Lemon Pound Cake

58C2779A 693E 49AF 862A 3EBD2C8ECBD4.00 00 04 45 pinit
58C2779A 693E 49AF 862A 3EBD2C8ECBD4.00 00 04 45 pinit
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Lemon Pound Cake

Difficulty: Beginner Cook Time 45 mins Total Time 45 mins
Cooking Temp: 356  °F Servings: 6
Best Season: Suitable throughout the year

Description

Lemon Pound Cake is a classic and beloved dessert that boasts a dense, moist texture and a bright, zesty lemon flavor. This cake is perfect for any occasion, offering a refreshing and tangy treat that pairs wonderfully with tea or coffee.

The batter for lemon pound cake is made from a mixture of flour, sugar, butter, eggs, and fresh lemon juice and zest. The butter and sugar are creamed together until light and fluffy, and the eggs are added one at a time. The lemon juice and zest are incorporated to give the cake its signature citrus flavor. The batter is then poured into a loaf pan and baked until golden brown and a toothpick inserted in the center comes out clean.

Once baked, the lemon pound cake can be topped with a lemon glaze made from powdered sugar and fresh lemon juice, which adds an extra layer of sweetness and tanginess. The glaze is poured over the cooled cake, allowing it to soak in and create a slightly crisp exterior.

The result is a cake that is rich and buttery with a vibrant lemon flavor that brightens each bite. Lemon Pound Cake can be enjoyed plain or with a dollop of whipped cream or a scoop of ice cream.

This cake is perfect for afternoon tea, brunch, or as a delightful dessert after a meal. Its combination of dense texture and zesty flavor makes Lemon Pound Cake a favorite among citrus lovers.

Ingredients

Cooking Mode Disabled

Cake Base

Glaze

Instructions

Cake Base

  1. Mix the lemon zest with some granulated sugar, set aside.

  2. In another bowl, mix powdered sugar and softened butter, use a hand mixer, beat until the sugar dissolve and well combined.
  3. Add in the eggs, some at a time, beat until well combined.
  4. Add in fresh lemon juice (2 lemons), lemon zest, cake flour, baking powder, and salt, beat until well combined.
  5. Scoop the batter into the loaf pan.
  6. Preheat the oven to 356℉(180℃), bake for 45 minutes.

Glaze

  1. Mix the powdered sugar with fresh lemon juice and lemon zest until the sugar dissolve. If you would like it to be thicker, add more sugar.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: lemon pound cake, pound cake, lemon
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