Lemon Pound Cake

Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Lemon pound cake is a classic dessert that balances sweetness with a refreshing citrus zing. Its rich, buttery texture combined with a bright lemon flavor makes it a perfect treat for any gathering. Whether enjoyed plain or with a glaze, this cake is sure to impress your friends and family during afternoon tea or as a delightful dessert after dinner.

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 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Servings and Cooking Time

This recipe makes approximately 10 servings. Preparation time is about 15 minutes, with a cooking time of 60 minutes.

Nutritional Value

Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, and 3g protein. This is for one person.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
6. Stir in lemon juice, lemon zest, and vanilla extract until just combined.
7. Pour the batter into the prepared loaf pan, smoothing the top.
8. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
10. Once cooled, serve plain or drizzle with a lemon glaze if desired.

Alternative Ingredients

If you want to make this cake lighter, you can substitute Greek yogurt for sour cream. For a gluten-free option, use a gluten-free flour blend. You can also replace granulated sugar with coconut sugar for a healthier twist.

Serving and Pairings

Lemon pound cake pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream. It is also delightful with a cup of tea or coffee, making it a perfect afternoon snack.

Storage and Reheating

Store lemon pound cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. It can also be frozen for up to 3 months. To reheat, simply let it thaw at room temperature or warm in the microwave for a few seconds.

Cooking Mistakes

• Don’t overmix the batter; it can lead to a dense cake.
• Ensure your butter is softened, not melted, for the right texture.
• Measure flour correctly; too much can affect the cake’s rise.
• Don’t skip the cooling time; it helps set the cake’s structure.
• Use fresh lemon juice for the best flavor.
• Check for doneness with a toothpick before the time is up.
• Let the cake cool completely before slicing to avoid crumbling.

Helpful Tips

• Use room temperature ingredients for better mixing.
• Add extra lemon zest for a more intense flavor.
• Experiment with different glazes for added sweetness.
• Consider adding poppy seeds for texture and visual appeal.
• Pair with a dusting of powdered sugar for a nice presentation.

FAQs

Can I use bottled lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled juice can be used in a pinch. Just be aware that the taste may not be as vibrant.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If there’s wet batter, continue baking.

Can I make this cake ahead of time?

Absolutely! Lemon pound cake stores well and can be made a day or two in advance. Just keep it wrapped to maintain freshness.

What should I do if my cake is too dry?

If your cake turns out dry, consider serving it with a lemon glaze or a simple syrup made from sugar and lemon juice to add moisture.

Can I add other flavors to the cake?

Yes! Consider adding lavender or almond extract for a unique twist, or fold in some berries for a fruity variation.

Conclusion

Lemon pound cake is a delightful treat that brings a burst of citrus flavor to any occasion. Its moist, buttery texture and refreshing taste make it a favorite among dessert lovers. Perfect for sharing with friends or enjoying solo, this cake will surely become a staple in your baking repertoire.

Lemon Pound Cake

Lemon pound cake is a classic dessert that balances sweetness with a refreshing citrus zing. Its rich, buttery texture makes it perfect for any gathering.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: lemon pound cake, dessert, baking, citrus

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 servings

Calories: 320kcal

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 cup sour cream
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350°F (175°C) and grease a loaf pan.
• In a large bowl, cream the softened butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
• Stir in lemon juice, lemon zest, and vanilla extract until just combined.
• Pour the batter into the prepared loaf pan, smoothing the top.
• Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
• Once cooled, serve plain or drizzle with a lemon glaze if desired.

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g