Pound cake is a classic, dense, and buttery dessert that has been a staple in baking for centuries. Traditionally named for its simple ratio of one pound each of butter, sugar, eggs, and flour, this cake is known for its rich flavor and tender crumb. Its straightforward preparation and delightful texture make it a favorite for both everyday treats and special occasions. What sets pound cake apart is its adaptability. The basic recipe serves as a canvas for countless variations, allowing bakers to experiment with different flavors and add-ins. One such delightful twist is incorporating lemon juice and lemon zest, which transforms this traditional cake into a bright, refreshing dessert. Adding lemon juice infuses the cake with a tangy, citrusy zing that beautifully balances the sweetness. The lemon zest, with its vibrant, aromatic oils, enhances the cake’s flavor profile, providing a burst of fresh lemon essence. This combination not only adds a delightful flavor but also elevates the cake’s appeal, making it an elegant choice for any occasion. Whether enjoyed plain or with a lemon glaze, this lemon-infused pound cake offers a wonderful and refreshing twist on the classic recipe.
why is this the best lemon cake?
Perfect Balance of Flavors: The combination of fresh lemon juice and zest provides a bright, tangy flavor that balances perfectly with the sweetness of the cake. The hint of vanilla enhances the lemon, making every bite deliciously well-rounded. Tender and Moist Texture: Using butter and a mix of baking powder and baking soda ensures a light, tender crumb. This recipe avoids dryness, resulting in a moist cake that maintains its texture over time. Simple Ingredients: The recipe uses common pantry staples, making it accessible and straightforward to prepare. With just a few ingredients, you get a classic and satisfying dessert without needing special or hard-to-find items. Versatile and Customizable: While the recipe is fantastic as is, it’s also highly adaptable. You can add a lemon glaze for extra sweetness, incorporate fresh berries, or even use it as a base for different flavor variations, making it a versatile addition to any dessert repertoire.
Ingredients and substitutes
Butter provides richness, flavor, and a tender crumb. You can use margarine or a neutral oil (vegetable or canola oil) instead of butter. Coconut oil or a dairy-free butter substitute works well for a dairy-free option. Granulated Sugar sweetens the cake and helps create a light texture. You can use cane sugar, coconut sugar, or even honey (reduce the liquid in the recipe slightly if using honey). Lemon Zest: Adds intense lemon flavor and aroma. Use a combination of lemon extract (a few drops) or additional lemon juice if you don’t have fresh lemons, but zest provides a more vibrant flavor. Eggs: Bind ingredients together and contribute to the cake’s structure and moisture. For a vegan version, use 1/4 cup unsweetened applesauce or a commercial egg replacer for each egg. Alternatively, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let it sit for a few minutes to gel. Vanilla Extract enhances the overall flavor of the cake. For a different twist, you can use vanilla bean paste, vanilla powder, or even almond extract. If you prefer, omit it, though it adds a pleasant depth of flavor. Lemon Juice: Adds tartness and enhances the lemon flavor. Use lime juice or orange juice if lemon juice is unavailable. Keep in mind this will alter the flavor profile slightly. All-purpose flour provides structure to the cake. You can use cake flour for a lighter texture or gluten-free all-purpose flour for a gluten-free option. Whole wheat flour can be used as a whole grain alternative, though it may result in a denser cake. Baking Powder and Baking Soda: Leavening agents that help the cake rise. If you only have baking powder, use 3 teaspoons of baking powder in place of both baking powder and baking soda. Conversely, if you only have baking soda, use about 1 teaspoon of baking soda with an additional 1/2 teaspoon of cream of tartar to replace the baking powder. Sour cream adds richness and a tender crumb to the cake. You can also use Greek yogurt or buttermilk instead.
Step-by-step: Lemon Pound Cake Recipe
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the lemon zest and mix until well combined. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract and lemon juice. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Lemon glaze: While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. If using, stir in the lemon zest. Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. Serve: Let the glaze set before slicing and serving.
Tips for Success:
Use Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before starting. This helps them blend more easily and creates a smoother batter. Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for the flour. To avoid adding too much, spoon the flour into the measuring cup and level it off rather than scooping it directly from the bag. Cream Butter and Sugar Properly: Beat the butter and sugar until light and fluffy. This process incorporates air into the mixture, which helps the cake rise properly. Add Eggs One at a Time: Beat each egg into the batter fully before adding the next. This ensures even mixing and helps to prevent the batter from curdling. Sift Dry Ingredients: Sift the flour, baking powder, baking soda, and salt together before mixing with the wet ingredients. This helps to evenly distribute the leavening agents and avoids lumps. Don’t Overmix the Batter: Mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a dense cake. Check for Doneness: Start checking for doneness a few minutes before the recommended baking time. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool Completely Before Glazing: Ensure the cake is completely cool before adding the glaze. A warm cake can cause the glaze to melt and become runny. Adjust Glaze Consistency: If the glaze is too thick, add more lemon juice. If it’s too thin, add more powdered sugar. The glaze should be pourable but not too runny. Store Properly: Store the cake in an airtight container at room temperature to keep it fresh. It can also be refrigerated if you prefer it chilled or if you want to extend its shelf life.
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Frequently asked questions
Creative ways to serve Lemon Pound Cake:
Lemon Pound Cake Trifle: Layer cubes of Lemon Pound Cake with lemon curd, fresh berries, and whipped cream in a glass or trifle dish. Repeat layers and top with a dollop of whipped cream and a few mint leaves for a visually appealing and delicious dessert. Lemon Pound Cake French Toast: Slice the cake into thick pieces and dip them in a mixture of beaten eggs, milk, and a pinch of cinnamon. Cook on a griddle or skillet until golden brown and serve with fresh fruit, maple syrup, and a dusting of powdered sugar. Lemon Pound Cake Sundae: Cut the cake into small cubes and layer them with your favorite ice cream and fruit compote or fresh berries. Top with a drizzle of lemon glaze or a sprinkle of lemon zest for a refreshing and indulgent dessert. Lemon Pound Cake Bread Pudding: Cube the cake and combine with a custard mixture of eggs, milk, sugar, and vanilla. Bake until set and golden. Serve warm with a scoop of vanilla ice cream or a drizzle of lemon sauce for a comforting twist on a classic bread pudding.
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