Health meal, low carbs meals, keto meal
in

Luscious Lemon Pound Cake

Luscious Lemon Pound Cake

Advertisements

Discover the perfect balance of tart and sweet with our Lemon Pound Cake recipe. This delightful dessert combines the tanginess of fresh lemons with the richness of buttery pound cake, making it a wonderful treat for any occasion. Whether you’re hosting a brunch or simply craving a citrusy indulgence, this recipe is sure to brighten your day.

Advertisements
Advertisements
Advertisements

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tbsp lemon zest (from approximately 4-5 lemons)
  • 2 tbsp fresh lemon juice
  • 1 cup unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs

For the Lemon Syrup:

  • 2 tbsp water
  • 2 tbsp granulated sugar
  • 2 tsp fresh lemon juice

For the Lemon Glaze:

Advertisements
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice

Instructions

  1. Prepare the Cake:
    • Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
    • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In another bowl, combine the buttermilk, lemon zest, and lemon juice. Set aside.
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Add the eggs one at a time, beating well after each addition.
    • Gradually add the flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  2. Bake the Cake:
    • Pour the batter into the prepared bundt pan, spreading it evenly.
    • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let the cake cool in the pan for 10 minutes.
  3. Prepare the Lemon Syrup:
    • While the cake is cooling, prepare the lemon syrup. In a small saucepan, combine the water, granulated sugar, and lemon juice.
    • Heat over medium heat, stirring constantly, until the sugar has dissolved completely.
    • Remove from heat.
  4. Apply the Lemon Syrup:
    • Carefully invert the slightly cooled cake onto a serving plate or wire rack.
    • Use a skewer or toothpick to poke holes all over the top of the cake.
    • Brush or drizzle the warm lemon syrup over the warm cake, allowing it to soak in.
  5. Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
  6. Apply the Lemon Glaze:
    • Once the cake has cooled completely, drizzle the lemon glaze over the top.
    • Allow the glaze to set before slicing and serving the cake.

Cook’s Notes

  • For the best lemon flavor, use fresh lemons for both the zest and juice.
  • Ensure all ingredients are at room temperature before mixing to ensure even incorporation and a smooth batter.
  • This cake freezes well. Wrap tightly in plastic wrap and aluminum foil before freezing for up to 2 months.

Variations

Explore different ways to enhance your Lemon Pound Cake:

  • Lemon Blueberry Twist: Fold in 1 cup of fresh or frozen blueberries into the batter before baking for a burst of fruity flavor.
  • Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch and visual appeal.

Keto Version

For a keto-friendly adaptation of this Lemon Pound Cake:

  • Substitute almond flour for all-purpose flour.
  • Use a keto-friendly sweetener instead of granulated sugar in both the cake and syrup.
  • Replace buttermilk with a mixture of almond milk and lemon juice for acidity.
  • Adjust the baking time and temperature accordingly to accommodate almond flour.

Low Carb Version

To make a low-carb Lemon Pound Cake:

  • Use almond flour or a blend of almond and coconut flour in place of all-purpose flour.
  • Substitute granulated sugar with a low-carb sweetener like erythritol or monk fruit sweetener.
  • Use unsweetened almond milk with a splash of lemon juice instead of buttermilk.
  • Opt for a low-carb powdered sugar substitute or skip the glaze altogether.

Enjoy the bright and refreshing flavors of our Lemon Pound Cake, perfect for any gathering or as a delightful treat. Whether you follow the classic recipe or explore keto or low-carb variations, this cake promises to be a hit with its moist texture and zesty lemon taste. Indulge in a slice of citrusy goodness and elevate your dessert experience with this luscious Lemon Pound Cake!