides of the bowl as needed.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Step 4: Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake has cooled, drizzle the glaze over the top. Sprinkle with lemon zest for extra brightness if desired.
Tips for Success
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Mix the batter just until combined to avoid a dense cake.
- Cool Completely Before Glazing: Let the cake cool fully before adding the glaze to prevent it from melting off.
Variations
- Add Berries: Fold in fresh blueberries or raspberries for a fruity twist.
- Extra Lemon Flavor: Use lemon extract in addition to fresh lemon juice for a more pronounced citrus flavor.
- Lime or Orange: Swap lemons for limes or oranges for a different citrusy variation.
Serving Suggestions
- With Tea or Coffee: A perfect pairing for your afternoon break.
- As a Dessert: Serve with whipped cream or a scoop of vanilla ice cream.
- For Special Occasions: Garnish with candied lemon slices or fresh berries for a stunning presentation.
Why This Recipe Works
This lemon pound cake balances the rich, buttery base with the tart, refreshing flavor of lemons. The careful blending of wet and dry ingredients creates a moist and tender crumb, while the tangy glaze adds a sweet finish. It’s a foolproof recipe that delivers bakery-quality results every time.
Conclusion
Lemon pound cake is a timeless treat that’s sure to brighten any occasion. Whether you’re baking for a special gathering or just indulging your citrus cravings, this recipe is easy to follow and guarantees delicious results. Try it today and savor the sweet, tangy perfection of homemade lemon pound cake!
