You will be captivated by the incredible taste of this Lemon Pound Cake! Its texture is moist, tender, and filled with a delightful combination of tartness and tanginess. The fluffy crumb is ideal for absorbing the delectable sweet and sour lemon glaze. What’s more, this cake is unbelievably simple to make. I’m willing to bet that you already have all the necessary ingredients in your pantry!
What is Lemon Pound Cake?
The Lemon Pound Cake, a timeless dessert, is prepared by baking it in a loaf pan. It is abundant with invigorating citrus flavors that beautifully balance the rich sweetness of the cake. Additionally, this simple recipe serves as a delightful solution for utilizing surplus lemons, as both the batter and glaze are infused with generous amounts of lemon juice and zest.
Ingredients for Lemon Pound Cake
The Lemon Poundcake recipe is simply stunning, with its delightful flavors that are both refreshing and harmonious. It serves as the ideal dessert option, whether you’re hosting a laid-back dinner or an elegant gathering, or simply craving a cake that isn’t overly sweet. To prepare this delectable treat, gather the following ingredients:
How To Serve Lemon Pound Cake
The cake is absolutely amazing whether enjoyed warm straight out of the oven or at room temperature. It complements perfectly with No-Churn Strawberry Ice Cream, or you can opt for a delightful dollop of Homemade Whipped Cream. For an extra burst of lemon flavor, give it a try with Homemade Lemon Curd.
How To Store Lemon Pound Cake
To keep leftovers fresh, place them in an air-tight container and leave them at room temperature for a maximum of 3 days. Alternatively, you can tightly wrap the leftovers with parchment paper and aluminum foil, then freeze them for up to 3 months. Although refrigerating pound cake is an option, it may alter its taste and texture. If you decide to refrigerate or freeze the cake, consider warming it in an oven at 350°F with a small amount of butter brushed on each slice. If you haven’t tried frozen cake before, it’s actually quite delightful when enjoyed straight from the freezer, especially on a hot summer day. The cake remains soft and makes for a perfect treat.
How to Make Lemon Pound Cake – Step by Step Photos
To prepare, position an oven rack in the middle of the oven and preheat it to 350°F. Grease a loaf pan measuring 8.5×4.5 inches (1.5 qt) with butter. Next, line the pan with parchment paper, butter the parchment, and lightly sprinkle it with flour, removing any excess.
In a medium bowl, combine 1.5 cups of all-purpose flour, 1/2 tsp of baking powder, 1/4 tsp of baking soda, and 1/4 tsp of salt.
Combine 1 cup of salted butter at room temperature and 1 cup of granulated sugar in a spacious bowl. Mix vigorously until the mixture turns light and airy. Next, incorporate 4 large beaten eggs, 1/4 cup of buttermilk, 1/4 cup of lemon juice, and 1 tablespoon of zest. Continue mixing until all the ingredients are fully combined.
Incorporate the flour mixture into the butter and egg mixture gradually, dividing it into thirds. Stir well after each addition and make sure to scrape down the sides of the bowl before adding the next portion.
Pour the batter into the pan that has been prepared. Place it in the oven that has been preheated to 350°F. Allow it to bake for 50 to 60 minutes, or until the cake bounces back when the center is pressed and a toothpick inserted into the center comes out clean.
After taking the poundcake out of the oven, let it cool for ten minutes. Then, transfer it from the pan to a cooling rack.
Combine 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 1/2 teaspoons of lemon zest to create the glaze.
Serve the cooled pound cake and drizzle the glaze on top.
