Introduction: Lemon Pound Cake is a timeless classic that combines the perfect balance of tangy lemon flavor with a rich, buttery texture. This recipe is designed to give you the best lemon pound cake you’ll ever taste—moist, flavorful, and topped with a sweet lemon glaze that perfectly complements the cake’s zesty undertones. Whether you’re serving it at a special occasion or enjoying a slice with your afternoon tea, this cake is sure to impress.
Overview of the Recipe: This Lemon Pound Cake recipe features a tender crumb, bright citrus flavor, and a sweet-tart glaze that ties everything together. The cake is made with basic ingredients like flour, butter, sugar, and eggs, but it’s the addition of fresh lemon zest, lemon juice, and lemon extract that elevates it to a new level. The cake is baked in a Bundt pan for a beautiful presentation, making it an ideal dessert for gatherings. The glaze is simple yet essential, adding a final burst of lemon flavor and a touch of sweetness.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon zest (from about 2 lemons)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups sugar
- 6 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon pure lemon extract
For the Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons freshly-squeezed lemon juice
Instructions:
- Preheat the Oven: Start by positioning a rack in the center of your oven and preheat it to 325°F (163°C). Prepare a 12-cup Bundt pan by generously greasing it with butter or nonstick spray, then dusting it with flour. This will help ensure that the cake doesn’t stick to the pan and comes out easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, salt, and lemon zest. The lemon zest should be finely grated to evenly distribute the bright citrus flavor throughout the cake. Set the dry mixture aside.
- Cream Butter and Sugar: In another large bowl, use an electric mixer to beat the butter and sugar together. Start on low speed, then gradually increase to medium-high. Continue beating for about 5 minutes, or until the mixture is light, fluffy, and pale in color. This step is crucial for creating a tender and airy cake.
- Add Eggs: With the mixer on low speed, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
- Combine Mixtures: With the mixer on low speed, begin alternating the addition of the dry ingredients and the wet ingredients. Start by adding half of the flour mixture, followed by half of the sour cream. Then, add the remaining flour mixture, the rest of the sour cream, the lemon juice, and the lemon extract. Mix just until all ingredients are combined, being careful not to overmix, which can make the cake dense.
- Transfer Batter: Once the batter is fully combined, transfer it to the prepared Bundt pan. Use a spatula to smooth the top and make sure the batter is evenly distributed. Gently tap the pan on the counter a few times to release any trapped air bubbles.
- Bake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Check for doneness by inserting a toothpick or cake tester into the center of the cake—it should come out with a few moist crumbs, but no wet batter. The cake should be golden brown and start to pull away from the edges of the pan.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully turn the cake out onto a wire rack to cool completely. This cooling period is essential to ensure that the cake sets properly and doesn’t crumble when sliced.
- Make the Glaze: While the cake is cooling, prepare the lemon glaze. In a small bowl, combine the powdered sugar with 2 tablespoons of freshly-squeezed lemon juice. Stir until smooth. If the glaze is too thick, add an additional tablespoon of lemon juice, one teaspoon at a time, until the desired consistency is reached. The glaze should be thick enough to coat the back of a spoon but still pourable.
- Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. Allow the glaze to drip down the sides of the cake for a decorative effect. If desired, garnish with extra lemon zest for an added burst of color and flavor. Let the glaze set before slicing and serving.
Serving Suggestions: This Lemon Pound Cake is delightful on its own, but it can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh berries like raspberries or blueberries make a beautiful and tasty accompaniment, adding a pop of color and complementary flavors. Serve slices with a hot cup of tea or coffee for a perfect afternoon snack or dessert.
Pairing and Serving Suggestions: Pair this cake with a refreshing iced tea, lemonade, or even a citrus-flavored sparkling water. The bright, zesty flavors of the lemon cake are enhanced when paired with these light and refreshing beverages, making it a perfect dessert for warm weather gatherings.
Variations of the Recipe:
- Lemon-Blueberry Pound Cake: Fold in 1 cup of fresh or frozen blueberries into the batter before transferring it to the Bundt pan. The blueberries add a sweet burst of flavor that pairs perfectly with the lemon.
- Gluten-Free Lemon Pound Cake: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder and other ingredients are gluten-free as well.
- Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and a visually appealing speckled appearance.
- Citrus Pound Cake: Replace the lemon zest and juice with a combination of orange and lime for a mixed citrus pound cake with a more complex flavor profile.
Health Benefits: While this Lemon Pound Cake is a treat, it does offer some benefits:
- Vitamin C: The fresh lemon juice and zest provide a good source of vitamin C, which is important for immune health and skin care.
- Protein: The eggs and sour cream add a dose of protein, which is essential for tissue repair and growth.
- Antioxidants: Lemons are rich in antioxidants, which help protect the body from oxidative stress.
FAQs:
- Can I use store-bought lemon juice instead of fresh? Freshly squeezed lemon juice is recommended for the best flavor, but if you need to use store-bought, opt for a high-quality brand that is pure lemon juice without added preservatives.
- How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.
- Can I make this cake ahead of time? Yes, this cake can be made a day in advance. In fact, the flavors tend to deepen if the cake is allowed to rest overnight. Just be sure to glaze it before serving.
- What if I don’t have a Bundt pan? If you don’t have a Bundt pan, you can use two standard loaf pans. Adjust the baking time as necessary, checking for doneness with a toothpick.
- Can I use a sugar substitute? You can substitute sugar with a granulated sugar alternative that measures cup-for-cup. However, the texture and flavor may vary slightly.
Conclusion: This Lemon Pound Cake is a show-stopping dessert that is sure to impress with its bright, zesty flavor and tender crumb. The combination of fresh lemon juice, zest, and a sweet lemon glaze creates a perfectly balanced cake that is both refreshing and indulgent. Whether you’re baking for a special occasion or simply to satisfy a craving, this Lemon Pound Cake is a must-try recipe. Serve it to your family and friends, and watch it disappear in no time!