Lemon Pound Cake

Lemon Pound Cake

By[email protected]
Spread the love

Lemon Pound Cake

Introduction

Lemon Pound Cake is a delightful treat that brings a burst of fresh flavor to any table. It’s soft, moist, and simply delicious. Whether you’re serving it for a family gathering or enjoying a slice with your afternoon tea, this cake is sure to please everyone!

Why Make This Recipe

This recipe is perfect for anyone who loves lemony goodness. It’s easy to make and requires simple ingredients you likely already have in your kitchen. Plus, it’s a fantastic way to brighten up your day. You’ll want to make this cake again and again!

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 tablespoon lemon zest
  • 1/4 cup lemon juice
  • Powdered sugar (for dusting, optional)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
  6. Stir in the lemon zest and lemon juice until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

How to Serve Lemon Pound Cake

Serve slices of Lemon Pound Cake with a sprinkle of powdered sugar on top for added sweetness. It pairs wonderfully with a cup of tea or coffee. This cake also makes a lovely dessert for gatherings or a sweet snack during the day!

How to Store Lemon Pound Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze it for up to three months; just make sure to wrap it well!

Tips to Make Lemon Pound Cake

  • Make sure your butter is at room temperature for easier mixing.
  • Don’t overmix the batter; mix just until combined for the best texture.
  • Experiment with adding poppy seeds for a fun twist and added crunch!

Variation

You can change it up by adding blueberries or raspberries for a fruity twist. Just fold in about a cup of fresh or frozen berries into the batter before baking.

FAQs

1. Can I use salted butter instead of unsalted?
Yes, you can, but just reduce the added salt in the recipe to balance the flavor.

2. Can I substitute yogurt for sour cream?
Absolutely! Yogurt works well as a substitute and will keep your cake moist.

3. How can I tell when my cake is done?
Insert a toothpick in the center; if it comes out clean, your cake is ready!