Lemon Pound Cake

Why make this recipe

Lemon Pound Cake is a delightful treat that brings a burst of citrus flavor in every bite. It’s perfect for any occasion, whether you are hosting a tea party or just enjoying a quiet afternoon at home. This cake is easy to make, and it uses simple ingredients that you might already have in your kitchen. The soft and moist texture paired with the refreshing lemon taste makes it a favorite among many. Plus, it’s an excellent way to use fresh lemons if you have them on hand.

How to make Lemon Pound Cake

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
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
6. Stir in the lemon juice, lemon zest, and vanilla extract.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

How to serve Lemon Pound Cake

Lemon Pound Cake is delicious on its own, but you can also serve it with a dusting of powdered sugar or a light glaze for extra sweetness. Pair it with a cup of tea or a glass of lemonade for a refreshing snack. You can also slice it and add fresh berries or whipped cream on the side for a delightful dessert.

How to store Lemon Pound Cake

To store your Lemon Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake, wrapped well, for up to 3 months. Just make sure to thaw it in the refrigerator before serving.

Tips to make Lemon Pound Cake

• Make sure your butter is softened to room temperature for easier mixing.
• Use fresh lemon juice and zest to get the best flavor.
• Do not overmix the batter; mix until just combined for a light texture.
• Adjust baking time based on your oven; check for doneness earlier if needed.
• Let the cake cool completely before slicing for the best texture.

Variation

You can add poppy seeds to the batter for a fun twist. Alternatively, try using different citrus fruits like orange or lime for a unique flavor. Adding a lemon glaze on top can also give an extra zing.

FAQs

Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier option, but it may change the texture slightly.

Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute for sour cream and will add a nice tang.

How can I make the cake more lemony?
You can increase the amount of lemon zest or lemon juice in the recipe. Adding a lemon glaze on top can also enhance the citrus flavor.