Introduction to Lemon Pound Cake
Why Lemon Pound Cake is a Must-Bake
If you're on the lookout for a delightful dessert that combines simplicity with an irresistible zing, then lemon pound cake should be at the top of your baking list. This classic American treat is not just delectable; its moist, buttery texture and bright lemon flavor make it a showstopper at any gathering.
What sets this cake apart is its dense crumb, which comes from using sour cream — it adds moisture and richness that elevates the cake to a new level. Best of all, it’s incredibly versatile! You can enjoy it plain, or elevate it with a light glaze or even some fresh berries for a perfect brunch dish or dessert.
Whether you're celebrating a milestone or just making a Tuesday feel special, this lemon pound cake hits the spot every time. Plus, it’s easy to whip up in about an hour, making it a fantastic option for both novice and seasoned bakers alike.
For a detailed recipe and tips on how to customize it, check out my full guide on making the best lemon pound cake. Your taste buds will thank you!
Ingredients for Lemon Pound Cake
When it comes to baking a delightful lemon pound cake, having the right ingredients on hand is essential. Here’s what you’ll need to create this beautifully moist and flavorful cake:
For the Cake
- Unsalted butter: 9 tablespoons at room temperature gives the cake its rich flavor and tenderness.
- Sour cream: ½ cup at room temperature helps keep the cake moist and adds a lovely tang.
- Lemon zest: 1 teaspoon from about 1 lemon enhances the zesty flavor, so don’t skip it!
- Granulated sugar: 1 ½ cups adds sweetness and balances the tartness of the lemon.
- Eggs: 3 at room temperature – these are your binding agents, making the cake rise beautifully.
- Vanilla extract: ½ teaspoon infuses a warm undertone amidst the lemony goodness.
- Fresh lemon juice: 2 tablespoons to amp up that citrus brightness.
- All-purpose flour: 1 ⅔ cups provides structure.
- Baking soda: ¼ teaspoon acts as a leavening agent.
- Salt: ¼ teaspoon amplifies flavor and balances the sweetness.
For the Glaze
- Powdered sugar: ¾ cup adds that perfect sweetness on top.
- Lemon juice: 1 or 2 tablespoons helps create that silky drizzle.
With these straightforward ingredients, you’re just moments away from a delightful dessert. For extra insights on baking basics, check out King Arthur Baking. Happy baking!
Step-by-Step Preparation of Lemon Pound Cake
Creating a delightful lemon pound cake doesn't have to be intimidating. With just a few simple steps, you'll have a moist, tangy treat that’s perfect for any occasion. Let’s get started!
Gather Your Ingredients
Before diving into the mixing bowl, gather all your ingredients. Here’s what you’ll need:
- 9 tablespoons unsalted butter (room temperature)
- ½ cup sour cream (room temperature)
- 1 teaspoon lemon zest (freshly grated)
- 1 ½ cups sugar
- 3 eggs (room temperature)
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 ⅔ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the glaze, have on hand:
- ¾ cup powdered sugar
- 1 to 2 tablespoons lemon juice
By having everything prepped, you’ll streamline your baking process.
Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (170°C). Take a 9x4-inch loaf pan and grease it well with shortening, then dust it with flour. Alternatively, you can line the bottom and sides with parchment paper. This simple step ensures your cake slides out easily after baking.
Cream Butter and Sour Cream
In a large mixing bowl, combine the softened butter and sour cream. Beat them together until the mixture is smooth and creamy, which typically takes about a minute. This combination creates a rich base for your cake!
Mix in Sugar and Eggs
Add the sugar gradually to the butter mixture while continuing to beat. Aim for that light and fluffy texture, which usually takes about 3 minutes. Next, incorporate the eggs one at a time, making sure each is well mixed before adding the next. Finally, mix in the vanilla extract and fresh lemon juice. This step enhances the wonderful lemon flavor you'll experience in every bite.
Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, baking soda, and salt. This ensures an even blend and can help prevent clumps.
Fold in Dry Ingredients
Now it's time to combine the wet and dry mixtures. Carefully fold the dry ingredients into the butter mixture in two additions. Be gentle here; overmixing can lead to a dense cake. You want everything just incorporated.
Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top. Bake in your preheated oven for about 45 to 50 minutes, but keep an eye on it! Use a cake tester or toothpick to check for doneness. If necessary, tent the top with aluminum foil if it starts to brown too quickly.
Cool and Glaze
Once baked, allow your lemon pound cake to cool for about 10 to 15 minutes in the pan. Carefully run a knife around the edges before transferring it to a wire rack. Let it cool completely before applying your glaze, which is a simple mix of powdered sugar and lemon juice. Drizzle it generously over the cool cake for that perfect finishing touch.
With these steps, you’ll not only create a scrumptious lemon pound cake but also enjoy the delightful process of baking. Isn’t it rewarding to savor something made from scratch? Happy baking!
Variations on Lemon Pound Cake
Lemon Blueberry Pound Cake
For a delightful twist on the classic lemon pound cake, consider adding fresh blueberries! Their juicy burst contrasts beautifully with the zesty lemon flavor. Simply fold in about a cup of fresh or frozen blueberries into the batter before baking. This variation not only enhances the taste but also adds a beautiful color to your cake. For an extra treat, try a lemon glaze with a hint of vanilla to bring all the flavors together.
Lemon Poppy Seed Pound Cake
If you enjoy the unique crunch of poppy seeds, this variation is for you! Incorporate 2 tablespoons of poppy seeds into your lemon pound cake batter. The slight nuttiness and texture make it an enticing option for brunch gatherings. Pair it with a light lemon glaze for a refreshing finish that perfectly complements the seeds.
Explore these variations and elevate your lemon pound cake experience! If you want more baking ideas, check out this article on fruit-infused cakes.
Cooking Tips and Notes for Lemon Pound Cake
Baking Time Variations
When it comes to your lemon pound cake, baking time can vary based on your oven and the type of pan used. Generally, it will take about 45-50 minutes to bake, but keep an eye on it! If the top starts to brown too quickly, don’t hesitate to tent it with aluminum foil. Using an oven thermometer can also help ensure accurate temperature readings.
Proper Storage Methods
To enjoy your lemon pound cake at its best, proper storage is key. Keep it well-wrapped for up to three days at room temperature, or refrigerate for a week. For longer storage, slice and freeze individual pieces—perfect for a quick treat whenever a lemony craving strikes! For more on freezing cakes, check out this guide on FoodSaver.
Serving Suggestions for Lemon Pound Cake
Pairing with Fresh Berries
One delightful way to enjoy your lemon pound cake is to pair it with fresh berries. The tartness of strawberries, blueberries, or raspberries creates a perfect balance against the cake's sweet, zesty notes. Simply serve sliced berries on the side or layer them on top, and drizzle with a touch of honey or a dollop of whipped cream for an elevated treat. For an extra flavor boost, you might consider tossing the berries with a splash of lemon juice or zest.
Enjoying with Afternoon Tea
Imagine this: a relaxing afternoon with a warm cup of tea and a slice of lemon pound cake. It's the ideal combination! Whether you prefer herbal, black, or green tea, the citrusy flavor of the cake complements any brew beautifully. A sprinkle of powdered sugar on top adds an elegant touch, perfect for hosting a small gathering or simply indulging in some solo self-care time. Check out this guide on pairing tea with desserts for even more inspiration!
Time Breakdown for Lemon Pound Cake
Preparation Time
Getting started on your lemon pound cake is a breeze! You'll need about 20 minutes for prep. This includes gathering your ingredients, greasing your pan, and mixing everything up.
Baking Time
Once the batter is ready, let your oven work its magic for 50 minutes. Keep an eye on it as baking times can vary based on your oven.
Total Time
In just 1 hour and 10 minutes, you can enjoy a delicious slice of homemade lemon pound cake! This makes it perfect for a cozy afternoon treat or a delightful dessert at your next gathering.
Ready to make it? Don’t forget to check out our full recipe for more detailed instructions!
Nutritional Facts for Lemon Pound Cake
Calories
A single slice of lemon pound cake typically packs around 320 calories. While it’s a delightful treat, keeping an eye on portion size can help maintain a balanced diet.
Sugar Content
This scrumptious lemon pound cake is a sweet indulgence with approximately 25 grams of sugar per slice. It’s the perfect way to satisfy your sweet tooth, but moderation is key!
Fats
You'll find about 13 grams of fat in each serving, primarily from the buttery goodness of this cake. Opt for light spreads when pairing to keep it on the healthier side.
For more details on ingredients and their benefits, check out Nutrition Facts for a deeper understanding of what you’re enjoying with each bite!
FAQs about Lemon Pound Cake
Can I make this lemon pound cake dairy-free?
Absolutely! You can substitute the unsalted butter with a dairy-free alternative like coconut oil or a vegan butter substitute. For the sour cream, consider using coconut yogurt or another dairy-free yogurt. Both options will help you keep that moist texture!
How do I know when my cake is done?
To ensure your lemon pound cake is perfectly baked, perform the toothpick test. Insert a toothpick or cake tester into the center of the cake — if it comes out clean or with a few crumbs, your cake is ready! Remember, baking times can vary based on your oven and pan type, so keep an eye on it, especially as the time approaches the end.
What’s the best way to store leftover pound cake?
To keep your lemon pound cake fresh, wrap it tightly in plastic wrap or foil. At room temperature, it lasts for up to three days, while in the fridge, it can stay good for about a week. For long-term storage, slice it and freeze individual pieces. This way, you'll have a delightful treat ready whenever the craving strikes! For more insights, check out Joy of Baking for expert storage tips.
Conclusion on Lemon Pound Cake
Lemon pound cake is a delightful treat that brightens any occasion with its moist, buttery texture and zesty lemon flavor. Whether enjoyed plain or with a glaze, it’s a simple yet rewarding dessert perfect for sharing. Try this recipe, and you'll surely impress your friends and family!
For more creative ideas and variations, check out The Kitchn or explore cooking tips on Serious Eats. Happy baking!
Lemon Pound Cake
Equipment
- 9x4-inch loaf pan
- Mixing bowl
- Wire rack
Ingredients
For the cake
- 9 tablespoons unsalted butter at room temperature
- 0.5 cup sour cream at room temperature
- 1 teaspoon lemon zest from about 1 lemon
- 1.5 cups sugar
- 3 large eggs at room temperature
- 0.5 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1.67 cups all-purpose flour
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
For the glaze
- 0.75 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
For the cake
- Preheat oven to 325ºF (170°C). Grease a 9x4-inch loaf pan with shortening and flour it. You can line it with a strip of parchment paper covering the bottom and the two narrow sides.
- Beat 9 tablespoons unsalted butter and ½ cup sour cream in a large bowl until smooth, about 1 minute.
- Add 1 teaspoon lemon zest and mix.
- Add 1 ½ cups sugar gradually and beat until light and fluffy, about 3 minutes more.
- Add 3 eggs, one at a time, incorporating each one before adding the next.
- Add ½ teaspoon vanilla extract and 2 tablespoons fresh lemon juice.
- Sift 1 ⅔ cups all-purpose flour with ¼ teaspoon baking soda and ¼ teaspoon salt and add it to the butter mixture in 2 additions, beating at low speed only until well mixed. Don't overbeat.
- Pour batter into the pan and smooth the top.
- Bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean.
- Cool for 10-15 minutes on a wire rack, run a smooth-bladed knife around the edges to loosen and remove from the pan carefully.
- Let cool completely before glazing.
For the glaze
- Mix ¾ cup powdered sugar and 1 or 2 tablespoons lemon juice until smooth.
- Put the cake on a wire rack and a piece of parchment paper below to catch the drippings.
- Slowly drizzle the glaze along the center of the cake, letting it drip down the sides.
- You can scoop the glaze that drips onto the paper and pour it over again. Do so quickly before the glaze sets.
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