Lemon Pound Cake
Indulge in the irresistible taste of lemon pound cake, a classic dessert that combines the comforting texture of pound cake with the zesty brightness of lemon. Perfect for afternoon tea or as a sweet treat after dinner, this cake is sure to impress. With its buttery richness and fresh lemon glaze, each bite is a slice of sunshine. Let’s dive into this delightful recipe that’s as easy to make as it is to enjoy!
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 salt
- 1/2 cup sour cream
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is about 20 minutes, and cooking time is approximately 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 14g of fat, 50g of carbohydrates, and 4g of protein. This is based on a standard slice size from the baked cake.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle with a lemon glaze (optional) before serving.
Alternative Ingredients
You can substitute Greek yogurt for sour cream for a tangy flavor, or use a dairy-free butter alternative to make it vegan. Additionally, you might replace granulated sugar with coconut sugar for a healthier option.
Serving and Pairings
Serve your lemon pound cake with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of herbal tea or coffee, enhancing the citrus notes of the cake.
Storage and Reheating
Store leftover lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the microwave for a few seconds or enjoy them cold.
Cooking Mistakes
- Overmixing the batter can result in a dense cake.
- Not measuring ingredients accurately can affect texture.
- Skipping the lemon zest diminishes flavor.
- Opening the oven door too early can cause the cake to collapse.
- Not cooling the cake properly can lead to sogginess.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Freshly squeezed lemon juice enhances flavor.
- Let the cake cool completely before glazing.
- For added flavor, try adding poppy seeds to the batter.
FAQs
Can I make this cake ahead of time?
Yes, lemon pound cake can be made a day in advance. Just wrap it tightly to keep it fresh.
Can I use bottled lemon juice?
While fresh lemon juice is preferable, bottled lemon juice can be used in a pinch, though the flavor may not be as vibrant.
How can I make my cake more lemony?
You can increase the amount of lemon zest and juice in the batter or add lemon extract for an extra punch.
What should I do if my cake is too dry?
If your cake turns out dry, you can brush it with a simple syrup made of sugar and lemon juice after baking.
Can I add other flavors?
Absolutely! Adding blueberries or raspberries can provide delightful bursts of flavor alongside the lemon.
Conclusion
Lemon pound cake is a timeless classic that brings a refreshing twist to any dessert table. With its vibrant flavor and moist texture, it’s perfect for any occasion. Whether enjoyed on its own or paired with your favorite beverages, this cake is sure to brighten your day. Give this recipe a try, and savor each delicious bite!
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 salt
- 1/2 cup sour cream
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
- Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle with a lemon glaze (optional) before serving.