lemon pound cake
This lemon pound cake is the ultimate dessert for lemon lovers. Infused with lemon zest and juice, the cake carries a gentle lemon aroma. As it bakes, I prepare a lemon syrup to soak the warm cake, enhancing its citrusy flavor. To top it off, a tart lemon glaze drizzled over the cooled cake delivers an extra burst of lemon in every bite.
I’ve been baking this lemon loaf for years, and it’s my go-to recipe when nothing but lemon will do. Although I hesitated to share it, thinking the internet might not need another lemon loaf recipe, I realized this tried-and-true version deserves its moment. If you’re still searching for your perfect lemon loaf, give this one a try—it’s bound to become a favorite.
While not everyone needs to master pie crusts or elaborate layer cakes, having a dependable dessert recipe is essential. This classic, lightly glazed lemon pound cake fits the bill perfectly.
Why You’ll Love This Recipe
This lemon pound cake is a citrus lover’s dream—moist, fragrant, and packed with lemon flavor. It’s simple enough for beginners yet satisfying enough for seasoned bakers. Perfect for any occasion, it’s a crowd-pleaser that never disappoints.
Kitchen Equipment You’ll Need
- Electric mixer
- 2 loaf pans or 1 large Bundt pan
- Sifter
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- Zest of 1 lemon
Step-by-step Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking pans by spraying or buttering and flouring 2 loaf pans or 1 large Bundt pan.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Using an electric mixer, cream together the butter, shortening, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients in three parts with the milk, beginning and ending with the flour mixture. Beat at low speed until just combined.
- Mix in the lemon juice and zest.
- Pour the batter into the prepared pans.
- Bake for about 55 minutes, or until a tester inserted into the center of the cakes comes out clean.
- Cool the cakes in the pans for 15 minutes, then turn them out onto racks to cool completely.
Tips for Success
- Ensure your butter and shortening are at room temperature for easier mixing.
- Don’t overmix the batter; it should be just combined to prevent a dense cake.
- Use fresh lemon juice for the best flavor.
Additional Tips and Variations
For a richer flavor, consider adding a teaspoon of vanilla extract. You can also experiment with adding poppy seeds for a delightful texture contrast.
Nutritional Highlights (Per Serving)
This cake is a delightful treat, with each serving offering a burst of lemon flavor. Please note that nutritional values can vary based on serving size and specific ingredients used.
Frequently Asked Questions (FAQ)
Can I use margarine instead of butter? While butter provides a richer flavor, margarine can be used in a pinch.
How should I store the cake? Keep it in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Can I freeze the cake? Yes, wrap it tightly in plastic wrap and foil before freezing for up to three months.
Conclusion
This lemon pound cake is a must-try for anyone who loves lemon desserts. Its refreshing citrus flavor and soft, moist texture make it a standout treat. I invite you to bake this cake and share your experiences. Enjoy every lemony bite!