This Lemon Pound Cake is a classic, moist, and flavorful dessert that’s perfect for any occasion. With a burst of fresh lemon flavor and a soft, tender crumb, this cake is both refreshing and comforting. It’s easy to make and pairs wonderfully with a cup of tea or coffee. Drizzle it with a sweet lemon glaze for an extra touch of indulgence.
Table of Contents
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the fresh lemon juice, lemon zest, and vanilla extract until well combined.
Step 3: Mix the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition.
- Be careful not to overmix, as this can result in a dense cake.
Step 5: Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if using) until smooth.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Step 7: Serve
- Slice the Lemon Pound Cake and serve. Enjoy!
Cooking Tips & Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature. This helps the ingredients blend more evenly and results in a softer texture.
- Lemon Flavor: For a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.
- Baking Time: Keep an eye on the cake towards the end of the baking time. If the top is browning too quickly, tent it with aluminum foil to prevent over-browning.
Variations
- Blueberry Lemon Pound Cake: Fold 1 cup of fresh or frozen blueberries into the batter for a burst of fruity flavor.
- Lemon Poppy Seed Pound Cake: Add 2 tablespoons of poppy seeds to the batter for a lemon poppy seed variation.
- Lemon Cream Cheese Pound Cake: Substitute 4 ounces of the butter with cream cheese for an extra rich and tangy flavor.
- Gluten-Free Lemon Pound Cake: Use a 1:1 gluten-free flour blend to make this cake gluten-free. Make sure all other ingredients are gluten-free as well.
Frequently Asked Questions (FAQs)
1. Can I Make Lemon Pound Cake Ahead of Time?
Yes! Lemon Pound Cake can be made a day or two in advance. Store it covered at room temperature or in the refrigerator. The flavors tend to develop even more after a day, making the cake taste even better.
2. How Do I Store Leftover Lemon Pound Cake?
Store any leftover Lemon Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
3. Can I Use a Bundt Pan Instead of a Loaf Pan?
Absolutely! You can use a Bundt pan instead of a loaf pan. Just be sure to adjust the baking time accordingly. The cake may bake faster or slower depending on the size and shape of the pan, so keep an eye on it.
4. How Do I Prevent My Cake from Sticking to the Pan?
Grease and flour the pan well, or use parchment paper to ensure the cake doesn’t stick. If using a Bundt pan, make sure to grease all the nooks and crannies thoroughly.
5. Can I Make a Lighter Version of This Cake?
Yes, you can reduce the amount of butter and substitute it with Greek yogurt for a lighter version. You can also use reduced-fat buttermilk and a sugar substitute if desired, but note that the texture and flavor may vary slightly.
This Lemon Pound Cake is the perfect dessert for lemon lovers. With its bright citrus flavor, tender crumb, and sweet glaze, it’s sure to impress at any gathering. Whether you’re making it for a special occasion or simply enjoying it with a cup of tea, this cake is a true classic that never disappoints. Give this recipe a try and enjoy the zesty, refreshing taste of homemade lemon pound cake!
