Lemon Pound Cake Recipe
This Lemon Pound Cake is a zesty, buttery, and moist dessert with a perfectly tender crumb. The vibrant flavor of fresh lemons shines through both the cake and the glaze, making it the perfect treat for a spring gathering, afternoon tea, or any time you’re craving a bright and refreshing dessert. The addition of a lemon glaze gives it the perfect sweet-tart finish!
Ingredients:
For the Lemon Pound Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or regular milk, but buttermilk adds moisture and tenderness)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt pan (or a 9×5-inch loaf pan if you prefer) or line it with parchment paper.
2. Make the Cake Batter:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Stir in the vanilla extract, lemon zest, and fresh lemon juice.
3. Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
4. Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
5. Bake the Cake:
- Pour the batter into the prepared Bundt pan (or loaf pan) and spread it evenly.
- Bake for about 60-70 minutes (for a Bundt pan) or 50-60 minutes (for a loaf pan), or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached.
- If the cake starts to brown too quickly on top, tent it loosely with aluminum foil during the last 10-15 minutes of baking.
6. Cool the Cake:
- Allow the cake to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely.
7. Make the Lemon Glaze:
- While the cake is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl. Add more lemon juice if you prefer a thinner glaze.
- If you like an extra lemony kick, you can stir in some lemon zest.
8. Glaze the Cake:
- Once the cake is fully cooled, drizzle the lemon glaze over the top. If using a Bundt pan, you can drizzle the glaze in a spiral pattern, allowing it to flow down the sides. For a loaf pan, drizzle it evenly over the top of the cake.
9. Serve:
- Allow the glaze to set for about 10-15 minutes before slicing and serving. Enjoy the fresh, bright flavor with every bite!
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: If you live in a warm climate or just prefer it slightly chilled, you can refrigerate the cake for up to 1 week. Let it come to room temperature before serving.
- Freezing: You can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and foil, and thaw it at room temperature before glazing and serving.
Why You’ll Love This Lemon Pound Cake:
- Zesty and Refreshing: The fresh lemon juice and zest make this cake wonderfully bright and citrusy without being overly tart.
- Moist and Tender: The buttermilk helps keep the cake incredibly moist, while the butter adds richness and flavor.
- Perfectly Sweet: The glaze balances the cake’s tanginess with a light sweetness, making each bite the perfect combination of flavors.
- Versatile: Serve it at any occasion, from a casual brunch to a more formal dinner. It’s perfect for a spring celebration or just to brighten your day.
Tips for Success:
- Use Fresh Lemons: Fresh lemon zest and juice will give the cake the best flavor. Avoid bottled lemon juice if possible.
- Don’t Overmix: Overmixing the batter after adding the flour can make the cake tough. Mix until just combined for a light, airy texture.
- Optional Add-ins: You can add a handful of poppy seeds for a traditional lemon poppy seed flavor or a few blueberries for a fun twist.
This Lemon Pound Cake is the perfect balance of sweet and citrusy, making it a delightful dessert that will brighten up any table. Whether for a casual family gathering or a special occasion, it’s sure to be a crowd-pleaser!
