Lemon Pound Cake

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

This lemon pound cake is a citrusy delight with a golden, buttery crumb and a tangy, refreshing taste, drizzled with a candy glaze.

slice of Lemon Pound Cake with a bite taken out

Completely Moist Pound Cake

Why wait in line for a luscious slice of Starbucks lemon pound cake when it’s really easy (and cheaper) to make your personal lemon loaf at residence?

You in all probability have already got the components available like butter, flour, and eggs.
This recipe is straightforward to make, even if you happen to’re a newbie within the kitchen.
Excellent Match: Pair this dreamy lemon pound cake along with your favourite cup of espresso or a soothing cup of tea. It’s a match made in style bud heaven.
It’s simple to make and might be baked prematurely. Then simply freeze in particular person slices for future espresso cake breaks!
This pound cake is pure Soften-in-Your-Mouth Goodness. Prime with the glaze beneath or serve with whipped cream and fruit (like recent raspberries).

Lemon Pound Cake ingredients with labels

Elements for Lemon Pound Cake

The freshest components are finest for probably the most flavorful lemon pound cake!

Lemon Zest and Juice: Add a shiny, citrus taste to the pound cake.
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 eggs at room temperature. Chilly eggs straight from the fridge might not mix as properly.
Bitter cream: Offers the pound cake a young and moist texture and a wealthy taste.
Flour: All-purpose flour varieties the bottom of the cake and offers construction. Be sure you measure the flour correctly.
Baking powder & soda: Assist the cake rise and offers it a lightweight texture.

Lemon Glaze: It is a easy glaze (not an icing) has plenty of lemon taste. Use actual recent lemons right here too.

Non-compulsory Add-Ins:

Recent blueberries might 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.
Slightly little bit of lemon extract might be added if you happen to’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

Learn how to Make Lemon Pound Cake

Zest and juice lemons as directed within the recipe beneath.
Whisk dry components in a small bowl. Put aside.
Cream butter & sugar with an electrical mixer till mild & fluffy. Combine in lemon juice and eggs.
Add the flour combination and bitter cream & beat on low velocity simply till mixed. Don’t overmix!
Unfold batter right into a ready pan & bake till a wood choose or cake tester comes out clear.
Cool and glaze.

Lemon Pound Cake in the pan before cooking

Ideas

Guarantee all components are at room temperature.
Scrub the lemon to take away any wax that may have been sprayed on it.
When testing 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.
Be sure you 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 proper 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. Use it inside per week. Leftover slices might be made to make scrumptious French toast sticks or add them to a flowery strawberry trifle.

Freeze leftover cake or slices in plastic wrap and place in zippered luggage for as much as 3 months.

Did you make this Lemon Pound Cake? Be sure you go away a score and a remark beneath!

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

Prep Time 20 minutes

Cook dinner Time 55 minutes

Complete Time 1 hour 15 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. Simply 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 additional fluffy, about 10 minutes. Scrape the edges as wanted.
Combine in lemon juice, then add eggs one by one, beating properly after every addition.
Flip the mixer to low and steadily 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 achieve the specified consistency.
Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.

You’ll need about 2 lemons for this recipe. Scrub the lemon earlier than zesting to take away any wax that 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 components are at room temperature.
Be sure you 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 proper 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.

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

Course Cake, Dessert

Delicacies American

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